The Washington herald., 1913-07-24
WHAT TO SERVE AT
THE HOME TABLE
WiA Es6nated Get 4 Materials and
Appsadsd PinsapSk

viii Es6nated csst Il Matssials and
Appsadsd Pi.sassle
Recipes.
BREAKFAsT.
Raspberries.
Steamed Rice With Top Milk.
Toast. Coffee.
LUNCHEON.
Dried Beef Gravy on Toast.
Sponge Cake. Pear Conserve.
Iced Tea
DINNER
Salmon croquettes.
Creamed Potatoes-
Lettuce and Tomato Salad With Toasted
Crackers.
Orange Sherbet.
Coffee.
Sponge Cake-Cream two cups OF sugar
with four well-beaten eggs; add two
large cups Of flour, two teaspoons bak-
ing powder, q speck OF salt and. lastly,
one cup of hot milk. Use little lemon
Juice and grated rind Of Semon for
favoring.
Orange sherbet-Rind Of two oranges,
juice OF two lemons. juice OF four
oranges. one pint of sugar, one quart Of
water; strain and freeze. When half
frozen add the well-beaten whites Of two
eggs. Continue Pressing until stin, then
pack and let stand an hour or two be-
fore serving.
Pear conserve-TweIve pears. pared
and diced. one jar Of preserved ginger,
one lemon sliced thin: same amount OF
sugar as pears: one cup OF nut meats.
Cook slowly two hours.
Estimated cost Of materials: Rasp-
berries 10 cents. coffee cents. tea 2
cents, dried beef cents. cake II cents,
salmon 10 cents, potatoes cents. lettuce
3 cents, tomatoes 10 cents. crackers 3
cents, lemons 5 cents. oranges Is cents,
rice cents, miscellaneous 20 cents;
total N.l5.
with the Fruit of the Pine.
Eyery one knows how to serve fresh
pineapple in many palatable ways. BIT
many persons do not know that pine
apple can be made into one Of the most
delicious sorts OF jam imaginable. To
make this jam. take pineapples that are
Just ripe-just turning yellow from green
and remove the skin and eyes Cut
the fruit into small squares and cook II
slowly until the juice begins to run from
Il. Measure il, and add sugar, pound
for pound. Cook the mixture slowly, stir
ring carefully all the time 50 that II
cannot burn. until II In thick enough to
be of jam-iike consistency when 1t Is
chilled. Then put 1t in jars or glasses.
like other Jam. and cover with thiL
layers Of melted parafiin.
Pineapple jelly, too. is worth while pre-
pairing for winter use. To make II. pare
ripe pines and crate them and to each
cupful Of grated pulp measure out q
cupf,;l of sugar. Add half the sugar to
tie fruit and let it stand in a covered
earthen dish for three hours. Then boil
II, very slowly. in a granite or porce-
.ain saucepan until the pulp Is soft. Do
rot use tin. as the pineapple Juice some
times Injuries the surface of this metal.
Let the pulp drip through a jelly bag
over night. The, next. day heat the rest
Of the sugar on shallow platters in the
oven. and in the meantime boil the juice
which has dripped through the jelly bag
for fifteen minutes. Then add the hot
sugar. let 1t melt in the liquid. but do
not let 1t boil any longer. and pour it
into glasses.
An easy way of preparing pineapple
for a dessert is to remove the skin and
the eyes and then cut the pineapple in
dice Cover them with sugar and put
them on the ice for an hour or two. Then
Put them in sherbert cups and pour a lit
tie sherry into each cup. Serve as soon
as the wine is added.
Instead of using wine. strip made OF
equal parts Of sugar and water boiled foT
eight or nine minutes can be poured hot
over diced pineapple, which should then
be chilled before IL is served.