Morgan County Democrat. (McConnelsville, Ohio) 1886-1943, 1934-03-01


Cut thin slice from one end of
the onion, then press against e
crater, giving slight rotary no
ton. Turn the crater and the juice
will flow from one corner. When
you want tine pulp, scrape the
cut side with sharp knife.
What can be usea to th1cfea
cream for aohippiag2 Eag-old cot
fee cream does not a2unys 2ch'D
as stifly as I acould like - haze 1t.
Perhaps you have tried the gela-
tin method, using tsp. gelatin ir
l Tbsp. cold water, soaked ani dis
solved over hot water and then
added to l C. WHIPPING cream. II
you would like tc use something
else you might try p home made
product called visco"en. If you
have need for quantities of whip
ping cream and want TO economiZe
by using the thinner cream, the
viscogen is quite successful Tc
make it, dissolve ounces Of sugar
(H C. and 2 Tbsp) in ten ounces
(1N CO. water Add -. T.. cold
water to 2 ounces of quick lime.
and let it gradually slale. Strain
through fine sieve, combine the
two liquids and shake occasionally
for two hours. After about three
hours set aside tc settle, then pour
off the clear liquid. Store ir small
bottles with glass shoppers Or half
nint fruit Jars. To thicken the
cream use only u tips. Of this Wis
.ogen to 81 c. cream.
What is the difference bctween
poaodered sugar and comfectioners'
sugar.
Powdered sugar is a form of
cane or beet sugar, finer than
granulated, that is used in sauces,
cake making, for frostings and for
sweetening cold drinks. It's ad-
vantage for use in cold drinks is
that it dissolves more quickly than
the granulated sugar. though it is
not as sweet. Ccnfectioners' sugar
is the finest form of cane or beet
sugar and its trade indication is
xxx. 1t is used for icings and
candies, and has the same general
qualities as the powdered sugar,
Tut powdered sugar should never
e used when confectioners' sugar
is s~ecified.
Meanings of Kitchen Terms
A la jard;niere-To serve a la
ardiniere is to serve with a mix
ture of several cooked vegetables.
'"ually cut small.
Bar ie d,c-Is conserve made
~om currants. f conserve is
'ich preserve with small quantity
Il thick syrup to which nuts fire.
tQently are added.
Entree-A made dish served be-
-.ecen courses or as course by
elf.
Grapefruit in the Grand Manner
Grapefruit is regal fruit, to be-
gin with, because of it's cost and
the difficulty in obtaining them
when they are not in season When
there is a bargain in price, then.
use them in different ways. Have
you ever served grapefruit for des-
serto
Broiied Halves of Grapefruit
Use 3 medium sized grapefruit,
Nbsp. granulated sugar and Tbsp.
utter for six portions. Wash the
grapefruit and cut it in halves
"rosswise. Loosen flesh sections
nd
nd seeds as usual. Sprinkle
rbsp. sugar over each half and dot
18th butter.
Broil under medium broiler
anne, with the heat control set at
80 degrees, for 10 minutes. or un-
/ the tops are golden brown.
TO have a medium heat in the
roller, preheat it and then reduce
he flame length with the oven
valve. Serve this dessert hot. Ma
lie syrup, jam. or marmalade NAV
replace the sugar.
If you like the breakfast serving
+ grapefruit sweet, try this idea.
Cut in half. remove the seeds, then
carefully cut around inside of each
AA' AoicA. uCiiiS HOC TO CUT
the division wall. Put each division
as cut out into Dowl, then squeeze
the juice and add to the sections.
Peel away all the membrane divis-
ions from the shells until followed
out. Stir 2 Tbsp. sugar for each
half grapefruit with the Juice and
fruit, an, place in mason jar in
the refrigerator over night. Store
the shells in the refrigerator, too,
wrapping them in waxcd paper to
keep them from drying out. When
ready to serve, fill each shell with
the grapefruit and iuice. Orange
segmentse may be added to make
more attractive and palatablc s-rv-
ing if you like. G
Rebecca Yauge