San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-09-23
Table Talks
Dinner Menu
By Alice Irwin
Lamb Chops
French Fried Potatoes
Lima Beans
Cabbage Salad
Blanc Mango
By Alice Irwin

Blanc Mango
Today's menu gives the typical man
sized dinner which has the advantage
OF needing only one hour for its prep
aration. Even though the dessert i
TO be served cold, If its preparation i,
started as soon as we go into thu
kitchen one hour before dinner time
it will be ready to serve.
The lima beans are shelled and put
on to cook in boiling sailed water
without being covered. If they are
young and tender one hour should
prove long enough for cooking. They
are best when cooked in just enough
water to keep them from burning; not
with all the water the kettle will hold.
L should feel that ] had accomplished
much if | could persuade the mex
perienced cook-and a lot of expert
enced cooks as well-not to do two
things-not to drown their vegetables
with too much water, not to cook
with the flame turned at its highest
The gas flame should burn beneath
the pan, not around it.
Blanc mango may be made either
with cornstarch or with gelatine; for
those among us who sometimes object
to the starchy taste of cornStarch,
gelatine is especially recommended.
Here is the recipe:
BLANC NANCE.
Two tablespoons graduated gela-
tine.
Three and one-half cups milk.
Three-fourths cun smear
One teaspoon vanilla.
One-fourth teaspoon salt.
Soak the gelatine in onc-half cup
milk for five minutes. Heat remain.
ing milk with sugar and add soaked
gelatine. Strain, cool slightly and
add sugar and salt. Turn into indi-
vidual molds first dipped in cold water
and chill.
Individual molds which are quite
coll when a Gelatine mixture goes into
them will solidify without any diff
Guilty in 80 minutes.
This is one of the simplest desserts,
but do not know of many which
are marc popular both with children
and with grown-ups. 1t may be served
with crushed and sweetcncd strawbcr-
ries, with crushed and swcctencd red
raspberries, with chocolate sauce or
with boiled custard.
COCOANUT FILLING.
One cup grated cocoanut. one
third cup lemon juice, one-fourth
teaspoon salt. two cups sugar, two
cups water, seven tablespoons corn
starch.
Cook all ingredients together in
double boiler for 40 minutes.
REQUESTED RECIPES
MayOnnaise
Break an egg into bowl. Add
one tablespoon salad oil and beat
with an egg beaten or fork until
egg and oil are thoroughly mixed.
Continue adding salad oil one table
spoon at a time until mayOnnaise is
OF the desired consistency. Add sea-
soning-a half teaspoon of salt,
teaspoon each of sugar and mustard.
a generous sprinkling of paprika and
a few grains of red pepper together
with tablespoon of lemon juice or
vinegar. Beat we'll
Orange Meringue Pie
One cup sugar.
One-third cup flour.
One-quarter teaspoon salt.
Grated rind one orange.
One cup orange juice.
Two tablespoons lemon juice.
Two tablespoons Luttcr.
Three eggs.
Mix sugar, flour salt and grated
orange Tind; add fruit Juice and
cook in double boiler 10 minutes,
stirring until thickcncd Add butter
and egg yolks which have been beaten
until light; cook two minutes longer.
Cool and turn into baked pic she'll
Cover with meringue made by beat
ing whites of eggs until frothy. add
ing six tablespoons sugar and quarter
teaspoon baking powder and cOntinu.
ing beating until stiff. Put in;n
moderate over 1925 degrees for 10
minutes to brown.
Whole Wheat Bread.
One cake yeast.
Two tablespoons sugar.
One quart lukcwarm water.
One and half quarts sifted flour.
Two tablespoons lard or butter
One and half quarts whole wheat
flour.
Half cup molasScG,
One tablespoon salt.
Dissolve yeast and sugar in luke.
warm water and add siftcd flour to
make sponge. Beat well. Cover and !
let rise for about one and one-halt |
hours in warm place. When well |
risen add melted lard or butter, mo-
lysses. whole wheat flour, salt and !
enough additional white flour to make |
n firm dough. Kncad for 10 minutes |
and place in creased bowl. Cover and |
let rise one and OnC-half hours. Turn |
out and EnCnd again. mould into |
Ioayes and place in wcll-grcascd bak-
ing pans: cover and let rise again |
for about one hour. When light bake |
in a hot oven $50 degrecs) for II |
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