Los Angeles herald., 1909-09-08
DOMESTIC HINTS
Mixed Fruit Jelly

mixed trulb Jely
Dissolve one and one-half pint wine
jelly. Place a copper jelly mold in pan
of broken ice, pour in little jelly and
let set. Then arrange on top of 1t
slices or halves OF peaches, green gage,
apples, bananas or Strawberries raisins,
ETC., or a mixture of all, in a nice look
ing layer, then pour on enough jelly to
just cover the fruit. When this Is well
set, another layer Of fruit, and so on.
Be sure every piece of fruit is dry. II
not, wipe it dry. Put the mold on ice
until fully set. Immerse in tepid water,
turn out on a folded napkin or silver
dish, and serve.
Minute Tapioca, En- Surprise
Scald one pint milk in a double boiler,
add one level tablespoon minute tapioca
and cook fifteen minutes, stirring occa-
sionally. Beat one egg slightly add one
cup sugar and one-fOurth teaspoontul
salt, mix we'll, pour over the hot taptoca
and milk, return to double boiler and
cook five minutes more, or till coat
ing forms on the spoon, stirring all the
time. Pour into large bowl, and when
cold add one and one-half cups heavy
cream and two and one-half cups milk
that have been beaten together with a
Dover egg beater till foamy. Pour into
the freezer and freeze, using three parts
crushed ice to one part rock salt.
When partly frozen add one and one
half dozen macaroons that have been
dried in the oven and rolled fine.
BY using the tapioca in this way a
rich creamy Ice cream may be made
with O smaller amount of cream than
is commonly used.
Sponge Drop Cakes
Three eggs, one and one-half cups
sugar two cups -four one half cup cold
water, two teaspoonfuls baking powder,
one teaspoonful Bakers extract OF
lemon. Beat the eggs without separat-
ing, add the sugar, water, flour and
baking powder sifted together, and
flavoring. Bake in muffin pans or cups
in a quick oven.
BroiIed Tomatoes
Have the tomatoes firm, not too ripe
and of fairly uniform size. Cut them in
halves, removing the stem entirely
sprinkle the cut side with salt, pepper,
a little olive oil and few drops OF
claret vinegar. Set away after rubbing
the seasoning in pretty thoroughly, for
an hour or more, then broil over clear
fire. Have the skin sides down first
and cook till the tomatoes seem nearly
done. Meanwhile make paste of fine
bread crumbs and melted butter. Spread
this with thin knife over the cut side
of the tomatoes, turn this side to the
fire and let brown very quickly.
CLANS, Seaconnet Style
Take from their shells enough CLAIMS
to make three pints, cleanse them well
of all sand and grit, and cut off the
hard black part. Set to cook slowly
in their own liquor till quite tender
and as they become about done turn
this off Add to them then the juice OF
a lemon, four ounces of butter, the salt
that is needed and a generous sprink-
ling of black pepper and paprika. Put
the clans on rounds of fried break, OF
toasted bread, if preferred, and serve
very hot.
Hints to Housekeepers
If when boiling sago or rice, a tea
spoonful of lemon juice Is added the
kernels will be whittier and delicate
flavor is impaired.
In preparing sugar for sweetmeats
let 1t be entirely dissolved before yot
put it on the fire. If you dissolve 1t II
water allow about half pint of water
to pound of sugar.
Common lump starch, powdered
makes a very good silver polish. 1t can
be rubbed on dry or with a wet cloth
Polish with chamois.
A cafe frappe, very simple to prepare
and satisfactory to partake of, is MADE
by adding to one quart of black coffee
one pint of whipped and sweetened
cream. Turn into freezer, pack in
salt and ice and allow it to stand for an
hour and half. Serve in tall glasses