OCR Text |
Show t 1 Yl NK may keep one's feet from (slipping, Ami one'.s hfinrls: from evil deeds. But to guard one's tongue from tripping. What uneeasing care tt needs. He you old or be you young, Oh, beware, Taite good care Cf the tittle-tattle, tell-tale tongue. DISHES TO TRY. When a change Is desired from the ordinary frozen dishes, Grape Sherbet will be worth preparing: Soak half a box of gelatine in cold water to cover, cov-er, half an hour; cover with a cup of boiling water and let stand in a warm . place until thoroughly dissolved. Boil two pints of water with one of sugar, add a pint of grape juice, the juice of two lemons and the dissolved gelatine. Cool and freeze. Serve In small glasses on grape leaves. Dutch Rabbit. Prepare the rabbit and put an onion inside; put it into a baking pan and pour over it a cupful cup-ful of water. Cover with another pan and steam one hour. Remove the cover cov-er and baste with the following mixture: mix-ture: A tablespoonful of currant jelly, half a cup of vinegar, a tablespoonful of fresh butter and a teaspoonful of prepared mustard. Serve with baked onions and brown gravy. Roast Duck and Rice. Stuff the duck with five apples, five onions, four leaves of sage and thyme, fry brown in three tablespoonfuls of butter, add sufficient boiled rice to make of the consistency to handle, season with salt, celery seed and cayenne. Roast, basting bast-ing often. Tutti Fruttl Pudding. This is a very rich pudding, and' should be served In very small portions: Use half a cup of beef suet chopped fine, one-half cup of butter, one cup of maple ma-ple sirup, half a cup of sugar, one cug of sour cream into which has been stirred a teaspoonful of soda, two eggs (whites and yolks beaten separately) sepa-rately) ; fold in a cup of flour, a cup of graham and a teaspoonful of cream of tartar Bifted with the flour. Lightly Light-ly flour a third of a cup of candied cherries, a half cup of raisins, a fourth of a cup of citron and a half cup of almond al-mond meats. Mix into the mixtur and steam in small molds for two hours. A hard sauce flavored with nutmeg is good for this pudding. Cherry Ice. Pit and crush twa quarts of cherries, sprinkle with a quart of sugar, add the crushed kernels ker-nels of a dozen cherries and let them stand two hours; add a pint of water, wa-ter, press through a strainer and nearly near-ly freeze. When partly frozen, add the whites of two eggs beaten stiff. Serve in glasses with fresh cherries to garnish. The importance of scientific cookery can hardly be exaggerated. Intellectual labor Is, In. its origin, as dependent upon the art of cookery as the dlsemination of its results re-sults is dependent upon paper-making and printing. |