Evening star., 1902-02-01

Add just enough water to cook them with
out burning them while they brown slight
ly. Be careful not to let them burn 1t
will take one and one-half hours to cook
them nicely. When done remove the veg
etables and thicken the brown gravy with
a little flour and butter, skimming the
gravy first If it Is greasy. Season with salt
and pepper, arrange the vegetables on a
platter with the slices of pork on top,
pour the gravy over them, garnish with
parsley and serve.
Parsnfp CrOQuettes.
Scrape the parsnips, cut in half and
scoop out the stalk or woody center; boil
in broth or soup stock until tender. Then
drain and chop rather fine; season with
salt, pepper and chopped parsley; moisten
with little cream of broth; add beaten
egg to each cupful of parSnip, form into
5croquettes and dip in egg and crumbs and
fry in deep fat. Or dispense with the Dip
ping, form the mixture into balls and drop
into the fat.
Turnips in Brown Gravy.
Pare and cut the turnips into squares
and boil in salt water until tender. Make
a brown sauce gravy in usual way, sea-
son with salt and pepper. Drain the tur-
nips thoroughly and add to the sauce with
little cream. Let boil up and serve.
Glazed Turnips.
Boil and drain the turnips, then slice
rather thick. Melt butter in a pan and
when hot lay in the slices Of turnips,
sprinkled with salt, pepper and sugar.
Brown well on both sides and serve.
Yellow Turnips.
These are improved by cooking with po-
tatoes; two potatoes to six turnips. These
can be mashed, creamed or stewed. If tur-
nips are small and young cook them whole
like onions Old turnips and potatoes can
be cut into small balls with a vegetable
scoop and served as q regular vegetable or
to garnish. The yellow turnips go nicely
with the white for this purpose.
Cream Carame1s.
Put two cups of granulated sugar in a
saucepan with cup of cream and tea
spoon of butter and stir it until sugar is
dissolved; then boil it until it will form
soft ball when dropped in cold water.
Remove it from the fire and add teaspoon
of vanilla. Beat until creamy, then pour
into buttered tins to depth of an inch.
When cool enough mark out into squares.
Russian TOfee.
Half a pint of cream, one cup of fine
white sugar and a teaspoon Of vanilla. Put
sugar and cream into saucepan and boil
slowly over a good fire. When the mix
ture gradually thickens add the vanilla !;
and when it becomes frothy and leaves the
sides Of the pan clean, pour 1t out into
swallow, DutIeTeu pans anu DIS Sool DIS Cooi
enough cut into squares.
Maple Caramels.
Take two cups of coffee sugar; one cup of
rich cream, one cup of maple sirup and II
you want your caramels Chevy like con-
fectioners' caramels add three-quarters of
a cup of glucose, which can be purchased
at wholesale of confectioners. The cara
mels are finer without this. Put above
materials together same as other caramels.
Making Fondant.
Mr.. J. Mel. writes: You give some valua-
Bile recipes for making candles. You forgot
to give the directions for making fondant
for new readers. VIII you kindly give it
and also tell me where can get a book on
candy making, book such as confection-
ers establishments would have? 1 want to
study up on the business.
When making fondant it will be less like
ly to grain if made on a clear, dry day.
Keep it in closely covered dish until need
ed. For the white fondant take two cups
of granulated sugar, one cup of boiling wa
ter, and some add a third of a teaSpOonful
of cream of tartar; we prefer ours without.
Put the materials in smooth saucepan
and stir until thoroughly dissolved. When
it boils watch sides of the pan and If the
grains or crystals appear, wipe them off
with damp cloth, but do not disturb the
boiling sirup. Let the sirup boil until 1t will
form a soft ball when dropped in cold wa
ter; have marble slab or large white plat
ter brushed with sweet salad oil to within a
few inches of the edge Pour the sirup out
on this and allow to cool until you can
leave an impress of your finger on 1t. Then
begin to stir it, using wooden paddle we'll
Oiled until it Is a creamy-white mass, and
too stiff to stir longer. Take it into the
hands and knead it like dough for about
five minutes to make it light and smooth.
Then put 1t in covered dish with a damp
cloth over it and let it stand for at least
twentyfour hours before using it. This
will keep for very long time, especially in
cold weather, so quite quantity can be
made at time The white fondant can be
colored any desired shade with the color
ings used by confectioners, and used for the
body of the candy and dipping as well.
Menus.
WEDNESDAY.
BREAKFAST.
Fruit.
Cereal, Cream,
Smoked Fish. Stewed Potatoes,
Griddle Cakes, Maple sirup.
Coffee.
LUNCH.
Hamburg Steaks,
Potato and Cucumber Salad,
Individual Mince Pies. Hot,
DINNER.
Clear Soup,
Stewed Chicken, Rice,
Sweet Potato Croquettes,
Celery and Nut Salad,
Cheese, Waters,
Coffee.
THURSDAY
BREAKFAST.
Fruit.
Cereal, Cream,
Omelet, Bacon,
Mush Waff1es, Maple Sirup.
Coffee.
LUNCH.
Cream of Corn Soup
Deviled Crabs Canned meaD,
Celery and Olive Salad,
Apple Pie, Cheese,
Cereal Coffee.
DINNER.
Vegetable Soup,
Braised Smoked Tongue,
Potato Balls, Creamed Carrots,
Spinach Salad,
| Rice Pudding, Coffee.
FRIDAY.
BREAKFAST.
Fruit.
Cereal. Cream.
Boiled Mackerel
Boiled Potatoes Cream Sauce.
White Mullins. Coffee.