St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1892-12-18
FOR THE COOK.

Chicken Jelly Sandwiches-To the
large and highly respectable family of
sandwiches may be added chicken jelly
sandwiches. Their merit is that they
keep most all day in hot room, and
are we'll favored for even the delicate
palates that tire of almost everything.
Boil a chicken until the meat falls from
the bones. Pack the pieces of chicken
in deep creased dish and pour over all
half package of gelatine dissolved in
the chicken grvay. Add little pepper
and salt ann moiSteu with the fat
SKINNED from the top of the liquid.
Apple sauce is frequently served with
roast pork and with roast duck. 1t Is,
however, good with bread and butter
for luncheon or with cream and sugar
for desert. One way to make it reqires
the use of little butter. Take six
large sour apples, peel and core them.
Stew them in pint of water with four
tableSpoonfulS of sugar and heaping
teaSpOonful of butter. Stew them until
they are soft enough for sauce. A little
cinnamon adds a pleasant flavor. and
those who are fond of nutmeg often use
it in the sauce.
"a"
A Delicious Breakfast Dish-Put a
pint of water in a saucepan with heap
ing tablespoonful of butter. Put it on
the range, and when it bollS thicken
with large tablespoonful of flour.
Have some smoked beef shredded or cut
in small pieces, and drop into the stew
pan after the milk has been thickened.
and let the beef cook only two minutes.
Pour into a deep dish and serve at
once.
Cream Taffy-A fine and rich taffy is
made by boiling the sugar with milk or
part water and part cream, instead OF
all water, using graduated sugar, and
flavoring highly with extract OF vanilla
or lemon, the proportion of ingredients
being the same as the mOlaSses taffy.
These taffies may be favored with choc-
olate, coffee, ginger, rose. or any fruit
Juice, and may also be made of maple or
light brown sugar. according to the taste
of the maker. The original "taffy," or
"toffie," is of English origin, and was
invented by lady of the little town OF
Everton. The lady sent sample OF it
to the queen at Windsor, who immedi-
ately adopted it as the favorite candy Of
her family.
n uGliClOuS utSSGIb Cdii NC uiouo Ou U
of rice and almonds. Boil quarter Of
a pound of rice in pint and half of
milk. TO this add two ounces of
blanched sweet almonds and two ounces
of white sugar. Boil the rice until it is
tender, but do not stir it. Shake the
pan gently instead Put the rice in
cups and spread across the top of each
one either an icing made of white OF egg
and sugar or one of chocolate, made the
same as for chocolate cake. Or piece
of jelly eau be put on the top, and the
rice and almonds eaten with cream.
An Apple Compote-Wash and wipe
some fine, wel-tlayored- apples (not
SWEET Core them with an apple corer.
being careful not to leave in any of the
bulls, which sometimes penetrate far
into the fruit; then pare them evenly.
so that they will be smooth and of good
shape. Boil gently in water, enough to
just reach TIE tops. with a square inch
or two Of lemon peel, a teaspoonful OF
until they are soft, but not broken.
They will need careful watching to-
wards the last, lest they 60 to pieces;
when done lift them out into a glass
dish. The amount of water used Will
depend upon the number OF apples, but
whatever is used, boil it until it is re-
duced one-half. Fill the holes with
apple, grape or any bright-colored jelly,
and when the syrup is cool pour 1t over.
When the apples are thoroughly cooked,
without breaking, they make a pretty
dish.
French Sauce-To one pint Of boiling
water add a heaping teaeupful of sugar,
a tablespoonful OF butter, a pinch OF
salt, tablespoonful of cornstarch dis
solved in cold water: season with nut
meg. boil half an hour. If cooked we'll
it Will be very clear. You can use ia
blespoonful of currant jelly with ia
blespoonful of hot water, beat together
we'll and add to the above just before
serving and omit all other faVoring.
Christmas Pudding-One pound Of
raisins, quarter Of pound OF flour, 0ne
pound of suet chopped fine. one pound
| of currants, three-quarters OF pou no OF
stale bread crumbs, half nutmeg graf
| ed. quarter of pound of brown sugar.
five eggs, grated rind of one lemon, half
| a mint of brandy, half pound Of minced
| candied orange peel.
| Clean, wash and dry the currants !;
stone the raisins. Mix all dry ingredi-
ents together. Beat the eggs; add them
| to the brandy; then pour over the dry
| ingredients, and mix thoroughly. Pack
| in creased small kettles or moids Uhls
| will make six pounds), and boil six
| hours when you make 1t and SIX When
wanted for use. Serve with hard or
| brandy sauce.