The Central cook book

Cut several apples into thin slices, have ready a buttered pudding pan. Put into this a layer of browned bread crumbs, then a layer of the apples, and continue until the pan is full. Let bread crumbs be the top layer. Put several small pieces of butter on top and set in oven to brown. Serve with a sauce. Miss Estelle Crowner. Invalids Tea 1 teaspoon tea. 1 cup scalded milk. Sugar to taste. Bring the milk quickly to the scalding point and pour it over the tea. Let the two infuse four minutes, strain and serve with or without sugar just as patient prefers. Tea made this way is nourishing as well as stimulating. Mrs. Kennetu Youncer. Hot Cocoa or Chocolate One teaspoonful of cocoa, or bar chocolate, same amount. Two teaspoonsful sugar, mix with a very little hot water. Then add one-half cup sweet milk, one-half cup hot water. Let come to boil, serve at once with a marshmallow on top, or whipped cream. Miss Estelle Crowner. FOUR separate Desserts or Salads from one package of Knox Gelatine Stuffed Prunes Boil until tender, stone and stuff with English walnuts and serve with sugar and cream. Any amount can be used. Miss Ruta WatTHeErty. Baked Apples Wash and core good, uniform apples. Put into a baking pan, fill the center of each apple with sugar, and add a bit of butter on the top. Add enough water to cover the bottom of the pan. Cinnamon or nutmeg may be sprinkled on top if desired. Bake in a hot oven until soft; baste with the juice in the pan. If desired fill the centers with whipped cream and serve. Miss Ruta WeraTHERLY. Apple Snow Take two cupfuls of well sweetened stewed apples, beat to a pulp and add the white of one egg. Beat for half an hour, the longer it is beaten the whiter it will be. Miss Esterte Crowner. Beef Juice One-half pound beef yields two ounces of juice. Cut top round of beef in small pieces. Heat in ungreased frying pan over moderate heat two minutes to start juices. Press out juices with meat press. Serve in warm cup. Add salt to taste. Prepare enough for one serving as juice does not keep. Mrs. KennetH Younaer. Chocolate Milk Shake 1 teaspoon cocoa or chocolate. 2 teaspoons sugar. Y4 cup water. Boil for two minutes, cool, add to two glasses of milk and one-half cup chipped ice. Shake well. , Miss Mary D. Grorae. Egg Omelet Beat the yolk of an egg until light, add salt and pepper to taste. Beat the white very light and add to yolk. Have a hot griddle well buttered and turn onto this browning well, set in oven a minute until the top crusts over. Score it across the center with a knife, fold it over and turn out on a dish garnished with lettuce or parsley. Miss Estelle Crowner. KNOX GELATINE is economical—one package makes FOUR PINTS of jelly Baking Powder Biscuits 1 cup flour. 1 teaspoon baking powder. 14 teaspoon salt. 1 tablespoon lard. 1/3 cup milk (sour). Sift dry ingredients, add lard, mixing well to dry ingredients before adding milk, then add milk and knead until a firm dough. Bake in hot oven. This makes eight biscuits. Mrs. R. B. Tumereton. Junket 1 cup milk. 1/2 junket tablet. 2 tablespoons sugar. 2 teaspoons cold water. 1% teaspoon vanilla. Heat milk in double boiler until lukewarm. Stir in sugar and flavoring. Dissolve junket tablet in cold water and stir into milk. Let stand until cold and set. Put in refrigerator until ready to serve. Plain or whipped cream may be served with junket if desired. Junket may be flavored with nutmeg, cocoa or coffee. Mrs. KennetH Youncer. Apple Float Beat the whites of two eggs, with three-fourths cup of sugar until stiff, then beat into this three cupfuls of steamed apples slightly sweetened. The apples should not be juicy, but cooked with as little water as possible, pressed through a sieve; returned to the stove and added to the beaten egg whites while hot. This will keep several hours.