The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1909-11-06
Some Fads, Fasbions and Home Hin
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sXCQCK- BOOK
Savory Cabbage.-Chop the
crisp white cabbage fine, and to
one quart add a level teaspoon of
salt and saltspoon of pepper.
Fry three or four slices of pork,
cut in strips u until crisp. take
up and leave two tablespoons of
the fat in the pan. Turn in the
cabbage, add one-half cup of wa
ter, cover and cook Is minutes;
add one-quarter cup of vinegar
and cook five minutes longer.
Serve hot, garnished with the
pork.
Scalloped Apple.-Measure two
even cups of fine bread crumbs,
and pour over them one-quarter
cup of melted butter. Mix two
rounding tablespoons of sugar
with the grated yellow rind and
the juice of one lemon and four
gratings of nutmeg. Butter a.
baking dish, scatter in some
crumbs, put in one pint of pared,
cored and sliced apples. scatter
on one-half of the seasoning, an
other pint of apples, the remain
der of the seasoning, and cover
with the last of the crumbs. |
Put a cover on the dish and bake
90 minutes; uncover and bake 20 |
minutes longer.
Fruit Tapioca Pudding.-If the
pearl tapioca is used, soak over
night, but if the minute tapioca is
used it will not need any soaking,
Cook slowly in water until of a
consistency that will pour nicely. |
q layer of the tapioca, then anoth-
er of fruit, and so on until the
dish is full. Sprinkle each layer
of fruit with sugar, and just be-
fore putting in the oven pour
over the top a half cupful of good
cream. If apples are used,
sprinkle little cinnamon or nut
meg over each layer of fruit; and
the amount of sugar used should |
depend on the tartness of the
fruit used. Bake a half hour, or
until the fruit is done. Nice
served with plain or whipped
cream when cold.
The real for sure German po-
tato salad is made in this way: |
Slice one large onion and cut up
fine, mix with a half teaspoon
pepper. the same of salt and |
sugar, two slices of bacon cut in
to dice and fried brown. Put a
half cup of vinegar in hot bacon
fat. pour over sliced cold boiled
potatoes which have been mixed |
with the above. When the salad |
is cold 1t is ready to serve and
most delicious.
Good vegetarian soup is made
in this way: Prepare three car
rots, three turnips and three
onions by washing and pairing
them. Then slice them and sort
them in little fresh lard or
|drippings until a golden brown.
Cut up a head of celery and put |
in and fry few minutes. Add
two cloves, one teaspoonful of
salt, one-half teaspoonful of mild
pepper, little parsley and a lit
tie grated nutmeg. Cover with
three quarts of water and sim
mer for three hours.
eLttuce salad Is improved by
adding a hard-boiled egg chopped
fine to each plate of salad. Place
the chopped egg in mound in
the center of lettuce leaves. Put
an extra dash of, cayenne in the
French dressing and little onion
juice also.
Another good salad is this: Peel
and slice some large, firm toma-
toes. Let the slices be about half
an inch thick. Cut with a sharp
knife and on each slice spread a |
layer of thin, soft American dairy
cheese. Put a second slice of to-
mato over the cheese and a small |
spoonful of mayonnaise over all. |
Serve on lettuce leaves.
Hollandaise Sauce.-Half a tea
spoonful of butter, the. Juice of
half lemon, half teacupful of
boiling water, two saltspoonfuls
of salt, dash of cayenne pepper
and the yolks of two eggs. Beat
the butter to a cream, and gradu-
ally stir in the yolks of the eggs;
then beat in the lemon juice and
seasoning. Put the bowl into a |
saucepan of boiling water, and
when the sauce begins to thicken
pour in the boiling water, STIR
ring all the time until 1t takes
on the consistancv of custard Dnl