Evening journal., 1902-01-02


Wash each leaf of lettuce in cold
water. drain and pile, tie it in a wet
cloth and put it in a cold place Att
serving time put the largest leaves /
around the edge Of the salad bowl and
the smallest in the centre. Sprinkle
over one teaspoonful of finely minced
chives. and at the table pour over a
French dressing.
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NUT AND CHEESE SANDWICH. !
Mix equal quantities of finely chop
ped pecans and grated Edam cheese,
season with salt and paprika and
spread on every thin slice of bread,
cut off the crusts. put together. Ar
range on a folded napkin.
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GLUTEN WAFERS.
Mix pinch Of salt in half a cup Of
dough, knead until smooth and roll
cream. Stir In gluten TO make a stir
very thin; cut in small rounds and
bake in a slightly Toured tin in
moderate oven till Drowned.
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APPLE FRITTERS.
Pare and core four apples. Cut
across the centre slices one inch thick.
Lay them on a platter. sprinkle with
powdered sugar, lemon juice and cin-
namon. Dip each slice in a batter and
fry few at q time in very hot deep
fat. Drain and serve with powdered
sugar or lemon sauce.
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FRITrER BATTER.
Put into a bowl two cupfuls of sifted
flour. Add one level teaspoonful of
baking powder, a pinch of salt and one
teaspoonful of sugar Add gradually
half a cup of milk and one egg. beaten
separately. Beat well. and add one
tablespoonful of melted butter Let
this stand an hour or two.
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APPLE SALAD.
To two cuDfuls of thinly sliced
quarters Of apples add one cupful of
pecans broken IN pieces. Mix with a
little salt Arrange on lettuce leaves
and pour over a French dressing made
with three tablespoonfuls Of olive oil
one tablespoonful Of lemon Juice or
vinegar and little salt and paprika TO
season.
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PRUNE WHIP.
Wash and soak quarter of a pound
.or prunes two or three hours. mt
them over the fire and cook SLOWLY
until tender remove the stones and
iuD prunes through a seive: add a
uttle sugar, cool and add the yolks of
icur eggs beaten very stiff: turn inro
la buttered melon mould: stand in
pan of hot water and bake slowly tin
firm; cool and serve with custard
made with the yolks of the eggs one
pint of milk. two tablespoonfuls of
sugar pinch of salt and one tea
spoonful of vanilla extract or a little
orange or lemon rind for favoring.
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CARAMEL CUSTARD.
Put in smooth frying pan half a
cup OF granulated sugar: stir until \
light brown and add two tablespoon-
fuls Of water. and stir into one ouart
.of milk; add five eggs beaten a liftle
half teaspoonful of salt and one tea
spoonful of vanilla extract. nour into|
IA buttered mould start it in a nan of
hot water and bake until firm I'm tbe
centre about half an hour: serve with
caramel sauce made by stirring half !
cup of sugar over the fire until a ligbt
brown; then add half cup Of boiling
water and simmer ten minutes.
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CONTINENTAL PUDDING.
Stir one and one-half pints of baked
Indian meal pudding to a smooth
paste, whip one pint OF rich cream
and whip into it one cupful of sugar.
adding one tablespoonful Of cinnamon.
.n liked. Mix with the pudding and
freeze without beating. scraping the
frozen mixture from the sides of the
can and stirring to a smooth. even
BODY. Serve when frozen with cream.
or You may, if you prefer pack in a
melon mold and place in ice and salt
for an hour or two.