Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1921-11-05
Simple Recipes


these days will welcome the advent
OF a new appliance that helps to
solve the morning meal problem. II
is an electric stove, rectangular III
shape, with two open coil heating
units. 1t is specially designed to be
operated on a lamp socket. At the
right hand end are four terminals
and fitting the plug on terminals one
and two gives the entire energy Of
go watts of current to boiling the
kettle of water with which to make
the morning coffee.
When the water mas boiled and the
coffee is made all that is necessary
is to keep it hot, so the coffee pot
stands over the still warm unit while
the current is transferred to the
other heating unit through a simple
adjustment of the novel plug. Over
this unit is put the fry pan, in which
bacon and eggs can be cooked. then
by another adjustment OF the plug
on the terminals the current is di-
vided so that $50 watts go to each
unit and toast is easily and quickly
made. Behold breakfast is ready.
But this handy little kitehenette
stove does not conhne its field of
usefulness to breakfast, for it will
boil water for the afternoon tea with
equal facility and make the toast;
it will warm baby's milk or it will
heat broth for the sick patient and
will lend its aid in = multiplicity of
ways that become more apparent
with actual use.
Many simple dishes may be
cooked on this stove or on the cleo
trio grill, recipes for a number Of
which are given.
Egg Jelly Made on Grill.
Put IL tablespoons Of gelatine
into the saucepan of electric grill,
add two cups of water. six table
spoons of sugar and the grated rind
and strained juice of q lemon, stir
over the glowing coils until the mix
ture comes to simmcring point.
Have ready the we'll beaten yolks
of four eggs i'll bowl and add to
them the contents of the saucepan.
Stir over medium heat for 2 few
seconds, but, do not let the mixture
boil. When nearly cold strain into
ring mould previously rinsed with
cold water. Turn out when set and
fill the center with whipped and
sweetened cream favored with one
half teaspoon of vanilla.
Apple Charlotte and Iced Coffee.
Line a pudding dish with slices OF
stale sponge cake dipped lightly in
milk. Stew some apples in a syrup
made of one-half cup sugar to each
cup of water, adding several slices
Of lemon. Fill the dish with the ap.
plies, slices of cake, and candied
cherries in alternate layers.
Place in moderate oven of electric
range long enough to heat through,
then add a meringue made OF the
whites Of two eggs, two tablespoons
OF powdered sugar and 4 teaspoon
of vanilla. Spread this over the top
of the pudding and place in the oven
until it is a delicate brown on top.
The electric drink mixer furnishes
a convenient means Of preparing de-
licious summer beverages. To make
iced Turkish coffee:
Fill tall chilled glasses half full Of
very strong, clear coffee. Add two
tablespoons of thick sugar syrup,
three tablespoons of thick cream, and
mix we'll. Place in the ice box and
when ready to serve add two balls
of vanilla ice cream and fill up the
glass with iced carbonated water.
Peach and Almond Souffle.
Six large yellow peaches, one cup
powdered sugar, two eggs, cinnamon,
one cup blanched almonds, one cup
stale sponge or other cake crumbs,
one-half cup cream.
Peel, stone and steam the peaches
until tender; then pass through a
fruit press; add the chopped al
monds, a busting of cinnamon and
the sugar. Add the beaten yolks OF
the eggs, the cream and beat up to
a foam; then fold in the stiffly
whipped egg whites. Cover the bot
tom of custard cups or timbale
moulds with the crumbs and pour the
mixture in these, filling them about
two-thirds full. Cover with the re-
mainder of the crumbs and bake in
a slow oven for 20 minutes or until
eggs are set. Turn out carefully and
serve with whipped cream or a
sauce. They may be served in the
cups if preferred.