The Wyandotte herald. (Wyandotte, Mich.) 1879-1943, 1939-06-02
By EDITH Nj. BARBER


fruits, with some meat, fish, sugars,
starches and fats, just those things
which provide us with attractive
meals are needed daily. For vi
tamin D in these days in this eli
mate, when our bodies are not di-
rectly exposed to sunlight, we must
depend upon fish liver oils or upon
irradiated food products to provide
the necessary amount This is par
ticularly important during child
hood and for expectant and nursing
mothers.
Extra amounts of other vitaminS
may be required if certain condi-
tons Condemnation or disease ex-
1St because they have been lacking.
Vitamins have curative as well as
preventive characteristics.
EggnOg Pie
egg yolks, slightly beaten
y cup sugar
II teaspoon salt
Il cup hot water
envelope gelatin
"a cup cold water
egg whites, beaten stiff and dry
~ cup sugar
2 teaspoons rum or rum f1avoring
l teaspoon nutmeg
Cook the first four ingredients over
boiling water until of custard con-
Sistency. Pour cold water in bowl
and sprinkle gelatin on top of wa
ter. Add softened gelatin to hot
custard and allow to cool. When
mixture starts to CONCEAL, fold in
the egg whites, sugar, rum and fla
voring. Fill baked pie shell and
put in refrigerator to chill. When
ready to serve spread with thin
layer of whipped cream and sprin-
kle with nutmeg.
Eggs With Shad Roe.
6 to eggs
~ cup cream
Salt
Pepper
Butter
Paprika
can shad roe
Beat the eggs, add the cream and
season to taste with salt and pepper.
Melt one tablespoon butter in a
heavy frying pan, pour in mixture
and stir over low fire until just
set Turn out on a hot platter,
sprinkle with paprika and arrange
on each side a roe which has been
lightly Drowned on both sides in but
ter.
Caramel Bread Pudding,
3 eggs
Il cup caramelized sugar
Salt
3 cups hot milk
! teaspoon vanilla
6 slices of bread
Beat the eggs enough to mix the
yolks and the whites, add sugar,
salt, milk and flavoring and stir
until caramel is dissolved. Line
pudding dish with bread, pour in the
custard mixture and set in a pan of
hot water Bake in a moderate oven
$3.50 degrees Fahrehheit) until the
custard is set, about so minutes. To
caramelize sugar, stir the sugar in a
heavy frying pan over a low heat
until melted and light brown.
Frizzled Beef.
ID pound dried beef
3 tablespoons butter
3 tablespoons flour
2 cups milk
Pepper
Tear the beef into pieces Melt the
butter in frying pan and cook the
beef in it few moments. Sprinkle
with -four, stir well ard add the
milk slowly, stirring constantly until
il boils. Let boil one minute, sea-
son and serve.
Indian Pudding.
5 cups scalded milk
u cup corn meal
Y cup molasses
teaspoon salt
teaspoon ginger
Pour milk slowly on meal and
cook in a double boiler. 20 minutes
Add molasses, salt and ginger. pour
into buttered baking dish, set In q
pan of hot water and bake two
hours in a slow oven t325 degrees
FahrenheiD. Serve with cream.
Liver With Cream Sauce.
Slice the liver one-third inch thick.
Cook quickly with two sliced onions
in three tablespoons Of butter. Pour
in sweet or sour cream to cover and
let simmer ten minutes. closely COW
cred. Add salt and pepper to taste.
Surprise Fruit Pudding.
sponge or angel cake
quart berries or sliced fruit
I cup sugar
2 cups cream, whipped
Remove top crust Of cake careful
H. Remove about half the cr,Imb
and mix with three-Quarters of the
fruit, which has been mixed or
cruahed with the sugar. Return
to cake, cover with crust and frost
with unsweetened whipped cream.
Carnish with the remaining fruit.
y. 3 BSn syndicsts.-WNU Service.