Domestic science (Johnson, for schools and homes)

Fruit Sherbets, in general, may be made in a similar manner, increasing or diminishing the quantity of sugar, ac- cording to the nature of the fruit, and using more than one fruit, if desired. Egg-nog: 1 egg, 1 tbsp. sugar, 1 c. milk, 1-4 tsp. vanilla, or 1-8 tsp. grated nutmeg, 1 spk. salt. Beat the egg thoroughly, and stir into it the sugar, salt and flavoring. Heat the milk to about 185 deg. Fahr., (no higher) and pour it slowly into the beaten egg. Any fruit juice desired, may be added, also, coffee with cream, heated to 185 deg., may be used instead of milk, omitting the flavoring and the salt. Ice Cream: 1 qt. thin cream, 1 c. sugar, 1 tbsp. va- nilla extract. Mix all together thoroughly, so that the sugar may all be dissolved, before freezing. Fruit juices may be added, if desired. Corn Meal Milk Porridge: 1 c milk, 1-4 tsp. salt, corn meal, sifted. Place milk over slow fire to boil. Mix two tbsp. meal with cold water until smooth, add salt, rub until no lumps remain. As the milk reaches the boiling point, stir in the meal paste. Allow the mixture to reach the boiling point, stirring constantly. Remove from fire, and allow to stand 20 min. near boiling point, stirring constantly. Remove from fire, and pour in as much milk as necessary to thin and cool to taste of invalid. Barley Porridge may be made in a similar manner. Fruit juice may be added to each, if desired. Chicken Panada: 1 cup chicken broth, lA cup 112 DOMESTIC SCIENCE bread crumbs or cracker crumbs, 1-4 c, milk, 12 c. finely chopped cooked chicken, 1-4 tsp. salt, pepper to taste. Pour the milk over the crumbs, and allow it to stand ten min. Remove all the fat from the broth, heat the broth to boiling point, boil one min., then add the chopped chicken, and re- heat, Season to taste. Serve hot. The broth of any other fowl or meat may be used for panada, in a similar manner. Chicken Jelly: 1 c. chicken broth, 1 1-4 tsp. iTdLnu- lated gelatine, a few drops of lemon juice. Remove all fat from, the broth, season to taste with salt or celery salt, and pepper. Put one tbsp. of cold broth over the gelatine, heat the remainder of the the broth to a boiling point, add the softened gelatine and stir until the gelatine is all dissolved. Add the lemon juice, strain through double cheesecloth into a cold, wet mould. Set in a cool place until it is solid. Serve cold. Beef tea, lamb broth, mutton broth, veal broth» etc. may be prepared in the same way. Oyster Broth: 6 oysters, 1-2 c. cold water. Chop the oysters very fine, and put into a sauce pan with 1-2 c. cold water. Heat to a boiling point, then cook more slowly for five min. Strain, season the broth with salt and pepper, to taste. Serve immediately.