Evening journal., 1921-05-27
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IReciPeZ. (

II you have some pineapple left
after a meal combine it with figs and
rhubarb and make a delicious and
different conserve.
One and one-half pounds figs 3
pounds rhubarb, ] orange. ! lemon,
] cup diced pineapple, y cup nut
meats. y teaspoon ground cloves,
teaspoon cinnamon, 3 pounds sugar.
Wash figs and cook in little wa
ter still soft. Add pineapple and
cook a few minutes longer. Add
rhubarb cut in inch lengths, the
grated rind and Juice OF the lemon
and the shredded rind and diced
pulp Of the orange. nuts. spices and
sugar Cook until thick, watching
carefully 10 prevent burning. Turn
into jelly glasses and cover with
parafine when cool.
Menu for Tomorrow
NEUTRALITY-SUSPICIOUS. pineap-
Piles, Goldfish cakes, graham gems
bath buns, coffee.
LUNCHEON-Ma acaroni with
dried beef, toasted munins, fig and
pineapple conserve, cocoa
DINNER--Asparagus soup, pea
nut loaf. tomato sauce, French fried
potatoes. new carrots in cream sauce
rhubarb pudding, coffee.
My own Recipes
Green peas cooked with carrots
are good and not so expensive as
peas alone.
Macaroni with Drief Beef
One cup macaroni broken in inch
pieces. / quart boiling water, ] tea
spoon salt, = pound dried beef. y
cups milk. tablespoons catsup, u
teaspoon pepper.
Cook macaroni in boiling salted
water till tender. Drain and pour
cold water through it, Put a layer
Of macaroni in a buttered baking
dish. add a layer Of dried beef pulled
in pieces Repeat until all the ma
coroni and beef are used. Pour
over milk and catsup. Sprinkle
with pepper. Bake 80 to 40 min
utes in a moderate oven.
Peanut Loaf
One cup cooked cereal. \ cup
dried bread crumbs, ! teaspoon salt
paprika, dash mustard, u teaspoon
celery salt. cup grated cheese. 2
eggs. / tablespoon bacon fat, / cup
chopped peanuts. hot water to mois-
ten
Nix dry ingredients and add eggs
unbeaten. Mix thoroughly. Add
enough hot water TO make moist.
Pack in a buttered baking dish, dot
with bits OF butter and bake half an
hour. Serve with tomato sauce.
I.uncheon Fish Mould
Tor a luncheon dish, add TO two
cups OF cold cooked FISH that has
been run through a food chopper one
cup of bread crumbs that have been
soaked in one cup of boiling water
for fifteen minutes, half a teaspoon
Of salt a dash of paprika, one table
spoon Of minced parsley, two table.
spoons OF melted butter and two vel
beaten eggs. Pour into a well but
tered mould and steam for forty-dve
minutes Unmouid on a hot platter
and serve with tomato sauce.
At the hotel where we stopped in
Boston the pastry chef was making
his plum puddings and fruit cake for
this fall and as / had given him
some new recipes he gave his recipe
for both the pudding and fruit cake
which he told me was over two hun
dred years old. These recipes had
70 be changed to comply with the
eighteenth amendment
Italian Fruit Toast
At an Italian cafe near the Boston
market they serve fruit toast Tc
make cut stale bread in slices, re-
move the crusts and fry a mic,
brown in deep fat Drain and plsc,
on a hot plate and pour over frui
sauce. For the fruit sauce plac,
in a saucepan four tablespoons O
chopped seeded raisins. six table
spoons of finely chopped raw ham,
pinch Of ground sage, two table
spoons OF sugar and three table
spoons of mild vinegar. Cook unit
a syrup is formed
Old Style Plum Pudding
Mix one pound OF chopped candle
peel with two pounds seeded raisins
two pounds of seedless raisins, on
and a half pounds OF Sultanas. tw
pounds Of brown sugar. two pound
Of bread crumbs, two pounds OF fine
ly chopped kidney sue:, grated rinS
ana juice OF two lemons, grated rint
and juice OF two oranges. quarter
pound OF blsnched almonds chop.
ped. two nutmegs grated. half a tea
spoon OF pastry spice. half a tea
SDoOn OF salt and Saven we'll heatar