New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-07-21
Tempting Food for the
Summer Bill of Fare

al iodSs OF JOINT.
VERMONT BLUEBERRY CAKE
(NEW ENGLAND cream together
half a cupful Of butter and scant cup
full OF graduated sugar adding one wei
beaten egg. tiny pinch of grated nut
meg, half a ;easpoonful of lemon juice
half cupfuI oC sweet milk and two
heaping teaspoOnrulS Of baking powder
sifted with SUFFICIENT pastry dour TO
form n cake Batter Beat the mixture
until very light and fold in a large cup
full Of blueberries Bake in shallow
oblong pan in rather quick oven for
twenty-five minutes. When baked, dust
the top thckly with powdered sugar and
serve hot Cut into squares, or the
squares may lie torn lightly apart and
spread with butter.
MINT AND PINEAPPLE STfERBET--
Prepare a rich sugar syrup by boiling
one and three-quartcr cupfuls Of sugar
with one and quarter cupfuls OF water,
adding it when cold 10 the juice and pulp
OF a ripe pineapple that has been lightly
sugared and allowed to infuse with d
bunch of fresh mint for at least an hour
in the ice box. Mix the ingredients well;
remove the mint and turn ii into a chilled
freezer, stirring in when half frozen the
whites of two well beaten eggs Continue
freezing until It is firm and smooth, scrv-
ing in wide trimmed shcrbet glasses. or
namented with creme dc menthe cherries.
LARDED LAMB CHOPS-Purchase the
cheaper Fat bone or shoulder chops; have
them cut rather thick, and after the re-
moval of the bones lard with tiny strips
of salt pork or bacon. Meanwhile. place
in the bottom of a deep casserole one
tablespoonful of beef dripping. ana when
very hot put in the chops. browning them
quickly on both sides. Add a cupful Of
hot stock water may be substituted.
one diced onion. chopped carrot, one
CHARTERED tomato and two bay leaves, and
place them either over very moderate
heat or in a slow oven where the CON
tents will only simmer. Cook for about
an hour and a half adding a very little
more stock as the original quantity boils
away, and half an hour before serving
place in the casserole some small po-
tato balls ana few button mushrooms,
and serve as soon as the potatoes are
tender
DUCHESS POTATOES-M Mashed pOta-
toes that have been left from q previous
meal may be used for this recipe. Sea-
son them well and free them from all
Jumps; add q pinch OF celery salt. and Ia
each cupful and a half Of the prepared
potatoes add one well beaten egg. Mix
we'll and turn into small buttered tim
bale r Guilds, covering the tops with but
tered papers. Bake for half an hour In a
moderate oven. Let them stand for few
moments in the moulds and then unmould
on a chop platter, garnlshing this with
crisp parsley,
FROZEN RICE MOUSSE IN HALVED
MELONS.-Put a cupful and a half OF
milk in the upper part Of the double
boiler add a pinch of salt. and when the
milk is scalded stir in quarter Of q
| cupful Of well washed rice. Cook this
until the rice is perfectly tender: add a
| tablespoonful OF gelatine that has been
dissolved in half a cupful of hot milk
and two-thrds of a cupful Of powdered
sugar. Then remove from the fire, allow
I, ii TO cool, and as il begins 10 stiffen fold
| in half a pint of cream beaten until II is
solid. Flavor 10 taste with vanilla eX-
tract and turn into very small tlmbale
moulds. placing them directly on the ice
to chill and harden. Unmould at serving
time in halves Of chilled canteloupe and
DUST lightly with a little grated nutmeg.
DUCK A LA NEWBURG.-Cut the duck
into small pieces, sprinkle with little
minced parsley. Meanwhile melt in the
upper part of the chatting dish heaping
tablespoonful Of butter, and when il Is
hot, but not Drowned, add the duck, stir
ring until the meat IS heated and the but
ter is absorbed. Add a wineglassful Of
Madeira Ghis may be omitted, season.
ing of salt and pepper. and as soon as
the wine bubbles stir in the beaten yolks
of three eggs diluted with half pint Of
cream. Beat the mixture steadily for a
moment until we'll thickened, and serve
on rounds Of hot toast. DO not cook too
long or the egg VII! curdle.
FROZEN PEACH PRALINE.-Put the
yolks of five eggs into a granite sauce
pan. Beat them until light and foamy,
then add three tablespoonful Of thick
sugar syrup, and cook over hot water
only until the mixture coats the back Of
| the spoon; then turn il into n chilled
! bowl and beat until ii is light. Add two
tablespoonfuls Of praline powder, one pint
OF cream that has been beaten solid and
Just enough thick peach syrup to favor
"a very little will be required, turn it
into ring mould with water tight
cover and bury in ice and rock salt for
four hours. Serve unmoulded on plat
ter with the centre filled with sliced
peaches that have been busted with pow
dered sugar.