The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-10-20

atine in one pint of strong, clear veal
or chicken, stock; when soft heat until
dissolved, then strain, seasoning with
salt, pepper and three tablespoonful
Of tarragon vinegar. Put the prepared
meat and vegetables in alternating lay
ers in tiny, wetted molds. fill with the
cooled jelly and set aside until firm.
Serve in lettuce nests with mayonnaise.
The cheese straws are made with
scraps of puff paste or little rich pie
crust. Roll 1t out very thin, sprinkle
| with grated cheese which has been sea-
soned with cayenne, roll up like jelly
roll, then with the pin roll out again.
Repeat the sprinkling and folding, roll
out again and cut in very narrow strips
with tagging iron. Place somewhat
apart on fiat pans and bake in mod
crate oven. These may be tied in bun
dies Of four or five straws and bundle
laid on each plate Of salad.
The Partisan charlotte is one Of the
novelties of the season. For it soak
one quarter Of box of gelatine in one
quarter of cupful of cold water. Scald
in double boiler one-half pint of thin
cream or rich milk. Pour it over four
eggs beaten well with a half cupful
of sugar and stir over the fire until it
thickens. Add the gelatine, stir until
dissolved then strain and set aside I'M
add one quarter Of pound each Of
stale macaroons and lady fingers broken
or cut in pieces, one cupful Of freshly
grated .cocoanut. one teaspoonful of
vanilla, two tablespoonfuls Of sherry
and one cupful Of heavy cream which
has been whipped to solid froth. Fold
and mix lightly, turn into a wetted
mold and stand aside where it will
sstlffen. Turn out carefully (this may
be done early in the EVENING" and gar
nish with a little whipped cream tinted
pale pink and half a dozen quartered
candied cherries.
Allow a half pint of milk and one
good teaspoonful Of cocoa for each per.
son. Scald the milk in a double boiler
use an alcohol lamp and pretty nick.
|, eled saucepan). Blend together the cocoa
Ca teaspoonful Of sugar for leach cup)
and little Of the hot milk. When smooth
add more milk, stir until thoroly dis.
! solved, then turn into the saucepan and
bring to the boiling point for mo
ment. When preparing the whipped
cream for the charlotte allow an extra
quantity and put aside the overallow
ance for the cocoa. When serving dro1
INTO each cup a few drops of vanilla
and add, when filed, SPOONFUL of the
whipped cream.
A second menu, which may be still
more easily prepared, is as follows:
g. Consomme in Cups.
CLANS Saute. Cream Sauce
Dev1led Waters.
Fancy Cakes. Candies.
Coffee or Chocolate.
Use a good brand of canned con
somme, turning it out Of the cans late
In the afternoon. that the "tinny'
taste may be dissipated. When needed
1t is quickly heated. Blend together
two tablespoonfuls of soft butter, ;
teaspoonful Of Worcestershire, severa
dashes of cayenne, drop of tobasc(
and a! tablespoonful of cream cheese
spread on waters which are to b,
Drowned in the oven lust before servinp
For fifty CLAIMS, drained and chopped
melt two tablespoonfuls of butter. Il
this hrnz1 fry the clam CLAIMS, dredging as the!
Gradually add cupful of hot milk
and, when thickened, serve them witt
the waters.