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Show Pilaf. This Is a favorltn Russian dish a fnvorlto with tho poor. Pick over carefully ono teacup of rice. Heat Into this a tablcspoonfut of butter, and then pour over It ono quart of hot mutton broth. Cover tightly and let boll steadily ono hour. It Is delicious served with a boiled leg of mutton. Pilot makes good croquettes olther by Itself or mixed with what Is left over from tho mutton. This may sound expensive to thoso ot us who cat Amorlcan mutton, but tho Russian peasant lives on mutton; sheep, with nn Inferior quality of wool aro grown In multitudes on tho Russian stoppes, A Cheap Angel Food. This seems impossible, but the Inventor declares the taste as good and tho slzo the same. Uso tho whites of only six oggs, boalcn vory stiff. Add three-quarters cup sugar and he.it again. Then "fold In" ns tho cook says. Just one -quarter cup potato flour and uno-half teaspoon cream ot tartar. Lastly, put In a teaspoon tea-spoon vanilla and hu'ko In an angel tin, without greasing, about 20 minutes. min-utes. It Is th t uno of potato flour which makes tho largo amount ot eggs unnecessary. Elderberry Wine. To ovory quirt of picked berries, ndd n quflct It boiling water nnd nfter boiling an hour nnd a half, drip from a strainer all night. To every gallon of Julco add threo pounds grnnulntcd sugar and boll another halt hour. When tho wine ja Warm, spread a ploco of toasted whltft bread with thick yeast (fresh, compressed yeast). Put In stone Jar to ferment. |