Middletown transcript., 1912-02-17
UEEFUL THINGS TO KNOW

water.
Mix pint Of chopped beef with thu
yolks Of three eggs; add half pint d
stock, two tablespoonfuls of butter and {
half cup of bread crumbs, a cup Of thir
cream, teaspoonful of salt and one o.
minced parsley, and pepper to taste. Put
into buttered ramekins and set in q par
of water to bake in the oven. Cover with
buttered pan and bake thirty minutes.
Beat two eggs, add three-fOurths of 9
cup Of cream, one cup of chopped cold
cooked ham, tsaspoonful Of salt and a
dash sof pepper, a fourth of a cup ol
soft bread crumbs. Mix all together and
turn in buttersd timbale molds, set in a
pan of water and cover with buttered
paper and bake until firm in the center.
Turn ont of the aolds, surround with
sauce and put a sprig of parsley in the
top of each timbale. They may be steam
ed in quart mold if desired.
Melt a fourth of cup of butter, cook
in it fourth of a cup Of -four and bali a
teaspoonful each of paprika and salt;
gradually stir in a cup of milk and a cup
of cream. Cook unfit smooth aud thick,
then add pint of minced chicken. Keep
hot over water.
Cook an Ouion in a tablespoonful Of
butter add three tablespoOnfuls Of butter
add three tablespoonfuIs Of curry powder
a half cup of milk and a half cup of water.
Cook until smooth. Have ready a half
cup Of cooked rice, add this to the curry
mixture, remove the onion, add table
spoonful of butter and a dash of pepper
and dispose as a border on dish With the
creamed chicken in the center.
Custards. when eggs are reasonable are
one Of the easiest and most wholesome Of
desserts and an ideal one for children
who have to carry their lunches to school.
They may be either baked or steamed in
cups.
Take two cups of good rich milk, add a
half cup Of cold cooked rice. Beat the
yolks Of two eggs, add six tablespoOnfuls
of sugar and a pinch Of salt, add this to
the rice mixture and cook like asoit cut
tard. Take from the fire and add the
beaten whites of the eggs and vanilla to
favor, serve cold in cups, with or without
cream.
Scald pint Of rich milk, add half cup
of granulated sugar and the beaten yoke
of two eggs, cook until smooth, and when
cool add teaspoonful Of vanilla. Cook
The whites beaten stiff and sWeetened
with two tablespoOnfuls of powdered
sugar, by dropping in spoonfuls on 10 boil
ing water. Arrange the Islands on the
custard and put cube of jelly on each,
This is an exceptionally good pie. Wash
one and half pounds Of prunes and soak
overnight in water to cover. Cook in
The same water and remove the stones cut
primes in quarters and add half cup Of
sugar, tablespoonful of lemon juice and
3 few grains of salt. Reduce the juice to
one and half tablespoonfuis. Line pie
plate with crust and dredge with -four,
cover with the prunes, dot with butter,
put on the upper crust and bake in hot
oven. Baked or boiled custard may be
made more elaborate by the addition Of
cosoanut for flavor or chocolate grated
may be added, if one cares for that COM
bination.
Three cups Of sugar, Onc-half cup Of
water, one half cup glucose (or corn sirup
will do); boil the above until it will
crack when put into Geld water. Pour
gradually in the beaten whites of three
sgge; beat until hard, add nuts and sea-
soninR just before turning out.
Sweet clover honey blended with dairy
butter makes a delicious sandwic spread
between slices Of white or brown bread.
Mixed with minced raisins aud nuts and
used in the same way, the sandwiches are
also fine.
Take dry sponge cake or, better still,
some lady fingers, place in dish, whip a
half pint OF cream until stiff, favor with
teaspoon of vanilla aud pile on Bhe lady
fingers in a glass dish. If you have any
currant or grape jelly, drop little on
each ones portion when served.
Bread and cake may be kept fresh by
soaking a medium sized new clean sponge
with cold Water. Set it on a saucer or in
a small bowl and place it in the bread
box. When all the moisture is absorbed
wet-the sponge again. The bread stays
moist and fresh for several days.
Angel cake-Whites of eleven eggs,
cup Of sugar, one cup -four, sifted four
ZINES, one teaspoon Of cream tartar, one
of vanilla. Sift the cream Of tartar with
the -four, beat whites and stir in sugar,
add extract and stir -four in. Do not
grease the tins. Bake in slow oven forty
minutes. This cake is a foe one.
Two cups of brown sugar, one of molas-
see, two heaping tabIespoonfuls Of -four,
one heaping tablespoon Of butter, half
cup of cocoa. Boil twenty minutes, re-
move from the fire and add half teaspoon
~ Iennnu ,,sUnh 0f solf
A coat Of white varnish applied to
straW-matting suitcases and shopping bags
much improves their looks and usefulness.
The varnish causes them to shed water
and makes them waterproof.
Stone and cut one pound dates, mix
one cup sour milk, one half cup sugar,
one half cup molasses, one quarter tea
spoon salt, butter, one teaspoon soda aud
two cups graham -four; mix all thorough
ly, adding the dates, steam one and one
half hours and put in oven for ten min
utes. Serve with bard sugar sauce.
Three cups entire wheat -four, one cup
rye meal, one egg, one half cup sugar one
fourth cup melted butter. one teaspoon Of
soda, two teaspoons cream. Of tartar, add
milk enough to make q batter, not too
stiff. Bake in hot muffin pan.
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