New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-10-01
Recipes Tested and
Found Good

All recipes appearing in these columns have
been tested.
Level measurements are used unless other
wise stated.
This department viii be glad to answer any
culinary question submitted by readers ana
will buy recipes.
Address Culinary Editor. New-York Tribune.
No. l54 Nassau street.
This department will not be responsible for
manuscript which lie not accompanied oy
stamps for return. Kindly inclose stamps
with questions requiring answer by letter.
Write on only one side OF the paper and see
that name and address accompany each Item.
sPICED GRAPES By requeso.-For
eight pounds Of fruit allow three pounds
Of sugar, one scant pint Of vinegar TWO
tablespoonfuls OF cinnamon ana TWO
tablespoonfuls of cloves Whole spices
may be substituted for the ground. Make
n syrup of sugar and vinegar, add spices
and fruit after 1t has been prepared. Boil
down until It is OF right consistency ana
add the grapes. Plums may be used IN
the same way.
CLAM CHOWDER GAS MADE IN
FIREL ESS).-One small can FISH haKes
or onc-haf pint cold boiled fish, one
large onion chopped fine, four medium
sized white potatoes diced, one pint MIX
butter, -four, salt and pepper. niue
sweet corn il you like It. In two-quart
freless kettle put fish. onion, potatoes
(corn) and parsley; add enough boiling
water to make a generous quart ana
cook about five minutes. In the mean
,ahIaonnonftt1 Of hlttpr IN
a saucepan. add scant tablespoonful OF
-four, blend and pour I'm milk, SURFING
over fire until creamy and thick; add
small pinch baking soda dissolved In not
water. Pour cream to fish and potatoes
letting it boil up. Salt and pepper miidlg'
and add. If needed. enough boiling water
TO bring Il all an inch from top OF pail
Cover and set. still bubbling, In hreless
nail. Put on pad, and allow to COOK Tor
tbrae 70 six hours. When making on
an ordinary stove, cook fish, potatoes and
onion until thoroughly tender, then make
and add cream sauce. Sweet corn pulp
Imnroves II. Water from boiled fish can
he saved and used. Need not De thick-
ened. II you prefer.
MEAT AND SWEET POTATO RE-
CHAUFFE.-A tempting way to serve
ooolx.d Leftover meat is to mince 1t nne
and mix with It an equal quantity or
,,,o.tbirds its bulk OF mashed sweet po-
tatoes. Season with plenty OF salt ana
pepper. Mosten with little milk OF
cream. and form the mixture into nat
ookes and fry them In butter. Brown
Tho cakes well on both sides before
serving.
FRYING COOKED EGGPLANT.-When
raw eggplant is fried In slices 1t ofteh
,rou,,s before it Is really done. An eS-
co,Ient way, therefore, to fry eggplant Is
% narboil It first. Cut the eggplant Into
largo chunks, and boil them until tender
hut not until broken. Then dip them iii'o
egg yolk and -four or bread crumbs anu
fry them.
CAKE FILLINGS.-For cake filling
that REQUIRES no cooking mix together
half a cupful each OF. chopped hhsii'n
walnuts. chopped raisins and sour cream
and a quarter of a cupful OF sugar A
6g flling is made with half pound OF
fgs finely chopped, third Of cupful OF
sugar, third Of a cupfui OF BOILING "a.er
and one tablespoonful of lemon JUICE MIX
the ingredients in the order given ana
cook in a double boiler until thick enough
to spread
PEARS WITH CREAN.-Peel raw, ripe
pears OF fine flavor and quality, siice
them and serve with rich cream They
should Re served as soon after peeiihs
as possible, because the slices turn DARK
when exposed to the air for any length
OF time.