Evening Republican, Volume 14, Number 269, Rensselaer, Jasper County, 11 November 1910 — TO VARY THE MENU [ARTICLE]

TO VARY THE MENU

SOME SIMPLE DAINTIES THAT ARE EASILY PREPARED. lea Cream That Takes But Little Time to Get Ready for the Table—Rice Water Jelly— For Lincoln Pie. Fine Ice Cream. —One pint milk, one cup sugar, -two tablespoons flour, one saltspoon salt, one egg, one pint to one quart cream (or milk), onehalf to one cup sugar, one tablespoon flavor; boil the milk, mix the sugar, flour, salt and egg and cook 20 mlnutes after egg, sugar, flour and salt are added to the boiling milk. This Is cheap and fine. Fowl in Batter.—Take the remains of a cold fowl, divide into neat joints, remove all skin, dip each piece into seasoned flour, rub over with a little salad oil and set aside. Prepare a good frying batter, dip each piece of fowl into it and fry in deep fat. Serve round a pile of peas or French beans. Rice Water Jelly.—Wash two and a half tablespoonfuls of rice in several waters and cqok in a quart of water for one hour, or until the rice is entirely dissolved. Add a pinch of salt. Sweeten to taste. Stir in the juice of one or two lemons. Strain into a mold and when cold serve with sugar and cream. This Is an excellent dish for children and invalids. • Lincoln Pie. —One pint stewed sour apples, sifted; butter size of an egg, two tablespoons flour, grated rind and juice of a lemon, yolks of three eggs, beaten. Sweeten to taste. Bake with lower crust, and when done spread a meringue of the whites of three eggs, beaten with three tablespoons sugar over the top, and brown in oven. Honey.—Pare and grate three large quinces. Make a syrup of three pints of sugar and 1% pints of water. Boil together about twenty minutes.