South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-09-30
English Recipes

this layer, and scatter the remainder
Of the cheese and bread crumbs over
the top. Dot over with small pieces
OF butter, and put the dish in a hot
oven just long enough 70 melt the
cheese and brown the top, making a
thin crust
Cream OF Rice with Strawberries
Wash one-fourth Of a pound of
rice and cook in a double boiler with
three cups Of milk, putting in with il
the rind Of one lemon and one-half
teaspoon of salt. When quite done
and perfectly tender, add one-half
ounce of gelatine which has been
softened in two tablespoons of cold
water. one-fourth or one-third Of a
cup of sugar, according 10 taste, and
let the mixture stand a while. When
it is beginning to stiffen, beat into
il one cup of thick cream which has
been whipped TO a stiff froth Pour
the mixture into a mold which has
been rinsed with cold water and
chill. When ready TO serve, turn it
out upor a glass dish and heap fresh
ripe strawberries about il. OF course
any other berries might be substi-
tuted or stewed fruit used, if desired.
AS this pudding is very white. it
lends itself readily to an attract
i've color combination.
Meat and Macaroni Pie-Grease
an earthenware baking dish-not too
large-and line it with plain pastry.
Remove all skin, bone and gristle
from enough mutton or veal-or
chicken--to ill measuring cup
three-fourths full when chopped fine
and well packed down. Mix with the
meat about one-fOurth or one-third
of a cup of macaroni, which has
been cooked until tender and cut
into very small pieces, and add TO 10
one boiled onion, chopped fine, and
three heaping tablespoons Of grated
cheese. also one teaspoon of salt,
one-fourth teaspoon of pepper, one
teaspoon of prepared mustard.
Moisten with one-half cup of white
stock or cream. Fill the baking dish
with this mixture and cover with a
top crust Be sure TO prick the pastry
well, thus making holes through
which the steam may escape. It will
take about one hour in a good oven
TO bake this. It is delicious, served
with tomato or brown sauce.
Veal in Jellv-Remove all skin
and bone from one pounde of veal
and cut il into small cubes. Also
remove all skin and gristle from
one-half pound of fat bacon and cut
into thin, narrow strips. Boil two
eggs until hard and slice. Place a
few slices Of the egg, with some fine
ly chopped parsley, in the bottom OF
a plain mold and mix the rest of the
egg, which has been cut into small
pieces, with the veal and bacon. Stir
into this one teaspoon of salt, one
fourth teaspoon of pepper and the
grated rind Of One-half a lemon.
Pack this mixture loosely into the
mold and pour over il one-half cup
of stiff stock which has been melted
If the stock is not stiff enough, a
little gelatine may be added 10 il.
Bake for about two hours in a mod
crate oven, covering the mold with a
creased paper. More stock may be
added before baking, if desired or
after 1t is done, in order TO have a
good foundation of the jelly when
the loaf has been cooled and turned
out upon a dish for service. Decorate
the dish with sprigs of parsley or
small lettuce leaves.
Casserole Stew-Cut one and one
half pounds of mutton into small
pieces, and place them in an earth
enware casserole, with One-half cup
OF water, one teaspoon Of salt, a
dash of pepper, and one onion cut IN
small pieces. Let this simmer, cover
ed, for about one-half hour. adding
more water If necessary. If any
bones come with the mutton, cook
them with the stew, but remove be
fore putting the dish upon the table
Slice four good-sized potatoes rather
thin. and add these to the meat, also
one cabbage. washed and cut into
eight or 10 pieces. Cover the casser-
ole and cook for about one hour
longer. adding more seasoning, III