Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

Celery-roe timbales are nice served on toast, crackers or cup-shaped bread. Even dinner rolls might be used for this purpose — a good Sunday night supper dish. Jambalaya. 2 Tb. fat 2 C. canned tomatoes 1 large onion, minced 2 C. liquid, water or broth 1 clove garlic, minced 1 C. washed rice 2 sprigs parsley, minced 2 T. salt or more 2 stalks celery, minced % T. white pepper 2 C. peeled shrimp, cut medium size Garlic cannot be dispensed with. Fry the seasonings in the fat to a light brown. Any mixture of left-over meats, as ham, chicken, turkey, oysters, etc., may be substituted' for, or added to, the shrimp. Tongue in Aspic. Simmer tongue from 5 to 6 hours in water to cover, with 6 slices of carrot, 2 stalks celery, 1 onion stuck with 6 cloves, % T. peppercorns and % Tb. of salt. Take from kettle, plunge into cold water and remive skin and roots. Reduce broth to 3 cups, strain, and add the tongue, which has been ground through a meet grinder. =» Add 14 C. pimentoes, 1 C. celery, 4 hard-boiled eggs. Chill, then place in refrigerator, well covered, until it is congealed. Aspics, and all gelatine dishes, should be well protected from the air until served. 39 Mint Jelly. 2 Tb. granulated gelatine, soaked in 1/4 C. cold water till it swells 5 or 6 sprigs of pepper mint, chopped. 1 C. boiling water ^^ C. sugar 1/^ C. lemon juice Cook 5 minutes and add the gelatine. Stir well, then add the lemon juice. Chill in cold water and set into refrigerator to harden. This should be covered closely until ready for service. Serve with meats. MEATS. Daube Glace. 3 lbs. thick, lean round steak (or rump) 2 calf's feet, cleaned and broken (or 1 large knuckle) 2 bouquets of garden herbs, bay leaf, savory, thyme, parsley, etc. 2 carrots 2 large onions 2 turnips 2 green onions (shallots) 1 red and 1 green pepper Put into large soup pot and fill % full of water, adding 6 cloves if liked. Simmer 4 hours very slowly or until water is reduced to i/4 of potful. Take out meat, remove all bone, fat and sinew, put into wet mold and press very hard. Strain liquid left, adding salt to taste, and 2 Tb. lemon juice, and pour on meat. Cover with a weight. Set away on ice after cooling until next day. Serve sliced on shredded lettuce. Creamed Mushrooms and Chicken. 3 Tb. butter melted to 2 Tb. flour bubbling. Add 1/2 T. lemon zest 1/4 T. paprika 2 C. liquid (cream and 2 T. salt chicken stock) 1/4 T. mustard Cook until thickened and add : 1 yolk of egg, beaten 1 can mushrooms, rinsed, drained, chopped, sauted. 1 C. chicken, cooked, cut into %" cubes. Serve on crackers or buttered toast, or buttered home-made bread. Ham. Soak in cold water several hours. Wash well. Remove string and hard skin near bone. Start the ham to cook in cold water. Use large kettle or clean wash boiler. A tireless cooker is excellent, but the ham must be cut (and sawed) into two parts, usually. "When the boiling point is reached, reduce the heat, and let water simmer slowly for 4 or 5 hours. Allow the ham to cool in water in which it was cooked . When re- moved from kettle, take off the skin and some of the fat. Rub the whole ham with sugar, and dust it with fine sifted cracker crumbs. Stick it with cloves a half inch apart, and bake in a very slow oven for 1 hour. Nut Loaf.