Evening star., 1926-01-29

Jellied FiSh.-MiX one and one half
cupfuls of any well sen soned cold
flaked and freshly cooked fish with
two tablespoonfuls of chopped green
peppers or capers. add a little onion
juice if desired. little salt and a dash
of mace. Soak one tablespoonful of
gelatin in one-fourth cupful of cold
water for 10 minutes, dissolve in one
cupful of boiling water ard add two
tablespoonfuls of lemon juice. Put
some slices of hard-boiled eggs in the
bottom of dish or mold and add the
fish and jelly. Chill and remove To u
platter and garnish with watercress
or lettuce. Use any kind of salad
dressing or sauce tartare.
Jellied FegetabeS.-Soak one en-
velope of gelatin in one-half n cupful
of cold water for 10 minutes. Add
one-half cupful of vinegar. TWO
cupfuls of boiling water. one-haIf Il
cupful of sugar and one teaSpoonful
Of salt. Strain. and when the mixture
begins to thicken. add any left over
vegetables on hand such as string
beans. peas, beets, chopped cabbage, y
few stalks of celery, and little GU
cumber or green pepper Turn into
mold first dipped in cold water, then
chilled. This may he served with
Or without mayonnaiSe and lettuce
Jellied Chicken Bouillon.-Make a
well seasoned stock from "A young
fowl. adding celery salt or chopped
parsley if additional flavor is wanted.
Soak three -fourths of teaSpoonful
OF gelatin in one tablespoonful Of cold
water for five minutes, and dissolve in
one tablespoonful of boiling water
Add one-half a Cupful of hot chick
en- stock and chill. Beat slightly with
fork and serve in a bouillon cup.
Salt Pork i'm Cookery.
Ham and bacon for breakfast receive
an honored place, but salt pork is rare
ly mentioned in cook book except in
connection with baked beans As ii
matter of fact. salt pork can be made
even more of delicacy than bacon.
and can be used in more ways to sea
son savory dishes. Many dishes can
be given just the right amount of fat
by the addition of bit of salt pork.
For breakfast slice some fat salt
pork medium thin, soak overnight in
sweet milk then roll in -four or corn
meal and fry to light brown. If
YOU prefer this dish for luncheon
make a cream gravy with the fryingS
for seasoning and heat potatoes diced
in it for side dish.
When making potato soup. take
about six large potatoes sliced thin
anu Suu one tupluI bl tnDDpeu salt
pork cover with water. and boil until
the potatoes are soft, first adding a
chopped onion. Season with salt,
pepper and few celery seeds.
When making fruit cake, follow the
usual recipe. only substituting one
pound of chopped salt pork for two
cupfuls of butter. pouring one pint
of boiling water over the pork instead
of using milk. and omitting the eggs
required. You will find this To be a
good cake and ii will keep moist
long time.
When baking a fish. skewer slices of
salt pork over the fish and it will
has ste IL and keep il from being dry.
About one pound of salt pork added
to a boiled dinner when beef forms
the basis of this hearty dinner dish
will add to the flavor. Onehaf a
pound of salt pork chopped fine and
added TO a nut loaf will make il more
palatable and more like meat dish
Useful White Sauce.
In a small saucepan over the fire.
place a rounded tablespoonful of but
these together until they bubble and
are well blended. Then pour in one and
one-half cupfuls of cold or lukewarm
milk, and continue stirring until the
sauce SINNERS and becomes thick and
smooth. Then add one-half a easpoon-
full of salt, one-fourth teaSpoonful of
white pepper. and a dash of paprika
Do not allow the butter and -four to