poached eggs and some very thin rounds of broiled ham, one of each for
each half muffin. Dip the edges of the toasted muffins in boiling,
salted water, and spread lightly with butter; set a slice of hot ham
above the toast and the poached egg above the ham and pour Hollandaise
sauce over the whole.
Hollandaise Sauce
For six eggs, beat half a cup of butter to a cream, then beat in, one
at a time, the yolks of four eggs, with a dash of salt and of pepper;
add half a cup of boiling water and two tablespoonfuls of lemon juice
and cook over hot water, stirring constantly until the mixture
thickens.
Sponge Cake for Jelly Roll
We should be glad to know which recipe for sponge cake published in
this magazine did not turn out successfully. We have given recipes
for many grades of sponge cake, but all have been used by us
repeatedly with good results. Any recipe for good sponge cake may be
used for a jelly roll, but some formulas will give a dry and others a
moist cake. The first of the following recipes is for a small,
inexpensive cake.
Recipes for Sponge Cake for Jelly Roll
I
2 eggs
1 cup of sugar
1 cup of flour
1/4 a teaspoonful of salt
2½ level teaspoonfuls of baking powder
1 teaspoonful of vanilla extract
1/3 a cup of hot milk
Beat the eggs without separating the whites and yolks; beat in the
sugar, fold in the flour, salt and baking powder, sifted together,
then beat in the milk. Bake in a shallow pan. Turn upon a cloth, trim
off the edges, spread with jelly and roll. The cake must be rolled
while hot.
II
5 eggs
1 cup of sugar
1 cup of flour
Grated rind of 1 lemon
2 tablespoonfuls of lemon juice _or_
1 rounding teaspoonful of baking powder
Beat the whites and yolks separately, and gradually beat the sugar
into the yolks; add the lemon juice and rind and fold in the whites
and flour. By this recipe the cake is good only when the ingredients
are put together properly. Beating and folding are the motions needed.
One not understanding how to mix a _true_ sponge cake should omit the
lemon juice and use the baking powder. The recipe for Swedish sponge
cake, frequently given in these pages, makes a good cake for a jelly
roll.
* * * * *
QUERY 1627.--"Recipe for Currants, Bar-le-duc."
Bar-le-Duc Currants
The preserve known by the above caption can be made at home, but, as
the process of removing the seeds from the currants is tedious, most
people prefer buying to making this preserve. We have had good success
with the following recipe: Take selected currants of large size, one
by one, and with tiny embroidery scissors carefully cut the skin on
one side, making a slit one-fourth an inch or less in length. Through
this with a sharp needle remove the seeds, one at a time, to preserve
the shape of the currant. Take the weight of the currants in strained
honey, and when hot add the currants. Let simmer two or three minutes,
then seal as jelly. If the juice of the currants liquefy the honey too
much, carefully skim out the currants and reduce the syrup at a gentle
simmer to the desired consistency, then replace the currants and store
as above.
The above recipe gives a confection equal to that put up in France.
The following recipe, which entails less work, gives a nice preserve.
Currants, Bar-le-Duc
Get the largest size currants, red or white, and stem them without
breaking. To each pound allow three pounds of sugar. Take some
ordinary currants and bruise them while warm until you have a pint of
juice. Put half a cup of this into a porcelain kettle and add three
pounds of sugar. Bring slowly to a boil and skim very carefully. After
boiling five minutes drop in very carefully one pound of the large
currants and let simmer four minutes. Take them out without breaking
them, and boil the syrup down five minutes, or longer if not very
thick; as the currants are sometimes less juicy than at others, a few
minutes more will be needed at one time than another. When thick, skim
well and strain through a hot cloth over the fruit. Put into little
jelly glasses and when cold cover as in jelly making.
[Illustrated Advertisement]
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=BURNHAM & MORRILL FISH FLAKES=
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itself, bespeaks the high quality of the contents. The fish is wrapped
in pure parchment and hermetically sealed, without solder or acid--it
never comes in contact with the metal. Every housewife will be
delighted to find how delicious
=Codfish Balls, Creamed Fish, Fish Hash, Fish Chowder, etc.=
can be made with Burnham & Morrill Fish Flakes.
Thousands of Grocers are selling Burnham & Morrill Fish Flakes
today--if yours hasn't it in stock, he will be glad to get it for you.
If you will just try Burnham & Morrill Fish Flakes once you will
certainly agree with everyone that this is a simply perfect fish
product. If your Grocer chances not to be supplied, in order that you
may immediately try Burnham & Morrill Fish Flakes yourself, we will
gladly mail you a regular 10c size on receipt of 10c from you. It
costs us 18c to do this--postage alone being 11c. This shows our faith
in our product.
=GOOD EATING= was written especially for us by Mrs. Janet Mackenzie
Hill, the noted domestic scientist. It contains many new and original
recipes and table hints, and is mailed =Free upon request.=
=BURNHAM & MORRILL COMPANY, Portland, Maine, U.S.A.=
=Packers of the justly celebrated Paris Sugar Corn=
* * * * *
QUERY 1628.--"Recipe for Preserving and Crystallizing Ginger Root."
Preserving Ginger Root
Purchase the "stem" ginger. Take the weight of the ginger in sugar.
Cover the ginger with boiling water and let cook rapidly till very
tender. Dissolve the sugar in some of the water in which the ginger
was cooked. Use about one-fourth as much water as sugar. Let cook to a
thin syrup; skim, then put in the ginger and let simmer very slowly
till the syrup is nearly absorbed, then cook more quickly, stirring
meanwhile to cause the sugar to grain until the ginger is well glazed.
Or, remove the ginger from the syrup, when it has absorbed a
sufficient quantity, drain, cut in strips and roll in granulated
sugar. A third method gives good results, but for lack of proper
appliances is not used by amateurs.
* * * * *
QUERY 1629.--"Recipe for Mexican Tamale. Also give the number of this
magazine in which a recipe for Cheese Custard was given."
Mexican Tamales
Have a chicken cooked tender in boiling water to cover; remove the
meat and chop it fine; return the bones to the broth. From fresh corn
husks select a wide leaf of husk for each tamale, or use dry husks
steamed until pliable. Remove and discard the seeds from a dozen red
chili peppers and chop the pods very fine; peel six large tomatoes and
squeeze the seeds from them. Mix the tomato and pepper and let simmer
twenty minutes, or until well reduced. Stir enough of the hot chicken
liquor into three cups of corn meal to thoroughly moisten it, then let
it stand half an hour. When everything is ready, mix the tomato and
pepper with the chicken, adding a teaspoonful or more of salt as is
needed to season. Salt should also be added to the corn meal, if the
broth in which it was mixed had not been seasoned. Put a layer of corn
meal into the corn husk and on this put two tablespoonfuls of the
chicken and tomato mixture. Let the chicken come nearly to the ends of
the corn meal, and the corn meal well up to the ends of the husk.
Keeping the husk between the fingers and the meal, fold the meal over
the chicken, from each side, to enclose the chicken completely; roll
the husks over the whole, turn up the ends and tie them securely,
using narrow strips torn from the husks for the purpose. Put the
tamales on the top of the bones in the chicken broth, taking care that
the bones keep them well out of the broth. Cover closely and let
simmer one hour. Serve hot.
Cheese Custard
The recipe for Cheese Custard was given on page 286, and the
illustration of the same, on page 285 of the January, 1910, issue of
the magazine.
* * * * *
QUERY 1630.--"Recipes for a 'Saltine' or Salted Cracker, a Soda
Cracker and Rum Omelette."
Recipes for Crackers
We are unable to supply proper recipes for making crackers.
Rum Omelet
3 eggs
1½ tablespoonfuls of sugar
¼ a teaspoonful of salt
2 tablespoonfuls of lemon juice or water
2 tablespoonfuls of butter
¼ a cup of rum
Beat the eggs without separating till a full spoonful can be taken up;
add sugar, salt and liquid and mix thoroughly. Melt the butter in the
hot omelet pan, turn in the egg mixture, shake the pan till the omelet
is cooked, roll and turn upon a hot platter; pour over the rum,
light it and send to the table, at once, while it is burning. Roll the
omelet when it is a little underdone.
[Illustrated Advertisement]
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appetizing by using
=LEA & PERRINS= SAUCE=
THE ORIGINAL WORCESTERSHIRE
A superior seasoning for all kinds of Fish, Steaks, Roasts, Game,
Gravies, Salads, etc. It gives appetizing relish to an otherwise
insipid dish.
=Beware of Imitations.=
JOHN DUNCAN'S SONS, Agts.,
New York
* * * * *
[Illustrated Advertisement]
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LEGHORN, TUSCANY, ITALY
* * * * *
QUERY 1631.--"Recipes for Lady Baltimore Cake, Peanut Cookies and
Maple-Walnut Sundae."
Lady Baltimore Cake
1 cup of butter
2 cups of sugar
3½ cups of flour
2 (level) teaspoonfuls of baking powder
1 cup of milk
1 teaspoonful of rose water
Whites of 6 eggs
Filling and Frosting
3 cups of sugar
1 cup of water
3 whites of eggs
1 cup of chopped raisins
1 cup of chopped nut meats
5 figs
Cook the sugar and water to 242° Fahr. Finish as any boiled frosting,
adding the fruit and nuts at the last.
Peanut Cookies
¼ a cup of butter (scant)
½ a cup of sugar
2 tablespoonfuls of milk
1 egg
1 cup of flour
¼ a teaspoonful of salt
2 teaspoonfuls of baking powder
¾ a cup of peanuts
Mix in the usual manner; add the egg, beaten without separating the
white from the yolk. Reserve a few whole halves of nuts to garnish the
tops of the cookies, and add the rest, pounded fine, at the last. Drop
in a buttered tin, a teaspoonful in a place, and some distance apart.
The recipe makes two dozen cookies.
Maple-Walnut Sundae
Prepare vanilla or lemon ice cream. Turn one or two tablespoonfuls of
maple syrup into a glass cup; in this dispose a ball or cone of the
ice cream, pour on one or two tablespoonfuls of maple syrup and
sprinkle with nut meats, chopped rather coarse. Pecans or English
walnuts are generally used. Butternuts are also good for this
purpose.
* * * * *
QUERY 1632.--"Recipe for the rice cooked with tomatoes, cheese,
peppers and bacon given in the 'Menus for a Week in May,' in this
magazine."
Rice with Bacon and Tomatoes
Parboil three-fourths a cup of rice in cold water, drain on a sieve,
rinse with cold water and drain again. Cut three or four thin slices
of bacon into half-inch pieces and cook until crisp and light colored.
Add the blanched rice to the bits of bacon. In the fat cook half a
green or red pepper, cut in shreds, until softened and yellowed, then
add the pepper and fat to the rice with three cups of boiling water or
stock and three-fourths a teaspoonful of salt, and let cook until the
rice is tender and the liquid is absorbed. Add a cup of well-reduced
tomato purée and half a cup or more of grated cheese. Mix thoroughly
and let stand over boiling water to become very hot.
* * * * *
QUERY 1633.--"Recipe for Peach Cordial, and Angel Cake containing
cornstarch."
Peach Cordial
Mash ripe or nearly ripe peaches to a pulp. To eight pounds of pulp
allow one quart of water. Let the whole be heated to the boiling
point, then press out the juice. To each gallon of juice add two
pounds of loaf sugar. Let stand until it has fermented and when clear
bottle and seal.
Angel Cake with Cornstarch
1 cup of whites of eggs
1 cup of sugar
¾ a cup of flour
¼ a cup of cornstarch
½ a teaspoonful of cream of tartar
1 teaspoonful of vanilla extract
Beat the white of eggs till foamy; add the cream of tartar and beat
until dry; beat in the sugar gradually; add the extract, then fold in
the flour and cornstarch, sifted together. Bake in an unbuttered tube
pan. It will take from thirty to fifty minutes according to the size
of the pan.
[Illustration: LUNCHEON TONGUE]
Squire's Luncheon Tongue
With a thin, sharp knife cut Squire's Luncheon Tongue in thin slices.
Serve with hot spinach, potatoes, cabbage, cauliflower, Brussels
sprouts, Swiss chard, green corn, string or shell beans. To the cooked
vegetables add butter and a palatable seasoning of salt and pepper.
For a more hearty dish serve the vegetables with a cream sauce; if a
still more elaborate dish appeals to you, cover the creamed vegetable
with cracker crumbs mixed with melted butter and let stand in the oven
until the crumbs are nicely browned. When a cold dish is desirable,
serve the tongue with any of the above vegetables dressed as a salad.
Any variety of salad dressing may be used, but with spinach, sauce
tartare is particularly good. Press the spinach while hot into molds;
when cold and firm unmold each shape on a slice of tongue and dispose
the sauce above or around the spinach. To make sauce tartare, add to a
cup of mayonnaise dressing two tablespoonfuls, each, of fine chopped
capers, olives, parsley and cucumber pickles. French dressing--oil,
vinegar, salt and pepper--suffice for lettuce and tomatoes served with
the tongue, though mayonnaise or a boiled dressing made without oil
are to be commended with tomatoes, thus served. A slice or two of the
tongue chopped fine is a good ingredient with onion, bread crumbs and
such seasonings as are available for stuffed tomatoes.
[Advertisement]
SQUIRE'S LUNCHEON TONGUE
¶ This is a ready-to-serve cooked meat, its uses being the same as our
Boiled Ham, for sandwiches and as a cold meat, and is also fine for
salads, or in any way in which a tongue is used. ¶ The tongues are
selected for size and quality, thoroughly cooked until tender, after
which all gristle and the little bone at the root is removed. ¶ They
are packed in tins holding twelve tongues and weighing about six
pounds. ¶ After being placed in the tins, the tongues are covered with
a jelly, which, when it congeals, serves to bind the meat into one
piece. Put up in this form it is easy to slice thin, or, the tongues
can be served whole if desired. ¶ The pans are carefully wrapped in
parchment paper. ¶ The appearance is inviting, the tongues are whole
and the jelly keeps them fresh and retains their delicious flavor,
possible in no other way. ¶ These goods being sold within a short time
after being cooked and packed, they have a better flavor than canned
tongue. ¶ The quality, purity and care in preparing Luncheon Tongue is
the same as that of all other Squire products. ¶ It is convenient, as
any quantity, from one slice to a whole pan, can be purchased.
JOHN P. SQUIRE & CO., BOSTON, MASS.
_Visitors are always welcome at our plant and restaurant in Cambridge_
* * * * *
[Illustrated Advertisement]
HEINZ
Cider
Apples
Only selected kinds are used for Heinz Vinegar.
The quality of cider vinegar begins with the apples. The Greenings,
Baldwins, Spies and Kings of Western New York and Michigan give the
greatest amount of rich juice, best for vinegar, and these are the
principal varieties of apples used in making =HEINZ Pure Apple Cider
Vinegar=.
Only the pure apple juice of _first pressing_ is used in Heinz Cider
Vinegar, whereas the first pressing of apples is more often sold for
sweet cider and only the second pressing, mixed with water, used for
cider vinegar.
Age improves all vinegars, and it is frequently more than two years
from the time the apple juice is pressed until it reaches your table
as Heinz Cider Vinegar. All of which contributes to its healthfulness,
mellowness and aroma. The
=57 Varieties=
also include the following:
_=Heinz Malt Vinegar=_
made from sound barley malt and aged until rich and mellow.
_=Heinz White Pickling and Table Vinegar=_
a distilled vinegar of great strength.
All sold by grocers in sealed bottles and half-gallon jugs; also by
measure from barrels--but, when buying in this way, be sure you get
the Heinz brand.
=H. J. HEINZ COMPANY.=
_=Distributing Branches and Agencies throughout the World.=_
_Member American Association for Promotion of Purity in Food
Products._
* * * * *
The Father
A Story by Björnson
[This dramatic little tale by the late Björnstjerne Björnson
is so simply told that it seems almost destitute of art,
which is to say its art is of the highest kind, for the art
of simplicity, as every writer knows, is the hardest to
achieve. It was translated into English a few weeks ago, for
the first time, for the Boston _Transcript_, from which we
reprint it.]
The man about whom this story is told was the mightiest in his parish.
His name was Thord Overaas. He stood one day in the pastor's study,
tall and serious. "I have been given a son," he said, "and wish to
have him christened."
"What shall he be called?"
"Finn, after my father."
"And the sponsors?"
They were named, and were the best men and women in the community of
the father's family.
"Is there anything further?" asked the minister, looking up.
The peasant hesitated a little. "I prefer to have him christened
alone," he said.
"That is, on a week day?"
"On next Saturday, twelve, noon."
"Is there anything further?" asked the pastor.
"There is nothing further."
The peasant fumbled his cap, as if he were about to go. Then the
pastor rose.
"This much further," he said, and walked over to Thord, took his hand
and looked him in the eyes. "God grant that the child may be a
blessing to you."
Sixteen years after that day Thord stood again in the pastor's study.
"You carry the years well, Thord," said the minister, seeing no change
in him.
"Neither have I any cares," answered Thord.
To this the pastor remained silent, but after a while he asked:
"What is your errand this evening?"
"This evening I come to see about my son, who is to be confirmed
tomorrow."
"He is a bright boy."
"I did not wish to pay the pastor before I knew what number he is to
have on the floor."
"He shall stand number 1."
"So I heard--and here is ten dollars for the pastor."
"Is there anything further?" asked the minister looking up at Thord.
"There is nothing further." Thord went away.
Again eight years passed, then a noise was heard one day outside the
pastor's study, for many men came and Thord first. The pastor looked
up and recognized him: "You come strong in numbers this evening."
"I wish to ask to have the banns pronounced for my son; he is to be
married to Karen Storliden, daughter of Gudmund, who stands here."
"She is the richest girl in the parish."
"They say so," answered the peasant, smoothing back his hair with one
hand.
[Illustration: Do not keep both food and germs in the refrigerator. To
prevent musty smells and keep air of refrigerator pure and sweet,
place a bowl containing sponge sprinkled with Platt's Chlorides where
food is kept. Wash sponge occasionally.]
The minister sat for a time as if in thought. He said nothing, but
registered the names in his books and the men signed accordingly.
Thord laid three dollars on the table.
"I should have only one," said the pastor.
"I know it, too, but he is my only child--I wish to do well by you."
The pastor took the money. "It is the third time now you stand here in
behalf of your son, Thord."
"But now I am through with him," said Thord. He folded his pocketbook
together, said good-by and went. The men followed slowly after.
A fortnight after that day the father and son rowed in calm weather
across the water to Storliden to confer about the wedding. "This board
does not lie securely under me," said the son, and got up to lay it
aright. Just then the plank on which he stood slipped; he threw out
his arms, gave a cry and fell in the water. "Take hold of the oar!"
called the father, rising and holding it toward him. But when the son
had made a few strokes he stiffened. "Wait a little!" cried the
father, and rowed nearer. Then the son turned over backwards, gave a
long look at the father--and sank.
Thord would not believe it. He held the boat still and stared at the
spot where his son had sunk down as if he were to come up again. Some
bubbles rose to the surface, then a few more, then just one large one
that burst--and the sea lay again like a mirror.
For three days and three nights they saw the father rowing about that
spot without food or sleep; he was searching for his son. On the third
day in the morning he found him, and came carrying him up over the
hills to his farm.
A year perhaps had passed since that day. Then the pastor, late one
autumn evening, heard something in the hallway outside his door
fumbling cautiously for the latch. The minister opened the door and in
stepped a tall, bent man, thin and white-haired. The minister looked
long at him before he recognized him; it was Thord.
"Do you come so late?" said the pastor and stood still before him.
"O, yes, I come late," said Thord, seating himself.
The pastor also sat down as if waiting. There was a long silence, then
Thord said: "I have something with me that I wish to give to the poor;
it shall be in the form of a legacy and carry my son's name." He got
up, laid money on the table and sat down again.
The pastor counted the money. "That is a great deal," he said.
"It is half of my farm; I sold it today."
The minister remained sitting a long time in silence; finally he asked
gently, "What are you now going to do, Thord?"
"Something better."
They sat for a time, Thord with his eyes upon the floor, and the
pastor with his eyes upon Thord. Finally the pastor said slowly:
"Now I believe your son has finally become a blessing to you."
"Yes, now I also think so myself," said Thord.
He looked up and two tears rolled heavily down over his
face.--_Current Literature._
[Illustrated Advertisement]
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is easy, safe and economical; allows the utmost freedom of movement
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All genuine have the Moulded Rubber Button, and Velvet Grip is stamped
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GEORGE FROST COMPANY,
Boston, U.S.A.
Sample pair, children's size (give age), mailed on receipt of 16
cents.
* * * * *
[Illustrated Advertisement]
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and Health is the foundation of all the joys of life. The mission of
=ANHEUSER BUSCH'S
_MALT-NUTRINE_=
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* * * * *
[Advertisement]
Desserts
in hot weather should
be Light and Delicate
The Delicious Flavor of
Burnett's
Vanilla
Is Essential to their Success.
Write for our handsome, new book of recipes for ice creams, parfaits,
ices, etc.
JOSEPH BURNETT CO.
Dept. E
38 India St., Boston, Mass.
* * * * *
[Illustrated Advertisement]
You'll
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MINUTE
GELATINE
(PLAIN)
Sample Free.
Enough to Make One Pint.
The very highest quality of Gelatine put up in the famous "Already
Measured" package. Ordinarily directions say, "Take ¼ package," etc.,
leaving you to =guess= really at the amount, for no one can be sure of
pouring out just ¼ of a package of anything.
Every package of Minute Gelatine is divided into =fourths=, and =each
fourth makes one pint= of delicious dessert, a whole package making
=one-half gallon=.
Give us your grocer's name and we will send you =free= enough to make
one pint, also the Minuteman Cook Book, containing 35 tested receipts
for Minute Gelatine.
MINUTE TAPIOCA COMPANY,
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* * * * *
The Secret of It