Newark post., 1920-06-09

one-half cup of sugar, one we'll
beaten egg. Stir to blend and then
cook slawly for fifteen minutes.
Now soak one and one-half table
spoons Of gelatin in one-half cup of
cold milk for fifteen minutes and
then add to the boiling tapioca and
stir until thoroughly dissolved.
Rinse the mold and turn in the
cream. Let cool and then set in
cold place or on ice to thoroughly
chill. Serve with crushed fruit.
Scallopcd Rhubarb With Meringue
Peel half a pound of rhubarb
and cut into inch lengths. In a
buttered dish put layer Of thin
slices of sponge cake, aud over this
a layer of the rhubarb s1rinlled
with sugar, the grated rind Of an
orange, and few grains Of salt.
For half a pound of rhubarb use a
small cupful of sugar. Continue
with alternate layers Of the fruit
and cake until the dish is filled !;
then cover and bake for thirty-tive
minutes. Remove from the oven,
cover with meringue made from
the stiff1y whipped whites of two
eggs beaten with two tablespoonfuls
of powdered sugar, and set in a
very moderate oven to brown over.
Serve with sweetened whipped
cream or a foamy sauce.
Baked Ham With Cloves
Baked ham is appropriate either
for luncheon or supper when served
cold and for dinner when served
hot.
, Select ham weighing from seven
to nine pounds, scrape the outside,
. then scrub with clean brush and
rinse we'll Place in a good sized
! kettle, cover with cold water and
I set over the fire. When it reaches
|. the boiling point skim thoroughly
/ then push back where it will sim
|. mer for a couple of hours. Take
!. from the fire and let the meat re-
main in the liquor in which it was
cooked until lukeWarm. Take out
4 the ham and peel off the skin, which
K should come off easily. Place IL
r a baking pan and bake in moder
h ate oven, basting frequently at frs
t with hard cider, sweetened Will
r brown sugar, and afterward will
e the drippings from the pan.
When the ham is baked prepare
r a dressing Of one cnpfu1 ROLLED
( breadcrumbs or cracker dust, a tea
e spoonful dry mustard, two tea
e spoonfuls brown sugar, one beatel
V eoe and cider to make a paste
a Spread over the ham, dot wit
cloves and bake long enough t
4 color a rich brown. To make tn
q. sauce put into a small saucepa
IS over the fire a level tablespoonful
# each of butter and -four and whe
IS melted and frothy add cup o
" highly seasoned stock. Cook TO
ten minutes.
DeUiled Liver
!; Chop obout three pounds of live
os (beef is entirely satisfactory wit
ID one-ouarter of a pound of salt porl
vs Add one-half of a pint of brea
NJ crumbs, one teaspoon OF peppe
Of one-half teaspoon of cayenne, on
half teaspoon of mace and Glove
and one teaspoon mustard. MI
gs well. Put in dish and set in col
y. water. Cover saucepan. Place q
as fire and cook two hours. Take oil
H. and set in oven to steam. Ser'
*, cold in slices.
" 'l' Mashed Potato OmeIet
of One cup mashed potatoes, on
70 fourth teaspoOnful pepper, thr
e. eggs, three tablespoons cream
re milk, one teaspoonful salt Wa
os eggs, and separate the whites al
ed yOlks. Add the yOlks to the pot
od toes and beat until there are
ar humps. Season with onion juice,
1a1 desired, and chopped parsley. Be
ne the whites until stiff and fold in
nd the potato mixture Put into a w
ich creased frying pan and bake
mr. oven until brown. Then turn a
fold on hot platter. Serve at on