Evening star., 1902-09-13
T He HOME CATERER
NOVEL WAYS OF COOKING AP-
PIES.
simple Recipe for Making Cream
fuffs - Nasturtium
Salads.

written for The Evening Star.
"here apples are large and cheap the
iohie caterer should study to serve them
III other ways than baked or in sauce The
variety or tart flavor with white interior
look and taste well in solid ouarters u,ben
served IN glass dish surrounded by a
clear, Jellied syrup, with peel and cores re-
moved. They may be steamed and serrad
"hoie In this same way. A little eranulat
ed gelatine added to the syrup In which
the apples are cooked will, IL used in
proper proportions. jelly this without the
oNersWeetenlng caused by the sugar which
"ouiu nave to be used for this same result.
for SIN large apples. peeled, cored and
quartered, make syrup with a CUP each
" ~ sugar a1id water to which is added the
;uice ana little Of the yellow r;nd of n
ronno1, piine 10 the boiling point, skim and
nov k eHe rlnd Now have a fiat dish or
pan broad bottomed enough to allow the
quarters to lie singly in the syrup, A new
.iIl milk pan answers for this: but appIes
ale az. SO oe!lclous cooked in this way, and
49,. 49,, eouhihg utensils so cheap 1t Is well
Morth While to add an agate vessel of due
proadness to the kitchen stock If without
o5e: Rlpe pears in halves should be cook
tI ~ ~ Iills same way. When the pieces are
into q ea remove move carefully from the syrup
INTO nat glass dish first tempered with hot
water then add a tablespoonful of eranu-
lated gelatine dissolved in a little cold
w maaer, stir and pour over the fruit. stand
III d cool place. and when cold each piece
OF 1ruft may be Gished ont surrounded nv q
Jelly OF just the right solidty.
An Easy Way Of Making Cream Puffs.
amateur cooks who are afraid of at
tempting the really simple batter for puffs
are ADVISED to try the following The re-
suit II the oven is right, will speak for IT.
iS Oh
wholesome to use with cut-up peaches or
other ripe fruit than sweet cake. Put half
a pint of boiling water in the douhIe hoiIer
VI granite saucepan: stir into this half a
teaspoonful of salt and half a cup of but-
Ter. When at boiling point beat In gradual
~ cup and half Of slfted flour: when
smooth set aside to cool: then beat in five
eggs, one at time. Drop this batter from
,he wooden spoon on to a buttered pan in
long shape, allowing a small spoonfuI for
each, as they should puff up to double size
IN the baking. When colo cut off the ton
ana I'LL with fruit and whipped cream. For
a delightful change bake this in a buttered
pudding dish or cake pan and serve In
slices. This makes a pretty dessert or tes
cake, and is much less trouble than the in
dividual Duffs.
Nasturtium Salad.
Few people realize the pungent quality
found in the leaves of the nasturtium. A
really delicious, as well as novel and
decorative salad. can be made by combin-
Ing ripe tomatoes, cold boiled potatoes and
both the tender leaves and blossoms OF the
plant. Choose a shallow glass dish and ar
range the leaves and flowers around the
edge. forming a border with the stems
running down into the center. Place the
sliced tomatoes and potatoes In the dish in
alternate layers. with a little finely chopped
onion here and there. Pour French
dressing over the whole and let stand on
ice for a half hour before serving. Toss
all together the flowers. the leaves and
the other ingredients. and serve as usual
The leaves will be found to have soaked
up the dressing through their stems and to
have a peculiarly pungent and delicious
flavor. The blossoms are greatly liked by
many people, but can always be laid aside
II their unusual flavor is not found to the
taste.
Brown Bread Ice Cream.
Brown bread Ice cream has a nutty
flavor that is simply delicious. Any one
who has tried the effect of a thin slice Of
brown bread, buttered with sweet butter
as an accompaniment to ice cream will ap-
preciate the combination. A cup and a
quarter of dry crumbs are to be soaked for
add pint of cream, one-quarter teaspoon
full Of salt, small cup Of sugar. rub soaked
bread through sieve. stir in the other in
gradients and freeze. Half milk will an
sWer if cream is rich.