Evening journal., 1904-05-06
Bread omsIs..

eggs.
ls cup milk.
y cup stale bread crumbs.
1 tablespoon butter.
Salt pepper.
Soak crumbs fifteen minutes in milk,
add beaten yolks and seasoning; last.
fold In the whites. Cook and serve as
plain omelet.
German Fried Potatoes.
Cut cold boiled potatoes IN thick
slices lengthwlse, and brown them in
butter or bacon Fat.
Maoaroon Cream.
tablespoon granulated gelatine.
q cup cold water.
cups scalded milk.
Yolks three eggs.
1-3 cup sugar.
2-3 cup pounded macaroons.
1 teaspoon vanilla.
Whites eggs
Soak gelatine IN cold water: make
custard OF milk. yolks OF eggs sugar
3 and a little salt; add gelatine and stir
until dissolved. strain into pan. set In
ice water. Add macaroons and flavor
ing, stirring until il thickens. then add
the beaten whites OF eggs. mould. chill
and serve with macaroons.
Sage custard Pudding.
Wash three quarters OF cup OF
sago. and put into double boiler with
one quart milk and allow IL to cook un-
/ IN the sago is swelled and soft. then
stir In two tablespoons butter. one cup
sugar and flavor with vanilla extract
When cool add the beaten yolks Of 4
eggs, put into buttered pudding dish
and bake thirty minutes. Cool and
spread jam over the top then cover
with meringue made Of the whites
OF the eggs and 3 tablespoons powdered
sugar, and brown I'm the oven.
Apple Ginger.
Pare and chop 2is pounds sour ap-
pies; put in "a stew pan with y pounds
brown sugar. juice and rind OF / lemon
y oz. ginger root and enough water to
keep apples from burning. Cover and
cook four hours adding water when
necessary. Apple ginger viii keep for
several weeks.
On Saturday.
The mince OF veal is made from the
remainder of the roast OF the day be-
fore, and the croquettes from any small
pieces which may be left from the
steak with a small quantity OF the
imince reserved for the purpose. one
cup chopped meat. a half cup OF thick
sauce. one egg yolk and seasoning viii
make a sufficient quantity for five per-
sons. When cool shape, dip In crumbs
then in egg. again in crumbs and FRY
lin deep fat. Drain on a piece OF brown
paper. and serve with tomato sauce
Boil some potatoes and set aside FOR
Sundays and Mondays breakfasts
Make soup stock adding the water from
the can Of tomatoes opened re tomat,
sauce. after a portion is taken out fol
the consomme.
The boiled chicken can be prepared
now to avoid work on Sunday. Selec
an old fowl for this. Il win have NOR
flavor than q younger one. STUFF an'
boil saving the water for creole sour
except the portion needed for the sauce
The fowl can be heated In this on Sun
day. Remember that long, slow cook
ling Is necessary n you desire tende
chicken. Fast boiling will toughen n
Make breakfast stew, and bake IN
ham, The desserts for Sunday an
Monday can be made and set aside {
a cool place. Make the apple gnge
and cake. DO not make the meringu
3 for the sago pudding until Monda!
The eggs win keep In the ice chest.
For Mrs. II. NJ.
: Conserved Cherries.
4 Wash. stem and stone the cherrie
, Allow one pound OF sugar to each poun
lof fruit: pack in layers I'm a preservin
kettle and cook until the cherries ar
: clear Take them out with a slsimme
! land spread on nat dishes. Boil IN
! lsyrup until very thick, pour over IN
! fruit and put out IN the sun until the
I are thoroughly dry. This is a tediou
, task as the dishes must be brought q
at night, and It will take several day
or a week TO dry them. but they wi
I fully repay you for the trouble. Whe
, entirely dry roll in sugar and pack d
jars.