The Washington herald., 1914-07-22

to thicken, add a pint or more of cold
boiled or roast mutton, free from fat
and cut in dice. Decorate a wet mold
with tiny new boiled carrots and pickles
or olives, cut and shaped according to
fancy, and turn in the meat mixture and
set in the ice chest to harden. Serve IS
salad with a good mayonnaise and
I fresh lettuce or cress
JeIIIed SOUP Meat, Iced.
Make the jelly carefully in following
manner: Cut into small pieces a pound
OF soup meat and add just enough water
TO cover. Let stand in cold place until
water is red. then place where 1t will
simmer slowly until all the nutriment is
out OF the meat.
Two hours before removing from the
stove add salt to taste and a teaspoonful
OF savory soup herbs. Keep the top
clear from scum. When done strain
carefully and set at once in a cold place
as 1t will not form into a firm Jelly IL al
lowed to stand in a warm kitchen.
The more quickly the heat is thrown
out and the liquor chilled the finer your
jelly. When chilled remove all the fat
from surface. break up into moderate
pieces and pile up in bouillon cups and
serve.
Salad a In Mignonette.
Put pint can of red-ripe tomatoes IN
a stewpan over the fire. Add half a cup
OF water, half a sliced onion, a bay leaf,
sprig Of parsley, two or three whole
cloves, tablespoonful Of sugar, table
spoonful OF salt, and six or eight pepper
corns. Simmer twenty minutes, soak
half package of gelatine in half a CUP
OF cold water until soft.
Strain the tomato through a sieve
pulp and Juice. Add the geIatine and
return to the fire long enough to dis
solve the gelatine.
See that the jelly>is seasoned to suit
the taste, add a little paprika and celery
salt, II you wish, add tablespoonfuls
tarragen vinegar and pour into a border
mold, or, not possessing a border mold.
pour into little fancy mold that may
ne used to form a border for the salad
proper. Set on ice to harden
White potato dice, tender green peas
and tiny string beans, blanched celery
and cucumber dice and a few button
mushrooms. IL yout have them. compose
this salad. served in the tomato ielly
border with French dressing: or any
salad dressing you prefer. This tomato
jelly may be used for many dishes such
as Jellied hsh and meats, or with vege-
tables.
A macaronI. orange, and shrimp salad
served in tomato jelly border, with good
mayonnalse, is a delightful dish for
luncheon or for supper when the heat
OF the summer gives US disinclination for
meat, even ''once a day"
Rice BaTarian Cream.
This is one Of the best and most adapt-
able desserts for children at any season
OF the year, as 1t is nourIshing and
wholesome and admits Of so many varia-
tions. All kinds of fruits, fresh, pre-
served orscandied. and nuts may be used,
either in combination with the rice, or
to garnish and decorate the moIds; or
fruit sauce or compete goes well with
1t.
For the plain rice foundation take a
quarter cup of blanched rice seasoned
with little salt, a scant half teaspoon
full, and one and one-half cups Of milk
Cook in double-boiler until the rice Is
tender and you have about a cup and a
half Of rice
Now you can add cooked dates, figs,
seeded raisins, chopped almonds or any
cooked nuts or preserved fruit you wish
Add about half a cup of sugar IL fruit
is used; more sugar Will be required
without addition Of fruit
Flavor with a little vanilla and stir
In half box of softened gelatIne dis
solved over boiling water. Place in a
pan OF ice water and stir occasionally
until the mixture begins to thicken; then
mix in carefully from a cup to cup and
half Of cream whipped dry and solid.
When the mixture will not run from
the Epoon or paddle turn it into a mold
and set in ice chest to harden. Now is
the time to make this dessert without the
fruit inside, serving ripe berries around
the mold when turned from the dish.