Evening star., 1914-04-26
For the Spring Table


granulated gelatin to each cup of the
macedoine Soften the gelatin in cold
| water. then dissolve over steam or add to
| the hot macedoine. The bits OF fruit may
| be left in or strained out al preferred.
Pour into small molds or an earthen dish
spreading the mixture about an inch Ia
thickness. When firm, cut in cubes.
! Rhubarb Jelly.
good things to eat still have power to
charm and possibly aid In keeping the
assistant cohorts in good mental trim.
As a reward of merit try this most ex-
| cellent rhubarb jelly.
| Wash the rhubarb, drain it we'll, but
| do not peel it if you wish your jelly to
I have a fine color. Simply cut 1t into
small pieces and never mind II 1t be
half a cup of water and let 1t stew
slowly in granite or porcelain pan
until the fruit is all in shreds. Then
strain it through q cheesecloth and press
out all the juice Let the juice stand till
the next day. then carefully pour 1t on
from the sediment. Measure the juice
and allow one pint of sugar to one pint
of juice. Let the Juice simmer ten min
utes or until it begins to thicken on the
edge of the pan: then add the sugar.
|.
let the mixture simmer until it jellies
on the spoon or when dropped on cold
plate Remove the scum carefully as II
forms. and when ready pour the jelly
into glasses which have been rolled In 4
shallow pan Of hot water and are still
standing in it. When the jelly is cold
and firm. pour melted paraffin over the
top. Cover with paper and keep 1t in
a dark room.
Dandelion Wine.
Measure out three quarts Of dandelion
flowers, pressing hard into q quart meas
ure SO as to be sure and have enough
to make the wine good and bitter.
Turn over them four quarts Of boiling
water. and let stand over night. The
next day boil twenty minutes. then
strain. Add to the strained Juice three
pounds of sugar, one orange and one
lemon sliced, and cook q few moments
longer. Take from the hre, cool to luke
warm and add one yeast cake that has
been softened in lukewarm water. Let
stand two days, turn into a demitohn or
cask, keeping full by adding little
sweetened water occasionally. Let rest
tive months, keeping full. When fermen-
tation has ceased, close tightly. let stand
a month longer, then rack of and bottle.
This is a fine tonic, particularly good
in blood and liver troubles.
Hungarian Goulash en- Casserole.
Slice a peeled onion and cook until
brown in three tablesponfuls of vegetable
OIL Take out the onion and turn in
pound and half OF lean. uncooked veal
cut In inch cubes. Stir and cook the
meat until slightly brown, then, pouring
off oil. If there be any in the pan. ar
range the meat in a casserole. Add about
fAn M II
Of paprika Cover the dish and set to
cook in the oven. In the meantime ada
more oil to the frying pan, and when
hot brown in it about dozen balls cut
from pared potatoes and a dozen small
onions. When the onions are well brown
ed add them to the casserole, and after
the meat has been cooking an hour add 9
teaspoonful OF salt, the potatoes. and, II
to a thin paste with cold water. Let
cook in all about two hours. Serve from
the casserole.
Veal Potpie.
This is a comparatively inexpensive
dish even with meat prices soaring sky
ward. while it is tasty and nourishing as
well. Take for its making a pound and .
half solid meat from the rump or two
pounds from the shoulder or other cheap
piece. that has but little fat. Cut IN
square pieces. dredge with salt. pepper
and flour then brown in the frying pan
o. shallow iron kettle, using butter or
good pork drippings for the browning.
When nicely Drowned, put into Scotch
kettle or saucepan, cover with boiling
water. add a little onion for seasonins.
and. IL desired, a little tomato this Is q
matter to be decided by individual pref
erence), with salt and pepper to taste.
and simmer gently until nearly tender. 1t
will take an hour and q half or two
hours When nearly done add three pu-
tatoes peeled and sliced. When the po-
tatoes are about done. thicken the gravy
with a little -four and butter rubbed to-
gether. and add a teaspoonful Of minced
parsley. Turn into a silver baker or
earthen casserole, and lay over the top .
crust OF baking powder biscuit cut into
shape and fitted together to form a per-
feet crust. Set in a hot oven long enough
to bake the biscuit a crispy brown When
ready to serve, set the baker in It's sill
yer frame or on a plate. garnish with a
bit OF curley parsley or a few celery tips
and send to the table. Serve with a to-
mato salad, one of cabbage with nuts, or
a celery and apple salad.