OCR Text |
Show Sister Mary's Kitchen (Copyright, 1920. N. E. A ) . If one is . r ing a rather formal dinner with a hot meal course and several sev-eral vegetables, a jellied consomme is nicer than n hot soup. In hot weather it's best to take no I Chances, but add gelatin to the broth, j I Dissolve l heaping teaspoojofUl of j granulated gelatin in 3 tablespoohsful I of cold water Heat over hot water j till a liquid is formed. Add to the I boiling soup and ftir unlil thoroughly mixed Remove from fire, strain and cool. Stir slightly and break (hp Jelh Then serve in bouillon cup?. The poup should be quite highly seasoned before the gelatin Is added. While lean meat in needed to give the soup flavor use l plenty of well cracked bone The bone furnishes the gelatine and mineral matter. Menu for Tomorrow Breakfast Orange Juice, baked codfish cod-fish halls bran muffins, coffee. Luneheon Shad roe and hearts of lettuce, coasted muffins, pplced rhubarb, rhu-barb, tea. Dinner Ham baked in milk, new potatoes, beet greens, cucumber salail I raspberry short cp.cke, .coffee My Own Recipes A whole smoked ham is a good In m Btmenl for a housekeeper One saj !to use it would be to have the butcher lent out several nice -dices in the center, cen-ter, plain boil one end and bake with spices the oilier The many ways to luse bits of cold boiled ham add variety to the summer menu. SHAD ROB SALAD 1 shad roe Lettuce hearts r'rench dressing Cook roe In salted acidulated water for L'O minutes A slice of onion addled add-led to the water gives a delicious fla-I fla-I vor Drain anJ blanch roe When cold cut in quarter-inch slices. Cut leimce hearts In quarters and sur roumJ slices of roe. Serve with French dressing poured over the whole. SPICED RIICBARB fi cups rhubarb diced 1 cup seeded raisins l cups granulated sugar 1 teaspoon cinnamon 'j teaspoon ground cloves 1 cup cider vinegar Skin rhubarb and cut in Inch pi i l Tut in a granite Iron preserving kettle j Add other ingredients and bring slow ly to tho boiling point. Let simmer until lhe consistency of marmalade Kill Jelly glassed with mixture. Let cool and seal True hospitality is like .i river, with it source in the kitchen and mouth in the parlor. |