San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-10-31
Table Talks
Dinner Menu
BY Alice Irwin
By Alice Irwin
Spanish Rice
Brussels Sprouts.
Apple and Date Salad
Mock Cherry Pie

Apple and Date Salad
Mock Cherry Pie
A walk through the market always
is well repaid by the number of dishes
which the foods offered there suggest.
Cranberries remind us that cranberry
sauce may be included in many menus
and that a particularly delicious way
in which to use them is in the making
of mock cherry pic.
Mock cherry pie is combination
of cranberries and raisins and has at.
tanned its popularity because the cram
berries take away the too-sweet taste
of the raisinS. while the raisins sub
tract from the too-tart taste of the
cranberries. II is made by mixing one
cup sugar, oss-eighth teaspoon salt
and one tablespoon cornstarch with
two tablespoons cold water. adding one
cup boiling water. then two cups cram
berries and one-half cup raisins and
cooking these all together for 10 min
utes. This mixture is then poured
into an unbaked pie shell.
The next thing TO do is cut four
pieces of pastry about three-fourths
inches wide and longer than the length
of the pie, twist them slightly and
place them across the pie like the
spokcs of a wheel. The pic is then
baked in moderate oven 1925 degrees)
for 10 minutes.
For Just enough pie crust for a fair
ly good-sized pie of this sort these pro-
portions are used:
Pie Crust.
One and onc-half cups flour.
One teaspoon salt.
One-half cup lard or white vegetable
shortening.
One-quarter cup water.
Sift flour and salt; rub in shorten
ing with finger tips or cut in with
two knives. Add water, cutting dough
with knife. Toss on Toured board,
pat and roll out.
REQUESTED RECIPES.
Mousselaine Sauce.
Yolks of two eggs.
One-fourth cup cream.
One-half teaspoon salt.
Oue-eighth teaspoon nutmeg.
Two tablespoons lemon juice.
Two tablespoons butter.
Mix all ingredients except the but
ter in a double boiler and cook over
hot water. stirring constantly, until
mixture thickens. Beat in butter
slowly and serve at once.
BUTTERSCOTCH PIE.
Two eggs.
One cup brown sugar.
Two tablespoons flour.
One pint milk.
Three tablespoons butter.
One teaspoon vanilla.
Beat eggs until light: add sugar
which has been mixed with flour. Add
milk and co0k in a double boiler until
thick and smooth. Add butter. Cool
and add vanilla. Turned into n baked
pie shell and cover with meringue
made by adding two tablespoons wa.
ter to the two egg whites and beating
until light, adding four tablespoons
graduated sugar and beating until
stiff. Brown in moderate oven.
YELLOW TOMATO PRESERVES.
Six bounds yellow tomatoes.
Two cups sugar.
Juice and grated rind of four lem
ons.
One eighth cup minced green gin
ger root.
Blanch tomatoes and remove skins.
Add sugar. lemon juice and rind AMI
ginger root. Let stand over night.
then cook gently until thick. Pour
into sterilized jars and seal at once.
WALNUT DROPS.
One-fourth cup shortening.
Onc-half cup sugar.
YOlks of three eggs.
One-third cup water.
One-fourth cup top walnuts.
One and one-half cups flour.
One and one-half teaspoons bak-
ing powder.
One-half teaspoon salt.
One-fourth teaspoon mace.
One-fOurth teaspoon ground
cloves.
Cream shortening, add sugar and
cream again. Add egg yolks and beat
well: then add water and chopped
walnuts. Mix and sift dry ingredients
cut and fold first mixture. Drop from
spoon on to cookie sheet and bake in
hot oven 600 dcgrees) 10 minutes
ORANGE BAVARIAN CREAM
One cup orange juice and pulp
One tablespoon sranulated gelatine
One-quarter cup cold water
One tablespoon lemon juice
One-half cup sugar
Sprinkling of salt
One cup cream
Soak gclatine in cold water for five
| minutes and diSco1vn nv standing puu
containing mixture in cold water. Add
to orange juice and pulp. Add lemon
Juice. sugar and salt. Chill and fold
in whipped cream turn into cold mold
| to become firm.