The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1910-06-04


GOOD THiNQs 70 EAT
Curry Of Yegetables-use cold
boiled potatoes, carrots and turnlps,
slice them into fancy shapes Have
one.half cupful Of turnip aud potato
Add one.haif cupful Of cooked pens.
and heat them together 10 boiling
aalted water. For the sauce cook
tho slicesof onion i've minutes. then
take outline onion ana add no table
spoonfnIs 81 houf ssifrinE until
smooth, ADD also ole.auafter ten
ispponfui oipeppefs one halt spoons
full each d salt and curry 10 deI and
seasoning 81 celery salt Pour III
slowly one capfll 81 hot MIN Turn
stfe hot yegeta bIes into d hot dish
and pour Tie curry sauee over them;
/ garnlsh With choppe iparsle
Celery Salad Sandwiches - -Four
eggs one heat cfs celery half b TEL
sroonfuliut SAT- IA dashsot pepper one
scnpiui ofmaypnnaise. pltthe egsssip
~EaSn and when it reaches The bail.
ing point keep them. there Y Without
boiling for 10 minutes Them emoye
4 the shells and chop them Eery fne,
Take tie white portion % The, eel:
cry chop fine and mix With the egg.
Season and spread on thin slices Of
niayonnatse
Apricot Tart lake q very rich pie
crust ardsllne a good,sized square bis;
cult tin. letting It come well up on the
edge. Bale this When cool line II
With canned aprlcots which have been
first drained Of their Juice and put
into a rich thick sugaFand:water
syrup and cooked gently n:till this
is perfectly thick. The fruit must not
be broken by rapid cooking. but
merely slmmered till the syrup is
thick, Put, the fruit In the crust, ar
ranging it ID overlapping circles; add
the syrup 10 barely cover and bake
till set; cool and serve with or with.
out cream. Blanched almonds may
be laid over the tor, Of the fruit be-
fore 1t is put into the oven, " desired.
A good luncheon dish can be made
with stale rolls or biscuit or mullins.
Take ont the erumb from tho inside,
I'LL them with the meat or with the
rest Of the cooked asparagus or the
green peas which remained after the
last dinner, Get them in the oven to
brown lightly and serve them with. a
gravy poured around them.
Cranberry sause- Wash one quart
Of cranberrles, then put them in a
saucepan with one pint Of water; let
them simmer gently until each cram
berry bursts open. Remove the
cover Of the pan. add two cnpfuls Of
sugar, and let them boil for 20 min.
utes without the cover.
The cranberries must never be
stirred from the time they are placed
on the fire, This is an unfailing
recipe for the most delicious prepare.
ton Of cranberrtes. 1t is good with
turkey and game. al
Cranberry Tart Pie- Pick one
quart Of cranberrles free from all i'm.
PROJECTIONS. put in saucepan; add
one pint Of water. one pound Of
sugar, and simmer gently until soft;
then mash them with silver spoon
until smooth; some prefer them not
mashed, or,rub through a cotander to
free themrfrom the skins. Turn out
in a shalloR pan to get quite cold
Line. pie plates with thin pun
paste; oil them with cooked cram
berries, and lay strips of paste across
the top. Brush over with beaten egg
and bake quickly in a hot oven.
Good Puff Paste-one pint OF but
ter, one quart Of -four slttel, three
quarters Of teaspoonful o. salt and
a teacupful Of ice water Chill a
bewl with cold water. Wash the but.
ter in cold water by working It witt
a spoon until it is soft. Divide /, It
into four parts and put II on ice,
Mix the flour and salt together and
gradually mix in one part d the but
ter. When the butter and -four are
well mixed pour in the ice water
very slowly, Do not stir the pastry.
but cut ltwlth a knife until the water
is absorbed. Sprinkle the rolling
board with a little aour, toss the ball
Of paste on with the knife and then
pat with the rolling pin until It Is
quite Nat and about an inch thick.
Roll very lightly and quickly the
whole length Of the paste at every
stroke.
When the paste is rolled out, lay
one of the quarters Of butter in a
little -four and roll into a long, thin
piece and fold 1t IN, pound II lightly
into a fat cake and roll again .Tepeat
with the rest of the butter. plttipg IN
quarter each time and patting It