Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1914-11-06
IDleSI<ITGHEN|
ISga,lGUPBOARD|
WHEN PLANNING LUNCHEON.
4 LIGHT and dainty luncheon is
the following. 1t may be con-

~ tne IOlloWIns. II may ne Cou-
veniently prepared. since most
Of the ingredients are available at all
times in the average household. Other
fruit may be substituted for the peach
es in the desserts.
Jellied Bouillon.-Take one pound of
soup meat. cut into pieces and add just
enough water to cover. Let stand for
one hour. then cook it slowly until all
the nourishment is extracted from the
meat. Add salt to taste and n table
! spoonful of savory soup herbs. Skim
often. Strain and set in Il cool place
The more quickly the liquid is cooled
| the finer the jelly will be. When chill
ed remove all the fat from the surface,
break into small pieces. heap into
bouillon cups and serve.
Celery Piquant. six stalks of
well washed celery. Make stock
with chicken bones and five pounds Of
veal bones. seasoning in the usual
! manner with carrots. onions, bay
leaves, parsley, salt and pepper. Place
celery in vessel. strain broth over
same. boil until soft and then allow to
become cool in the broth. When cold
press the broth out of the celery and
place on plate Season with salt. fresh
ground black pepper. chervil and one
quarter tarragon vinegar to three
quarters of olive oil.
Jelied Meat Salad.-Make scant
pint Of unsweetened lemon jelly. with
powdered gelatin as a basis. When
the jelly is cool enough to begin to
thicken add pint or more of highly
seasoned cold boiled roast lamb, free
of fat and cut into dice. Decorate II
wet mold with tiny new boiled carrots
cut according to fancy. turn In the
meat mixture and place in the ice
chest to harden. Serve as salad
with small, crisp lettuce leaves and an
oilless dressing.
Rice Cream With Peaches.-Take a
cupful Of rice, soak overnight in wa
ter and drain in the morning. Cook It
in quart Of milk, seasoned with half
teaspoonful Of salt. in double boil
err until it is tender. Dissolve Il table
spoonful Of gelatin in cold water and
heat it over hot water until it is clear
Strain into the hot rice. Add teacup-
full of sugar. Allow the mixture to
cool and add teacupful Of cream.
whipped stiff. Pour the whole into
mold When ready to serve turn out
Of the mold and encircle the creamed
rice with peaches sliced and sugared,
or stew the peaches with just enough
water to make rich strip and serve
these ice cold around the creamed rice.
HOMEMADE APPLE BUTTER.
nNE of the most delicious home
- products is well made apple
butter. 1t is comparatively in
expensive, and in families where there
are children it is greatly appreciated.
Must Sc Well Cooked.
Cider Apple Butter.--Put cider into
preserving kettle and boil it until re-
duced to One-third of it's original guam
tity. Peel and slice into it as many
apples as it will cover and simmer.
stirring until the fruit is tender. Strain
the apples out and add more fruit,
proceeding in this way until all the
cider has been absorbed. Put the
mixture into a stone jar and leave
overnight In the morning return to
the fire and boil to soft brown mass.
Tut into jars and cover.
Old Fashioned Recipe.
Grandma's Apple Butter.-Boil one
gallon of fresh sweet cider to one-half
It's original quantity. Then fill the
kettle with sliced sweet apples and let
them simmer gently but steadily all
day until reduced to about one-half
their original bulk. Stir frequently
with a wooden spoon or paddle to pre-
vent their scorching. If not boiled
down sufficiently the first day. let cook
longer on the second. Pack away in
stone or wooden jars.
An Economical Way.
Dark Apple Butter. Take thirteen
quarts Of apple juice from the press
and boil down to four and a half.
Have one bushel Of sound, perfect ap-
pies pared, cored and cut into eighths,
If large, or quarters if small. Put the
apples into the liquid and cook until
they begin to grow tender; then set
where they will cook slowly and stir
every few minutes. The kettle should
never be set directly over the fire.
cook slowly long time until dark
smooth mass is obtained. 1t needs no
swcetening and will have that peculiar
and agreeable tang that no other pre-
serve, jam or marmalade ever has.
1t is an old fashioned sauce that needs
to be revived and will keep in jars
without tight sealing all winter if
the storeroom is cold. The ingredients
given above should make about ten
quarts Of butter.
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