Ogden Standard-Examiner | 1924-07-26 | Page 4 | Sister Mary's Kitchen

V s 's Kitchen nor MEMS Dinner Iced Cubes Birds Cleom Ci earned Pea P Potatoes Frozen Tomato Salad Chee c e a A ke lt rup ups One quart can tomatoes 1 mall onIon i 4 sprigs 2 blades r lery with lea es t Z t ble poon 4 whole cloves 1 table table- poon granulated gelatin 1 I cup hIpping cream Simmer immer tomato onion celery diced parley p r ley and ea es clo for tor halt Mit I n hour Rub a cor coarse and add halt addono-halt one halt cup water Re Reheat Re I heat tomato mixture when remo e from rom fir fire and i In l el When cold and to Jolly fold in cream whIpped and seasoned with salt and pa- pa pa paprika Turn Into a L mold and in five cups ot o finely finely- rinely chipped Ice to one on ot of salt The mixture should hould not be b cranked hll free and should hould stand four our hours Remo e from mold and nd cut In Serve on of ot with French Menu Cocktail S and coins on Toast Vegetable Salad Rolls Mople Iou Coke Cake Iced Tel Te Maple ou One tup up mople syrup white 2 eggs s 1 pint hipping CI cica ea tel te spoon salt alt Beat o of egg oes Until stitt dry Brine syrup to the boll Ing point nn bit belt Into Whip and combine mixture The alt should bo b added to the th beating Turn Into a mold and pack In InIce InIc Ice and rait It using three parts Ice to one on ot salt Let L t stand three or tour four hour and serve The cream should hould not bo stirred I freezing but will bo of o te tur It If th the the mold ar aro scraped rap d Ith a a wood wood- wooden wooden en while freezing The I IS rup S rup has hIlS a B tendency to etti to the bottom If no attention Is toI I It Copyright NEA NIA Service lc