Omaha daily bee., 1916-10-14
Tested Recipes
All Measurements Are Level Unless
Otherwise Specified.
Orange Jelly in Orange Peel.

. teaspoonfuls gelatin oranges
q ,tablespoonfus cold teaspoonfuls lemon
water Juice
Cut circular piece OF peel one inch
In diameter from the stem end OF
each orange. Introduce the handle
Of a silver spoon into the opening
thus made, and remove pulp and
juice. Strain juice from pulp and use
one cupful of the juice in making
the jelly. The forefinger OF the right
hand may be of assistance in loosen
ing the pulp lying close to the skin,
which should be discarded, as it is
apt to make a cloudy jelly. Soak
gelatin in cold water five minutes
and dissolve in the boiling water. Add
sugar and stir until dissolved; then
add orange juice and lemon juice. Fill
oranges with the mixture, place in
a pan, and surround with ice to which
a small quantity OF water has been
added. As soon as jelly is firm, cut
in halves lengthwise; cut halves in
thirds and arrange on a serving
dish. ...
Chicken Omlet. L
/ cupful minced cuI fals hot white
eggs l tablespoonful minced
tablespoonful butter s,,t parsley
Beat the eggs; season with salt and
pour into frying pan in which the
butter has been melted. When the
omelet is set and ready to be removed
from the pan, sprinkle over it the
minced chicken; fold it over and
transfer to a hot platter. Stir the
parsley into the white sauce and
pour around the omelet.
crab-Apple Jelly. ;3
Wash and quarter the crab apples;
measure; allow one pint of water for
each quart OF cut apples. Place apples
and water in a preserving kettle;
cover and let simmer slowly until
fruit is tender. Fill a cheesecloth bag;
hang the bag up and let the Juice
drip into a bowl. Strain the juice
through a piece of flannel; put it in
a kettle and let it boil twenty min
utes. Then measure and add one
pound of sugar for every pint of
iuice. Mix we'll and let boil five min
utes. Remove from fire and pour
into jelly glasses. Serve with little
balls made of cream cheese or cot
tage cheese, slightly moistened with
cream.
Halloween Cookies.
oop f9n butter msnu Ss t sssiespoouful
tured shortening :, ground ginger
n cupful sugar cup1ul mlik
Il cupful molasses cupfuls flour
Cream butter and sugar; add mo-
lasses, eggs, milk, ginger, and baking
powder mixed and sifted with one
cupful of flour, and enough more
flour to make soft dough. Roll out
and cut in rounds. When baked and
cooled, cover with boiled frosting, and
make faces with currants and raisins.
Steamed CLANS.
The clans should be alive when
purchased. Wash them in water, u.s.
ing a brush. Put them in, a large
kettle with little hot water; cover
tightly and steam until the shells
partly open, taking care that they are
NOT oyerdone. Open and loosen the
clans from both shells, serve about
eight on a plate with lemon cup
filled with melted butter in the center.
Tomato Stuffed with Cauliflower.
Peel and carefully cut slice from
the blossom ends OF mediunn-sized,
r;ne tomatoes; scoop out the centers
without breaking the SHE'LL Cut
clusters of cooked cauliflower Just the
r;obt size to fit in the cavity, letting
them come trifle above the red
tomato rim. Serve with a rich
mayonnaise.
Iugged Soup.
! s or po sannsd peas rice SsD'''
turnip u teaspoonfu salt
/ onion Il teaspopnfui pepper
/ quart beef broth
Slice the potatoes very thin and lay
in an earthenware jar. Add peas the
thinly sliced turnip, the sliced onion.
rice. salt and pepper. Pour the beef
broth over all; cover; place jar in the
oven and cook three hours.
Griddle Cakes.
1 cupfui flour Tablespoonful
u teaspoonful salt evaporated milk
baking ta fSpsp wsisr
Eat for irving Powdered sugar
Slit flour, salt, and baking powder
together; add egg and mix. Gradu-
aliy stir in the evaporated milk diluted
with the water and add sugar. Beat
we'll and let stand for thirty minutes.
PIT a little fat into small frying
nan. and when hot pour in enough of
the batter to cover the bottom. Fry
quickly to golden brown on both