The National tribune., 1910-04-14
The FAMILY.

delicious dessert can be made OF
canned pears by fixing them up as fol-
lows: Open pint jar of pears and press
the fruit thru sieve. Heat with the
strup to the boiling point, add sugar. II
necessary to make quite sweet. Soak
one-half box of gelatine in one-haif
cupful of cold water, add the scalding
fruit, and stir until dissolved; then set
aside to cool. Add the strained juice of
one lemon. When the mixture is quite
thick, stir in one cupful of thick cream
whipped to solid froth, and beat slow
ly until the mixture is quite hrn; then
turn into wetted mold.
Spanish rice is rich dish. Cover the
bottom of the spider with olive oil. In
this cook one-half of small onion
which has been chopped, and one large
green pepper, cut in quarters Adu one
half can or four small tomatoes. COOK
ing all together for 20 minutes Ihen
nut in one cupful of rice and just
enough hot water to keep the mixture
moist. Salt to taste and cook Slowly
for one hour or more, If necessary III
is ready to serve when the rice is thoro-
ly done.
Maple cream candy is now in season.
Add to three cupfuls grated maple
sugar one cupful thick sweet cream.
Boil until it hardens when dropped in
cold water, take from the fire and beat
with a silver fork until the consistency
of very thick cream. Pour in buttereu
tins. and when cool cut in squares. If
you lack cream, use milk, with piece
Of butter the size of a small egg
Fine tea cakes may be made after this
recipe: Cream we'll together one-quar-
ter pound of powdered sugar with the
same quantity of butter. Beat thoroly
four eggs and add them to the sugar
and butter. Sift in gradually pound
of -four and half a grated nutmeg.
Knead all together, cover with cloth,
and set in a warm place. Divide the
mass into small pieces each about the
size of an egg and roll each piece on a
Toured board to an oval about half an
inch thick. Cut with Toured knife
three parallel slits in the middle of each
about half an inch from the edges
Draw UP the two slit sides together,
and drop each cake into pan of boil
ing lard. When they are we'll Drowned
ell over remove them with fork. Drain
them on brown paper and sprinkle with
powdered sugar.
With a Vegeta ble-fiavored soup a
clear beef stock is best. Tomatoes are
important, and carrots, turnips, leeks,
celery, lima and string beans, corn, rice
and sometimes barley are used in COM
bination. All the vegetables should be
neatly cut into cubes and added accord
ing to the length of time required for
the cooking of the various kinds
Here is a splendid egg dish: Boil half
a dozen eggs for half an hour, chill in
cold water. then shell them and cut into
quarters lengthwise In a saucepan put
one tablespoonful of butter, one of -four
and stir until melted, but not colored.
Add gradually one cupful of veal or
chicken stock and stir until thick and
smooth. Add salt and pepper to taste,
one tablespoonful of vinegar. two of
capers and one of chopped parsley. lay
in the eggs and simmer gently for five
minutes. Serve on a hot platter, gar
nished toast points and a few tufts of
parsley.
Do you remember how well you used
to like honey cookies? Try this recipe:
Melt three-quarters of pound of but
ter in saucepan and stir in two and
one-half pounds of sifted flour. Keep
stirring until lightly brown. Turn the
-four out of the saucepan onto q paste
board and make a hollow in the center.
Dissolve one teaspoonful each of salt
and bicarbonate of soda in little wa
ter and pour it onto the flour. Stir in
enough water to make a soft flexible
paste. Knead them well and divide in
to small portions. Shape them, making
a dent in the center of each, and bake
in a buttered pan until brown. Put
half a pound of honey in a saucepan
with a pint of water and stir over the
fire until reduced to n srup. Pour this
sirup over the cakes, and put them in
the oven again until the honey is
soaked in. Serve hot.