Los Angeles herald., 1909-12-19

let boil three minutes, season and
strain.
Cranberry Molds
Pick over and wash one quart of
cranberries. Put in a stew pan with
two cups sugar and one cup boiling
water. Bring to boiling point and let
boil fifteen minutes. Rub through a
sieve and turn into individual molds.
Chill and turn from molds.
Bean Salad
Select good wax beans. Place on
lettuce leaf in some original way, and
pour over dressing made by mixing
one-half salt, one-fourth teaspoon pep
per. two tablespoons vinegar and four
tablespoons olive oil.
Mlnce Pie Meat
Cook lean beef in boiling water until
tender, then chop fine. There should
he five cups. for the following proper
tions Add two and one-half cups
chopped beef suet. seven and one-half
cups chopped apples. three cups cider
one-half cup vinegar. one cup mo-
lasses, five cups sugar. three-fourths
pound citron finely chopped, two and
one-half cups whole seedless raisins
one and one-half crps chopped raisins
iuice of two lemons. juice of two or
anges, two tablespoons each of cinna-
mon. allspice and Glove. two grated nut
megs and one cup brandy. If liked
Reduce LIQUOR in which meat was
cooked to three CUBS Add to the miv-
ture. bring to boiling point and let
simmer two hours. Season with salt.
Fruit Pudding
Chop one-fourth pound of suet and
work until creamy. Soak two and one
half Guns stale bread crumbs in three
fourths cup milk fifteen minutes. then
add three eggs well beaten, one Gun
brown sugar. one TEASPOON salt. one
half teaspoon each of nutmeg and Gin
namon. Combine the mixtures and add
one-half cup English walnut meats and
one-hf f cup seedless Taisins. cut in
piece and dregged with two tablespoons
-four mixed with two and one-half
teaspoons baking powder. Turn into
buttered mold, cover tight and steam
three hours. Do not allow the water
surrounding the pudding to cease boil
ing. This pudding may be made two
or three days before needed. 1t is just
as good steamed over.
Sauce for Pudding
One-half cup butter, creamed with
one and one-half cups sugar. Add
boiling water until II is the conSlS-
tency of rich cream. When ready 10
serve add two well beaten eggs. Flavor
as desired with sherry, brandy or
vanilla.
Substitute for Cream
When it is impossible to secure
cream or even milk for a cup of coffee
one can make a very palatable substi-
tute by beating the white of an egg
until light and mixing it with a tea
spoon of butter rubbed to a cream
Put heaping teaspoonful of this mix
ture in the bottom of a cup and pour
over it slowly, stirring while you pour,
so the egg will not curdle. If this is
done carefully the coffee will taste as
if it had good rich cream.
spiced Beef
Take thick piece o. b eff from the
rump, with a little fat. PIT into a
saucepan with an onion stuck full of
cloves and with some lard. Let ii
brown thoroughly, turning often. Re-
move from the fire. add a little water
and let stew for two hours. Thicken
gravy a little before serving.
Boiled Cabbage
There is no other vegetable so bad
ly treated in cooking as the caboake.
Plain boiled cabbage should be prop
erly cooked. 1t should appear at ta-
BILE green, not brown nor yellow. After
preparing cabbage cut into quarters.
lay it for an hour in strong salt and