Jasper County Democrat, Volume 15, Number 18, Rensselaer, Jasper County, 5 June 1912 — The KITCHEN CABINET [ARTICLE+ILLUSTRATION]

The KITCHEN CABINET

B F STRAWBERRIES be not in season, buy them not at a great price. It is neither art not courtesy to invite your friends to be “eating money,” as the saying is. A guest should be led to think always that her meal tasted pleasantly, never that its cost was disagreeable.

PRACTICAL DESSERTS. During the season of fruit, and for that matter, that is ail the year round, fruit provides a dessert that is easy, usually Inexpensive and decidedly wholesome. All fruit will not do in dessert making, so we like a variety of reasonably inexpensive dishes for everyday use. There is a large variety of fritters and hot cakes that may he served with various sauces and are quickly and easily prepared. The fat kettle Is carefully covered and set away and can be brought out to heat while the fritters are being prepared. Apole Fritters—Sift together one and a third cups of flour, two teaspoonfuls of baking powder and half a teaspoonful of salt; beat an egg. add twothirds of a cup of milk and mix all together, adding two sour apples cut in small pieces. Drop by spoonfuls in hot fat and fry a delicate brown. Roll in powdered sugar and serve with currant jelly sauce. The sauce is prepared by boiling together a cup of sugar and a third of a cup of water five minutes; add four tablespoonfuls of currant jelly and when boiling hot the juice of a lemon; strain and serve, if a very nice sauce is desired, with a handful of candied cherries. Baked Bananas (Porto Rico)—Put rather green bananas in the oven and bake until the skins burst; serve with butter. Souffles are another form of dessert which may be varied in endless ways. When baking, a shallow pan should be used, as the weight of the mixture tends to break the cell walls. When the, dish seems to be too shallow, line it with a band of buttered paper that stands up above the dish. Always set the pan into water to equalize the heat in baking. Coffee Souffle.—Cook together three tablespoonfuls each of butter and flour, then add a cup of black coffee. When thick add salt and a third of a cup of sugar; cool and add the beaten yolks of three eggs, and then add the beaten whites. Turn • into buttered dish and bake until firm. Serve with whipped cream. ' '

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