The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-04-11
Recipes and Suggestions.

The secret Of preparing a cup Of cocoa that
shall be really good lies in adding merely suf-
ficient of the powdeI-no more, as too much
will render the taste somewhat bitter. Halt
a teaspoonful Of the cocoa to one cup is about
right; though in some brands of the article,
even less is demanded. 1t is richer and more
nutritious when the milk used is not diluted
with water. Many persons declare that the
employment of condensed milk imparts pc
culiarly delightful flavor. 1t is totally un-
necessary to first MIX the cocoa with little
water or milk, as 80 many are in the habit Of
doing. After you have set the milk upon the
stove, sprinklesthe cocoa on top of the milk,
and as soon as the latter is lukewarm, stir
in the cocoa, which will dissolve Immediately.
It will not mix with cold medium, and will
lump dn milk that is too hot. Boiling for a
few minutes improves it. A favoring OF
vanilla improves either cocoa or chocolate
Pineapple Bavarian Cream-Soak one-hali
box or two tablespoons Of granulated gelatin
in one half cup cold water. Heat one can
grated pineapple, or two cups OF fresh grated
fruit, add half cup sugar, one tablespoon
| lemon juice and the soaked gelatin. Stir until
the gelatin is dissolved, then chill in pan
of ice water, stirring constantly; when it be-
gins to thicken. fold in the whip from three
cups of cream. Mold and chill, Serve with
cubes of lemon jelly.
Glove Of garlic and place in it large head
of lettuce broken into convenient pieces and
the pulp of one grape fruit, season to taste
with salt and paprika add olive oil until the
leaves, after being we'll tossed, are well
coated with it, finish with lemon Juice or
tarragon vinegar used sparingly, as the fruit
furnished nearly enough acid. A few drops
Of onion juice may be used instead Of garlic
and should be spr1nkled on the leaves A
= ~. -, l.
over the contents of the bowl instead OF
using the Spanish method OF adding oil and
acid separately. For a heartier salad for
luncheon or supper one or two bananas thin
ly sliced and sprinkled with lemon Juice
are a desirable addition.
Some Savory Creole Dishes.
"A Characteristic Soup Cook three table
spoons Of chopped green pepper and two
tablespoons Of chopped onion in 'one- fourth
cup of butter Ave minutes, add one-third cup
-four, one quart of brown soup stock, one
pint of tomatoes, and simmer fifteen min
utes. Rub through a sieve and season highly
with salt, pepper and cayenne. Just before
serving add one-fourth cup of cooked maca
roni cut in rings, two tablespoons Of grated
horseradish and one teaspoon of vinegar.
! Salmon Salad Mold-Mix two cups of cold
| boiled salmon, one tablespoon lemon juice
one teaspoon Of chopped parsley, two drops
tabasco sauce, one tablespoon Of granulsted
gelatin dissolved In little water, with
enough cooked salad dressing to moisten. Fiji
small molds. place on ice for two or three
hours, turn out on lettuce leaves and serve
with cucumber cream sauce.
Cucumber Cream Sauce-Chop one cucum-
Der fine. season with one-half teaspoon salt,
one-halt teaspoon each of chopped parsley
and onion, one tablespoon of plain or tar
ragon vinegar or lemon juice. Mix thorough
w. and let drain in a colander one-half hour.
When ready to serve add three-fourths cup
of cream beaten very stiff.
Things Worth Knowing.
If you are making a cooked salad dressing
which calls for cream, and II you have no
cream in the house, use milk with table,
spoon Of -four stirred in 1t till smooth The
cream will simply make 1t little thicker
than the milk does.
Do not use the straight beaten egg for Dip
ping croquettes or any mixture to be fried.
1t is too sticky to work with easily, and be-
sides, it Is not: economical. Add to each egg
used for this purpose one tablespoon of cold
water. You will Immediately see how much
easier egg dipping is.
!. II you want chopped parsley, take the little
leaves from the stalks, gather them I'D in
your fingers, lay on board and with a
sharp knife simply cut back and forth
through them.
In using macaroni always cook 1t in boiling
sailed water until 1t is tender, then pour
cold water oyer 1t, The reason for this is
that the hot water bursts the little starch
grains. making the macarOni3 sticky, the cold
water washes this all away.
Dip the frying basket into the fat arst then
there Is no danger Of croquettea sticking to