The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1934-08-17

LklESC OPCSA"A
recipes, I
shall have to Betsy CaswelI
have a leaflet made, containing
a number of them, in order to
supply them quickly.
Chicken SOuffle'
Melt one teaspoon butter, add
one teaspoon flour, and, stirring
constantly, pour on one-tourth
crp milk; then add one table
spoon soft breadcrumbs, and a
little salt, and cook for one min
ute, Remove from fire, and
add one-fourth cup cold cooked
chicken finely chopped, and cut
and fold in one egg white beaten
until stiff.
Turn into slightly buttered
tin mold, set in a pan OF hot
water. cover with buttered
paper, and bake in moderate
oven until firm. Remove from
mold, and pour white sauce
around souffle.
Potatoes, if properly cooked,
are more easily digeSted than
most of the vegetable foods.
The method preferred for cook
ing potatoes when they are to
be served to a young child, or
convalescent, is baking, IN a
very hot oven. This changes
some of the starch to dextrlne'
thus increasing digestibility.
If baked in an oven at low
temperature, they have no ad-
vantage over boiled or steamed
potatoes. They should be served
Immediately after cooking, as
they become soggy and heavy
if allowed to stand long.
Stuffed Potatoes"
Bake two potatoes. Cut a
small piece from top OF eacn'
and scoop out inside. Mash
we'll. add p tablespoon butter, l
tablespoon hot milk, salt and
pepper to taste, and u white
of an egg, beaten stiff. Refill
shells, and bake again for five
minutes.
"Peach Tapioca"
2 tablespoons minute tapioca.
% cup boiling water.
tablespoon sugar.
Il teaspoon salt.
2 peaches, pared, stoned and
cut in slices.
Mix tapioca and salt, and ada
to boiling water set over lire.
Boil two minutes, then steam in
double boiler Is minutes. Butter
individual baking dish, cover
bottom of dish with tapioca.
spread over half the peaches
and sprinkle with half the
sugar. Repeat.
Cover with remaining tapioca'
and bake in a moderate oven
until the peaches are soft. Serve
with sugar and cream.
"Orange Jelly"
q Teaspoon granulated gela"
tine.
Tablespoon boiling water.
l Teaspoon lemon juice.
- Tablespoon cold water.
ii Cup orange juice.
~ Tablespoons sugar.
Cut a circular piece OF peel
ona inch in diameter from the
stem end of an orange. Intro
duce handle of a silver spoon
into opening thus made, and re-
move pulp and juice. Strain
Juice from pulp and use in max
ing Jelly. Soak the gelatine in
cold water, add the boiling
water, and as soon as gelatine IS
dissolved add sugar and 1rulV
juice.
Strain through cheesecloth,
and fill orange with the mixture.
Place orange in pan and sur
round with ice to which small
quantity of water has been
added. AS soon as jelly is firm,
cut lengthwise through orange
and jelly in halves, and again in
quarters. Arrange on platter
and garnish with green leaves.
Serve with whipped cream if de-
sired.
"POrt Wine Jelly"
q Teaspoon granulated gela-
tine.
l Glove.
1-3 Cup port wine.
- Tablespoon cold. water.
Inch piece stick cinnamon.
/ Teaspoon lemon juice.
y Tablespoon sugar.
Soak gelatine in cold water.
Cook Glove, cinnamon and port
wine 10 minutes in top of double
boiler, add gelatine, and as soon
as the gelatine is dissolved, add
lemon juice and sugar. Strain
through double cheeSecloth,
mold and chill.
Peach Snow"
Wipe, and remove skin from
one peach. Force pulp through a
sieve, and, if there is much
juice, drain. ieat the white Of
one egg stiff, using silver fork.
Add peach pulp gradually, while
continuing the beating. Sweeten
with poWdered sugar. nile on