The Jennings daily record., 1902-06-24
SELECTED RECIPES.

Rhubarb Jelly-Sponge Drops-Cut
dozen stalks of rhubarb into inch and
half lengths, put into q double boiler with
one-half cup of water and cook until
tender drain off the juice. Make jelly
from one-half box of gelatine soaked in
one-half cup of cold water and dissolved
in the rhubarb juice and enough boiling
water. to make two and a half cups. Add
a little red color, or the coloring that
comes with several kinds of gelaIine, one
and one-half cups of sugar and the juice
OF lemon. Rinse earthen mold
with cold water pour in part OF the
Jelly and rhubarb and when it is partly
set turn in tn. remainder. Serve with
whipped cream if liked and small cakes.
This is a more delicate and attractive way
to serve rhubarb than in the form of
pastry. For the sponge drops sift one
teaspoon OF baking powder with one cup
of flour. Beat three eggs, add one cup OF
fine granulated sugar, one-half teaspoon
of tiavoring, one tablespoon of hot water
and fold in the flour. Beat well then
drop in small teaspoonfuls from buttered
paper. After the drops are baked put two
together with icing and ice the top.
sweetheart-,rhis simple dessert is cap
able of many variations. The outside may
be rice cornstarch and the heart OF
any fruit that combines well. 1t is espe-
cially adapted for the family or nursery
dtnner, being inexpensive yet attractive.
Boil some rice until tender and dry.
Line a buttered molu about an inch thick,
using a knife the ba elk of spoon; fill
the center with cooked fruit marmalade
jam and cover with more rice. Set
the mold into a kettle of boiling water
to keep hot. Serve with cream or liquid
pudding sauce.
Rice that is old requires longer cooking
than if new crop. If it is put into boil
mg water and the Kettle set directly on
the range it will cook fast and some of
the starch will be lost; to keep the grains
distinct some cooks advice turning it
into a strainer and pouring cold water
through; 1t is then to be reheated. II
cooked in Il double boiler with just enough
water the grains will remain whole; do
not stir after 1t has commenced to cook.
as this makes 1t pasty. If too little water
is added the grains will not swell and
soften sufficiently matter how long the
rice is cooked.
Grilled Chicltens-Select small spring
chickens for this purpose; split them
down the back and, If rather large, cut
into joints. Make a dressing of oil, salt,
pepper, minced parsley, onion and lemon
Juice; pour this over the chicken and let
stand for an hour. bastinG frequently.
Then dust lightly with bread crumbs and
cook on a grill. Warm up some Madeira
sauce with a slice OF onion. fried brown
with a little minced ham; strain this over
the chicken and serve.
Egg Snow-COver a box of gelatine
with cold water and soak until gelatine
is tender Then pour over it pint of
boiling water: add Juice of three lemons
and sugar to taste. Strain through u
fine sieve into a basin set in cracked ice.
As soon as the mixture is cold and be-
gins to thickcn beat with egg whip
until white as snow; then add the whites
of four eggs which have been beaten to
a stiff froth. Mix lightly but thoroughly
and turn into a mold and stand in a cold
place to stiffeu. Turn out of mold and
serve with sauce or cream poured
around it.
Salads-The salad of lima beans mixed
with apples is distinctly fall salad. 1t
may however, be made in the winter of
canned limas. The beans should be
cooked till tender in water slightly salt
ed. drain them. and after they are cold
place them in a salad bowl with
equal quantity of tart apples cut in small
pieces. Surround them with a fringe OF
lettuce leaves, quarter two or three hard
boiled eggs and lemon, decorate the
top, cover the whole with a stiff mayon-
naise dressing and serve.
An excellent salad is made Of crisp
.
mixed with an equal amount of pieces
.se- sour apples. Salt the mixture well
and dress it with a mayonnaise the same
as the. lima bean and apple salad.
In making a chicken salad, if the
chicken runs short, it often does, it
may be eked out without any ones be
ing the wiser by adding a third as much
roast of pork veal cut in small bits.
Muffins-Corn mullins which accord
arnicably with the morning cup of coffee
are excellent made in this way: Separate
. two eggs. putting the yol<s in large
bowl. Beat a moment, add Cupful of
milk one cup of cornmeal and a half
cr5pful of flour and beat thoroughly. Add
! q tablespoonful of melted butter. we'll
: rounded teaspoonful of baking powder
and a. half-teaspoonful of salt, and beat
again. When well blended and puffy fold
! in the well-beaten whites of the, eggs.
! Have ready twelve creased gem pans,
4 piping hot. Pour the mixture into them
' and bake fifteen or twenty minutes in
= hot oven.