The National tribune. [volume] (Washington, D.C.) 1877-1917, 1911-02-23
SONORA SARA.

double boiler stirring constantly, untii
slightly thickened. Add one ard one
fourth tablespoonfuls of graduated gel,
attn soaked in one-fourth OF cupiu
of cold water . minutes. one-fourth Oh
a cupful of lemon juice and a few grains
of salr Strain into q bowl and set IN
nan of icc-cold water, stirring constant
" until mixture thickens slightly. Turn
into six individual molds and chlE
1horoly Remove from mold ana serve
with whipped cream sweetened ana
favored with vanilla.
Whipped cream is always improved
bv the addition of few grains of salt
and gelatin desserts may be easily re-
moved from even any of the fanclest
of molds if the inner surface is brushed
over sparinely and carefully with oilVe
oil.
Spaghetti is considered by doctors 10
be a delicate and nutritious 1000. ne
italian article is by long odds the best.
Break a half pound Italian spaghetti III
pieces, put in two quarts of ooillnS
water over the fire, add half table
spoonful OF salt and boil from 70 [" ~
minutes Melt one ounce of>butter In
n saucepan and add one finely chopped
onion and half chopped green pepper,
emitting the seeds. Cook SIX minutes
Add a half can tomatoes, a quarter
cupfui each salt and sugar and quar-
ter teaspoonful pepper and cook 20
minutes. When the spaghetti is done
drain in a colender, CRATE four ounces
Parmesan cheese or the same amount
of American cheese and put the spa
ghetti in alternating layers in put
tered dish with the tomatoes and grated
cheese Place the dish for few mo.
ments in the oven and serve. Macaroni
may be prepared in the same way
There is no more economical way OF
using up meat left-overs than IN max
ing them into homemade meat pies,
which may be made very toothsome.
The average American housewife Seems
to neglect these in her weekly menus.
The meat pie of English fame is IN
variably made without an under crust
and with the inverted cup to draw up
The gravy in the bottom of 1t.
The New England housewives use, as
a rule, both the upper and the under
crust, also making use of the cup, 50
! that the gravy may not soak into the
crust and make it soggy. All meat pies
require an opening in the upper crust
large enough TO allow the gas to pass
off. for if il is confined within espe-
cially with chicken pies, it is supposed
/ to be injurious to the digestive organs
The puff paste is good for the game
pies but very rich, and il takes more
! time TO make ii, while the ordinary
home pie crust, if it is light and fiaky
is equally good.
Beat one package of cream cheese
with four finely chopped Brazil nuts
and a teaspoon of strawberry jam, add
! ing whipped cream enough to make 3
paste to spread. Add teaspoon OF
very finely chopped celery and litt!e
paprika, mix well and spread between
| thin slices of rye bread and cut in dia'
m9nd shapes.
To make q beefsteak pie cut two
| pounds of rump steak into small pieces
say two inches square; arrange on thu
| bottom crust in layers, with seasoning
of pepper, salt, juice of one onion, 8
generous lump OF butter and a very
thinly sliced carrot; add cupful oil
water cross two thin slices of bacon or
the top, put on the upper crust, leaving
| the hole in the center, and bake one
and a half hours.
Dust oftimes makes yellow streak
thru the center of fine picture OF
along the edge. blemish which car
never be removed.