The National tribune. [volume] (Washington, D.C.) 1877-1917, 1911-03-02
SONORA SARA.

, is a work of art Mix thoroly three
| fourths of a cupful of sugar and three
! tablespoonfuls of cornstarch. Add
gradually. while stirring constantly,
three-fourths OF a cupful of boiling
water, bring to the boiling point and
let cook three minutes. Add one tea
spoonful of butter, the yolks of two
eggs slightly beaten, three tablespoons
fuls of lemon juice. the grated rind of
one lemon and few grains of salt.
Line a plate with paste. turn in the
mixture, which has been cooled, and
bake until pastry is we'll Drowned. Cool
slightly, cover with meringue forced
thru a pastry bag and tube, and bake
eight minutes in moderate oven. Cool
and garnish with cubes of jelly. Re-
member these two points in meringue
making:
1. If meringues are cooked too long
they are tough.
9 If lmeringues are not cooked long
enough the eggs liquefy and the mer-
incues saute. For this special meringue
beat the whites OF three eggs until stiff
and add gradually, while beating con-
stantly, four tablespoonfuls of pow
dered sugar Cut and fold in three and
one-half tablespoonfuls of powdered
sugar and add one-half tablespoonful
of lemon extract.
One who has eaten onion fritters
once will want onion fritters often if
made after the following recipe: Make
good batter as for clam or apple
fritters Crate one large onion, sea-
son it with cayenne pepper, salt and
quarter of a teaspoonful of powdered
sugar. Add to the batter and fry the
fritters in hot deep fat a delicate
brown and drain in the usual way.
Serve in a napkin with parsley and
lemon thinly sliced for garnish.
If you have some cold boiled ham,
but not enough for any one dish, try
a ham and veal pie. Cut two pounds
of veal outlets into squares cut also a
pound of cold boiled ham into small
pieces and place in alternate layers in
the bottom crust. Between the layers
mix and scatter pepper, salt, tea
spoonful of savory herbs and a minced
hard-boiled egg. Add a half pint of
water and top crust and bake one and
half hours When done pour in thru
a funnel pint of hot stock that is rich
enough to jell when il gets cold.
A properly made chicken pie is not
only appetizing hot, but is also very
enjoyable cold, for The jelly sets in the
gravy, and if the big bones have been
removed it is like jellied chicken in
side the fiaky crust. In New England,
more especially perhaps than in other
parts of the country. is the chicken pie
the most highly esteemed addition TO
all high day and holiday fessts of inn
portance. The following is the correct
recipe for its connection: Select and
carefully joint a fresh dry-picked
chicken, and start it TO boil in fair
water, adding one onion, an ordinary
soup bunch, which is removed as soon
as it's favor has been extracted, and a
little salt and pepper. Boil until it is
very tender, then remove from the fire,
and while hot strip out some of the
largest bones. When slightly cool have
ready the deep, well-buttered and pas
try-lined dish, and arrange the chicken
in the bottom. Slice a few hard boiled
eggs thru it, boil the gravy it was
cooked in for few minutes with the
bones, then strain over the chicken
Put on the upper crust, leaving the
opening, and bake in the oven three
hours. Cover the crust with a piece
of brown paper, if it seems inclined to
brown too quickly. When it is cold il
will be found to have jelled most salts
factorily by this method of making it.