The labor world. [volume] (Duluth, Minn.) 1896-current, 1913-04-05
CHOICE RECIPES
Cold Tongue in Jelly.

Cold Tongue in Jelly.
A canned or fresh tongue, one
pint good, clear stock; one onion
(stuffed with cloves), one-half ounce
gelatin, seasonings. A canned tongue
makes a good dish, but a fresh one is
better. Put on the stock with sea-
soning and the onion. to cook gent
~. Meanwhile soak the gelatin.
Strain the stock, add the gelatin, let
all dissolve and color nice brown.
Cut the tongue into thin slices and
arrange in plain mold or pan, sea-
soning and scattering chopped parse
ly over it all. When the stock is
nearly cold, pour it on the tongue.
Set a plate over with weight on it.
When set, turn out and serve.
Chocolate Bavaroise.
Heat two cups of milk in double
boiler and add two cups of sugar.
Melt four squares of chocolate in
small saucepan set in another Of hot
water, then mix with the milk and
sugar. Soak one-third box of gefa-
tin in one-third cup of cold water and
stir into the hot mixture, then strain
and add one teaspoon of vanilla.
When the mixture begins to thicken
beat it well until cold and a fine
froth is formed, then fold into two
cups of cream beaten light. Turn
molds and set away to become cold
and fitn-Alice E. Whitaker.
- - Veal Croquettes.
Put two cupfuls of finely chopped
veal in a saucepan, add two table,
spoonfuls of fine bread crumbs, one
teaspoonful of butter, the beaten
yolks Of two eggs, one teaspoonful of
salt, one saltspoonful of paprika and
speck of mace. Stir the mixture over
the fire until thoroughly heated, then
set aside to COOL Shape into cro-
quotes, dip in beaten egg, roll in
fine crumbs, let stand one or more
hours and fry until we'll Drowned.
Serve with tomato sauce.
Parker House Corn Rolls.
Sift together one and quarter
cupfuls of white flour three-quarters
Of a cupful Of corn meal, four tea
spoonfuls of baking powder, one
half cupful of milk, and turn into the
! dry ingredients, making a soft dough
! that can be handled. Add more milk
| if necessary. Turn on a Toured
| board, toss lightly and roll out to
| thickness Of about one-half inch; cut
| with a biscuit cutter, put bit Of butter
in center of each round and fold as
for Parker House rolls. Brush tops
with milk and bake In quick oven
! Is minutes.
! Corn Sticks.
! Mix and sift one cupful Of corn
meal, three-quarters Of a. cupful of
flour, three teaspoonfuls Of baking
powder and one-half teaspoonful Of
salt. Add one beaten egg, one table,
I spoonful of melted butter and one
cupful Of milk. Beat thoroughly and
bake in buttered stick pans. Arrange
| log cabin fashion on a. plate. These
! are extremely dainty and appetizing.
| Corn Mullins and Dates.
Mix and sift one cupful of corn
meal one cupfu1 of white flour, one
half teaspoonful of salt. four = tea
spoonfuls Of baking powder and one
tablespoonful of brown sugar. Add
one well Beaten egg, one 1cupful Of
milk and two tablespoonfuls Of melted
butter. Mix and add one-half cupful
Of chopped dates. Bake in a hot
oven.
| Virginia Waf1es.
| Cook one-haH cupful of white corn
meal in one and half cupfuls of
milk, and three cupfuls of flour, three
tablespoonful of sugar, one and one
quarter tablespoonfuls of baking
| powder, one and one-half teaspoon
fuls Of salt mixed and sifted togeth-
er, add the well beaten yo1ks Of two
eggs. Add two tablespoonfuls Of
melted butter and the whites of two
| eggs, beaten stiff. Cook In well
creased, evenly heated waffle irons.
In filling put one tablespoonful of the
mixture in each compartment near
the center of iron, let the cover down
gently, and the mixture will spread
so as to just fill the iron. If suffi-
GENTLY heated, it should be turned
almost as soon as filled and covered.
Matre d'Hotel Butter.
For use with beefsteak try prepar-
ing this famous butter in the follow
ing: way: Have ready two large table,
spoonfuls of butter, one scant table
spoonful of lemon juice, a little sprie
of minced parsley and a seasoning OF
salt and pepper. If one likes it quite
! acid half as much lemon as butter or
as much as the butter will hold can