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Show pieces. Slice one lemon and two oranges, or-anges, including the peeling, very thin and cook in the prune juice un til tender. Add the prune pulp, one cupful of sugar and one-half teaspoonful of salt. ' Cook until thick, stirring coustantly. Seal in jars. Dried apricots are equally good for jam prepared In the same way. A Good Cocktail. Beat one egg yolk, add the juice of half a lemon, one teaspoonful of honey, mix well, chill and serve as a breakfast cocktail. by Western Newspaper Union. DESSERTS AND OTHER DISHES TpHERE is nothing easier to pre-pare pre-pare than junkets and gelatin desserts. They are most wholesome and especially good for the young ! and aged. Cherry Sponge. Dissolve one package of cherry flavored gelatin in a pint of boiling water. Add 12 fluely cut marshmal-lows. marshmal-lows. Dip the shears into water when cutting them and they will not stick. Stir well, add a pinch of salt, six drops of almond extract, and chill. When slightly thickened beat with a rotary egg beater until like whipped cream. Turn into Individual Individ-ual molds and chill. Serve with cream. Flaked Ambrosia. Dissolve one package of raspberry rasp-berry gelatin In a pint of boiling water, add a pinch of salt, two ta-blespoonfuls ta-blespoonfuls of lemon juice, one ta-blespoonful ta-blespoonful of orange juice and chill until firm. Beat with a rotary egg beater untibwell flaked, fold In two cupfuls of whipped cream and serve in sherbet glasses. 3arnish with a green cherry. Chicken Mousse. Take one can of boned chicken and mix with a thin white sauce. Add one slightly beaten egg white and one-half cupful of whipped cream. Pour Into, molds, set into hot water and bake until firm. Serve garnished with capers or truffles. Serve with bechamel sauce. Prune Jam. Soak two cupfuls of prunes over night in one and one-half pints of wafer. Cook for ten minutes in the water In which they have been soaked, drain and cut Into small |