The Fulton County news. [volume] (McConnellsburg, Pa.) 1899-current, 1916-07-13
Z19SEzFTGHiEN
CANNED DELIcAcIEs.

TT your maid goes away and unex-
pected company arrives you viii
not be without resources If your
canned fruit and vegetable cupboard
Is well stocked. A jar Of tomatoes to
stew, a jar Of cherries for a pudding, a
nice dish of picked beets and a glass
OF currant jelly will about make up
into a menu that the most fastldious
epicure will enjoy.
Canned Cherry Pudding.-Beat two
eggs separately; to the yolks add a
half cupful of sugar, a fourth cupful
Of milk, a pinch Of salt, two cupfuls
Of sifted -four, two teaspoonfuls of
baking powder; last stir in lightly the
stiff whites. This will make a very
stiff batter Put batter into a deep
pan and push with spoon until the
bottom is covered. Cover the batter
with a quart of sour cherries, free from
juice, and pour over all custard made
from four eggs, one cupful of milk and
one cupful Of sugar. Mix the yolks,
the milk and the sugar and add the
stiffiy beaten whites last Bake In a
moderate oven thirty OF thirty-fve
minutes.
Peach Pudding.
Peach Pudding de Luxe. Line a
deep bowl with lady fingers which
have been separated. laying the out
side of the lady fingers against the
dish; pour into the bowl a thin corn
starch pudding favored with almond
or vanilla; fill the bowl about one
fourth; when the cornstarch has set
tied lay on top OF 1t six halves OF
canned peaches. fill the bowl with the
pudding and lay on top the remainder
Of the jar Of peaches and sprinkle with
shredded cocoanut. This is delicious.
A Few Uses For Jelly.-Jelly Is a
pleasant addition to rice croauettes.
Pick each croquette and fill the'hollow
with jelly. When you have roast lamb
serve currant jelly with cottage cheese.
In buying the cheese select that which
Is very dry, add little salt and mix
thoroughly with sweet cream. Lay II
in large spoonfuls in a shallow glass
dish. and In the hollow places put a
spoonful Of currant Jelly; serve Jelly
and cheese on the plate with the meat.
Do not add the Jelly to the e-cheese I'M
til ready to place on the table, as 1t
draws water II allowed to stand very
long after the Jelly has been added
Use jelly TO tlll the hollow in baked
apples, and as luncheon dish serve
hot rice with a spoonful OF jelly. In
dlvidual Jelly tarts are delicious. Make
a rich pie pastry, line individual pie
tins and bake light brown; put in
each spoonful Of hot boiled custard
and cover with Jelly. The hot custard
will soften the jelly so it will cover
uniformly. Stand in a cool place until
ready to serve.
Gelatined Peaches.-Put in individual
compotes a half OF canned peach,
cover with semicongealed gelatin,
top with a half of peach and a fluff of
whipped cream, garnished with a half
OF an English walnut. This makes
very palatable and attractive dessert.
White Sauce.
Take piece of butter half the size
Of an egg. Good butter must be used
for this purpose. Put in a frying pan
with teaspoonful of flour and leave
on the stove for a few minutes. In
taking It of add little warm water
salt and pepper. When the sauce gets
thin add the yolk OF an egg mixed with
little vinegar.
Sweet Potatoes and Prunes.
Take prunes and steam them well In
water. Slicestw or three sweet potn.
toes and dip them in hot fat, adding
little onion. Put In the prunes, which
give delicious flavor to the potatoes.
Apple Pudding.
Make a rich pie dough and roll out
6ne. Grease n pie form. Peel an apple |
and chop It. Put in some raislns, sug.
ar and cinnamon. Lay the dough in
the tin, working 1t along the sides. Put
In layer OF filing and then a layer OF
dough. Make the last layer OF dough |
Cover the crust with little butter.
Bake In the oven until II is well done
BE careful not to burn.