New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-10-03
Recipes Tested and
Found Good

All recipes appearing in these columns hsvs
been tested. ..h~-
Level measurements are useo ui'e''
This department will be glad to answer any
culinary question submitted by reaaers ANU
ADDRESS Culinary Editor. New-York Tribune
No. l54 Nassau street.
This department will not be responsible TOR ,,
manuscript which lie not aG io,nps stamps
with questions requiring an answer oy ieuel.
write on only one side OF the paper shd SEQ
that name and address accompany cat" ~
ro,,.rO sOIrp-An excellent tomato
eoun fs made with corned beef liquor ior
stock Let the liquor get cold ana re-
move most Of the fat before using 10
mint Of the stock add a pint or water 'uh-
less the stock IL very salt, when more
water will be needed), quart can OF To-
rnatoes that have been put through the
nress 10 remove seeds. generous taoie
snoonful OF sugar and a dash OF pepper.
Th,cken slightly with a Tablespoonful Oh
flour rubbed to a cream with 'ao'e
spoonful OF fat removed from the STOCK
Serve with croutons. N D.
Newark, y. j.
NEW WAY TO MAKE POTATO
SAIAD.-Boil, drain and mash potatoes
IN the usual way, but instead OF using
Main cream blend half teaspoonfui Oh
mustard with the yolk OF one ra" egg WI
eight medium size potatoes), TWO tapie-
snoonyuIs Of butter. two OF cream and TWO
q, milk. Whisk all together until iight'
,ben add a quarter cupful Of vinegar
from mixed pickles, and halr teaspoon,
fuI Of salt. Beat again until frothy, Ill
small CUPS or mouds and set ON Ice. Wheh
ready 10 serve turn out on inui'iuu"'
oo,od mates and garnish each with pars-
lev and slices Of hard boiled egg
Grating Of onion may be added to the
,otato mixture II desired, and nasturuum
h,ossofs substituted for the egg Will add
q decorative touch. Nj. r. D. H.
Pontiac, Mich.
DREAMED LAMB AND GREEN PEP
pERs-Free a pound and halt OF inc
breast OF lamb, cut snail from all outs'ue
sL,n and scar we'll in a hot saucepan
When the fat on II is rendered out aou
sliced onion or two and fry Tor lie"
,,,nutes. BY this time there Will be con-
siderable tuice from the meat ana onions,
and 70 this add, little by little. a cup Oh
hot water. Cover and boil slowly LOT h"'i
an nour. Then add three sweet gree"
manners cut small, and cook for anotner
ofteen minutes. Thicker a cup OF miih
ten beapIng tablespoonful OF flour, ana
= ,,or bringing to a boil pour IL over the
- cot a few minutes longer, and
80 worry hot with plain boiled rice on
seE'. NJ. C. P.
POTATOES IN HALF sHELL.-Wash
.,x medium sized potatoes, using Vese-
table brush, and put them into orippihs
n.r Rake I'm a hot oven for forty MN
&c or until soft. Remove from the
o,o, cut n slice from the top or each'
~ cut IN two lengthwise and scoop out
tbo inside. Add two tablespoonruls ol
hutter. from six to ten tablespoontuis OF
r,,,k and salt and pepper. Then mash'
cutting in at the last the whites OF TWO
go. we'll beaten. Refill the skins. brush
the tops with egg or sprinkle Win gra.ed
cheese and bake from Ave to ten minutes
IN n very hot oven,
AN ATTRACTIVE WAY TO SERVE
RAKED APPLES.-Baked apples are
,,,ost anpetizing II they are peeled, cored
and stuffed with a minced meat mixture
before cooking. Mince some Enghsh wal
nuts and mix them with equal quaitites
Of butter and graduated sugar. stun
tho mixture into the cavity left after
cor,ng the apples. Place them on pie
Mate that has been buttered. Brush each
ample with melted butter and dreoge
tbiclxly with granulated sugar. Let them
bake until tender and serve either hot or
cold with cream. Nutmeg may also be
sprinkled over the apples II desired. 1t Is
a good plan. while baking the fruit to
nour a little hot water around II into the
pan so that the dripping VIII not cahdy
but form a delicate syrup.
oLD-FASHIONED YEAST.-Have ready
n cupful OF hops boiled in pint OF
water for fifteen minutes, four or fve
boiled potatoes or enough TO make pint
when washed. one cupfui OF sugar, one
cupful Of -four and scant cupful or
salt. three and a half quarts of boiling
water and one cake OF the very best yeast.
The hops should be measured lightly.
Mix the -four sugar and. salt with the
mashed potatoes. Strain the water con-
tanning the hops over the mixture ana
beat It in. Then add the rest OF the boil
ING waAax--4hA- thrsa and q. hall quarts