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Show RECIPES. Coffee Cream Jelly. Use as tbe basis two cupfuls of clear black coffee (that remaining from breakfast or dinner will do), sweeten w ith tw o heaping tablespoon -fuls of sugar and add the well beu-en beu-en yolk of one egg. half a cupful of rich cream, a few drops of almond extract and a pinch of powdered cinnamon cin-namon Mix thoroughly and then stir in a cupful of hot milk in which has been dissolved two tablespoonfuls of crystallized gelatin, place the Jelly-In Jelly-In a mixing bowl, set in a pan of ice water stirring occasionally as It begins be-gins to harden so that the custard and jelly will not separate when of the consistency of a thick puree, pour; into a circular mold lined with lady fingers held together by a little frosting; frost-ing; plate where it will chill and when firm unmold on a large platter resting rest-ing on a lace paper doily, ornamenting ornament-ing the top with starB of sweetened whipped cream, pressed through a pastry tube or with little mounds of whipped cream dropped from a spoon. R. R .S. Beef Heart. For a family of four, half a heart is enough Parboil slices half an inch thick, and saute gently in butter until un-til they are lender. Then butter a large oval baking dish and arrange the slices In this. Make a dressing as usual for roasted meats, In which I basil, thyme, marjoram, savory and) dried sage leaves are used, with a little minced salt pork and sufficient butter with one unbeaten egg to bind it together. Season as desired with! salt, paprika and a little black pepper. pep-per. Arrange a thick layer of this on each slice of meat and around this pour a tomato sauce made as follows: fol-lows: Put some :ood drippings intc1 a frying pan, slice in one onion and frj .'vntly; then add salt, pepper and j pinch of sweet herbs and two cupfuls cup-fuls of tomatoes (canned) Cook them all together, then thicken with a lit-1 tie flour and butler, If too thin Pour; jl around the meat put the baking', dish in a moderately hot oven and bake until the dressing is nicely browned E R M Breakfast Canape. Cook the remainder of the heart until it is tender, then allow it to cool, and cut it into dice. Reduce the water in which the heart was boiled to one cupful by cooking iL Add half a cupful of canned tomatoes, toma-toes, and a dash of salt, pepper, kitch-en kitch-en bpuquet and caramel and some paprika pa-prika Thicken a little with flour and butter, and heat Hip meat in the sauce Serve on slices of browned toast. H H D Sour Milk Rolls. Sift together two cupfuls of rye ! flour, one cupful of wheat flour, hali I a teaspoonful of salt, and one half Kaspoonful of soda Rub in a piece of butter the sie of an egg. Add half a cupful of sugar, one well beaten beat-en egg and sufficient sour milk or buttermilk to make a dough Roll out cut like biscuits and bake quickly. quick-ly. M. L. Baked Fish a la Creole Boil three Irish potatoes, mash them and mix with two iablespoonluls of butter, one small onion chopped fine and salt and popper to taste. Salt the fish, fill it with the potato pota-to dressing and pui it in the baking bak-ing pan with a little flour sprinkled over it. Put in the pan at the same time two tablespoonfuls of butter, u.o dessertspoonfuls of olive oil. a dozen fresh tomatoes sliced (or half ot a can of prepared ones), and add a leacupful of water. Hake in a mod--r.iie oven until the fish is clone and then slice three hard cooked eggs over it Stir into the gravy a table-spoonful table-spoonful of tomato catsup and a ta-blespoonful ta-blespoonful ot a Worcestershire saucj and either pour it over the fish or serve it with it In a separate vesselMrs. ves-selMrs. M A Liver Loaf. Mince finely one pound of liver and a little more than hull' a pound of bacon. To this add salt and pepper to taste, one tublespoonful of mi nc oil parsley and one onion which has been chopped fine and fried, the beaten beat-en yolk of one egg and the whites of two eggs stiffly beaten. Line a buttered baking dish with cracker crumbs, glaze tbe top with the remaining re-maining yolk of egg, and bake Until done about 45 minutes Serve with tomato or celery sauce A P. 1' Veal Scallops. Cm up some lean veal into pieces about the size of an average oyster Let them simmer until tender. Season Sea-son with salt, pepper and a pinch of mace. Dip it into slightly beaten beat-en egg. then into cracker crumbs and again into gK Let it stand five minutes to swell and then fry In smoking fat and serve at once. Mrs K. L, oo |