Jasper County Democrat, Volume 14, Number 19, Rensselaer, Jasper County, 24 June 1911 — Cookery points [ARTICLE]

Cookery points

Buttered Eggs and Tomato. Wash two ounces of rice thoroughly and cook it until it is quite tender in some nicely flavored white stock which is entirely free from fat. then pass it through a fine wire sieve and reheat it in a saucepan containing an ounce of warm butter and a saltspoonful of curry powder and two tablespoonfuls of thick stewed tomato; stir it well, add a little salt and black pepper and as sbon as it is hot pour in the beaten yolk of an egg. Re[move the rice from the stove directly the egg is thoroughly blended with it. Butter some medium sized molds (preferably the low shape), put a moder ateiy thick layer of sieved tongue at the top of each, then fill them with the rice, packing it in tightly, and put into a moderate oven for about ten minutes, or rather less if the beat is tierce. On taking the molds from the oven turn the rice out on to a hot dish atad cover the top entirely with creamy buttered eggs, sprinkle a little finely minced parsley over the top and serve very hot. Fruit Meringue; _ Take two pounds of any kind of fruit—gooseberries are very goodlump sugar to taste and about half a gill of water to each pound, according to the juiciness of the fruit. Put the water and sugar into a saucepan. Lot them boil for five min* ntes. then add the fruit and cook very gently till tender Beat the whites of three eggs to a. stiff froth and add three tablespoonfuls of sugar. Put tlic* fruit into a fireproof dish: spread the meringue over it. Bake in a slow oven till the meringue feels crisp and is of a delicate fawn color. Serve very cold. Cantaloupe Salad. Select four cantaloupes of uniform size; chill, then cut off a small section that may serve as a lid. Fill each cantaloupe with whipped cream which has been sweetened ami mixed with finely chopped ginger and marshmallows. Put the cantaloupe in a freezer or bucket, pack in equal quantities of ice and rock salt and let stand for one hour. Serve upon a platter filled with crushed ice and garnish with nasturtiums and their leaves. Or the cantaloupes could be filled with whipped cream stiffened with lemon or any sweet jelly. Raspberry and Currant Salad. Half a pound each of raspberries, red or white currants and stoned cherries, two- bananas, two oranges, half a can of pears-'TOr pineapples. Remove the stalks from the raspberries, currants and cherries. Peel and cut the bananas and oranges into very small pieces, taking out the orange pips. Cut also the pears or pineapples into small dice. Put the fruit in a salad bowl and pour over some of the pineapple or pear juice. Let it stand in the icebox for one hour before serving.

Eggs a la Russe. Eggs a la Russe is an artistic dish ind most appetizing. It is composed sf whole hard boiled eggs from which lhe shells are carefully removed, then lhe eggs laid about a round dish like i soup plate, their surfaces decorated with little pieces of truffles, a border of finely minced vegetables flecked with little mounds of caviar, and the whole fringed with white lettuce leaves and diamond shaped pieces of Smoked salipon. The color scheme of this dish is most novel and attractive. A Delicious Fruit Salad. Six large, firm apples, one banana, one orange, a small bunch of white grapes, half a cupful of broken walnut meats, half a cupful of sliced candied fruits and one teaspoonful of vanilla extract. Chop the apples, orange and banana very fine, add the nuts, candied fruit and vanilla and mix well. Garnish the top with the grapes, halved and seeded. If the apples are very sour add a little sugar. Serve on small dainty plates. fc To Fry. Mysh Quickly. Make the mtisfi in the usual way, except that it is not necessary to cook it so long. Have a tablespoonful each of lard and butter smoking hot in a skillet. Lift the hot mush to thb skillet by tpoonfuls and flatten it out. It fries juickly and is sweeter and crisper than when allowed to get cold and then fried. It is delicious when served with fried chicken. r ’ —————— Boiled Dressing. For boiled dressing beat up two eggs, add half a pint of vinegar, one teaspoonful of salt, a dash of red pepper, four tablespoonfuls of sugar and two ounces of butter. Mix well and cook In a double boiler, stirring constantly until the dressing has thickened. Then cool and serve. This dressing may be thinned with either cream or olive oil. Cream Salad Dressing. To prepare cream salad dressing rub the yolks of three hard boiled eggs to a smooth paste, gradually add one teaspoonful of salt, one teaspoonful of sugar, two tablespoonfuls of vinegar ind one teaspoonful of mustard. Whip np one pint of double cream till smooth and stir this a spoonful at a time into the egg mliture.