Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1916-07-01

the fruits preserve their shape and are
delicious. Try II for orange MARINA
ladc IN the spring and you Will keep
on | believe. Peach plum. pear but
ter etc, can be cooked In a large
quantity in any Kettle or small gran
ite dlshpan-anything that your oven
VIII contain CatsupS, etc. can he
made in the same way. They can be
cooked while the upper part Of the
stove IS in use and If once this method
| ~ tried, no one Will be willing to 20
| back to the drudgery over the hot
| stove, where constant Watchfllness is
required. Mrs. A. s.
Bowen icing.
Two cupfdls sugar, | cupful water.
! teaspoontul baking powder, 4 egg
whites
Boil the sugar ard water together
for few minutes. In the meantime
whip the egg whites until dry and
ragged. Pour in a little OF the syrup.
whipping constantly. Return remain
ing syrup {" the heat and cook until
Ilt barely threads. Then whip this
syrup into the egg white mixture and
When all is in, place the pan over hot
water to steam. Add the baking pow
der, lifting up the mixture from the
sides and bottom without further
form IN points when 1t is lifted up 1t
may then be used for futing and the
making of orchids.
Creole Cabbage.
Two cupfuls finely chopped cab
bage, medium sized slices OF toast /
good sized onion, II curul chick en-
fat. drippings, or olive oil, 1 small
bay leaf, salt and pepper to taste
Mlnce the onion and brown 1T in the
rat, then add two cupfus OF hot water.
the cabbage, and the toast. which has
/ been previously soaked in water ana
then squeezed dry; add the seasoning.
let this mixture cook gently for thir-
W minutes stirring Frequently, and
when dark brown and very thick re-
move to individual ramckins. Dust
with bread crumbs and bake In n hot
oven.
Russian Pudding.
Two ablespoonsfus granulated
gelatin, | quart milk, 4 eggs, / cupful
sugar l teaspoonful vanilla, / dozen
dry macaroons.
Put gelatin and milk together In a
double boiler and let stand over slow
heat until the gelatin is dissolved
Beat the egg yOlks and sugar together
combine with the milk, and let cook
until coating is formed on the spoon
Stir this mixture into the egg whites
I beaten stiff and add the vanilla Line
mold with the macaroons broken in
bits and when the Duding mixture is
slightly cooled pour 1t into the mold
Chin for few hours until stiff I'm
mold and serve with whipped cream
Herrings in OH.
Clean, wash. and dry the herrings,
dust with flour, and fry them until
golden brown In olive oil sailing as
they are removed from the oil Allow
a scant tablespoonful of oil to each
fish. Put in a saucepan with n little
garlic and a bit of sage Il Glove of
garlic and "a teaspoonful of sage to
four fish). Add as much vinegar as
there Is oil, let boil for two or three
minutes, and pour over the fish. They
will keep for some time II entirely
covered with the oil: II not they
should be turned daily 80 they will not
become dry.
Parsnip Balls.
One cupful cooked, mashed pars-
nips, " cupful cracker crumbs
tscan), ] egg yolk, u cupful coarsely
ground nut meats
Combine the parsnp, cracker
crumbs, and egg yolk; salt to taste
Shape the mixture In balls, roll them
In the nut meats, ard fry in deep fat
hot enough to brown n bit of bread
In forty seconds.
Cream Tapioca With Strawberries.
One-half cupful tapioca, quart
scaldod milk, eggs IA cupful
sugar, " teaspoonful vanilla. 1 cup
ful strawberries, "a cupful powdered
| sugar. Scald tho milk. add the
tapioca, and cook cor IL minutes in a