The Marble times and Crystal silver lance., 1900-11-23
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An OId.Fa.hloned DiaI,.

Junket is an old-fashloned dish that
is delicate enough for weak stom-
ach. and is useful where light des-
sert is wanted, especially for chill
dren. In making it stir with pint of
lukewarm milk four teaspoonfuls Of
sugar, and when it Is dissolved add
two teaspoonfuls of liquid rennet.
and turn the mixture into a mould
that has been previously wet with
cold water. Stand in cold place un-
til 1t is set, and serve with cream.
Good Veal.
Veal Is good only from the time the
calf is four weeks old till it begins to
eat solid food; in fact, only while it
is strictly "milk-veal." AS soon as
solid food is taken the tissue becomes
stringy and tough. Milk-veal may be
recognized by its color, pinkish
gray. If it is of blush texture it
is too young to be wholesome. An
other way to judge the age of veal is
by the size of its bones and of the
various cuts. One soon learns just
what size the parts of bones of six
weeks-old calf ought to be.-Wom-
ans Home Companion.
How to Cook Cranberries.
Cook them in an earthen crock, or
in porcelain or granite-lined dishes.
Wash the berries carefully and re-
move all stems and defective fruit.
Cranberries may be kept a long time
in a cool place under water by chang
ing the water every three days.
To make good cranberry sauce
that will jelly when cool, and the
skins be soft and tender, take three
pints of the cranberries, wash them
and put in granite stew pan, cover
them with three cupfuls of granulated
sugar and three gills of water; after
they begin to boil cook them ten min
utes, closely covered, and do not stir
them. Remove the scum, and set
them away to cool.
A delicious cranberry jelly is made
with one quart of cranberries. Put
them in a granite or porcelain kettle.
add one pint of cold water, cover and
cook until the berries pop, which will
be in about ten minutes. Strain
through Il colander, return to the ket-
tie, add one pound of granulated
sugar, stir until dissolved, boil five
minutes, and turn out at once into
mould and put away to cool.
Omelette With Fresh TOmatoes.
Take four solid tomatoes; put for
two minutes into boiling water, peel
and slice in pieces half an inch thick,
and remove the seeds. Put into fry
ing-pan two tablespoonfuls of butter;
when melted add the sliced toma-
toes, sprinkle over one teaspoonful of
salt, one saltspoonful of black pep
per. Cook three minutes on ea6
side, but not fast. Then prepare the
eggs for the omelette. Break into
bowl nine fresh eggs. Season with
one level teaspoonful of salt and a
half saltspoonful of white pepper.
Beat one minute with a silver fork.
Have very brisk fire, and over it a
very clean frying-pan.
Put in one tablespoonful of good
butter, and when melted and hot.
pour in the beaten eggs. 1t will take
less than three minutes to cook the
omelette. AS the first fold is formed
bring it towards you with the fork.
The second fold will form in a few
seconds, then repeat the operation.
After the third, fold the omelette will
be sufficiently done to receive the
cooked sliced tomatoes. Arrange
them lengthwise in the omelette.
Have a hot platter. Slip the ONE
lette halfway on the platter; the
other half near the handle of the
pan will drop over, enveloping the
tom a toos IL nrr,or,r Rnzar