Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1912-04-13

/ cornfed Deer, mutton veal ana ianp.
| JOS. BATHS CASH MARKET |
Tel. Doug. sss4. 1891 xarnam.
curacao. Whisk about half OF the jelly
till It resembles a stiff froth. Then fill
wet mold with alternate layers Of the
beaten spongy Jelly and clear jelly. This
is best performed by placing the mold
in a basin Of crushed ice as It is es-
sential that each layer Of jelly should
be set before the next is poured in. II
carefully done this makes q most eff
fective mold.
Pineapple Jelly.
= One cupful of grated pineapple. white
and shell OF one egg. two heaping table,
spoonfuls OF powdered gelatine, rind and
juice OF one~lsmon.. three. tablespoonfuls
of sugar, one ripe pineapple and four
eupfuls OF water. Peel and cut a pine
apple into small pieces. pot Into a sauce
pan with three cupfuls of water, simmer
for half an hour. Strain into another
saucepan, add another cupful Of water,
the gelatine. sugar. rind and juice Of
lemon. crushed shell and beaten white of
the egg Keep hot for twenty minutes
without boiling. strain into small wet
pineapple molds. When ready to serve.
carefully disengage the Jelly from the
molds and serve on a glass dish with
the grated pineapple.
Cherry Jelly.
Two pounds Of cherries, whipped cream.
one and half cupfuls. Of water. half a
cupful Of sugar, three heaping table
spoonfuls OF powdered gelatine and a
few drops OF red coloring. Cook the
cherries with the sugar and half cupful
of water; when tender rub through
sieve. add the eoloring and gelatine dis
solved in one cupful Of boiling water.
Mix WELL then divide into oustard glasses
and when set place a spoonful of whip
ped cream on the top of each. Decorate
with ripe stoned cherries ~
CIaret Jelly.
Two cupfuls Of claret, two cupfuls OF
water. one cupful Of sugar, one inch Of
cinnamon. four cloves. one blade Of mace.
rind and juice of two small lemons. four
heaplng tablespoonfuls Of powdered
gelatine, one cupful Of raspberry Jam,
or syrup from fresh fruit. whites and
shells Of three eggs. whipped cream
and some red coloring. Put the gela-
tine into a saucepan, add all the other
ingredients except the cream and color
ing. Place over slow fire and beat the
mixture until It boIls; remove the beater,
draw to one side and allow to remain
for five minutes. Strain through a
scalded jelly bag, then color with red
coloring. Pour into a wet mold. II pre-
ferred, turn into ring mold and serve
with whipped cream In the center. "-
Cookies.
One cupful Of butter. two cupfuls OF
sugar. three eggs, a pinch of salt. one
cupful OF milk, four heaping cupfuls Of
flour. three teaspoonfuls Of baking DOW
der. one teaspoonful of vanilla extract.
Cream the butter and the sugar. then add
the yolks Of the eggs well beaten. the
flour, baking POWDER salt all sifted to-
gether.y then add the vanilla and the
whites Of the eggs stIffly beaten. Chill.
Roll on a floured baking board. cut into
rounds, place, on q creased baking tin
and bake in a hot oven for ten minutes.
stewed Dried Peaches and Ratsins.
Buy pound Of the dried peaches that
come without the skins as they are
very much nicer. Soak them over night
and cook with half a pound Of good
sized seeded table rasins. Put In a
eupful Of sugar and enough water to
cover and cook until soft
stewed Figs.
Buy the dried figs which come
In bulk. pick them apart care
fully, wash them and soak them over
night The next morning stew them
gently without sugar, but with two
slices Of lemon to a medium sized dish
full Let them cook until soft and tender.
Johnny Cake.
Mix one-fourth teaspoonful Of salt
with one cup of white corn
meal And only enough boiling water
to wet and swell the meal and then
thin with milk only sufficiently TO make
6 thick batter that vii not spread when
dropped Stir in teaspoonful Of baking
powder, drop on well-buttered griddle.
When Drowned on one side, turned over.
Serve with a small piece Of butter on
top Of each cake.
Tomato Jelly Salad.
Pour one quart can of tomatoes into
a granite ware saucepan Season with one
of salt and dash Of pepper
and add two tablespoonfuls Of finely
chopped onion and cook half an hour.
Strain and add one ounce Of geIatine that
has been soaked in cold water. Pour into