Gilpin observer., 1905-05-18
SOME WHOLESOME RECIPES.

Vegetable soup.-Simmer together
slowly for three or four hours, in five
quarts of water, a quart of split peas,
slice of carrot, a slice of white tur-
nip, one cup of canned tomatoes and
two stalks of celery cut into small
bits. When done, rub through col
ander, add milk to make of proper con-
sistency, reheat. season with salt and
cream, and serve.
Roast ImperiaI.-Mix together one
half cup of lentil pulp (prepared by
rubbing well-cooked lentils through a
oolander). one-half cup of pease pulp,
one-half cup of English walnuts. and
season to taste with sage and salt.
Line an oiled baking dish one-half
inch deep with the mixture. Pack in
loosely dressing made from the fol-
lowing ingredients: Four slices Of
zwieback, steamed until softened, one
half cup of hot cream. sage and salt
to taste, and one well-beaten egg. Mix
together lightly with fork. Cover
closely with peas, lentil and nut mix
ture. Spread over the top thick cream.
bake in moderate oven until firm
enough to cut into slices. Serve with
cranberry sauce or fruit jelly.
ScaIIoped Potatoes.-Pare the pota-
toes and slice thin; put them in lay
ers in an earthen pudding dish. dredg-
ing each layer lightly with -four, add
salt, and pour over all enough good.
rich milk to cover well. Cover, and
bake rather slowly till tender, remov-
ing the cover just long enough before
the potatoes are done, to brown nice
ly. If preferred, little less milk may
be used, and cup Of thin cream add
ed when the potatoes are nearly done.
Chopped cabbaee.-Take one pint Of
finely chopped cabbage; pour over 1t
a dressing made OF three tablespoon
fuls of lemon juice, two tablespoonfuls
Of sugar, and half cup Of whipped
cream, thoroughly beaten together in
the order named. This is also nice
served simply with sugar and diluted
lemon juice.
Macaroni With Tomato Sauce
Break macaroni into inch lengths,
enough to make one cup, and drop
into boiling water. Let 1t boil until
perfectly tender. In the meantime,
prepare the sauce by rubbing pint
of stewed or canned tomatoes through
colander to remove all seeds and
fragments. Heat to boiling, thicken
with little flour; tablespoonful to
the pint will be about the requisite
proportion. Add half cup Of very
thin sweet cream and one teaspoonful
OF salt. Dish the macaroni In indi-
yidual dishes. and serve with small
quantity of the sauce poured over
each dish.
Steamed Fig Puddins.-Moisten two
cupfuls Of finely grated Graham bread
crumbs with half cup Of thin sweet
cream. Mix into 1t heaping cupful
Of finely chopped fresh figs, and a
quarter Of a cup of sugar. Add lastly
a cup of sweet milk. Turn all into
pudding dish, and steam about two
and one-half hours. Serve as soon as
done with a lemon sauce prepared as
follows: Heat to boiling In double
boiler a pint of water in which are
two slices Of lemon. and stir into It
dessert spoonful OF cornstarch; cook
four or FIVE minutes, or until It thick
ems. Squeeze the Juice from one large
lemon, and mix 1t with two-thirds Of
a cup OF sugar. Add this to the corn
starch mixture, and allow the whole
to boil up once. stirring constantly:
then take from the FIRE. Leave in the
double boiler. surrounded by the hot
water, for ten minutes. Cool to blood
heat before serving.