Domestic science (Johnson, for schools and homes)

Prepare the meat, removing fat and skin. Cut the meat from the bones and cut into small pieces. Put the bones to boil, just covered with cold water, in one vessel, and the meat in 2 1-4 qts. cold water, in another vessel. Boil the meat rapidly 20 to 30 min.; skim off fat; add the barley. Add the vegetables, cut in cubes or sliced thin, after frying them 5 to 8 min. in the butter. Stew slowly 3 to 4 hours, until both meat and barley are very tender. Take the bones from the liquid in which boiled, strain the liquid. Put 1 tbsp. butter into a saucepan, when hot stir in the flour, stir- ring until smooth. Thin this by adding the strained liquor, slowly, stirring constantly. Add this mixture to the broth, with the salt and other ingredients. Simmer a few minutes, and serve. Gelatine Dishes. Lemon Jelly: 2 tbsp. granulated gelatine, 1-2 c. cold water, 1 1-2 c. sugar, ssp. salt, 2 1-2 c. boiling water, 1*2 c. lemon juice. Soak gelatine in cold water until soft, adding the salt; pour over it the boiling water, stirring until dissolved. Add sugar, and pour into moulds wet with cold water; chill. Lemon Jelly Pudding: Make the lemon jelly as above directed. Set a pudding mould in a pan of ice water, pour in the jelly until 1-2 inch deep. When firm, place any desired fruit upon it, covering the fruit with the jelly by use of a spoon. When firm, add another layer of fruit, covering as before, etc., until all is used. The jelly must be allowed to become firm each time adding, before placing another layer of fruit Serve with any desired sauce or with APPENDIX 131 cream. Other fruit jellies may be prepared in the same manner. Snow Pudding: Prepare the lemon jelly, add whites of 3 eggs beaten stiflF; beat until stiff enough to keep in shape; mould. Serve with sugar and cream. Other fruit jellies of gelatine may be prepared in the same manner. Chartreuse: Make a sponge cake and, when cold, cut out the centre, leaving only enough cake at the bottom and sides to hold the jelly. Fill the centre with any fruit jelly made with gelatine, using the jelly when just ready to "form". Set the cake to cool. To serve, cover the top with frosting, or with a mixture of 1 c. thick cream, 1 c. milk, beaten, until stiff, with 1-4 c. confectioner's sugar; season with vanilla, or other desired flavoring. Pickles and Relishes. Sweet Pickled Peaches: 1 qt. vinegar, 4 lbs. sugar, 1 oz. stick cinnamon, 1-2 oz. whole cloves. Prepare fruit as for canning. Boil vinegar and sugar together for five minutes. Tie the spices in a cheesecloth bag, and cook in the syrup, skimming, if necessary. Place a few of the peaches at a time in the syrup, and cook until sufficiently soft. Put the fruit into sterilized jars, fill, to overflowing, with syrup. Close jars according to directions for hermetical sealing. These proportions are sufficient for seven pounds of fruit. Pears, plums, apricots, sweet apples, or other suitable fruits, and the rind of watermelons and muskmelons, may be used instead of peaches. Chow-chow: 1 pk. green tomatoes, 1 bunch celery, 6 small onions, 2 green peppers, 2 lbs. brown sugar, 1 tbsp. allspice, 1 tbsp. cloves, 1 tbsp. cinnamon, 1 tbsp. pepper, salt, 2 to 3 qts. of vinegar.