The Washington times., 1894-07-01
CULINARY POEMS FOR JULY.

MARAscHISo Ice CREAx.-One quart Of
cream, large cup Of granulated sugar. six
egg yelks, a cup of milk, and tablespoonful
OF gelatime which has been soaked for two
hours in four tablespoonfuls OF water. Let the
milk come to boil. and pour it slowly over the
eggs; beat them all the while to prevent their
curdling. Then add the geIatine, and finally
the sugar. Beat the whole well, strain it into
the cream, and add four tablespoonfuls of
maraschino Pack the cream In freezer and
freeze like any other. When 1t is of proper
consistency remove the beater, cork up the
freezer, pack in more ice and salt. cover the
whole closely with thick newspapers, and let
it rest for an hour or two before it Is served.
This makes most delicious cream.
Roman PuScH. Three pounds OF puIverized
sugar, three quarts of water. the juice OF
eight lemons Soak two tablespoonfuls Of
gelatine in little of the water. boil all to-
gether for q moment then cool and strain.
Add one-half pint of rum and the whites Of
eight eggs without beating. Freeze.
CHERRY CUPs.-Stir together and sift Q
pint of -four and two tablespoonfuls Of bak-
ing powder. making ii into a soft dough with
water. Having buttered some large cups,
drop into each a little dough for founda-
tion, then a tablespoonful OF stoned cherries.
covering with dough to half hll the cups.
Place them in pan OF hot water. Set that
In the oven. cover it and steam for half an
used as a dressing.
CREAM SALAD.-Chop fine one-half head Of
cabbage and mix thoroughly with one-half
cupful of sweet cream and one-ouarter tea
spoonful Of salt: into one-half cupfui OF vim
egar stir one beaten egg. one teaspoonful OF
sugar. and one-haf teaspoonful Of made mus
tard; pour this while very hot over the cab.
bage and serve Immediately.
BLACKBERRY CoRDIAL.-To make it squeeze
blaekberries enough to make quart of juice;
add to it a pound OF loaf sugar and let it dis
solve. heating it slowly: add to it one tea
spoonful OF cloves, cinnamon. and nutmeg;
boil all together twenty minutes. On remOv-
ing from the fire add n wineglass OF brandy.
Put in bottles while hot and seal. Use a tea
spoonful for glass Of iced water.
BAKED ToMAroEs.-Peel and slice quarter
of an inch thick. Pack in a pudding dish,
seasoning each layer with salt, pepper, butter,
and a very little white sugar. Bake. covered,
half an hour. remove the lid and brown for
fifteen minutes. Five minutes before taking
from the oven pour over the top three or four
tablespoonful OF cream whipped up for few
minutes with melted butter.
TOMATO RELIsH.-One peck OF ripe tomatoes,
one cup of vinegar four onions, two table
spoonfis OF salt. Boil three hours.
ScALLoPED ToMAToEs-Peel and cut in
slices quarter of inch thick Pack in a pub
ding dish in alternate layers. with force
meat made OF bread crumbs. butter. salt, pep
per and a little white sugar. Spread thickly
on each stratum of tomatoes. and when the
dish is nearly full put tomatoes upp-rmost, "a
good bit of butter upon each slice. Dust with
pepper and a little sugar. Stew with dry
bread crumbs and bake covered, half an
hour, remove the lid and bake brown.
BRoILED ToaAToEs-Select large. firm ones
and do not peel. Slice half an inch thick and
brojl upou an oyster pridiron few minutes
will suffice to cook them. Have ready in
cup some hot butter, seasoned with pepper,
salt, a little sugar and half a teaspoonful Of
made mustard. As soon as the tomatoes are
done dip each piece in this mixture and lay
upon hot chafing dish. When all are dished
heat what remains of the seasoning to boil,
pour upon them and serve at once.