Twentieth century home cook book

Slice and mix with powdered sugar; place on a dish and strew grated cocoanut over the top. Another pretty style of preparing oranges : quarter the skins, leaving the pulp whole, leaving the rind attached at the stem end, turning each piece into points. Form in a pyramid with bananas and white grapes. PEACH COMPOTE. Pare the fruit ; let it remain whole ; put in a porcelain-lined kettle, with sweetened water ; boil until quite tender ; add to the fruit some cinnamon bark and a few cloves. When tender remove from the kettle with a perforated skimmer and place on your fruit dish. When the syrup has boiled thick pour over the fruit. Little wine added to the peaches while cooking is an improvement. When cold serve with sweet cream. APPLE COMPOTE. Take twelve "Greenings;" pare, quarter and core them; drop in cold water. Put the apple parings in a pan, adding one pint of water and the same of white wine ; boil fifteen or twenty minutes ; pass the contents through a sieve ; place on the fire again with half pound of white sugar and some lemon peel ; drop the apples in and stew them slowly for a few minutes or until tender. Place each piece of the fruit on a dish to cool ; boil down the syrup to about half the quantity you had after taking out the apples, and add the juice of half a lemon. Pour the syrup over the fruit and serve. ASPIC JELLY. One and a half pints of clear stock ; if amber jelly is made beef must be used, and for white jelly use chicken or veal. Soak half a box of gelatine one and a half hours in half a cupful of cold water ; add salt, a stalk of celery, one dozen pepper corns, two shoes of onion, three cloves ; beat the white of one egg with a spoonful of the cold stock Put all of the mixture over the fire, and when it begins to boil, remove from the fire, putting it where it will slightly simmer for twenty-five minutes. Strain the jelly through a cloth and put into a mould and set in a cold place to get hard. A CALIFORNIA DISH. One fresh tongue. One bottle of olives. Two dozen large bright red peppers. Squeeze the juice of two large lemons in a teacup and fill up with vinegar, one teaspoonful of powdered summer savory, two tablespoonfuls of finely-chopped onion and olive oil. Dissolve half teacupful of salt in enough boiling water to cover the tongues and cook until done ; skin and cut into very thin slices. Cut open the peppers the long way ; take out every seed and vein ; cut off the stem end ; drop the skins into an agate kettle of boiling water and keep at boiling heat for two hours; it must not even simmer or the flavor will be lost. Skim into a chopping bowl and be sure to press out all the water. Chop to a pulp and pass through a sieve ; then add oil and vinegar by spoonful ; cut the olives off the stones and put in last. Dip each slice of tongue in the sauce and pile in a dish, rather deep, and pour over the remaining sauce. Serve next day. This is good with roast turkey, cold ham or fried oysters. VEAL PIE. Boil a knuckle of veal with little salt until it drops from the bone, then take out all the meat and boil the bone and gristle until the liquor will turn to jelly when cold. Next morning have some sliced hard-boiled eggs and some very small pieces of breakfast bacon. Then take a deep dish and put in a layer of veal, then a layer of the hard-boiled eggs, and a layer of the breakfast bacon, then a layer of the veal, and so on until the dish is full. Then melt the jelly from the liquor, season with pepper and salt and pour all over the pie, then put on a top of puff paste, and leave one or two vents for the steam to escape, and bake in a rather quick oven. As soon as the paste is done take it out and let get stone cold before eating. This is most delicious for a supper or luncheon. Also much used for " picnics." —Mrs. E. A. B. CHAPTER XVIL WHIPPED CREAM.