OCR Text |
Show " " ------ -- - - - "I wonder whether people will ever fully ful-ly realize that happiness 1b not to be sought after as an ultimate end, but that It should corne Into one's life as a child creeps Into Its parent's heart, unbidden, but not the less welcomed nor uncher-ished." uncher-ished." FOOD FOR THE FAMILY. A FROZEN dessert Is always a welcome wel-come one, which if not too rich may be enjoyed even by the little people. peo-ple. Fig Ice Cream. Scald one quart of milk, mix three teaspoonfuls of cornstarch with a little lit-tle cold milk, and stir into the hot milk; continue to stir until the mixture mix-ture thickens, then cover and cool fifteen minutes, stirring occasionally. Beat the yolks of four eggs, add a half teaspoonful of salt and one-half cupful of maple sirup: beat Into the hot mixture and stir until the egg is set; add two cupfuls of hot cream and let chill; add one teaspoonful of vanilla and begin to freeze; when half frozen add one-half pound of figs cooked tender In b"iriS water, then chopped fine and mixed with half a cupful of maple sirup, a grating of lemon rind and two tablespoonfuls of the juice. Finish freezing. Fig Ice Cream Junket. Make a junket custard with a quart of warm milk, a cupful of cream, a can of condensed milk, one tablespnon-ful tablespnon-ful of vanilla, a half cupful of sugar, and one crushtv junket tablet dissolved dis-solved in a tablespoonful of cold water. wa-ter. Let stand in a warm place until jellied; cool and freeze. When partly part-ly frozen add one-half pound of figs cooked, chopped and mixed with one-half one-half cupful of sugar and three table-spoonfuls table-spoonfuls of orange juice. Finish freezing. Oatmeal Cracker Cake. Beat one-half cupful of shortening to a cream, add one-third of a cupful each of honey and sugar, the yolks of two eggs beaten light, one cupful of milk, two and seven-eighths cupfuls of rolled cracker crumbs mixed with three teaspoonfuls of baking powder, half a teaspoonful of cinnamon, and one-fourth of a teaspoonful of salt. Lastly add the stiffly beaten whites of two eggs. Bake in two well greased layer pans about eighteen minutes. Put together with jam or jelly. Cover Cov-er the top and sides with chocolate butter icing and decorate with the Icing piped over the top. Chocolate Butter Icing. Beat one-half cupful of butter to a cream. Add gradually one-half cupful of honey, one cupful of confectioner's sugar and two ounces of chocolate melted over hot water. Flemish Carrot9. Cut corrots in thin slices with a vegetable slicer and cook tender, in boiling salted water. For one pint of carrots melt one tablespoonful of butter In a saucepan, add one-fourth of a cupful of chopped onion and one-half one-half teaspoonful of sugar. Cover and let cool slowly until yellowed a little, add one cupful of beef broth and let simmer until the onion is tender; add the carrots and let stand over hot water twenty minutes or longer. Sprinkle with a tablespoonful of finely fine-ly minced parsley just before serving. (fa. 1921. "Western Newspaper Union.) |