Evening journal., 1901-11-25
TIMELY RECIPES FOR
THE BUSY HOUSEWIFE
CAULIrLOWER FRITTERs.

] Boil a white mead or caullNOWer IN
salted water until tender Set aside
until cold, break into small branches.
Have ready a cupful of bechamel sauce,
made with chicken stock, and cream.
While still hot add one teaspConful OF
granulated gelatine soaked in three
tablespoonfuls of cold water Stir un-
til dissolved, then set aside until be-
ginning to stffen. Have ready one or
more platters lightly brushed with
melted butter. Dip each branch of
lcauliflower in the sauce until wel coat
ed, lay on the platter; when all are so
dipped set the platter aside until the
sauce is thoroughly set Prepare n
lfritter batter by mixing together the
lyolks OF two eggs and one-half of a
lcupful of cold water, stir this into onR
lcupful of flour, mixed with one4half
a teaspoonful OF salt and one-quarter
OF a teaspoonful OF pepper. Add one
Tablespoonful of melted butter and beat
hard. then cut in lightly the stiffly-
whipped egg whites. This batter is inn
lproyed If made few hours before 1t is
to be used. Dip each piece Of cauli-
flower carefully in the batter so as not
TO remove the sauce coating. Drop, a
few at a time. into a deep kettle half
filled with smoling-hot fat and fry
golden brown. Serve at once, as an
lentree or vegetable.
" ~ "
INDIAN PICKLE.
Take one quart of small cucumbers,
one quart of small onions, one quart of
string beans, two quarts of vinegar,
lone caulifOwer, one cupful nasturtium
lseed, two pounds of sugar, two ounces
of tumeric, two ounces of mustard
seed, one cupful of good olive Oil and
one-half pound of ground mustard.
lParbOll the onions, beans and cauli-
flower separately; put the cucumbers
land nastlrtium seed i'm brine for twen-
ty-four hours; heat vinegar, mix tu-
merle and mustard in a little cold
vinegar, add to not vinegar, stirring
with a wooden spoon until thick. then
add the oil, sugar, and mustard seed;
cook four minutes and pour over the
prepared vegetables.
X * y
LEMON CUSTARD PUDDING.
Put one quart of milk on in the dou-
bic boiler to scald. Mix two table
spoonfuls of cornstaroh with a nttl,
cold milk and add TO the hot milk Ovei
the fire; add q level tablespoonful o
butter and cook a few minutes, stir
ring constantly. Remove from tn
fire and when cod add three eggs
beaten until light with three-quarter
of cup of sugar; add the grated rin'
and juice of two lemons, stir gradual.
into the custard and stir until thor
oughly mixed. Then pour into but
tered dish and bake until set and serv
cold.
y y y
COUNTRY SALAD.
Roast a piece OF nice, tende
lpork; If well marbled with fat It wi
be delicate, and to many tastes as goc
as chicken. Let it become very coll
then remove the outside fat and crust
part and cut the lean part in sma
dice. Prepare an equal quantity {
sliced celery, and if you like yo
may use apples also in the same prC
portion, selecting those with crisp tel
p ture and tart flavor. Make a mayor
naise dressing and flavor it slight
with tarragon vinegar and some swet
herb, marjoram, thyme or sage. b
very careful to use the herbs in model
alton, but you may be generous wit
onion juice. Make some cranberr
jelly and mould it in a border mould
1t when firm, turn it onto a platter an
ID ill the centre with the salad cove
with the dressing and garnish wit
ID parsley or any convenient green.
le - ~ y
ID SPANISH STEAK.
S. This dish is much like Chile co
j, Carne Provide for it two pounds {
1t round stead six red chilies. tw
ir cloves. one tablespoonful of -four, a Iii
q, tie garlic, thyme, dripping
n Seed the chilies and cover with boi
d ing water. Soak until tender, an
d then scraDe the pulp into water. Gu
ir steak in small pieces and fry brow
7e in dripping or butter; add -four an
20 brown it. Cover With the chilli waite
it add garlic and thyme. Simmer until th
meat is tender and the gravy of tn
~ right consistency.