Jasper County Democrat, Volume 14, Number 51, Rensselaer, Jasper County, 30 September 1911 — Cookery Points [ARTICLE]

Cookery Points

How to Cook Prunes. A housewife has this to say about prunes: “Seldom have I found even so called stewed prunes properly cooked abroad. They should never be boiled. That spoils the flavor. This is the way we western cooks stew them: Cleanse thoroughly, soak in water ten or twelve hours, adding a little granulated sugar when putting to soak, for, although the fruit is sweet enough, yet experience has shown that the added sugar changes by chemical process into' fruit sugar and brings out better the flavor of the fruit After soaking the fruit will assume its full size and is ready to be simmered on the back of the stove. Do not boll prunes.- That is what spoils them. Simmer, simmer only. Keep lid on. Shake gently. Do not stir and never let boll. When tender they are ready for the table. “Serve cold, and a little cream will make them more delicious. Added just before simmering, a little sliced lemon or orange gives a rich color and flavor to the sirup. Many housekeepers think that If they pay a fancy price for large prunes they secure fruit of better flavor, but the small varieties are frequently just as sweet and just as finely flavored.”

One Woman’* Wey. “A new dish every day” was the self imposed task of a young wife who was in possession of a new home and plenty of time. Although she had never cooked before in her life, her shining new kitchen was a lure she could not resist, much to the delight of her husband and friends. She bought cookbooks, studied ingredients and proportions and devoured magazines devoted to things culinary. a In the end she developed into a real wizard of a cook, and she originated dainties that sent the most blase of epicures Into ecstasies of enjoyment She discovered that possibilities of food combinations are practically inexhaustible. and she- still pursues the rule of "something new every day”— a rule entailing very little extra labor and a world of enjoyment -

_• Parsnips With Cream. Take some nice fresh parsnips, peel and wash them, then cut them into the shape of olives, using only the outside part for the purpose. Put them into a saucepan and cover them with cold water seasoned with a little salt and lemon juice. Bring to a boil, then strain and put into a clean saucepan with two heaping tablespoonfuls of batter. Add half a cupful cream, a little pepper and salt and a quarter of a cupful of white sauce. Put the lid on the pan and cook very gently for thirty minutes. Sprinkle with a little finely chopped parsley and the strained juice of half a lemon and tprn out on to a hot dish and serve at once.

Compote of Rice With Pears. Wash two-thirds of a capful of rice, add one copful of boiling water and stecm until the rice has absorbed the water. Then add one and one-third of a cupful of hot milk, one teaspoonful of salt and one-fourth of a cupful of sugar. Cook until the rice is soft and turn into a slightly buttered, round, shallow mold. When shaped remove from the mold to a serving dish and arrange on top section of cooked pears, drained from their sirup and dipped in macaroon dust. Garnish between sections with candied cherries and pour over the pear sirup.

Peach Jelly. Peel and stone a peck of peaches, slicing or cutting them, and add to them a dozen cracked peach pits. Cook until the fruit is broken and soft, then strain and measure. Return to the fire, add the juice of a lemon and boil for twenty minutes. Stir in a pound of heated sugar for each pint of juice, boil up once and pour into glasses. This will make a delicious jellySweet Potatoes on Brochette. Wash and pare potatoes and cut in one-third inch slices. Arrange on skewers In groups of three or four, parboil six minutes and drain. Brush over with melted butter, sprinkle with brown sugar and bake In a' hot oven until well browned.

Sweet Potato Croquettes. To two cupfuls of hot riced sweet potatoes add three tablespoonfuls of butter, one-half teaspoonful of salt, a few grains of pepper and one beaten egg. Shape into croquettes, dip In crumbs, egg and crumbs again, fry In deep fat and drain. Sweet Potatoes, Southern Style. Bake six medium sized sweet potatoes, remove from oven, cut in halves lengthwise and scoop out inside. Mash, add two tablespoonfuls of butter and cream to moisten. Season with salt, refill skins and bake five minutes in hot oven.

Salt With Vegetables. A good vegetable role Is salt with vegetables that are green, no salt in those containing starch or grown underground. Most vegetables are pot on in boiling water, though some housewives make exception* to this rul* ;;