New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-07-24


This department viii not be Responsible lo TOT
manuscript which Is not accompanied ~. ~
stamps Tor return Kindly inclose stamps win
questions requiring an answer oy letter.
TOMATO JELLY.-Have ready quart
OF etewed and strained tomatoes, raI''el
scant teaspoonful Of salt two plncnes q
white pepper, two slices OF onion TWO
slices Of raw green pepper, two spray
OF parsley, and, also, II conveniently a'
hand, two sprays OF celery. About -FOUR
rounded teaspoonfuls Of gelstine' the
granuIated variety in American make
will be needed for stiffening. Let all the
ingredients except the gelatine COOK very
slowly together for ten minutes. Iheh
strain through coarse cheescloth oas'
add the gelatine in the usual way ana SET
il away in mould to harden. IndiVidual
moulds are pretty. especially II decora-
ton OF watercress or other bit or green
is buried at the bottom Of each, 50 mat
when Il is unmoulded the decoration VIII
appear at the top. Sometimes q tomato
jelly Is formed in a ring mould ana
bright green salad OF lettuce or cress Is
served inside. Cucumbers and green pep
pers dressed with shredded lettuce pres
sent tempting appearance served In
border OF tomato Jelly. To make the salad
still more attractive arrange heart leaves
OF lettuce just outside the circle OF jelly.
RICH COCOANUT LEMON PIE
Cream one quarter u a cup OF butter
with one cupful OF white sugar, and then
mix in two big tablespoonfuls OF flour. The
measure Of flour should be large, between
a rounded and a heaping spoonful A
rounded spoon" contains as much above
the level spoon as below, and the heap'ng
spoonful calls for as much OF the stated
ingredient as the spoon can contain. II Is
well TO have these two tablespoonfuls OF
Hour almost "heaping," according to the
definition Of heaping here given. Stir
into the creamed butter, sugar and -four,
the grated yellow rind and juice Of q
lemon, the yolks Of three eggs and the
whites Of one Now stir in a cupful OF
boiling hot water and cook the whole
over q fire until smooth and thick, but not
long enough TO let Il curdle. Remove
from the fire and let il become cold, then
pour II into a pastry lined pie plate and
let Il bake until 1t becomes firm. When
II is done remove IL from the oven, let IL
cool and cover with a meringue. II you
wish II very festive sprinkle little cocoa
nut over the meringue. Or, II preferred,
the meringue may be left off entirely end
grated cocoanut sprinkled over the filling
just before it Is put into the oven. With
a spoon mix a little OF the filling with
the cocoanut TO moisten II and then
spread the cocoanut over the pie.
PEACH AND ALMOND ICE CREAM.
Prepare a custard from a pint Of milk,
q cup Of sugar and the yolks OF four
eggs. When the custard begins to attain
velvety consistency, but has not yet
curdled. remove Il from the stove and
add a pint OF sweet cream. Mix the
cream into the custard thoroughly and
then let II cool. When II Is cold stir in
two cupfuls OF peach pulp that has been
pressed through 4 coarse sieve. Do not
let any coarse pieces Of the fruit become
mixed with the smooth peach pulp, as
they will freeze into ley bits that will de-
stroy the smoothness OF the cream.
Freeze the cream until compact, but not
until Il is OF Icy hardness. Fruit Creams
are sometimes frozen too hard to be at
tractive. Nuts OF some kind are often
stirred into a fruit cream nowadays. and
I'm the family whence comes the recipe
they like 1t with minced almonds. After
freezing the cream a cupful OF the al
monds. blanched. peeled and minced fine
are stirred through IT. Serve with almond
cake, very delicately favored, or with
peach layer cake.
REEF DECHAI-ErE WITH TnNfA