The Detroit times., 1916-02-08
PURE FOOD
Conducted BY PAUL PIERCE.

is better to have the can packed In
Ice and salt Arst 90 ~ the moiAs
are filed they can be placed direct
ly into II and thus prevent the
cream from melting. When ready
to serve them. remove from the can
and place In q cloth wrung from
hot water for . moment % ~ to
soften the mixture enough TO re-
move the forms easily. Into the
hearts the metal darts can be put
and all served from the plate COW
cred with paper-lace .doiley or
each form placed onto IN individ.
ual service holding green or pink
paper-lace doilies.
Grape Juice Pudding.
Materials: One cup grape juice,
one-half cup water. three-fourths
cup sugar. one-fourth cup minute
tapioca, Juice two lemons, pinch
salt, stifny beaten whites Of three
eggs. ~,
Way of preparing: Add the W.
ter to the tapioca and let stand 20
minutes. Then place in the chaGng
dish and when hot, add the sugar,
grape juice and lemon juice. Cook
until the tapioca is transparent.
Then add the salt and fold In the
whites Of the eggs. Serve either
hot or cold with plain cream.
Maple ruttl-Frutti
Materials: One cup maple sugar.
one cup brown sugar, one-half cup
water, one-half cup candied cher
ries, halved, whites two eggs, beat
en- stiff. one cup English walnuts.
cut 6ne.
Way of preparing: Place the
sugars and water IN the channg dish
and cook until It viii spin suR
thread. Remove from the nre and
pour slowly onto the egg whites.
beating all the time. Then add the
cherries and nuts. Form into small
cakes and let stand until set.
Mexican Candy.
Materials: Two cups brown sug-
ar. one-half cup cream. one table
spoon butter, one teaspoon vanilla
extract, one cup pecan meats,
sliced.
Wiy OF preparing: Place the
sugar. cream and butter In the chat
Ing dish. Cook to the soft ball
stage. Then remove from the nre.
and add the vanilla and beat with .
fork until It begins to grain. Then
add the pecan meats and pour into
q buttered platter. When cool cut
into convenient pieces.
Cracker Jack.
Materials: One cup sugar, one
tablespoon butter, one-fourth cup
water. one teaspoon extract, one
pint freshly popped corn.
Way OF preparing: Place the
sugar. water and butter In the blazer
and cook until 1t il at the crack
stage. Then turn on the lamp and
add the extract and corn. Stir until
the corn IL well covered with the
syrup, then turn out on . platter
covered with psrafhne paper.
Fudge.
Materials: Two cups sugar, one
half cup milk. one teaspoon vanilla
one tablespoon butter, two squares
chocolate. melted, pinch salt.
Way OF preparing: Place the
sugar, milk and salt In the chahns
dish and cook to the soft ball stage.
Then add the melted chocolate. but.
ter and vanilla. Remove from the
nre and let stand five minutes. Then
beat until II begins to grain. Pour
into q brttered Jelly tin and when
cold cut into squares.
Rice Pudding.
Materials: One cup cooked rice,
one-half cup seeded raisins, one
fourth cup cream, sugar, cinnamon,
three eggs, one-half cup sugar, one
tablespoon butter.
Way Of preparing: Place the but
ter In the chafng dish and when It
10 melted add the cream. Coon
two minutes, then add the rice and
raisins. Stir and cook 10 minutes.
Beat the eggs until Hight and add
the sugar. Now add the egg mix.
ture 70 the rice in the chafing dish.
stirring all the time. Hxtinguish
the lamp, allow Il to cool and serve
with cinnamon, powdered rugar and
cream. Peach Sandwiches.
Materials: One can peaches,