Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1917-01-06
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lightly buttered toast and on each put
a layer of the sardine paste, bordering
it with the egg whites finely chopped
or forced through a sieve. Garnish
with thin slices of lemon, one to each
slice of toast.
Cardinal Jelly.
Use a ring mold for this A Turks
head cake pan is all right if sufficiently
well chilled. AS you want this jelly
to be extra stiff use for quart full
package of gelatine. which soften in
cold water sufficient to cover, then
dissolve in a pint of boiling water.
Add a cup of graduated sugar and
stir until it dissolves, then add the
juice of lemon and a cup of strained
orange juice, using # possible blood
oranges. Color deep red with harm
less vegetable coloring or melted cur
rant jelly and turn a little into the
chilled mold. Let this harden and ar
range on it wreath fashion blanched
and split almonds and maraschino
cherries, the almonds making leaves
and the cherries berries. When firm
turn in very carefully sufficient of the
jelly mixture to fill the mold nearly to
the top, let harden, then put in an
other wreath to decorate the base and
fill up with the jelly. This should be
made the day before so that it will be
firm. When ready to serve dip the
mold for second in boiling water, lay
the serving dish fiat on top of it and
quickly reverse, when the jelly will
come out in one solid mass. When
ready to put on the table set a short
lighted candle inside the hollow in
the center, but blow the fame out as
soon as possible or the heat will melt
the Jelly. Serve whipped or plain
cream with this.
White Nut Cake.
Cream together cup of granulated
sugar and half cup of butter, add a
teaspoon of almond extract and half a
cup of milk Beat until stiff the
whites of four eggs and sift together
two cups of floor and two teaspoons
Of baking powder, then add to the
liquid ingredients alternately Blanch
cup of almonds and English walnuts
mixed. and chop fine, then mix with
the cake batter and bake in a moderate
oven in loaf form. Ice thinly, flavor
ing the icing with vanilla.
Goose Pie.
Trim off all the meat from the cold
goose and boil the bones in water suf-
fcient to cover. Line a deep baking
dish with pastry, pare and slice four
; medium-sized potatoes and two ap-
pies. In the baking dish put first a
layer Of potatoes, then one of goose,
then one of apples and repeat until
dish is filled Turn the water from
the bones and add to it the leftover
gravy. Thicker with -four if necessary
and turn into the dish. Cover with
pastry in which cut Sits and bake
brown If the gravy cooks away add a
little boiling water through the Sits
Sweet Potato Fluff.
Boil sweet potatoes until soft, then
, beat until very light with butter, milk
| or cream, teaspoonful of sugar and a
shake of nutmeg. Pile lightly in the
, serving dish.
Ambrosia.
This old-fashioned dainty is merely
sliced oranges and bananas with co.
coanut and powdered sugar sprinkled
over them. Serve very cold.
Salt Pork and Milk Gravy.
Get the fat pork sometimes called
leaf lard. Slice thin, fry crisp and
brown, turning off the fat from time
to time and keeping it for future use.
When all the pork is Drowned, turn a
cup of rich milk into the frying pan
and cook for few minutes. Serve in a
gravy boat, keeping the pork crisp.
Fine with baked potatoes or small
hominy.
Biscuit Pudding.
Split the baking powder biscuits
toast lightly and butter. Put them in a
buttered pudding dish, sprinkle with
grated cheese, little salt and pepper
Repeat until dish is full, finishing with
layer of cheese. Beat up an egg with
cup of milk and turn in, then bake
brown and serve as soon as possible.
The dish may be prepared, put in a
cold place and baked half an hour be-
fore supper.
| Onion Soup.
Chop fine half dozen medium-szec
onions and saute until slightly coloree
in two teaspoonfuls of drippings, ant
three cups of water, cover skillet ant
cook 70 half an hour, keeping it a
a simmer. Strain, pressing through as
much of the onion as possible. Rub
two tablespoons of butter with half &
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