The Savannah morning news. (Savannah, Ga.) 1900-current, 1902-08-31
FOR THE HOME CATERER.

Rather Novel Way of Cooking Ap-
ples-SimpIe Recipe for Cream
Pufs - Nnsturtium Saskatchewan
Bread Ice Cream.
Apples are large and cheap this sea-
son, and for this reason the home
caterer should study to serve them in
other ways than baked or in sauce.
The variety of tart flavor with white
interior look and taste we'll in solid
quarters, when served in a glass dish
surrounded by a clear, jellied syrup
with peel and cores removed. They
may be steamed and served whole in
this same way A little granulated
gelatine added to the syrup in which
the apples are cooked will, if used in
proper proportions, jelly this without
the oversweetening caused by the sugar
which would have to be used for this
same result
For six large apples, peeled. cored
and quartered, make syrup with a
cup each of sugar and water, to which
is added the juice and a little of the
yellow rind of a lemon; bring to the
boiling point, skim and remove the
rind. Now have fiat dish or pan
broad bottomed enough to allow the
quarters to lie singiy in the syrup. -
new tin milk pan answers for this;
but apples are so delicious cooked in
this way, and with cooking utensils
so cheap, it is we'll worth while to
add an agate vessel of due broadness
to the kitchen stock if without one.
Ripe pears in halves should be cooked
in this same way. When the pieces
are tender remove carefully from the
syrup into a fiat glass dish, first tenn
pered with hot water, then add a table
spoonful of granulated gelatine dis
solved in a little cold water; stir and
pour over the fruit. stand in a cool
place, and when cold, each piece of
fruit may be dished out. surrounded
by jelly of just the right solidity.
An Easy Way of Making Cream
Puffs.-Amateur cooks who are afraid
of attempting the really simple batter
for puffs are advised to try the fol-
| lowing: The result, if the oven is right,
will speak for itself and is much
nicer, as we'll as more wholesome, to
use with cut-up peaches or other ripe
fruit than sweet cake. Put half pint
of boiling water in the double boiled
or granite saucepan; stir into this half
a teaspoonful of salt and half a cup
of butter. When at boiling point beat
in gradually a cup and half of sifted
flour; when smooth set aside to cool;
then beat in five eggs, one at a time.
Drop this batter from the wooden spoon
on to buttered pan in long shape,
allowing a small spoonful for each,
as they should puff up to double size
in the baking. When cold cut off the
top and fiH with fruit and whipped
cream For delightful change. bake
this in a buttered pudding dish or cake
pan and serve in slices. This makes
a pretty dessert or tea cake, and is
much less trouble than the individual
puffs
Nasturtium Salad.-Few people real
lie. the pungent quality found in the
leaves of the nasturtium. A really de-
licious. as well as a novel and decora-
tive salad. can be made by combining
ripe tomatoes, cold boiled potatoes and
both the tender leaves and blossoms
Of the plant. Choose a shallow glass
dish, and arrange the leaves and flow
ers 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 lay
ers with "a little nnely chopped onion
here and there. Pour French dress
ing over the whole, and LET stand on
ice f0f "a half hour before serving Toss
al together. the flowers, the leaves
and fhf other ingredients. and serve
aF usual The leaves viii BE- found %
have soaked ~ the dressing through