Evening journal., 1904-06-03

powder. and a moderate over for yeast
raised dough.
Strawberry Charlotte.
Mash a quart Of strawberries and
sweeten. rub through a sieve. Whip
the whites of four eggs TO stiff froth
and beat in the berries. Continue beat
ing until smooth and stiff. Heap into
glasses and dot the top with berries
cut in half.
To Preserve Strawberries.
Allow one pound of sugar for each
pound Of fruit and arrange in layers
in a preserving kettle. Set on the back
Of the stove until the sugar melts but
do not allow IL to cook. When hot
through put the kettle out in the sun,
covering it with mosquito netting to
keep out the insects. Bring il in at
night as soon as the sun goes down
| land leave il on the back Of the stove
where it will keep warm. In the morn
ling put ii out again and continue this
until the syrup is thick. II takes about
three days ordinarily. A piece Of glass
covering the kettle hastens the opera
tion. The advantage of preserving
strawberries this way is that the fruit
retains its shape, color and favor
Cheese Toast.
Cut thin slices OF bread with a
scalloped tin cutter dip in melted but
ter and brown i'm the oven. When a
golden color. sprinkle Parmesan cheese
over them and serve Immediately. II
you have no Parmesan CRATE any or
dinary cheese and use instead. Serve
on a napkin or a bed Of parsley.
Cream Tapioea Soup.
Soak two tablespoons tapioca in half
cup water six hours or over night Heat
lone quart stock made from knuckle OF
lveal. and boil tapioca I'm Il until clear.
lSeasonto taste and pour gradually over
beaten yolks Of three eggs. Reheat and
serve.
scalloped Eggs.
Make a thick white sauce and sea-
son we'll with salt and pepper. Put a
layer Of fine bread crumbs in the bot
tom Of a bake dish; break three eggs
on these. spread a layer OF the sauce
next and on this the crumbs again.
Repeat, making the top layer OF
crumbs: dot over with pieces of butter
and bake in the oven until the eggs
are set You will be obliged to push
the crumbs aside and look at the eggs
underneath TO be sure they are done
Rhubarb Trifle.
Cook two cups of cut rhubarb in just
enough water to keep it from sticking
When soft. rub through seive and
add a half OF. of gelatine which has
been soaked. sweeten with eight
Tablespoons granulated sugar and stii
into il a cup full OF cream; heat the
mixture but do not allow it to boil
Mould and set on ice for several
hours.
Double the Quantity.
of rhubarb and set aside a portion FOL
the pie on Monday.
Pink Pudding.
Soak package of gelatine for ar
hour in cupful of cold water. Masi
pint of Strawberries and add a cup.
full granulated sugar. Pour a pint o
boiling water upon the gelatine anC
stir until dissolved: add the sugar an,
berries and strain through thin mus
lin. When the jelly is very cold, Will
the whites of FIVE eggs to a stii
lmeringue and beat the jelly into then
Turn into a mould and set on ice t
harden. Serve with whipped cream.
Drip Coffee.
1t is quite possible to have the bes
Of drip coffee without purchasing on
of the many special coffee pots offere
for the purpose, which are always ex
pensive affairs. Bend a piece of wir
to fit around the top of your silve
coffee pot on the outside. Make a ba
of coarse thin muslin the size of tn
wire and four inches deep; sew roun
piece in for the bottom and finish wit
a hem at the top through which sli
the bent wire, which by the way mus
be open at the ends and not lon
enough TO go all the way around tn
pot. Scald the bag and the pot we'll an
use coffee pulverized to fine powde
II Two heaping teaspoons will make thre
IS large cups of strong coffee so that thi
n is decidedly the most economical wa
Ie to make it, but TO be successful yo
d must have the water boiling hard whe
> you pour II over the coffee and yo
p must not pour IL in too fast or it wi
g. run through the upper part Of the ba
le instead of filtering through the coffee.