Evening star., 1915-07-14
W7H
|kIT1G5sHEH &c
PANTRY
Gooseberrv Custard.

Gooseberry Custard.
Pick. stalk and wash the gooseberries,
and boil them in water until they break.
As you remove them with a spoon strain
the fruit and put upon a chafing dish Of
gill Of rose water; sweeten the whole
with fine sugar. Cook until quite set
and of golden color.
Gooseberry Sauce.
Pick pint Of green gooseberries and
throw them into a preserving pan with
sufficient water to blanch them. Boil
them until thoroughly done. drain upon q
sieve and remove them into a small stew
pan and bruise the fruit with a silver or
wooden spoon. Rub the gooseberries
give the required smoothness to the
sauce. This sauce Is served with plain
boiled mackerel.
Stuffed Shoulder Of Mutton
With currant Jelly Sauce-Remove blade
from a shoulder Of mutton. Fill space
thus made with stuf1ing and skewer meat
into shape. Sprinkle with salt and pep
per, dredge with flour and put on rack
in dripping pan. Roast in hot oven
(allowing fifteen minutes to each pound)
basting every ten minutes with fat In
pan. If necessary, put boiling water IN
the pan. For the stufflng. mix one cup.
full Of cracker crumbs, one-fourth cupful
of melted butter, one eighth tablespoon
full of salt. one-sixteenth tablespoonful
of pepper and one tablespoonful Of finely
chopped parsley. Moisten with one
fourth cupful of boiling water and season
with poultry seasoning. Serve shoulder
with Franconia potatoes and currant
jelly sauce
bier of currant pelly into small pieces:
Add one and one-haf tablespoonfuls OF
finely chopped fresh mint leaves and
very thin, short shavings from the rind
Of one-fourth Of an orange.
Steak F1orentine.
Select a good cut Of sirloin. wipe and
trim as usual In a frying pan slowly
fry out four or five slices Of fat. salt
pork until the pork is crisp and brown
Skim out the pieces and put aside. Ada
to the hot fat six onions quartered ana
sliced, and cook very slowly for half an
hour, by which time they should be quite
tender and a deep yellow, but not really
brown. Add one and one-haf cupfuis
of thin, strained tomato, season well with
red pepper. also salt to taste: cover and
simmer thirty minutes longer. Broil the
steak as usual. Spread a thin layer OIL
onions on a hot platter: on this arrange
the STEAK opTlnkkc with
Of the onions: cover closely for three
minutes. then send to the table.
Angel Cake.
The ingredients called for are one cup
full of white Of egg (nine or ten. accord
ing to size), one cupful Of granulated
sugar. one cupful of -four. measured after
once sitting; a saltspoonful OF salt, a nall
teaspoonful Of almonds to flavor. snt
the -four and sugar together hve times:
Add the salt to white Of eggs, then beat
When the whites begin to look foamy
add the cream Of tartar, then continue
the beating until very. very stiff. When
you reach this point you can tip the
platter upside down without the egg
falling Off Now is the critical moment,
The oven should be ready-a slow. bread
oven 1t is often wise to leave the door
of the oven open fifteen minutes before
putting the cakes in. which gives 1t a
chance to heat gradually. II one has a
regular angel cake tin it should be used.
but II not, an ungreased pan that has
not been used for anything else will do.
Now begin folding the sugar and -four
through the whites Of the eggs. taking
care not to break the air bubbles Of the
eggs. Do not stop folding until the
cake is in the tin and the tin In the oven.
Bake very slowly about forty-fve min
utes, II it bakes too fast at first. cover
with buttered paper. Almond Is consid :
cred the best favor to use with angel
cake, hut lemon or vanilla may be sub
stituted II desired. The havorfng Is
added at the last.