Evening journal., 1901-10-24
TIMELY RECIPES FOR
THE BUSY HOUSEWIFE
FOR HOT CAKES.

A rich syrup that can be made at
home is the best substitute obtainablel
for pure maple syrup and is excellent
to serve with waffles or griddle cakes
for Sunday night tea. A pint and a I
half of boiling water is added to five
pounds of G sugar The sugar and
water should be put in a porcelain or
granite-wa1e saucepan and stirred until
the sugar is well melted before II is
put over hotter part of the range
and boiled for ten minutes. If to this
proportion is added a pint bottle of
pure maple syrup, or, better still, of
maple sugar melted in a little hot
water the flavor is enhanced, and the
whiteness Of the syrup only slightly
lessened. This syrup should be kept ]
in glass jars or an earthen jug.
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MUSHROOM SOUP.
Take a quart of the common mush-
rooms; cut off the stem ends, wash and
peel. putt them into an agate saucepan
with two ounces OF butter, salt, pepper
and half a pint of stock. Simmer until
tender; remove from the fire, drain out
the mushrooms and chop fine. Add
sufficient stock with the liquor from
the mushrooms to make three piuts of
soup Thicker slightly with a little
butter and equal quantity Of -four rub
bed together. Boil up and serve
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PRESERVED CRAB APPLES.
The apples should be very ripe. |
Wash them well in cold water; put
them into a porcelain-lined kettle and
just cover with boiling water Lett
them cook very gently until you canl
remove the skins easily. Drain them
peel and carefully remove the cores,
but do not break the apples or removed
the stems. Weigh them, allowing onel
and One-quarter pounds of sugar TO al
pound of fruit; allow a cup of water toI
this quantity of sugar. Put water and
sugar over the fire and bring to boilingI
point. Skim until clear, then put in
1.-THE apples and cook very gently until
they are tender and transparent. Skim
while cooking When they are done
lput Them into small, large-mouthed
jars. and when cool seal same as jelly
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/ APPLE CHARLOTTE.
i Cut bread into slices one-quarter inch
! thick. then into strips one-half inch
wide and as long as the height Of the
mold to be used; cut one piece to flt
the top of the mold. then divide it into
] five or six pieces. Butter tine mold, dip
n The slices of bread into melted butter
and arrange them on the bottom and
around the sides of the mold. fitting
closely together Fill the centre entire
" with apple sauce made of tart apples
: stewed until tender and then drained
season with butter and sugar. Cover
| . 4 f., I.r4
: oven thirty minutes. Turn out on a
fiat dish and serve with hard or liquid
! sauce.
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BOILED FISH AND POTATOES.
Many persons enjoy the flavor of fish
and potatoes cooked together as in a
chowder. but dislike the texture of the
mixture. When it is desirable to have
the two foods more distinct, and make
them the chief part of the dinner in
stead of merely a soup course, try this
method OF preparation; Have the fish
freed from skin and bones, and cut in
pieces about one inch thick and from
. two to four inches wide, uniform if pos
sible. For three or four pounds of fish
allow two small onions and one quart
Of potatoes of medium size Put the po-
tatOe5 and onions in a kettle. cover
I them with boiling water. add two tea
, lspoOnfu,s of salt, two sprigs Of parsley,
! a bit of mace and three or four cloves
Let the potatoes cook about twenty
: minutes or until nearly done, then lay
/. the fish carefully on top of them, cover
and cook six TO eight minutes longer
according to the thickness of the fish
Lift out the fish without breaking
drain and lay it on a platter in the
centre, arrange the potatoes at either
q end. with the onion on top of the fish
and some sprigs of fresh parsley in
the corners. Serve with the fish and
h potatoes drawn butter sauce.
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MACARONI CROQUETTES.
Boil two cupsful of macaroni. broken
, into pieces. in sailed water until ten
der; let it COO, and then add two table
spoOnfuls OF grated cheese. Season tC
taste. cool form into croquettes with
the sauce; fry in smoking hot fat, drain
and serve with a tomato sauce made
j as follows: Put one tablespoonful oil
butter in saucepan, add one table
spoonful each of chopped onion and
carrot and brown slightly. Add one
: tablespoonful. of flour and cook five
. minutes. stirring constantly Put in
= one-half can of tomatoes, three cloves
a bay leaf. one-half teaspoonful of salt
and one-fOurth teaspoonful of pepper
Cook slowly for half an hour or unit,
the tomatoes are soft; then add table
I spoonful of butter. strain and pour
about the croquettes.
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r Asparagus is taking the place Of peas
J. to serve with sweetbreads.
d A row Of small baked tomatoes is Z
new garnish for a roast fowl
A baked fish stuffed with mashed DO.
4 taitOes should be served with littl,
b cakes OF mashed potatoes rolled in egg
n and bread crumbs and fried.
Thin slices OF breakfast bacon max,
savory garnish for steak; thin slices
Z of pork rolled in egg and bread crumbs
land fried is aaruiah for fried chicken