The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1907-05-16

dren-chlcksn Jelly.
Arrouroot Water geiiy.-zmprimis.
DO not let yourself Be deluded into
buyfng aay bus the hest Bermuda ar
fovrooL / get mine from 2 responsible
druggist, and in small packages. Keep
II in a dry place. stir two table.
spoonfuls into teo sahlespooafuis Of
cold water until i Is smooth Have
ready over the Ere q cupful Of
boiling water ID Which You hare dis
solved two teaspoonfuls Of white
sugar and a pinch Of salt Add the
dissolved arrowroot and continue 70
stir until Il Is clear. keeping the
water at a boil az the tinie. Add
teaspoonful Of stranaed lemon juice
and take directly from the FIRE. Turn
into small molds vet with cold water,
and when cold, set On ice. To pre-
pare FOR eating. empty mold upon a
saucer strew with fne sugar and
drench with cream Should the IN
valid like the favor Of rosexater, sea
son delicateIy with II. II wine be al.
lowed by the physician. you may sub
stitute small glass Of it for the rose
water. In this case, heap the tea
spoon with dry arroRro0t, ii meas
uring. as the liquid will make the
jelly less consistent. Both Of these
preparations are delicious and nour-
ishing.
Arrcwrcot custard.- This Is a
heavier preparation than the jelly
and blanc mango, but nourishing and
palatable. Wet three tablespaonfuls
Of arrowroct with four OF cold milk,
and stir smooth. Heat a pint Of milk
TO scalding, adding q pinch OF soda;
stir In the arrowrDot and cook three
minutes after the boil begins anew.
Turn into a bowl. Beat III an egg
which has been whipped light with
two tablesponnfuls Of white sugar.
Set the bowl in saucepan Of boiling
water, put back on the fire and stir
for two minutes after the water IN
the saucepan begins to boil again.
Form in small molds. Serve alone, or
with cream, as desired. Forbear to
make any Of these light foods too
sweet or the patient will take a dis
like to them.
Cld-Fashloned Panada.--Get six OF
the square, oldfashIoned Boston
crackers our babies used to cut their
teeth upon. Split them and lay IN a
deep bowl. sprinkIing salt scantily
and sugar rather bountIfuIly among
the layers Cover with water that is
freshly boiled. Our mothers and
nurses laid stress upon this last con-
dition. The water must cover the
crackers two inches deep. Fit close
cover on the bowl and set in a sauce
pan Of boiling water on the range. At
the end OF an hour you should have a
bowlfuI Of iellied cereal. It should
be eaten from the bowl with more
sugar and a very little mace or nut
meg busted over the panada. Con
yalegcent children are usually very
fond OF this dish. if it is properly made.
1t Is very good for mothers Of babies
under a month old. They generally
like it, too Always provided II is
panada. and not musb Not a cracker
should be disintegrates..
Chicken Jelly. Clean a tender
chicken, wash well and split down the
lack as for boiling. Set one-half away
to be boiled another day. Pound the
other half with wooden mallet, crack
ing every bone and reducing the flesh
TO paste. Put into a saucepan with
close cover and cover with quart
OF cold water for two pounds Of the
chicken. Set where it viii not come
to the boil IN less than an hour. Then
let It simmer-never actually boiling
for three hours more. It must be 80
closely covered that the steam will not
escape. Do not uncover until It has
been of the fire so long as to be quite
cold. Then strain. pressing hard,
through cheesecloth bag. getting out
every drop Of nourishment. Season
the liquid to taste, return to the fire,
bring to quick boil to throw up the
scum and drop In the white OF a raw
egg. Boil one minute, strain again
and set away to cool. Then leave in
ice until you are ready to serve. Eaten
with unleavened waters or with thin
bread and butter It IS very good and
full Of nourishment-Pittsburg Dis.
patch.