The Washington times., 1920-03-01
Saving Moneyin theHOme;;
Little Tricks For Women
in Household Economics
Rv EIIABETH LATTIMER
By ELIZABETH LATTIMER.

number of readers have been
sendine In some OF their favorite,
original recipes, and / am collecting
them into a group and passing them
on to the other readers or this col
umn.
Northeast Orange Marm.isde.
Take four nice. large navel
oranges and two lemons. Cut or
the thick end OF each orange and
lemon down to the pulp and leave
out. Quarter the fruit and then
slice thin, then peal and pulp with
a small sharp knife. For each meas
ure OF fruit use three measures or
colo water. Let stand twenty-four
hours, then boil briskly forty-hve
minutes. Again let stand twenty
four hours. Now to each measure
of fruit add a measure of good cane
sugar and boil briskly about forty
five minutes. Try little before
removing from fire, and the minute
IT Jells hll glasses. This makes
about ten glasses. Fruit will jell
more satisfactorily If made in small
quantities.
District Salad.
Take oranges. peeling carefully.
Slice and place on crisp lettuce
leaves. Then take small green
onions, cutting in small pieces.
Sprinkle over orange slices. Top
with salad dressing and sprinkle
chopped nuts or paprika.
The dressing: Four tablespoons
flour, heaping, and four heaping
tablespoons of sugar; one table
spoon mustard. two eggs. A little
cold water. Beat to paste, then
add:
One cup boiling water, one ana
onehalf cups vinegar, one ana one
half cups sweet milk. boil four
minutes and add butter the size or
egg. Salt to taste. This makes
quart and will keep in all kinds Of
weather.
~ Orange Jelly.
Soak two tablespoonfuls OF gela-
tine Ave minutes in one-half cup
sosd water, dissolve in one-half cup
boiling water, add one-half cup
sugar, one cup orange juice, and
three tablespoons lemon juice.
When set, cut in cubes and serve
In orange baskets.
+ baked Fruit with Dumplins~.
Bring one-half cup water and
one tablespoon butter to boiling
point, turn in quickly one-haif cup
dry flour, stir until mixture draws
away from side Of pan. Take from
fire and cool. Work in two eggs,
one-third cup -four mixed with one
fourth teaspoon baking powder,
more flour IL necessary to make soft
dough, mold in small cakes and
place in pan of fruit. brushing
cakes on top with milk. Bake
twenty to thirty minutes.
Fruits-Soak one dozen each OF
dried prunes, pears, apples, peaches,
and apricots over night in plenty or
water, then boil ten minutes, drain
Juice and boil with one cup Of
sugar, a few slices OF oranges and
lemon. Pour the juice over your
fruit in the baking dish, add dump
iings and bake as directed above.
Take Orange Custnrd.
Beat until light three egg yolks
and one egg white, then add one
half cup sugar, few grains salt.
grated rind OF one orange and one
fourth cup orange juice. Scald one
and one-fourth cups milk in double
boiler and pour gradually (stirring
constantly over the egg mixture.
Pour into buttered custard cups,
. place in pan Of hot water and bake
In a moderate oven until Arm.
When cool served with whipped
cream.
Salmon Loaf.
One can salmon one cup bread
crumbs two eggs, one and one-half
cups of sweet milk. cayenne pepper,
salt to taste one can peas. Mix and