The daily morning journal and courier., 1907-12-14

Roast Ducl-Put as many whole crabapples as you can into each luck. The duck will be nuch more delicate and the apples d plaasing relish. Use spliced crabapoies as a reiish If too late for the fresh fruit and stuff duck with mashed, eAs onea white p)tatcts.
 Celery Salad--About equal quanti- ties of dill pickles, celery and blanch- ed almonds cut in small pieces, with a thick mayonnaise.
 Grape Juice Ono cooking) )--Twelye pounds grapes (about two baskets), five ounces tartaric acid, two quarts water. Pulp the grapes and put all in a large jar for forty eight hours. Strain Add one and one-half pints sugar to one pint juice, Let stand twenty-four hours Skim and bottle A beautiful garnet color,
 Date Torte-one cup sugar, two eggs well beaten, one cup dates cut fine, one cup walnuts chopped, one cup bread crumbs, with pinch of baking powder. Bake, serve cold, broken in small pieces with whipped crean;.
 Hot Sweet Potato Balls-Before the potatoes are cold peel, mash, season with butter, salt and pepper, and form into balls The next day roll quickly in egg and cracker crunbs and fry in deep fat. Very nice.
 White Cookies-One cup sugar one-half cup butter, one egg, juice and rini of enc lemon, one small teaspoon ful soda, flour to roll out. Bake in tins in hot oven Unusual and very good.
 Mock Cantaloupe-soalS one pound of dried apricots in water over night In hemorning add three-fourths cup of sugar and cook in the water In which they have been soaked. When well cooked rub through Q. sieve Cwhen ready to serve). Pour two small cups of this pulp over five sauce dishes Of mcaly apples. sliced about onc4 eighth of an inch thick
 Indian -Tapioca Pudaing---Two new recipes, bT Fannie Merritt Farmer follow, hot buildings proving a very acceptable dessert in cold weather. In- dian tapoica is more dei.cate than those baked in our grandmothers' day while it is hard to find ono made of less expensive material yet thorough ly apetizing and wholesome.
 Soak five tablespoons of pearl tapi- oca in cold water to cover for two hours. Pour four cups of scalded milk over four tablespoons of Indian meal mixed with three-fourths Q cup of molasses one and one-haf tea spoons of salt, and cook in g double boiler twenty minutes, stirring occa- slonally Drain the tapioca and add, with three tablespoons of butter Turn into buttered baking dish, pour over one cup of cold milk, but do not stir. Bake in slow open one hour and ff- teen minutes and serve hot (Thin cream or plain butter are an addition but are omitted here Remember, If you please, to use the pearl taploca).
 Fruit Pudding with Apricot Sauce--- A decided novelty is hot bread pud- ding. Butter charlotte russe mold generally and sprinkle the bottom and sides with banehed and chopped al- monds. Cut bread lengthwise of the loaf in three-fourth-inoh slices, and cut two slices of correct size to exactly fit the mold. Beat the yolks of three eggs slightly and add one-half cup of sugar, one fourth teaspoon of salt, one teaspoon of vanilla and one cup of milk. Soak the bread in the mixture and fit one piece in the mold. Cover with halves of cooked dried apFicots, fit in the other piece of bread and pour over the remaining mixture. Put the mold in pan of hot water, cover with buttered paper, and bake in a moderate oven until firm Remove from oven, allow to stand ten min utes before turning on a hot serving dish. Serve with:
 Apricot Sauce--Rub stewed dried apricots through a sieve, and to each cup add 9 teaspoon of lemon juice, one-fourth teaspoon of salt and Off liked) one or more tablespoons of sugar. Canned apricots or peaches may be used instead, but, of course, are more expensive. (The Indian pud- ding may be served cold for next days luncheon, and the other one, made of stale bread is a good way to utilize it, making sn economical yet attrac- | tive dlsh)