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Show Q 0 510W YOUR MOTHER MADE GOOD THINGt . : ST -t'tft Icctl Fruits for DosEovts. Any desirable fruit mnv be ensih iced by dipping first in " the beaten whito of nn egg, then in sugar finely pulverized, and again in egg. nnd so on until you have the icing of Ihe desired thickness. For this purpoFo oranges or lemons should be carefully pared, and all the whito inner skin removed that, is possihle, to prevent bitterness; then cur either in thin .horizontal slices if lemons, or in quarters if ornnges. For cherries, strawberries, currants, fMf. ebonsc the largest unci finest, leaving leav-ing stems out. Peaches should be pared unci rut in halves, and sweety, juicy pears may be treated in tho same why, nv look nice when pared, leaving on lite steins and iced. Pineapples should be cut in thin sjieos and tlicac again divided di-vided into quarters. Ghccao Custard. Allow for each person one egg. one tablespoon grated cheese, one half teaspoon tea-spoon butter or one tablespoon milk', a little salt and cayenne. ,('nok overboiling overboil-ing water like custard until smooth and bake in small buttered cups for ten minutes in .1 slow oven, or pour it over thin squares of toast and serve at once. Pastry for Ono Pie. Sift together one cup unsifted flour, one saltspoou salt and one-half teaspoon baking powder. Sift into the chopping bowl and chop in light I v, keeping I lie flour well on top. one-hnff cup Inrd and butler mixed. Do not chop too much, but leave tho shortening in good-sized (lakes Add a very liltJo water, only, sufficient to mix, and roll out once on a floured board. Roll up and place in the ice box until wnnted. How to Prepare Macaroni With Cheese. This is one of the nicest of dinner dishes. Mronk the macaroni into pieces two inches long. Throw them 't0 !l largo kettle of boiling water. Moil rapidly rap-idly for thirty ini.nutes, drain and throw into cold water Change tho water until, the macaroni is perfectly cooked. L-'nt into a saucepan two tablespoonfuls of butter or olive oil. Add one chopped onion: Shako over the lire until the onion is soft, not brown. Add a pint of strained tomatoes and Ihe macaroni. When the macaroni is thoroughly heated heat-ed add half a pound of grated 'American 'Ameri-can chceso and half n cupful of milk or cream and a palatable seasoning of salt. Stir and serve at once. A good accompaniment, lo this would be rice or baked potatoes, followed by a lettuce salad or fruit. Lemon Pio, Mix two tablespoons of cornstarch with one cup sugar, add one cup boiling boil-ing water, stirring constantly, and cooking cook-ing five minutes in a double boiler. Add tho yolks of two eggs well' beaten and the .juice audi grated rind of ono large lemon. Line a plate with pastry, put n rim one half inch wide nroundrf$t" 0 edco or cut Ihe pastry larger thaiVjjWs plate, and turn the edge under. JrLf fit' with a wheel or the lingers dippiiP"pi' Hour, and fill with the cooled uLh- mixture. When baked and $YfL h0 v cooled cover with a meringue Tnnflpf' nipa1 the two whites beaten stiff itnd riL" vL c with one-half cup. of sugar. AA i rljrfWrJ' 1 r Fried Tomatoes With Sauco.Sg ptl Cut the tomatoes into slices oneVDte fla thick, drain, roll in fiour and frj, 0f a v lurd. Spread inch slice with flio'i.' lowing sauce and serve at once: 3$. 111 ,-M .one lablespoon butter in one tableau t$"" hot vinegar, stir in the yolk ofe Bl" egg well beaten, sonson with salt,wp ift per, a little sugar -and a lithle musl-11'' -m and when thick stir in tho well . vhitc of one egg and take from thqljjjiipH'1' Virginia Wafflos. -JIi'st Cook half a cup white Tndian hrr 1 meal- in one and a half cups bo'',! t water thirty minutes, adding 0110511 a half teaspoons salt. Add ono ai" half cup." milk, two tablespoons si two tablespoons melted butter, tvvonJQ flour, mixed with two heaping tenRp'jj ; baking powder, nnd two eggs, "wlnLui and volks beaten separately. Cobli.Vr hot, well-greased wnfilo iron. ' ie'i Choose Fondu. jftf! Melt half cup crumbled ehecBcfeijg jo half tablespoon butter in ono cpVSy opo milk. Add one well beaten egg, a."lfTLeyj salt and cayenne and one cup soft bjJr crumbs, l'nko until puffed and bty and serve at once. fsjfER Stuffed Cucumbers. .Jot PRO Pare and cut good-sized cucumP", into halves. With a spoon scrapoj'"n the seeds. Fill the space with tho siiif; P: mixture as for the tomatoes. Pnttun.? 1 j I wo halves together, tie them carefwlb"1!'8 brush the outside with olive oil Jitf ftp" bake them until brown. Then poiij j josh1 the pan a pint of trained loniatojla,tW three or four raw tomatoes chopFe Cook slowly for ono hour. When Ccjuinllt. remove tlio strines, dish the cucumj&t ilajj carefully, add a little water to tholjteifjji and strain tho contonts over thoLflFnaa cumbers. Long-necked summer srns jr rc may be cooked in the snine way. 'ijsofa kitte . Stuffed Tomatoes. inifl Select colirl tomatoes and cut a!ii'9il from the stem end. Remove tho sa jiinc Mix togother half a pint of dry bjjiAh t crumbs, half a pint of chopped pjji.rcjagf nuts, a little parsley, salt and R 'tfgtini of pepper. Break in ono raw egg. a ' this into the tomatoes, replace the-ljj jjb that, you cut off and bake in a modfa s oven for half an hour. Iji frilled Fried Gtceu Tomatoes. witfii Soak thick slices of green lomajUlai for ten minutes in cold salt ntliz Drain, sprinkle with sugar, dip in &atb' meal or flour, season and fry in hotjyjgrat |