The home science cook book

Allow a pint of water to a pint of fruit. Pick over and wash one pint of cherries, the nicer the better, although the small sour cherries are sometimes used. Put them into a stew-pan with one pint of cold water and let them cook five minutes. Then rub through a hair or granite strainer, and heat again. Add one-half cup of sugar, not enough to make it sweet, but just to take off the sharp twang. Rub one tablespoon of arrowroot to a paste with one tablespoon of cold water, stir it in when the liquid boils, and cook two or three minutes, or until clear. Some fruits will be improved by the addition of a tablespoon of lemon juice. Set away to cool and serve with cracked ice in cups or in glasses. Serve with zwieback or toasted wafers. Swedish Soup. Cut up two quarts of apples and boil with two quarts of water until tender. Strain and put the juice on to boil again with a bit of stick cinnamon, lemon peel, and sugar to taste. Mix one tablespoon of cornstarch with one cup of water, and pour into the apple juice while it is boiling. Put in preserved cherries, which have been steeped in sugar and water, and add the apple pulp. Serve cold as soup, and put in cubes of lemon jelly when ready to serve. Entrees. 83 Entrees. General Directions for Warming over Meats. Remove everything uneatable, bones, gristle, or skin. Cut in pieces of equal size, or chop fine. Moisten with gravy or stock, season moderately, and serve hot. Meat thus prepared may be put on slices of toast, or placed in a deep plate or vegetable dish, covered with mashed potato, and baked until the potato is brown, or prepared with the potato as hash, or combined with buttered crumbs in an escallop. Hash. Twice as much chopped or mashed potato as meat, or equal parts of each. The meat may be one-fourth fat; chop it fine, add the potato, and chop again. Season with salt and pepper, the quantity to be varied with the nature of the meat ; moisten with milk, water, or stock. Melt a tablespoon of fat for each cup of hash in a frying-pan, spread the hash in evenly, and cook slowly for about twenty minutes. Shake the pan occasionally to prevent sticking. Roll or fold without breaking the brown crust. Or the hash may be put in a buttered pan and baked in the oven. A slice of onion or stalk of celery chopped fine with the potato gives an agreeable flavor for a beef hash. Some housekeepers have not yet grasped the idea that a hash may be made from anything but corned beef or salt fish, yet ham, lamb, chicken, halibut, salmon, or any meat or fish combined with potato well seasoned and carefully warmed makes an acceptable 84 Home Science Cook Book. hash, which may well be the principal part of the breakfast or luncheon. Vegetable Hash. Chopped beets, turnips, and cabbage may be added to a hash of corned beef and potato. More often the potato is mixed with an equal bulk of the other vegetables in any proportion in which they happen to be left from other meals, especially from a boiled dinner. This hash is heated and browned slightly like any other. Steak Hash. Bits of broiled steak left over may be chopped fine and put with a remainder of scalloped onion and mashed potato and will make hash for a relish the next day with boiled or scrambled eggs. Scalloped Meat or Fish.