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Show SEASONABLE FOODS spoonfuls of baking powder, one-fourth one-fourth teaspoonful of salt, and mix in two tablespoonfuls of butter. When well blended add one beaten egg and two-thirds of a cupful of milk. Mix and roll out, spread with softened butter and cover with the jam. Roll up and press gently to flatten. Place in a greased pan, brush with milk and bake in a quick oven for 20 to 30 minutes. Serve hot with: Simple Salad. Chop rather coarsely a small cab-bage cab-bage to two cupfuls of cabbage and one coarsely chopped green pepper, MINT enhances the 'deliciousness of lamb, which is one of our early summer meats. Aftei roast ing the leg of lamb, crown roast, or stuffed breast, serve it surrounded with individual molds of mint jtilly. garnish the top of the roast with cress or parsley. Mold the jelly in halves of lemon, then cut, with the lemon peel left on If desired, Into eighths or quarters. Apricot Roll. Take one cupful of apricot Jam, spread over the following roll : Sift two cupfuls of flour with three tea- one onion, and a half-cupful of eel ery. Mix all well, add enough may onnalse to moisten, and serve on heart leaves of lettuce. Mint Jelly. Take one-half .upful of vinegar, one cupful of water and add enough green coloring to make of the desired de-sired shade; add three and one fourth cupfuls of sugar, one-half to one and one-half teaspoonfuls of spearmint extract and one-half cup ful of pectin. Bring all to a bci) except the pectin ; add the pectin and the flavoring, let stand a minute removed from the heat, skim and pour Into lelly glasses or molds Cover with paraffin if to be kepi any length of time. If lemon Is used instead of vinegar use one and one-half cupfuls of water and the strained juice of two lemons. This makes five glasses of jelly. . 1933 Western Newspaper Union. j |