Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1915-09-12
Conducted by
CAROLINE q. BADGETT.
Directions for Preparing and Serving


CTCamCd Celery.
Remove the leaves and small stalks
from two heads Of celery. Boil In
salted water until tender While the
celery is boiling make a sauce of one
cupful of cream or thick milk and one
tablespoonful Of butter mixed with
flour. Boil the sauce until it is smooth
and thick, When the celery is ready
drain and place in a dish, pour over
the sauce and serve.
MarshmalIow Icing.
Two whites Of eggs, . Cupfuls of
sugar; cupful Of water; / y dozen
marshmalloWs; teaspoonful of va
nilla. stir the sugar into the water
and when dissolved let boil until the
syrup drops heavy from spoon, pour
into the stiffly beaten whites, three
tablcspoonfuls of this syrup and beat
hard, when syrup will thread when
dropped from spoon pour another
three spoonfuls into the eggs and con-
tinue beating; remove syrup from fire
and let cool a few minutes while beat
ing the icing, then add the icing and
as soon as IL is well blended drop in
marshmallOws and continue TO beat.
Use a motion of lifting. II not ready
TO use, cover with paraffine paper and
stand in cool, dry place
Pineapple Mousse.
One can slice pineapple; table
spooufuls lemon juice; p cuptul
sugar tablespoonful Eranulated
gelatine; / pint whipped cream.
Soften gelatine i'm IA Cupful cold
water; bring / cupful pineapple juice
and sugar to boil, add gclatinC when
cool, add lemon juice and slices
pineapple shredded. When ready to
set, fold in pint of cream, whipped.
Arrange whole slices of pineapple
IN ice and salt for four hours. Dip
mold i'm warm water to unmOld.
Parker House Rolls.
one cupful hot water ! cupful
sCalded milk: 3 tablcspOOnfuls lard;
tablesponfuls sugar; teasponfuls
salt; I yeast cake dissolved i'm IA
Cupful lukewarm water. Add lard,
sugar and salt to milk and water;
when lukewarm add dissolved yeast
cake and Cupfuls of flour Beat
thoroughly cover. and let rise until
light; cut down and add flour enough
TO knead. Let rise again. toss on
slightly flOured board, knead, pat and
roll out to 1-3 inch thickness. shape
with biscuit cutter. Dip the handle
Of case knife in flour, and with It
make a crease through the mlddle OF
each piece, brush over one-half Of
each piece with melted lard, fold and
press edges together. Place in a pan
creased. one inch apart, cover, let
rise and brake i'm a hot oven twelve
TO fifteen minutes.
Boiled Dressing.
Five egg yolks, or 2 egg yolks may
he used, in which case, add z table,
spoonful Of flour to the dry ingredi-
ents y teaspoonful prepared must
ard; y teaspOOnful salt; y teaspoon
, ful celery seed: IA teaspoonful white
pepper. dash cayenne. Ia cupful
sugar: IA cupful melted butter. Beat
yolks very light. Add sugar and other
dry ingredients. Pour melted butter
i'm last, beating well Have boiling
In double boiler y cupful mild white
vinegar. Pour egg mixture into boil
ing vinegar and stir until thick. This
keeps indefinitely If sealed in a glass
Jar. when ready to use, add ! cup
ful of whipped cream or 2 cupful OF
sweet cream TO l cupful of the dress
ing.
Marketing for Weeks End.
To market judiciously for over the
weeks end. the housewife should be