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Show Tested Recipes for tke Housewife s Cook Book Tomato Jelly, Cabbage and Nut Salad. PREPARE one recipe of tomato jelly. Strain Into a cold border bor-der mold. When cold - and perfectly per-fectly congealed turn from mold and "fill In contre with finely shredded shred-ded cabbage, mixed with 1 or 2 finely chopped pimientos nnd U cup or more of pecan nut meals and season with cooked dressing. Eoiled Coffee. A GOOD grade of coffeo must be used. Absolute cleanlinenn is another most important requisite in making good coffee. The pot must be washed, scalded and rfired each timo It is used, and it should always al-ways be freshly scalded just before be-fore using. Tho material from which the pot is made makes littie diiTeronce if it is thoroughly clean. I prefer a granilc-waro -pot, though I Bhould not hesitate to uso any other kind. If cg is to be used wash it, break and boat the white slightly. Dilute tho white with cup cold water, add the crushed shell and mix with 1 cup of ground coffee. Turn into coffeo pot. add 6 cups of freshly boiling water and stir with a silver fork. Brim; to boiling point and boll 3 to 5 minutes. min-utes. The spout of the pot should bo stuffed with clean paper to prevent pre-vent the escape of the aroma. Pour out V cup of tho coffee to clear tho spout of grounds. Return to coffeo pot and repeat. Add Vz cup of cold water to carry the grounds to tho bottom of the pot Place on back of stove for 10 or 15 minutes where it will not boiL If any coffeo is left over drain from grounds or strain and nlace in Ice box to bo used 'for Jelly, frappe, eta Potato Soup. COOK 4 medium-sized potatoes In boiling salted water. When soft press through sieve. Scald 4 cups milk with t small onion, thinly sliced. Then remove onion and add scalded milk to potatoes. The potato mixture must be stirred thoroughly to prevent lumping. Melt l1 tablespoons butter, add 2 or 3 tablespoons flour, teaspoon paprika, 1 teaspoons salt, teaspoon tea-spoon celery salt and a dash of cayenne and blend well. Add a little of the Jiot soirp and stir thoroughly. thor-oughly. When smooth and creamy return fo the soup mixture. Bring to boiling point, boll 2 minutes, strain if necessary, add 1 tablespoon table-spoon butter and sprinkle with 1 teaspoon flnely chopped parsley. Chicken Left-Overs. tF we study the problem of com- blning chicken with less expensive expen-sive foods we can have it more frequently. fre-quently. Chicken Is delicious when combined with veal, eggs, liver, mushrooms (canned, dried or fresh), green peppers, pimiontoes, tomatoes, black olives, celery, noodles, macaroni, rice and .many other things. Tho Chinese chop - suey Is one of tho best examples of a combination of chicken and less expensive foods. Scalloped and creamed dishes, timbalos, souffles, omelets, croquettes, pies, salads, sandwichos. stuffed vegetables vege-tables and molded gelatine and chicken dishes afford variety and at the same time offer Interesting ways of utilizing every slngi-odlble slngi-odlble scrap. Enough jellied chicken chick-en bouillon for 4 or 5 people may be made by boiling the carefully skinned feot. the tips of tho wings, nock nnd head of a chicken with a C 1K0, International stalk of celery, a slice of onion, a clovo and salt and pepper to taste. When tho essence is all extracted strain tho broth, clarify it. and then add It to a little gelatine soaked in cold water. Turn into small cups rinsed with cold water and set aside to chill. Servo this as a first course on a hot Summer day. Coffeo Ice Cream. OCALD'lups milk wlth" cup J ground coffee. Add cup . sugar and dissolve. Mix cup sugar with 4 slightly beaten ogg yolks and teaspoon salt. Combine Com-bine mixtures nnd cook over hot water, stirring constantly, until mixture thickens. Then add 1 cup cream and set aside for hour. Cool, add 3 cups rich milk or cream and strain through cheese cloth. Freeze, using 3 parts Ice to 1 part salt. If a little variation is desired de-sired reserve 2 cups of cream. Whip it and add it to tho ice cream when it Is frozen to tho consistency consis-tency of a mush Fruit Cake. WASH and cream 1 pound of butter, add 1 pound of brown sugar and cream thoroughly. Then beat In 12 eggs, adding 1 at a timo. Mix and sift 4 cups (1 pound) flour with 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon cloves and 1 grated nutmeg. Mix 6 pounds seeded rnislns with 3 pounds currants, 2 pounds citron, 2 pounds candied cherries. 2 pounds candied apricots and 2 pounds pineapple. pine-apple. Combine mixtures, bent thoroughly, add 1 cup loganberry Juice and turn into well greased and floured pans. Stenm G or G hours, then bake in a slow oven 1 hour. Feature Service, Inc, Great Brl Date and Cranberry Marmalade plCK over and wash 1 quart cranberries. Then cook slowly slow-ly for 20 minutes with 1 pound of stoned dates and 2 cups water. Press through potato rlcer or sieve, add 1 pound "brown sugar-and cook 25 or 20 minutes longer. Chicken in Casserole. DRESS and cut up a chicken In convenient pieces for serving. Fry 2 or 3 slices of salt pork and add 2 or 3 tablespoons of drippings. Roll tho pieces of chicken in flour mixed with a little salt and fry In tho fat until each piece Is a golden brown. When all are sufficiently browned add enough boiling water to cover the chicken, adding 1 carrot. car-rot. 1 cup of colory, 1 potato and 1 onion, nil cut in uniform pieces. Cook until tender. One cup of canned or fresh peas may bo added. add-ed. A casserole dish may be used for this method of preparing chicken chick-en or an ordinary stowpan will do. Chicken Jelly. -OOK 1 chicken breast In water seasoned with a slice of onion, a bit of green bayleaf, salt and pepper pep-per to taste. .A tablespoon or moro of mushroom trimmings may bo added for flavor. When breast Is tender remove from liquid and chop very flno. Strain liquid and skim off fat. Soak package of gelatin gela-tin in Vi, cup cold wntor about 20 minutes and dissolve in 2 cups of tho boillug hot chicken liquid. Cool and add tho finely chopped breasts. Season to taste and turn into a mould rinsed with cold water to harden. Invert on a bed of heart lettuce leaves. tain R It tits BcJerTCcL Planked Shad. CAREFULLY clean and split a medium-sized shad. Place skin sido down on a well-oiled or greased oak plank and removo as many bones as possible without disturbing dis-turbing the flesh. Sprinkle with salt and paprika and brush over with melted fat. Bake about half an hour in -a rather hot oven. Removo Re-movo from oven and brush over with melted butterlne. Garnish with mashed potatoes passed through a pastry bag and rose tube. Potato baskets may be made and filled with peas. Slices of lemon and parsley may also be used. Maple Fondant. DISSOLVE 2 cups maple syrup and Hi cups granulated sugar in cup boiling water. Tlaco ovorflro. With tips of fingers wet In cold water wash down sides of saucepan to remove grains of sugar. Cover and let boll three minutes, taking care that the mixture mix-ture does not boll over. Uncover and boil to the soft ball stage (about 23S degrees, Fahrenheit). Then pour candy on a largo platter which has been rinsed with cold water. Do not scrape saucopan or drain last of syrup from saucepaD since this will sometimes cause the syrup to granulate. Let stand until nearly cool, thon with a woodon spatula knead the mixture as rapidly as possible, taking care to keep it in one mass. When the fondajit Is creamy and cool enough to handle knead with tho hands. Scrape into the centre of tho platter plat-ter and cover with a damp linen cloth. Let stand an hour. Pack into a glass dish or jar, cover with a damp cloth, allowing at least an Inch between candy and cloth, and let stand ovornlght. |