Middletown transcript., 1911-09-09
USEFUL THINGS 70 KNOW

O0AA VA 11kutUU ~ MNVtI
To economic on cost of lard, huy sue
from your butcher, fry QUE at home and
mix the two in equal quantities. The re-
suit serves admirably for frying purposes,
for making biscuit and for ordinary pas
TRY.
i Pecan sandwiches aI8ays win popular.
| ity. Cut slices Of graham or rye bread,
butter,lay on halves of ahelled pecan nuts
salt slightly and serve.
Delicious sandwiches for the afternoon
are made of raisins and nuts chopped TO-
gsther very fine, moissened With q little
whipped cream and seasoned with little
salt.
Quick chocolate icing-Grate the choco.
late into cup, then dissolve it with q
little boiling water, and add enough pow.
dered sugar and thicken it.
Ii chops and small steaks are placed id
tin pie plates and set on top Of the broil-
ing grate they can be we'll cooked and the
tin plates will be much easier cleaned
than the broiler crate would be.
stewed prunes and figs are greatly inn
proved by the addition of olive oil aftef
cooking. This oil may also be used in.
fruit salads.
Cantaloupes can often be obtained when
other materials for salads are scarce. They
make a simple but delicious salad. Re.
move the seeds and rind, ,and cut the mel.
on into small pieces. Serve on lettuce
leaves with mayonnaise or French dress
ing.
Que and half pounds Of veal, six
onions, one tablespoon -four, ons.half can
tomatoes, one pimento, salt and pepper.
Put veal in casserole or covered baking
dish and add all the other ingredients ex.
cept the -four. If the veal is not covered
add enough water to cover it; bake in slow
oven two and one-half hours, add -four
just before serving. This may deserved
in the casserole.
Five ounces of hops, boil slowly until
strength is allextracted with water to GOV
er, then turn into a 10-gallon keg, add hot
water enough to nearly fill the keg, and
two quarts of molasses. When luke.warm
and six well beaten eggs, s,and when it has
worked and clear it is ready for use. Con.
sidered great tonic, and was used by
farmers freely during haying time. Good
and bitter.
Halibut steak dipped in -four and fried
slowly will be found delicious served with
the following sauce. Make cream sauce
of two cups of milk and thicken with
-four. Season with salt and pepper. Cut
up the whites of hard boiled eggs and add
them to the sauce, when it is done, and
pour this over the fish. Put the hard
boiled eggs through the potato ricer and
sprinkle them over the cream sauce Dash
paprika over this and serve.
REseH4eFee tlse he eeatEe from partl cook.
ed loaf of brown bread, fill with sweeten-
ed whipped cream and sliced canned
peaches and whipped cream.
Peel and CRATE six large potatoes. Add
to the grated vegetable q saltspOoniul of
salt. half teaspoonful Of baking soda and
three eggs beaten light. When we'll blend
ed and enough -four to make good batter
and fry on heated griddle.
Kings dish, which also has many other
names, is made as follows: Take the
white meat and the incest slices of boil
ed chicken and lay them in buttered
baking dish. Season. Make rich white
sauce and add to the sauce a dozen or
more stewed mushrooms, few drops OF
onion juice, blade of mace and four
tablespoonfuls Of sherry. Pour over the
sliced chicken. Heat in baking dish or
blazer, but do not boil, as the sauce is
sufficiently cooked and also the chicken.
The remainder of the chicken can be
made into croquettes and the stock used
for soup.
Mix cup and half Of orange Juice,
fourth of cup OF lemon juice aud sweet
en- to taste. Turn into a brick mold.
Whip pint of heavy cream, add half
cup Of powdered sugar, half a teaspoonfuI
of vanilla and tWo.thirds Of a cup Of wal.
nut meats chopped. Cover with waxed
paperj pack in salt and ice, let stand three
hours to ripen.
Boil cup OF sugar and three-fourth Of
a cup Of water untiiit threads from the
spoon. Pour slowly on the beaten whites
of three eggs, and continue beating until
the mixture is cool. Add pint of cream
beaten stiff; favor with vanilla and pack
in baking powder cans to freeze. Serve
with raspberry sauce. s.
BIanch a cup of almonds and slice
lengthwise, then brown in the oven, ,shak.
ing the pan to brown them evenly. Chop
fine. Carmelize half cup Of sugar and
add two cups OF scalded cream. As soon
as the sugar is melted add the nuts, and
three-fourths of a cup Of sugar and a pinch
Of salt. Cool and add aquart of cream and
freeze.
Mix one and fourth cups of sugar, ons
tablespoonful Of -four and a fourth Of
teaspoonful of salt. Add two eggs beaten
and two cups Of scalded milk. Cook over
hot::water until the mixture thicksns, then
add two squares OF melted chocolate, and
cool. Add three cups Of cream and ta-
blespsonful Of vanilla. Strain and freeze.
just before serving add three cups Of
zWeilback broken in small pieces.
Cut in pieces two and one-half or three
pounds fresh fish and four medium sized
onions. Add large handful salt and five
bay leaves. Cover with boiling water and
bnil fab five Ia ten 1ninutes. When fish