Oxford Democrat., 1920-07-06
H0MEMAKERS' COLUMN.


ON topics OF interest to tho ladies
b solicited. Address: Editor H0MEHAKERg
CoLUnN. Oxford Democrat. South Paris. Ne
For Sunday Nights Supper.
(By Elizabeth K. simmonds)
"Whst shall We have for supper to-
morrow" asks the ,harassed housewife,
week after week, al the Saturdays como
around.
She has grown weary of the favorites
in her own particular culinary groove,
and longs to borrow few OF the most
successful from somebody else. 1t is
essential that they should be dainty and
easily made; more particularly does tina,
qualification appeal to those women who
are seeking to evade the intricacies OF
present day domestic problems by being
mistress and servant In one.
The following recipes are neither nee.
essarily new nor strikIngly original, but
they are all essentially practical, and
have answered the test of proof; they
assume that the housewife believes that
the best ingredients make the most nour-
ishing food, and are therefore cheapest
in the long run. All the dishes can be
made on Saturday.
Apple Delight. For this are required
three or four large cooking apples, one
tablespoonful OF butter, two level table
spoonfuls Of sugar, an egg and piece Of
lemon.
Boil the apples, after washing them
and cutting them up into small pieces,
without either peeling or coring them.
Use "a little water as possible, as q good
deal OF water will come from the apples
themselves. When they are tender, rub
them through the sieve with q wooden
spoon. Add the result OF few good
squeezes of lemon to the apple pulp, and
while 1t Is still hot, stir In the butter and
sugar. Then leave the mixture to cool,
while you grease pan, and beat up the
egg In q separate dish. Next add the
egg to the apple pulp, stirring vigorous
ly all the time, and finally transfer the
whole to the pan and bake fairly gently
for about half an hour. This pudding
is good hot, but quite as delicious cold.
Banana Custard is not less dainty, for
which are required two bananas, three
tablespoonfuls of jam strawberry lie
best), one pint Of milk, two eggs (yolks
only}, one ounce of pulverized sugar and
few drops Of vanilla extract.
Cut the bananas into thin, round
slices. Spread layer Of these over the
bottom OF q glass dish. Over them
spread one tablespoonful of jam. Cover
this with the rest of the banana slices
and over them spread the remainder OF
the jam. Then put the milk and sugar
into saucepan, and heat them almost
to boiling point. Beat up the yolks of
the eggs, pour the hot milk over them.
stirring well; place this custard in
pitcher, and stand the pitcher in boiling
water, and then continue to stir until j,
thickens. Finally pour the custard over
the banana and jam in the glass dish,
and set the whole in cool place till 1t is
wanted.
Lemon Snow comes next and for this
have In readiness:
Two lemons, two tablespoonfuls of
sugar, half an ounce of gelatine, and
very little hot water in which to dissolve
il, and the whites Of two eggs.
Put the lemons in a coolish oven for a
few minutes before squeezing them.
This will make them yield their juice
more readily. Then put the sugar With
the very thinly. peeled lemon rind In
pan on the fire, and melt 1t, taking great
care not to let 1t burn. Melt the gelatine
and add 1t to the sugar. Put the whites
of two eggs into dish and beat them to
stiff froth; gradually add the lemon
juice, then strain the sugar and gelatine,
and add them, continuing to beat the
whole very thoroughly together. Final
ly pile the mixture up in a glass dish
ready for serving.
Little Rhubsrd Custsrds are very little
trouble to make, and are very nice for
change. For them you need two sticks
Of rhubsrb, an egg, one tablespoonful OF
sugar, half an ounce Of gelatine, the
Juice Of half lemon, one large cup OF
milk and few drops OF vanilla.
Cut the rhubsrb into pieces and boil
1t gently In the smallest possible quantity
Of water until tender. Place 1t then on
sieve set over bowl and press it to a
pulp with q wooden spoon. When all
the available juice has been collected 10
the bowl, transfer It to q small sauce
pan and dissolve the gelatine in 1t by
heating them together gently. Mean
while whip the white of an egg to stiff
froth. Beat 1t into the sugar and lemon
juice, then still beating the whole thor.
oughly, add the rhubarb juice and dis.
solved gelstine. Cool II slightly and
then rinse out some tiny cups and FIJI
them with the mixture, which should be
very pretty pale pink. When set, turn
the little jellies out on to glass dish.
Then heat sweetened cup of milk
almost to the boiling point. Beat the
yolk of the egg and pour 1t slowly into
the milk In the saucepan. Flavor With
a few drops of vanilla. Stir and heat
carefully; turn the custard into the glass
dish all around the little jellies. Serve
quite cold.
Golden Sandwich is very quickly and
easily made. 1t only requires two we'll
beaten eggs, some golden syrup, three
ounces of -four, a few bread crumbs, one
and half to two ounces of sugar and |
teaspoonful of baking powder.
Grease small, square tin and place |
Ii beside you while you mix the -four,
baking powder and sugar we'll together,
and then moisten and make them into a |
dough with the beaten eggs. Spread as
quickly as possible, fairly thick, in the |
CREASED tin and bake 1t in quick oven.
It should only take about seven minutes
When finished, place it on sieve to let
the steam escape, or it will be heavy.
Finally, mix the bread crumbs thor
oughly into the syrup. Cut the square
Of cake like pudding into fingers. slit
them open lengthwise, spread them with
the syrup mixture, put them daintily on
to small dish ready to be served.