Free press., 1906-09-29
DELICACIES FOR EARLY FALL

quarter of a cup of rice in cold water,
boil for thirty minutes and drain. Stir
or toss 1t with fork until it is light
and dry. Whip a pint of cream, stand it
IN pan of ice water and sprinkle over
with sugar and then with the rice. Stand
the gelatin over hot water. and when
melted strain over it the warm mixture
Stir at once and continuously until the
whole IS thoroughly mixed and the rice
remains on top of the cream Turn
| into mold and stand in a cold place.
Creamed Baked AIacaroni-Boil four
| ounces of tnacaroni twenty minutes and
blanch ten. Put layer of Tnacaroni in
the bottom of baking dish then q
sprinl1ling of cheese, a busting of salt
and pepper, and SO continue until all the
ingredients are used. Rub tablespoon
full of butter and tablespoonful OF
English Beef Soup.-Main a plain
| flour together. Add a cup OF milk and
stir over the fire until boiling. Pour
this carefully over the macaroni and
bake in a moderate oven thirty minutes
Scotch Stew.-Cut two neclls OF NUT
ton into small pieces. Put two table
| spoonfuls of suet into a saucepan and
shake over the fire until it is nearly
| melted. Remove the frizzled. pieces, put
| in the pieces of mutton and shake un-
til they are scared on all sides. Add
two tablespoonfuls of -four to the fat
and mix. Cover the pan and simmer
gently for one and half hours Serve
with boiled rice or baked onions cooked
in cream.
Chocolate Souff1e-Put two ounces of
| chocolate into a saucepan. When melted
| add one cup of milk and stir until hot
and well mixed. Moisten three table
| spoonfuls of -four in four tablespoon
spoonfuls of cold milk. Add to the hot
milk and stir until smooth and thick.
Take from the fire, add the yolks of four
eggs. Cook a minute longer, take again
from the fire and fold in carefully the
well beaten whites of the eggs. Turn
at once into a baking dish and bake
twenty minutes. Serve with cream and
vanilla sauce.
Green Corn Gems-Score and press
the corn from half dozen ears. Beat
the yolks of two eggs and add one cup
of milk and then the corn. Sift one and
one half cups of -four with one round
ing teaspoonful of baking powder. Stir
this into the corn mixture and fold in
the well beaten whites Bake in gem
pans in a quick oven thirty minutes.
Goldfish Souff1e.-Pick apart half a
pound of salt cod and wash we'll in cold
water. Now cover with boiling water and
let stand for half an hour. Drain and
press dry. Have ready two cupfuls of
cold mashed potatoes that have been
beaten until light. Stir in the Goldfish,
add saltspoonful of pepper, the yolks
of two eggs and finally fold in the
beaten whites. Put this into a baking
dish and bake until a golden brown.
Pumpkin Custard-Make a biscuit
crust and roll it out thin, using two
cups of -four, rounding teaspoonful
of baking powder, level teaspoonful of
salt, and moisten with two-thirds of
cup of milk. Line a deep baking dish
with this thin crust. Have ready stewed
sufficient pumpkin to make one pint or
two cupfuls when mashed and pressed
through sieve, being careful that it is
not too watery. While the pumpkin is
warm add a tablespoonful of butter, stir
in two eggs we'll beaten, and half pint
of milk. Season with nutmeg, turn into
baking dish and bake in moderate oven
for one hour.