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Show ' ........ Kitchen and Cable j THE SUNDAY MENU. BREAKFAST. ' .. Muskmelon. Cereal and Creami Fried Clams. Sliced Tomatoes.- Brown Bread. Coffee. DINNER. I Cream of Asparagus Soup. I' Veal Loaf. Boiled Potatoes. Gravy. Fried Eggplant. Green Peas. Cabbage Salad. Raspberry Ice Cream. Wafers. Black Coffee. SUPPER. Jellied Chicken. " . ; Egg Salad. Hot Rolls. Marmalade. Blackberries and Cream. Cake. Iced Tea. r RECIPES. To Preserve Plums. Plums are here in profusion. To preserve the whole plum, the skin must be removed in boiling water, and then placed in cold water. For one pound of fruit allow half a pound of sugar and half a pint of water for three pounds of sugar. Cook but a few at a time and take them out Carefully. Fill the jars up with hot syrup. To preserve damson plums, wash the fruit and for one pound of fruit allow half a pound of sugar and a half a pint of water for three pounds of sugar. Put in the fruit and cook three minutes. Dip the plums and syrup together into the jars and seal. Blueberry Pudding. Blueberries are now in their prime. Blueberry pudding pud-ding is much prized by New Engenders. Engend-ers. To make it, line a deep pudding dish with slices of buttered bread; fill this with alternate layers of whortleberries whortle-berries or blueberries and granulated sugar; squeeze the juice of a lemon over the whole. Cover the top with slices of bread buttered on both sides. Place a plate over the. dish and bake for an hour and a half, setting the dish in a pan of hot water. Take the pudding pud-ding from the oven, spread over the top a meringue of white of egg beaten lightly with sugar in proportion to a teaspoonful of sugar to one egg and return it to the over just long enough to lightly brown the meringue. The pudding should be eaten hot with a hard wine sauce. Tomato Ketchup. Scald and peel a bushel of ripe tomatoes. Cut them into a collander or steamer and squeeze them a little, too, so the water will run away. Cook for a few minutes and stand overnight in a cool place the cellar cel-lar laundry is the ideal spot for all canning and ketchup making and then dip off the water which will have risen to the top and throw it away. By so doing, the tedious boiling is done away with. Strain through a flour sifter. Add to this strained tomato four toes of garlic cut in halves more or less Can be used as the taste of the family demands a small bottle of paprika, which is a sweet red pepper and not very hot, a pound of sugar and a pint of vinegar. Boil for half an hour and add a half-pint of alcohol and a bottle of Hungarian ketchup essence. Skim out the garlic. Put into clean bottles and pour a little olive oil on the top of each, close with new corks and seal. Try it. I use root beer bottles with patent fasteners,, and have no trouble with sealinsr. Garlic! Yes. add a little garlic, and get a quaint, foreign flavor which will please everybody. Garlic enough to supply a half-dozen families can be bought at the German groQejry or at the delicatessen shop for 5 cents. Be sure to use grain alcohol, as wood alcohol is poison, and would spoil the ketchup. The little olive oil on the top prevents th formation of mold. A Delicious Cordial.--A delicious cordial cor-dial that may be used as a liqueur and dinner cordial1 Is ''made from- three quarts of ripe, red 'raspberries and one quart of good cider vinegar. Let them stand together .for, twenty-four hours, then Bqueeze; -stfafti a"n,d measure. To each pint of ths liquid allow one pound of white sugar. Put all '.together in . a preserving kettle and boil half an hour, skimming constantly until clear. When cool, add to each quart of the shrub a full gill of French brandy. Bottle and seal. |