The National tribune., 1910-06-02
THE FAMILY.


Tt should be remembered that pie
plant is considered of excellent medt-
cinal value and can be eaten the whole
growing season thru If kept from
going to seed by carefully pulling the
older stalks each day. Here is good
recipe for pie plant pie: One cup
chopped rhubarb Gall solid, no juice),
one cup of sugar, yolks of two eggs,
one dessertspoonful of flour; mix well
and flavor with lemon extract. Beat
two whites and brown. If you do not
care for the meringue on top, use only
one egg. Tastes like lemon pie.
Carrots are considered one Of the
most valuable vegetables, and carrot
soup" is something rather new, but
very good. To make it take knuckle of
veal. three quarts of cold water, one
quart sliced carrots, one pint milk, two
tablespoons rice, two stalks celery, but
ter, salt and cayenne. Put the veal
carrots and chopped celery into the
water and cook two hours. Take out
the veal and put the vegetables thru
sieve. Return to the fire, add the veal,
cut in bits, add the rice; when the rice
is done stir in the milk, butter, salt and
pepper, and serve hot; or two onions,
two potatoes and one turnip may be
added to the carrots and mashed thru
the sieve. Omit the rice and thicken
WITH little anu WdlSI.
Banana butter" is very nice
change in dessert. Put into a basin
quarter pound of -four and little salt;
add one beaten egg and mix we'll to-
gether; gradually add half pint of
warm milk, stirring well to prevent
Jumps. If possible let this batter stand
an hour or two before it is cooked, as
1t will then be lighter. About an hour
before the pudding is required cut some
bananas In slices the length of the
fruit; lay them in a buttered pie dish,
and pour over enough lemon juice Cor
any other fairly strong flavoring) to
soak them well. Then pour the batter
(after stirring up) onto the bananas in
the dish and bake in good oven for
about 40 minutes, till the pudding Is
crisp and rich.
Remembering always that the key to
salad is that it shall never look mus
sy," prepare very carefully for an aspa-
ragus salad. Cut off the tough ends of
asparagus, then cut in inch lengths
and boil tender in boiling salted water.
Let cool in the liquid in which it has
been cooked. For a pound of aspara
gus boil hard two eggs and dice one
cupful of celery. Cut fine enough Eng
lish walnut kernels to make half
cupful To these ingredients add the
Serve in nests made of fresh watercreSs
and put generous spoonful of mayon-
naise on top of each serving. The egg
Should be thinly sliced.
A good way to use stale bread is in
pLddings, and here is a recipe for ig
pudding made of stale bread: Take a
cupful of stale bits of bread, moisteu
with two tablespoonfuls of melted but
ter, q cupful of milk, two well-beaten
eggs, two tablespoonfuls of sugar, a
pinch of salt, and add to this mixture
one-half pint of chopped figs After
stirring, steam an hour in a euttered
double boiler. Serve with lemon sauce.
Onions are SO wholesome II Is a
thousand pities that they smell to high
heaven, but we viii eat them, you
know, and onion soup is really less
smelly than most any other way of put
ting them up and is SO good. Slice
two or three large onions and fry yell
low in butter or clarified drippings.
When soft add three tablespoonfuls
flour and stir until cooked and frothy.
Now add slowly a pint Of boiling wa
ter, stirring until smooth and slightly
thfckened. Have ready three potatoes
boiled and mashed and add to them a
quart of milk that has been brought
just TO the scalding point Put the po-
son with salt and pepper, let it get hot,
then press thru strainer into a tureen
Sprinkle over the top a little parsley
minced fine and handful of crisp
croutons.
Some one asks for a soft cornbread
recipe, and this Is thought to be a good
recipe: Put one pint of milk over the
fire. When ready TO boil add little
salt and one-half cupful of sifted corn
meal stirred In slowly Let this boil
up once. Take from the fire and add
the yolks of three eSgs. one at a time,
and without beating them. Stir the
eggs well into the meal and milk. Beat
the whites to a stiff froth and add last
Pour into an ungreased pan. and bake
in a moderate oven This is really like
. cornmeal omelet
To make maple filling for cake boil |
one cupful of maple sirup until It |
hairs" off the spoon. Add the white |
OF one egg, beaten until stiff, and stir |
the mixture until smooth and creamy. |
National President II