Evening journal., 1901-12-05
TIMELY RECIPES FOR
THE BUSY HOUSEWIFE
VEGETABLE SOUP.


fine. except the cabbage and tomatoes.
Have ready I'M porcelain kettle three
quarts boiling water, put in the chop
ped vegetables, and simmer for half
an hour: then add the cabbage, chop
ped. and the tomatoes. stewed, also
herbs to season. II desired. Let the
soup boil twenty minutes, then strain
Through a sieve rubbing all the vege-
tables through. Take two table,
spoons butter and one of flour, and rub
to a cream Pepper and salt the soup
TO taste. add one-half cup sweet cream,
if you have it. and stir It in the butter
and flour Let boil up. and serve
with fried bread crumbs.
- * y
Gales LIVER WITH CREAMY |
GRAVY.
Pour boiling water over the liver
and let it stand ten minutes to scald |
the skin so it may be peeled of easily. |
This also heips to cook the liver. keeps !
in the juices, and it is less liable to be-
come hard and dry in the frying pro-
cess. Cut it in slices one-half inch
thick and remove all the skin, white
veins and membranes. Dust the slices
with -four. fry quickly several thin
slices of breakfast bacon until crisp,
but not too brown. Drain them from
the fat. pour off the fat and turn out
the sediment. wiping off with a bit OF
soft paper all the salt left on the pan
Put back into the pan enough of the
clear fat to cover this surface, and
when hot lay in the strips of liver
and turn them constantly until cooked
through. Do not let them burn or be-
come dry by too long cooking. Cut
into one. and as soon as there is no
longer any pink tinge they are done.
Arrange them in the hot platter with
the bacon around the edge, and when
all are done. stir one teaspoonful Of
flour into the fat left in the pan, then
turn in one cup of thick cream. Let
it boil up minute. then pour it over
the liver. Serve with baked potatoes
y - Y
CREAM CUSTARD PIE
Line a deep plate with a thin LAYER
of rich pun paste Mix three-fourths
of a cupful Of powdered sugar. two
tablespoonfuls of corn starch and one
fourth teaspoonful of salt, add one
Dint of thin cream and cook over boil
ing water until it thickens. Let it
} cool slightly then stir in the we'll
l ! 'NNtNNA NhAt'A vi AOMl tEEE anu Vfr
teapoonful of vanilla or rose water.
, FIJI the plate and bake in moderate
oven about half an hour. OF until the
crust is done.
=, X y y
LOBSTER CROQUETTES.
. Put into a saucepan one tablespoon
l. full Of butter, and when it bubbles add
i one tablespoonful of flour, to be cook
Ind hrrf ~ lrsrr ..I a -
n milk slowly. stir until smooth; re-
move from the fire and add one table
spoonful of salt, a dash of cayenne
one tablespoonful of chopped parsley
g the yolks OF three hard-boiled eggs
l. mashed fine. and two cupfuls of lob
u ster meat. Season with one-fourth oi
e a nutmeg and treat as other Gro
% luuettes. Other kinds OF fish are made
. into this kind OF croquette.
y - y
y COFFEE CAKE.
II Into a cupful of bread dough that
3 has had the second rising work hall
lcup of butter, melted and creamed
u with a quarter cupful. of su-
gar, a beaten egg, q quarter
!, lteaspOOnfull each of cinnamon
n and grated nutmeg and half teaspoon.
AAA Vi A0AtA nANNOANNA III a tthAtCH0Ol
d full OF milk. Knead for three minutes
II II make into a long loaf and set to rise
q for a half hour. Now cover the top o,
e the loaf thick.y with sugar and bak,
II in steady oven.
q y y Y
SUGAR CANDY.
Take two cupfuls of sugar known to
" the trade as coffee crust sugar" one
q third cupful of good vinegar and two
>, thirds of a cupful of water Boil
= without stirring until it crisps in colo
q water. then turn it onto a butteret
platter with the desired flavor poured
over it. When sufficiently cool, pull
until white and light, pulling directly
T.. from you without twisting. Have
= the hands clean and dry-no butter
= remember. This can be varied By
I using different fiavorings, and is excel
:, lent to pour over nuts and popcorn be.
- fore the pulling process is begun.
- - -
FRENCH CREAMS.
y Use two cupfuls of granulated sugar
n and one-half cupful OF milk. Bring
g slowly to a boil and cook for five min
2 utes. then remove from the fire and sci
in pan of cold water, stirring rapidly
4 until IL NAtdlAos Dudpe AiAlO udlAS Will
y the hands and place nuts on the tops
- A variation can be secured by arrang.
ing the balls in layers with pieces OF
figs or dates between them and then
cut in squares. The mixture is the
same used for chocolate creams, the
. chocolate being applied in a melted
y form after the balls become firm
= They should be left upon buttereC
p Irrr,
, - - y
g CRYSTALIZED POPCORN.
q Put into a kettle one teaspoonful OF
o butter. three tablespoonfuls OF water
n land one teacupful of white sugar.
q Boil until ready to candy, then throw
r in as much popcorn as the mixture
: will hold and stir briskly until all the
, corn is coated. The fire should not be
: too hot. or the corn will scOrch before
4 the crystalizing. Nuts OF any kind
b., t.I a., kl.