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Show -r- Tested Cooking Recipes By Mary Lee Swarm, Principal, Scudder School of Household Arts. Citron Preserves. PARE off the rind, remove seeds, and cut citron into thin slices. Measure the citron, put in porcelain-lined preserving kettle, cover with water and boil for 1 hour. Remove citron, add as much sugar as there was fruit to the liquid, and boil until the syrup is thick. Replace the citron, add a few slices of lemon and boil about hour longer. Over-the-Tops. MIX and sift 2 2-3 cups corn flour, S teaspoons baking powder and 1 teaspoon salt. Work in 3 tablespoons fat and add 1 cup liquid gradually. Raspberry and Currant Ice. I T) REPARE a syrup by boiling 4 'cups of water and 11-3 cups sugar together for 5 minutes. Cool, i and add 2-3 cup raspberry juic i and l -3 cups currant Juice. Strain V and freeze. i . Peach Jam, PICK over, wash, peel and slice 'Ps, pounds peaches. Add 1 j pound sugar, 6 allspice, 1 crushed peach kernel, inch ginger root, cup peach juice, 6 whole cloves, P 1-3 inch cinnamon bark and a pinch of mace. The spices and peach 1 seed should be tied in a cheese I cloth bag. Cook together until thick and clear (about 221 degrees sired fruit might be used. The ad-' dition of jelly or preserves is an improvement. The jelly should be beaten until light and fluffy. Apple Butter. PfCK over, measure and wash bushel ' ot apples. Slice and add 2 gallons of water and boil until un-til soft. Then press through strainer. To this pulp add 1 gallon gal-lon of cider boiled down to one-half Its volume. Bring to boiling point, , add 6 pounds or 12 cups of sugar and' continue cooking. Just before the desired consistency is reached add cinnamon, cloves or other spices to taste. Store in sterilized jars, cover and seal Immediately. I Fahrenheit). Turn into sterilize Jars and seal immediately. Sauce for Fruit Popovers. MIX i, cup sugar and 1 table-spoonful table-spoonful cornstarch thoroughly. thorough-ly. Add slowly 1 cup boiling water, stirring constantly. Add V. : .teaspoonful salt. Stir until thick '.tnd well cooked, taking care to see that the starch has lost its raw taste. Just before removing from fire add 2 tablespoonfuls butter. Cool slightly and add the grated rind and juice of 1 lemon or orange. A little grated pineapple, man- schino cherries or almost any de-i "War-Time" Menus for the Week MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 9 SUNDAY Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Raspberries, Tomato Omelet, Grapes, Pears, 1 Fruit, Stewed Fruit, Grapes, Puffed Rice, Rice Muffins, Hominy, Scrambled Eggs, Cereal, Cream Sauce Rice Omelet wilh Cornmeal Muffins, Conservation jam. Potato Doughnuts, Hashed Brown Corn Bread, Omelet, Bechamel Sauce, Coffee. Coffee. Coffee. Potatoes, Coffee. Coffee. Coffee. Luncheon Luncheon Luncheon Coffee. Luncheon Luncheon Dinner Chicken Salad, Salmon Scalloped Stuffed Tomato Luncheon Casserole of Fruit Salad, Beef Birds, Baked Indian with Potat es, I Salad, t Baked Stuffed I Lima Beans, I Boiled Dres ing, I Savory Sauce, I Pudding, Baking Powder Iced Tea. Egg Plant, Lettuce and Green Iced Tea. Milk Sherbet, Silver Sauce, War Bread, Dinner Macedoine Salad, . Pepper Salad, Dinner Wartime Cup Dinner Jellied Prune. Creamed Fish in Iced Tea. Cake, Chicken Cakes. Swordlish Saute, Dinner Potato Shells, Dinner Dinner Fricassee, Supper Potatoes Beef Stew with New Peas, Cheese Souffle, Iced Cantaloupe, Boiled Rice, Chicken Salad Hollandaise, Barley and Rice Cornstarch Baking Powder . Broiled Trout, Peas. Sandwiches, Vegetable Salad, Flour Biscuits. Pudding, Loaf Bread, Riced Potatoes, New Onions, Sliced Tomatoes, Baked Pears with Lettuce Salad, ' Raspberry Sliced Tomatoes, Boed Asparagus, Caramel Oatflour Crackers, Lemon Sauce, Cherry Pie. Sauce. Pineapple Ice. Floating Island. Blanc Mange. Iced Tea, |