Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1909-02-12

oranges put one pound of sugar with a
little lemon Juice and one-third pint water
in covered enameled pan on quick fire.
Let boil five minutes and then try by
dropping into cold water. The strip should
be of a light ember color. Take from
the fire and plunge the sections of orange
in it separately, and then spread them
out on a marble slab, or, falling this, on
Z plates which have been rubbed with oil or
little melted butter.
/ ORANGE OMELET
! Four eggs, five tablespoonful Of sugar,
little salt, two oranges and two table
spoonsful of butter Crate rind of one
orange on one tablespoonful of sugar.
Beat whites of eggs stiff, add the sugar
| and orange rind, salt, beaten yolks and
/ two tablespoonful of orange juice. Put
butter in a hot omelet pan and pour in
J the mixture. When it begins to thicken
wei, spread over the sliced oranges (no
! juice, fold the omelet from side of pan
over the sliced oranges, turn on a hot
] dish put in oven two minutes and serve
! Immediately.
CURRY AND RICE.
! Take two pounds of any kind of tender,
! lean meat as beef or veal one teaspoon
| full of curry powder, one small onion, four
small ripe tomatoes and one teaspoonful
of salt. Slice the onion fine and put in
| frying pan with a teaspoonful of beef
| drippings. When the onion has fried a
crisp brown and the curry powder, strain
ed with a little cold water, and let the
| whole fry about Is minutes. Meanwhile
cut the meat in one-half-inch cubes. and
| when the powder is ready put the meat in
the frying pan, add the salt and one glass
of cold water, cover the pan and let the
mixture cook for half an hour. Then add
| the peeled and sliced tomatoes Cor, If
more convenient, the same quantity Of
canned tomatoes) and let the whole cook
until the water is boiled off. Stir the
curry now and then while cooking that
it may be thoroughly mixed. While the
meat is cooking mash and put in double
| boiler one cup of rice. Cook until tender.
In serving the rice should be placed on
dish and the meat on the rice.
SPANISH OMELET.
| Four eggs, one-half teaspoonful extract
! of beef four tablespoonsful of water.
one teaspoonful of butter. two table
spoonful of chopped onion, one-half tea
/ spoonful of salt, one tablespoonful of
parsley. Put the butter and onion in an
omelet pan, cook until the onion is brown
ed and take from the fire. Beat the eggs
until well mixed, not light. add the salt,
pepper, parsley and extract of beef dis
solved in water, mix well. Stand the pan
over the fire, and when hot turn in the
mixture. Shake until the eggs are thor.
oughly "set," fold and turn on a heated
plate and send at once to the table.
DELMONICO PUDDING.
One quart of milk, three tablespoonful
corn starch mixed with little cold milk,
the yolks of FIVE eggs, beaten with six
! tablespoonsful of sugar. Boil three or four
minutes. Pour in a pudding dish and bake
about one-half hour. eat the whites of the
eggs with six tablespoonfuls Of sugar,
spread over the top and return the pud-
ding to the oven until it is a delicate
brown.
SWEETBREAD CROQUETS.
Boil in sailed water twenty minutes
two pairs of sweetbreads. Throw them
into cold water for a few minutes, re
move the skins and little pipes; cut them
into dice; add a few mushrooms. Put in
Tablespoonful of butter in a saucepan
When 1t bubbles. add one tablespoonful
OIL -four; cook well; add one gill of milk
and little soup stock; cook and add
| sweetbread and mushrooms. Heat WELL
! and take from fire and add beaten yolk
of two eggs; roll in egg and cracker
crumbs and fry.