Jasper County Democrat, Volume 13, Number 62, Rensselaer, Jasper County, 12 November 1910 — Cookery Points [ARTICLE+ILLUSTRATION]

Cookery Points

Pommes Parisennes.—Pare some firm cooking apples and cook them gently in a thin simp of sugar and water to which several thin strips of lemon rind have been added. Remove the •apples and set them aside to drain and cool. When required for table arrange them in a deep glass dish surrounded by abundance of broken lemon jelly piled between and around the fruit Cover each apple with a cone of stiffly whipped sweetened cream. Serve very cold. ** Apple Cutlets.—Make a stiff apple puree, sweeten to taste and stir in a little softened gelatin. Set aside to cool. Meanwhile cut gome slices of sponge cake, trim them neatly and lay them on a flat dish. Moisten each with a little fruit juice, and when the apple puree is partly cool cover each sponge slice with a layer of puree, keeping the whole shapely. When quite cold arrange on lace paper doilies or in an ornamental dish. Ornament with cut angelica and crystallized violets. Pommes Poiaires.—Peel, core and quarter some good cooking apples. Cook them gently till tender and set aside till quite cold. Arrange them in a deep glass dish, cover with Devonshire cream, scatter chopped pistachio nuts over all and serve as cold as possible with water biscuits or sponge fingers. Apple Salad.—Peel and corn some eating apples of good flavor. Cut the fruit into thin slices. Arrange these in a pretty glass dish, sprinkle among the fruit some finely chopped nuts and shredded pineapple, dust with caster sugar, moisten with a little fruit juice and serve very cold.

Good Things to Know. Watercress mixed with two or three tablespoonfuls of minced crisply fried bacon and dressed with vinegar, salt and pepper makes a tasty supper salad. Boiled rice dropped by tablespoonfuls around fried chicken or meat ragout makes a dainty border. But the rice should' not be pressed down into a solid mass, as many cooks unthinkingly do it. It is as important to lovers of rice that it be light and fluffy as it is that bread should be of such a quality. - For a cheese rice custard for a substantial dish or an entree, mash a cup*ful of boiled rice to a paste, add an -egg and a cupful of milk, season with a teaspoonful of "butter, a table : spoonful or two of grated cheese, a little salt and pepper and turn into a baking dish or custard cups. Bake until the custard sets and the top is brown.

After Dinner Coffee. Case noir is a strong decoction of black coffee which is served in small cups and is often partaken of unsweetened or merely flavored with a teaspoonful of brandy, or It may be sweetened with a spoonful of stiffly whipped cream on the top of each cup. To produce Turkish coffee the coffee is put into its little metal pot in the proportion of two large tablespoonfuls of coffee, two lumps of sugar and half a pint of boiling water. Allow it to boll and bring it to a boil three times, after which pour it off into hot cups. This coffee should be served without milk or cream. Bird’s Nest Pudding. Pare and core six large, sound apples, then iiut them into your well buttered biscuit pan; now mix together five heaping teaspoonfuls of flour, one scant teaspoonful of salt and one cupful of milk into a smooth paste, then add the yolks of three well beaten eggs; add the whites and another cup, of milk; pour this over the apples, bake one hour; serve hot with hard sauce or sweetened whipped cream flavored with lemon extract. ■ -i) ■ ————— v Peanut Cookies. Shell and rub off the inner skin of sufficient roasted peanuts to measure one pint when chopped fine. Cream two tablespoonfuls of butter and one cupful of sugar; add three eggs, two tablespoonfuls of milk, one-quarter of a teaspoonful of salt, the chopped nuts and sufficient flour to make a soft dough. Roll out, cut in circles and bake in a moderate oven. Cream of Celery Soup. To two stalks of grated celery and one-half cupful of boiled rice add one pint of new milk and simmer all together gently until the celery and rice «m be pressed through a sieve. Season to taste after adding one quart of bot milk thickened with a little cornstarch dissolved in cold water. Serve hot with toasted bread sticks. To Whip Cream. If the bowl of cream is kept in a pan of ice water during beating there will not be the embarrassment of see ing it come to butter when butter is the last thing that is wanted. The cream should be very cold before the work begins.