New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-11-18


Level measurements are used unless other
wise stated
This department will be glad 20 answer any
culinary question submitted BY readers and
Address Culinary Editor. New-York Tribune,
No. l6t Nassau street.
This department will not be responsible for
manuscript which IL not accompanied py
stamps TOR return. kindly inciose stamps
with questions requiring an answer by letter
write on only one side OF the paper ana see
that name and address accompany each Item.
BREAD BROTH-Bread broth IL quickly
and easily prepared. Take as many slices
OF bread az there are people TO be served.
Put these into a hot soup turcen and pour
on sufficient hot stock 10 soak the bread
thoroughly Cover the tureen until tho
bread IS we'll soaked. then pour on enough
more stock 10 make a fairly thick broth
and add a few OF the vegetables used in
making the stock A little grated Parme-
san cheese makes an appetizing addition
to the broth.
. CURRIED OYSTERS.-COok one quart
OF oysters in their own juice. II there is
not enough Juice TO cook them add water.
When the oysters are firm add table
spoonful Of butter, teaspoonful of curry
powder ana salt and pepper to taste. Stir
I'm one Tablespoonful OF -four that has been
moistencd TO a paste with water. Stir it
all carefully while the liquor thlckens
Serve the oysters hot on toast.
Walton, y. Y. MRS. c. S.
SHIRLEY SAUCE.-To make a large
amount Of this sauce 10 keep for future
use have ready twenty-four large ripe to-
matoes. six large ripe onions and SIX large
green peppers Chop them all together
fine and add five cupfuls Of vinegar. II
very strong dilute with n little water Add
two cupfus OF brown sugar and two table
spoonfuls OF salt. Sock slowly for three
hours. and when done pour into Jars. This
is a well-tested recipe and a most delicious
sauce II can be eaten by many who can
not eat a splced sauce. n. n.
New York City.
CELERY AND SWEET PEPPER
SALAD.-Cut two stalks Of celery into
large dice and three sweet peppers into
thin rings. Season with four or five table
spoonfuls OF salad dressing. preferably
highly seasoned mayonnaise.
AN INEXPENSIVE PRESERVE.-For
this rather unusual preserve use eight
pounds of carrots, eight pounds of brown
sugar, Il quarter of a pound of green
ginger root half pint of water and the
luiec and rlnd of four lemons. Peel the
carrots and cut into small pieces. Cut the
rind of the lemon into long, thin strips,
add the water, lemon juice and ginger
root. which should be scraped and cut
into small pieces, cook slowly with the
carrots for two hours and then put into
lars while hot and seal J.. p.
New York city.
AMBER MARMAIiADE.-Sha one or
ange. one lemon and one grapefruit very
thin. rejecting only the seeds and cores.
Measure the fruit and add three times the
quantity OF water Let the mixture stand
over night. In the morning boil 1t for
ten minutes only. Let il stand another
night, and on the second morning add
pint for pint of sugar and boil the mixture
steadily TIL it jellles. This rule Is sup
posed to make twelve jelly glasses full.
The Jelly should have a clear appearance,
the strips of fruit being Well defined in
clear pale jelly. To this end stir the
mixture as little as possible during the
two hours or more of cooking.
Brooklyn. \. Y. III. ID. ii.
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