New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-07-23
Recipes Tested and
Found Good

All recipes appearing in our columns have
Level measurements arc used unless other
wise stated =, .- any
culinary question supHltteo ny Jul
Addres, Culinary Editor. New-York Tribune
No. 154 Nassau street.
This department will not be responsiiotSs i NV
r,anuacrint~ which IL not accompanied "
stamps for return Kindly inclose stamps VII"
questions requiring an answer by letter
LEMON CHEESE CAKES.-Two eggs,
the grated rind OF one lemon, cup VI
cottage cheese. half a cup OF MILK wv
level tablespoonfuls of butter ana TWO
heaping tablespoonfuls OF granuiateo
sugar. The cups used in measurihs
milk and the cheese should be Oh lhe
standard size, containing just hait pm
when full. Mix the grated lemon rihu
with the sugar, then beat theh "
cream with the butter. Stir IN the eee'
and the cheese. Moistep last OF All WIN
the milk and pour into pie pan tfial h"'
been lined with fine piecrust BAKE III
quick oven until brown crust rorins oii
top and the cheese filling is set
GRAPE PUNCH.-A friend offers the
following recipe for tempting punch
Four cups, or-what is the same IL the
standard cup is considered-one quart Oh
unfermented grape juice, two cups, or
mint OF sherry; two lemons, sugar to SUIT
the taste and q big spoonful Of canned
cherries, raspberries or any otner lru''
preferred. A small bunch or mint leaves
imparts both flavor and fragrance 10 1ile
drink. When fresh fruits are IN season
they may be used in place OF caliieu
fruits. II the latter are used, see tnat
M sunerfuous Juice is added with them.
The amount Of sugar necessary WIZ ue
pend on the amount contained III inc
Crane Juice used The lemons should De
cut in rings as usual.
A SIMPLE PIsTACHIo CREAM.-foF
a pistachio ice cream that is both eco
nornically and easily made use the yolks
Of four eggs, cupful, or nan pint o-
sugar, a pint Of boiling milk, pint vi
rich cream, two teaspoonfrls or plstachio
extract and enough coloring material 10
turn IL a delicate green tint. MIX inc
eggs and the sugar and gradually STIR
them into the pint Of boiling MIX. When
Il hegins 10 look velvety remove from the
fire and add the cream and co!orlns ma
terial. After II has begun 70 cool SUI IN
the extract. Freeze the whole wheh II
becomes perfectly cold. This cream can
he attractively served with a white cake
frosted in green and white. For a large
quantity OF ice cream, the work OF pre-
"a prrpat deal OF
trouble. especially in summer, and GOOD
extract can be used instead, with results
that will be entirely satisfactory.
SPONGE DICE.-This recipe calls FOR
q cup OF cold water, a cup OF boiling
water, the juice OF one lemon, the whites
of three eggs, the peel and juice OF han
an orange a little coloring In green or
red and enough geatne TO stiifen. IL
English gelatine is used, two rounding
teasuoonfuls will be about right. Soak
the gelatine In the cold water and when
il is soft. add It TO the boiling water In
which the sugar has been dissolved. Re-
move instantly from the fire upon adding
the gelatine. or, perhaps better yet, ada
the gelatlne as you are In the act or re-
moving It from the fire. Stir this into
the lemon Juice and let the mixture be-
come cold When perfectly cold and Just
az Il shows signs Of thickening fold
through IL the whites of eggs beaten to
stiff froth Divide Immediately into two
parts. To one part add the grated orange
rind and Juice; to the other add the color
ing material. Place each jelly by itself in
a nan about an inch deep, and place the
pans on ice. When the jellies are hard,
cut into squares and heap them together
upon q small glass platter. Garnish with
stiff. beaten cream and serve at once.
Care is needed TO make this dessert
complete success.
TAPIOCA CREAM - Cook a cup OF
washed tapioca In three cups Of boiling
water, stirring It carefully TO prevent
sticking and burning. While cooking add
a cup Of milk and when the pearls OF
tapioca have become perfectly clear, add
the yolks OF two or three eggs, and a
trifie more milk, II IL seems TO be very
stiff. Sweeten the pudding with one cup
full OF sugar and set II away to become
cold. While II is cooling fold through 1t
the whites of the eggs that were left
over. Flavor with grated lemon rind or
any navoring you may prefer Serve Ice
cold
IDEAL HUCKLEBERRY PIE.-When
preparing a huckleberry pie add spoon
full Of vinegar to the berries. For very
big pie use about a tablespoonful, but no
moro This spoonful OF vinegar will not
be enough TO taste, but will be just
enough to modify the extreme sweetness
OF the fruit and will accent its peculiar
flavor. A light sprinkling Of flour through
the berries will, as housewives know,
prevent the juice from being thin and run"
ming out when the pie is cut, but many
housekeepers use too much and make the
filling ''pasty." After baking the pie
sprinkle the top with powdered sugar.
Some cooks believe that few preserved
or fresh currants added to the huckle-
berries give them an especially agreeable
tang
JELLY DELIGHT.-Four cups OF boil
ing water, one cup of cold water, the
juice of four lemons, two cups OF sugar,
two cups Of sherry, about two dozen
maraschino cherries, or as many as pre-
ferred and enough gelatine to stlfren
the whole after the jelly has been placed
on ice A two-ounce box of gelatine VIII
be about sufficient. Let the gelatine stand
I'm the cold water until ii has been soft
ened Add the lemon juice and the sugar
10 the boiling water, then stir in the soft
ened gelatIne and remove il Immediately