The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-02-10
RECIPES
Apple snuce.


Der of Baldwin apples. Remove peel
/ in long strips. Butter beanpot and
/ MI with the cored and sliced apples,
packed In layers. Sprinkle each lay
CT generously with sugar. and spar
ingly with Tiny bits or butter; then
cover with strips OF peel. Repeat un-
! til the beanpot Is full. Bake In
slow oven for two hours. Pour out
| md with a fork remove the strips OF
peel. Sorve heapcd In sherbet glasses
and topped with spoonful of whip
\ ped cream. Instead of the usual wa
/ terry mass. YOU Will have rich red
sauce, delicately favored with tho peel
and of about the consistency OF mar
malade
Brown BETTY.
| Pare and cut fine dozen large,
juicy apples butter a deep bnkingdish,
! bits OF butter strcwed over them:
! then sprinkle with little white sugar,
| tavoring with nutmeg or cinnamon;
next put In layer Of bread crumbs,
and so on until the dish Is full. fin
lishing with layer of bread crumbs.
Send to the table hot or cold TO be
eaten with cream.
Apple Compete.
| Put n cupful OF sugar ad one OF Wa
ter into At preserving kettle. adding
| the juice OF one lemon. Boil five min
utes and skim add six large, tart APP
pies that have been peeled, quartercd
and cored. Boil until nearly tender;
/ then remove from syrup and bake In
| oven. Boil syrup until thick. and pour
over the apples. Eat when cold. with
cream.
Apple slump.
This is an uiu-Iasnivicd New Eng
1 lanu uIsh, AS It's name would indicu,e
l Pane, cone .tnQ quaitcr Il uv@en lart,
Juicy appi.s. pour over them II cupIul
OF not water anu place them III u het-
tic on the back oil the stove, nYo min-
lulcs latcr auu Two cupIuIs OF ,noIasscs;
after TINS has cooheu tor perhaps nse
minutes mote. cover WIN y pus,e maze
from Il heaplns pint OF siiteu noui. a
teaspountu ut sugar ana Two OF pak-
Ing power, win auilcicnt sweet milk
To make SOFT dough. put una over
the apples, which should be iouuer but
not broken; cover the kettle closely,
and COOK Tor twenty-five minutes WIN
out lifting the cover. tor Il sauce,
cream a cupful OF sugar with haIt q
cuprui of butter, stirlins In. Just be-
fole SERVING, a scant cupful OF boiling
milk OF water, with seasoning TO aunt
4 the palate.
suiad Dressing.
Put the colo yolks ot two hard
boiled eggs into basin, mash them un-
I'll they aie smooth; add one teaspoon
ful each Of salt and made mustat d,
ono saltspoonful of sugar and half
lnAl iudntlly u pepItI. MIX lOBtLneE
We'll: add by degrees ono tablespoon
tut OF cream and vinegar, ana when
we'll Incorporated add one tablespoon
ful each of salad oil and vinegar and
one dessertspoonful OF tarragon vine
gar, When we'll mixed Is ready for
use.
Walnut Salad.
Break the shells OF some walnuts
remove the Kernels carefully, blanch
them TO remove tho skins, place them
on n dish: squeeze over them the juice
Of one or two lemons; sprinkle with
salt and pepper. and let them macer-
ate for three hours. turning them about
occasionally. At the end Of that time
they VIII be ready for serving, and
VIII make very nice dish. II the
juice of some unripe grapes can be
obtained. 1t will be preferable to the
lemon Juice
Frosted Apples.
/ Peel and core plate Of apples and
steam until tender, sprinkling them
with sugar. Beat tho white OF an egg
to stiff froth, add two tablespoon
fuls OF sugar, and when firm frost the
apples, browning slightly in the oven.
Chicken sniad.
Boil one chicken tender; chop moder-
ately fine the whites OF twelve hard
boiled eggs and the chicken; add equal
quantities of chopped celery and cab
baGe. mash the yolks fine. add two
tablespoonfuls butter. two tablespoon
fuls sugar. one teaspoonful mustard,
pepper and salt to taste. and. lastly
one half cup good cider vinegar; pour
over the salad and mix thoroughly
picked cucumbers or lettuce and eel
cry seed This may be mixed two or
three days before using.
Disque of CLAIMS.
Place a good knuckle of veal. weigh
Ing about one and n half pounds, In a
10 InFt NJ n
one small onion. a sprig OF parsley. n
bay leaf and the liquor drained from
the CLAIMS, and simmer gradually for
an hour and half. Swimming from
time to time Then strain the soup
and again place In the kettle Rub n
couple tablcspoonfuls OF butter with
an equal amount OF flour and add to
tho soup when boiling, stirring tho
while until boiling again Chop up
twenty five clans very fine and place
In the soup; season, boil for i've min
utes, add pint of milk or cream and
remove from the fire Immediately.
waldorf salad.
Peel two raw apples and cut them
into small pieces, say about half an
inch square; also cut some celery the
same way and mix with the apples.
7, BE very careful not to let any seeds
OF tho apples get mixed with 1t. The
salad must be dressed with a good
mayonnaise,
ox-Taii Soup.
Take two oxtails and two whole
onions, two carrots. small turnip.
two tablespoonfuls OF flour. and a 1T
tie white pepper; add gallon OF wa
ter; elet ali boil for two hours: then
take out the tails and cut the meat
into small pieces. return the bones TO
the pot, for short time. boil for an
other hour; then strain the soup, and
rinse two spoanfuis of arrowfoot to
add to IT with the meat cut from the
bones. and let all boil for a quarter
OF an hour.