Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-23
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excellent dish. For its preparation tho
| cmcken is trussed without stuffing and is
| paced IN the braising pan. Sufficient car
| rots 10 measure scant quart are scrape
! cut lengthwise into quarters and parboiled
| Tor half an hour. They are then laid around
the chicken, and one cup of stock one Gun
OF stralned tomato, and salt and pepper are
auoed; the pan is tightly covered and placed
| IN moderate oven for three hours In
serving the carrots are heaped around the
chicken and the gravy served separately
Junket-
| Affords one of the simplest of desserts
| and besides being most delectable in taste
! has dietetic worth that greatly enhances
| its value
| Plain Junket.-Allow one quart of new
milk to become lukewarm on the back Of
| the stove. Then pour 1t into a glass dish
! sweeten to taste and flavor with lemon
pineapple, strawberry or vanilla Add
stirring slightly, one rennet tablet or three
| fourths of a tablespoon of liquid rennet
Set it away to cool with care so as not TO
! Jar It.
| With PURGE Of Bananas-Pare and slice
| two bananas and put them in a saucepan
| over the fire with four tablespoons of water:
| cook slowly until tender, then press through
| a puree sieve; add q teaspoon of lemon
| juice, tablespoon of orange juice, two
! tablespoons of sugar and teaspoon of GEL
! atlne soaked in cold water. Stir until dis
| solved and pour into glass cups When
| chilled I'LL up the glasses with a plain jun
I ket and serve ice cold with sweetened
cream. Pineapple or peaches may be used
| in the same way.
Chocolate Junket.-This is most delicious
! MIX to a smooth paste one tablespoon of
grated chocolate, tablespoon of sugar
| a few grains of salt and two tablespoons of
milk; cook 1t over a teakettle of boiling
] water until thick and glossy Have one
| pint of milk lukewarm and turn 1t gradual
| ly into the paste; add one teaspoon of vanil-
| la and stir until thoroughly mixed and
| smooth, then strain into deep glass dish.
Add one rennet tablet, stir till It is dis
| solved. and set in a cold place where 1t will
| not be disturbed. Serve with sweetened
! cream.
| Apples and Junket-Pare and core the
| apples for this delightful combination. al
/ lowing one for each person: make a syrup
| of sugar and water and cook the apples in It
| until tender. When done place them in IN
| dividual glass dishes and sprinkle with fine
| ly chopped almonds. Put little blocks of
! plain junket around the apples and garnish
| with candled cherries
| Rich preserved citron cut in dice and
| heaped over q junket in Individual dishes
| also makes pleasing dessert.
English Cherries.
] Canned Cherries.-Take a quart Of large.
| well-colored, overripe cherries. remove the
stalks, and rinse them lightly in cold wa
| ter setting them aside to drain. Boil to-
gether half a gill of water and three heap
| ing tablespoonful of powdered sugar till 1t
| forms clear syrup. Now lay in the cher
| ries, cover down the pan, and cook them
| for full ten minutes, then seal them up
| In any of the self-sealing bottles now to
! be had, and store In a cool, dry place. Re-
| member to fill the jars right up to the top.
| let them stand for minute or two to set
| tie, pour in more juice, and then seal them
| down while hot. Pint or pound Jars Will
| be found best, as once opened they should
| be used at once. The more sugar you use
| in reason the richer will be the preserve.
These~cherries are excellent for many kinds
of buildings.
| Dried Cherries this the cherries.
| which must be extremely ripe, must be
stalked and set on trays in the sun. If the
| weather Is not sufficiently hot for this the
| trays may be placed on the range after din
| ing, when the fire is low, and left there TIL
| the next morning. Repeat this process for
| two or three nights till the cherries are dry,
| shriveled and much reduced In size. Store
| them in alright tins or closed Jars, and
when wanted soak in lukewarm water for
| while before using. These can be served
either plainly stewed, en- compete or for
| tarts or buildings, as liked.
Cherry Preserve.-This is excellent way
! of using up small fruit Stone the cher
| ries, then weigh them, and to each pound
| allow three-quarters of a pound of sugar.
Make this into syrup. then add the fruit.
| and boil as quickly as possible for half an
| hour till 1t begins to jelly. Put 1t into jars
as soon as 1t thickens, lay round of BRAN
died paper in each Jar, and cover down
closely.
Sweet Cherry Pickle. = Boil together a
| quart of good vinegar. two pounds of cane
| sugar and half an ounce each of powdered
tpir, ntn And
| ly in piece of muslin. When the sugar is
| dissolved, pour this boiling hot on to five
| pounds of cherries, stoned or not as you
please. This pickle Is more delicate II the
| fruit is stoned, and say third of the kerr
| nels mixed in with the fruit. Pot at once
and cover down closely.