San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-11-24
Table Talks
Recipes
Rv AI;ns Irxv,r
By Alice Irwin
ALLIGATOR PEAR SALAD.

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Have enough small white onions 10
combine nicely with the alligator pear.
The addition Of few small red to-
matoes will add greatly TO the salad IL
they arc procurable. Peel the pear, cut
it in nngS and take these from the
seed. Arrange the rings on q bed Of
lettuce leaves. IF tomatoes are used
arrange one together with an onion on
each ring OF pear. Serve with mayor
naise.
ENGLISH MONKEY.
0ne-half Gun grape juice. one cup
milk. one beaten egg. one cup stale
5reaGyrumbs. one tablespoon butter,
crackea. salt and pepper. Let the
b.eadcrumbs stand ONLY for about one
quarter Of an hour. Melt the butter
and combine with the Crane juice. Melt
and add the brcadcrumbs. the beaten
egg and the. seasOnings. Cook carefully
for about three minutes and serve very
hot on the toasted crackers.
CHERRY PUDDING.
One can cherries. one tablespoon
melted margarine. two and one-haf
cups siftcd flour. one rounded tea
spoon baking powder. one cup milk.
one tablespoon sugar. two eggs, one
half teaspoon salt. Mix all the mater
ials except the cherries thoroughly
beating them together. Drain the cher
rics and add them to the first mix
ture Pour into a mold and steam for
two hours. Serve with sauce made
from the slightly. thickened juice.
PINEAPPLE SPONGE.
One-duarter box gelatine, two eggs.
one-half cup cream. one pineapple.
Soften the gelatine in water: add
enough juice from the pineapple to
make one and one-half cups Bring
this mixture To the boiling point and
then stir in the gelatine. Strain and
put aside TO thicken. Have ready thu
whipped cream and the beaten whites
of eggs and stir these in carefully.
Add one cup of the cut-up pineapple.
If preferred the pudding may be
turned into individual molds which
have been weighed with cold water.
Il may also be poured into an attrac-
tive dish and served from the dish.
FIG FRAPPE.
One quart figs, one quart cream,
one cup sugar. one-half cup grape
juice. In the old days this would have
been made with sherry. but grape
juice makes a fairly accepted sub.
stitute Whip the cream. add the
sugar and grape juice and then the
figs. Let stand until frozen.
NODDED FARINA.
One tablespoon farina, one table,
spoon sugar. one teaspoon vanilla, one
cup mls oen egg, few grains of salt.
Scald the milk; add the vanilla and
stir until thick. Add the sugar and
salt and cook for 80 minutes. Add the
egg and flavoring just before remov-
ing from the fire. Pour into small cups
which have been wet with cold water.
When quite firm turn on to an attrac-
tive dish and serve with any desired
sauce. \ dressing of simple canned
fruir makes this a particularly nouf-
ishing dish.
RIPE CUCUMBER PICKLES.
Pare ripe cucumbers. cut them
into strips, remove seeds and soak
them in a weak brine for IL hours
Pour off brine and scald the pickles
in water containing a little alum,
until they are clear. Wash in water
and drain well. Make syrup of
one gallon of water and two quarts
Of sugar; add some stick cinnamon,
nutmeg and mace. Boil cucumbers in
this syrup until straw will pierce
them; then seal in sterilized jars.