The National tribune. [volume] (Washington, D.C.) 1877-1917, 1908-06-18

/ anSe improves a DUCK more tnan the
usual currant jelly accompaniment.
Make gravy of dripping from which
| the bulk of the grease has been drained.
| and thicken with a tablespoonful of
Drowned flour. Stir in the juice of two
oranges and enough hot water to
make the sauce of the proper thickness.
Season with salt and cayenne pepper
and let the sauce boil up couple of
| times.
| The grated orange peel may also be
added to a stuffing of bread crumbs.
Sometimes the giblets are also chopped
and added to this stuffing.
BaVarian creams are among the most
delicious of cold summer desserts and
are. besides, especially nutritious. Soak
two scant tablespoonfuls of gelatine for
a couple of hours in half cup of water.
Add pint of boiling hot strong Mocha
coffee that has just been freshly made,
| strain, and Sweeten 10 taste. Cool n
| little, and while cooling beat a pint of
| thick cream to a stiff froth. Pour in
gradually the coffee and gelatine con-
tinuing the beating until the whole mix
ture is thickened. Pour into a mold
and set in a pan of cracked ice, cover,
and stand in the cellar or ice box until
needed. Serve with an abundance of
whipped cream. Many people who
cannot drink coffee without inconven-
! fence find that coffee served in a cream
or jelly agrees with them perfectly.
Strawberries are still to be had in
| the North, and here is nice way to-
use them 1t is called a strawberry
cocktail. For a straberry cocktail with
which to Introduce the dinner or lunch
con, cut large berries into slices. cover
with strained orange juice and let them
stand in the ice box until serving time
/ ptrf MT N oil FILING I'd
full, adding enough powdered sugar to-
sweeten and enough Clipped ice to-
thoroly chill.
Peach betty, Has it not a. luciousI
sound? Slice two cupfuls peaches But
ter a baking dish and lay in it layer
of the peaches, sprinkling with CHINA
mon and sugar and dotting with bits
of butter. Place over this layer of
bread or cake crumbs. Then alternate
| the peaches and crumbs until the dish
is three-quarters full, having crumbs
on top. Add no water, but cover close
~ and steam three-quarters of an hour
in a moderate oven. Then remove the
cover and brown. Serve with cream or
u sweet sauce.
Grapefruit marmalade is one of tho
newest rivals for favor. Peel off the
yellow rind of the fruit and chop quite
fine. Bring to scald in sailed water.
then drain and scald in fresh water. If
the rind is still too bitter for your Xix
ing, repeat the process. Meantime cut
off the heaviest white membrane re-
manning. and cut the fruit in halves.
Take out seeds and membrane, then
slice lengthwise, place in preserving
kettle (never TIM and bring to a boil
AS soon as the rinds are ready add the
fruit pulp and cook until the rind isl
j /
pound for pound of sugar and cook so
minutes, or until it jells.
For those who are fond of maple
sugar the following is very nice:
Beat five eggs until a spoonful can
be lifted without stringing. Add one
half cup of maple strip. a saltspoonful
of salt, stir well. then add three cups
of milk and strain into a mold or indi-l
vidual cups. Wet the inside of thei
cups with cold water. The hot water
in the pan in which the custards are
set TO bake should not boil after baking
is begun.
Cream of celery soup can be made
from the tougher stalks of celery that
are not suitable for the table, but the
stalks must be at least partially bleach
ed, not green. Wash and scrape, and
when you have the equivalent of two
heads cut in inch pieces, using a few
of the white leaves; cook slowly for
three quarters of an hour in a quart of
water or water and white stock. When
tender press thru a PURGE sieve. Add
a quart of hot milk, and when il reaches
the boiling point thicken with two ia
blespoonfuls flour blended with twol
tablespoonfulS butter and cooked with
a little of the boiling soup. Stir the
soup constantly until smooth and thick
ened. add tablespoonful minced pars-
ley and half cup cream, season to
taste with salt and pepper and serve
with bread sticks or souffie balls.
Here is recipe for those nice crusty |
little drop cakes that you loved when
a child:
Beat the yolks of four eggs until
lemon colored, foamy and light Stir
in gradually two cups powdered sugar
and beat thoroly. Add pinch each of
cinnamon and cloves. and just enough |
sifted flour to make the batter of con-
sistency to drop from a spoon. Drop
on CREASED paper in tins, leaving room |
for them to spread without touching, |
and bake in a moderate oven.
A nice wine jelly is made as follows: |
Soak one box gelatine in two cupfuls
of cold water for half an hour. Add
quart DOllnS wafer III WHICH d Stich VI
cinnamon has been cooked, and stir
until dissolved. then add one pint good
sherry wine, a pound and three-quar-
ters of sugar and the juice of two LEM
ons. Strain into molds and set away
to harden.
To make charlotte ruse. soak a quar-
ter box of gelatin in a quarter cup of
cold water for half an hour. then place
over hot water and keep stirring until
the gelatin is thoroly dissolved. Re-
move, and when nearly cold beat thoro-
~ with an egg-beater. Meantime flavor
a quart of cream with vanilla and add |
sugar to taste Pour the two mixtures
together. whip thoroly, then pour into
molds lined with slices of sponge cake
cut to fit or lady fingers split. Set on
A.