The Red Cloud chief., 1901-05-31
RECIPES.


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Rhubarb Jelly Sponge Drops-Cut n
dozen stalks of rhubarb into inch and u
half lengths, put into u doublc boiler with
onc-half cup OF water and cook until
tender drain on the Juice. Make n jelly
from onc-half box OF gelatinc soaked In
onc-half cup OF cold water and dissolved
In the rhubarb juice and enough boiling
water to make two and a half cups. Add
"A little red color, or the CCloring that
comes with several kinds of gelatine, one
and one-half cups of sugar and tho juice
Of one lemon. Rinse an carthen mold
with cold water pour In a part OF the
Jelly and rhubarb and when II IL partly
set turn in tn, remainder. Serve with
whipped cream IF liked and small cakes.
This is a more delicate and attractive way
to serve rhubarb h In the form of
pastry. For the sponge drops slit one
teaspoon of baking powder with one cup
of -four. Beat three eggs, add one cup Of
fine granulated sugar, one-half teaspoon
of lavoring. one tablespoon of hot water
and fold In the flour. Beat well then
drop in small tcaspoonfuls from buttcred
paper. After the drops are baked put two
together with icing and ice the top.
Sweetheart This simple dessert Is cap
able of many variations. The outside may
be rice or cornstarch and the heart of
any fruit that combines well. II Is espe-
cially adapted for the family or nursery
dinner, being inexpensive yet attractive.
Boil some rice until tender and dry.
Line II buttercd molu about an inch thick.
using a knife or the back of II spoon; fiji
the center with cooked fruit marmalade
or jam and cover with more rice. Set
the mold into a kettle OF boiling water
To keep hot. Serve with cream or a liquid
pudding sauce.
Rice that Is old requires longer cooking
than If II new crop. II 1t Is put into boil
ing water and the kettle set directly Oh
the range II will cook fast and some of
the starch will be lost to keep the grains
distinct some cooks advice turning it
into a s%trainer and pouring cold water
through; II IL then to b" rohoatcd. II
cooked in "A double boiler with just enough
water the grains will remain whole: do
not stir after 1t has commenced to cook,
as this makes IL pasty. If too little water
Is added the grains will not swell and
soften sufficiently no matter how long the
rice is cooked.
drilled Chi~ckcns-Select small spring
lii'N'iH " '''' l'' i'''' 'i'N ''''
down the back and. If rather large, cut
into joints. Make a dressing Of oil, salt,
pepper, minced parsley, onion and lemon
Juice: pour this over the chicken and let
stand for AN hour, Blasting frequently.
Then dust lightly with bread crumbs and
cook on II grill, Warm up some Madeira
sauce with "A slice of onion, fried brown
with a little minced ham; strain this over
the chicken and serve.
Egg ~Snow-Cover a box OF gelatine
with cold water and soak until gelatine
Is tender. Then pour over 1t a pint of
boiling water; add juice of three lemons
and sugar to taste. Strain through n
fine sieve into n basin set In cracked Ice.
As soon as the mixture is cold and be-
gins to thicken beat with an egg whip
until white as snow: then add the whites
OF four eggs which w been beaten to
a stir froth. Mix lightly but thoroughly
and turn into Il mold and stand in a cold
| place to stiffen. Turn out of mold and
serve with a sauce or cream poured
around 1t.
Salads-Thc salad OF lima beans mixed
with apples is distinctly "A fall salad. 1T
| may, however, be made in the winter of
canned limas. The beans should be
| cooked TIL tender I'm water slightly salt
ed, drain them, and after they are cold
place them in a salad BOW with an
equal quantity of tart apples cut in small
pieces. Surround them with a fringe of
lettuce leaves. quarter two or three hard
boiled eggs and "A lemon, decorate the
top, cover the whole with a stiff mayon-
nalse dressing and serve.
An excellent salad IL made of crisp
white celery. cut IN half-inch dices.
mixed with an equal amount of pieces
Of sour apples, Salt the mixture well
and dress it with a ~mayonnaise the same
as the lima bean and apple salad.
In making u chicken salad, II the
chicken runs short, as il often does, II
may he ekcd out without any ones be-
ing the wiser by adding u third as much
roast of pork or veal cut in small bits.
MufHns-Corn mullins which accord
amicably with the morning cup OF coffee
are excellent made in this way; Separate
two eggs, putting the yolks in a large
bowl. Beat a moment add a cupful of
milk. one cup of cornmeal and a half
cupful OF fiour ana beat thoroughly. Add
a tablespoonful of melted butter, "A we'll
rounded teaspoonful OF baking powder
and "A hnlf-teaspoonful of salt. and beat
again. When well blended and puffy fold
In the well-beaten whites of the eggs.
Have ready twelve creased gem pans,
piping hot. Pour the mixture into them
and bake fifteen or twenty minutes in q
hot oven,