Science of food & cookery

Mix enough cold milk into the flour to make a perfectly smooth paste, stir gradually into the hot milk, and let cook for 15 minutes. Beat the egg, the sugar, and the salt together slightly; then pour in gradually the hot cream, stirring constantly. Return to the fire, and stir until it thickens, but do not boil. Remove, add the vanilla, and let cool. VEGETABLE GELATIN (Agar) Vegetable gelatin, or agar-agar, is a gelatinous substance prepared from seaweed in Japan and India. It is used in the East to thicken soup, etc. While it contains no nutritive matter, it serves as a vehicle for holding food together, as in fruit desserts, jellied entrees, etc. Its vegetable origin guarantees freedom from unwholesome and diseased products, and there is nothing about it to suggest "hoofs and horns." AGAR JELLY Put y2 ounce vegetable gelatin (agar) to soak in warm water for 30 minutes. Drain, and add 2 cups boiling water. Let boil gently for about 10 minutes, or until clear. Strain through a fine strainer or cheesecloth, and keep hot until ready for use. The jelly should measure 2 cups. ORANGE JELLY I cup orange juice J4 cup water 6 tablespoons lemon juice y$ cup sugar % cup vegetable jelly Dissolve the sugar in the fruit juice and water, and add the hot jelly. Mix well, pour into wetted molds, and let set. LEMON JELLY YT. cup lemon juice iJ4 CUPS water Y$ cup sugar 2/s cup vegetable jelly Mix and mold the same as the foregoing. BERRY MOLD il/2 cups juice from stewed and l/2 cup sugar sweetened berries 4 tablespoons lemon juice 2/3 cup vegetable jelly Mix and mold the same as orange jelly. FRUIT JELLY Arrange a nice assortment of fresh or cooked fruits, well drained, in a glass bowl. Take ify cups light-colored fruit juice, add l/^ cup lemon juice, Y$ cup strawberry or loganberry juice, and sweeten to taste. Add ^ cup vegetable jelly, mix well, and pour over the fruit in the dish. Let set and serve. PIES PLAIN PASTRY No. 1 il/2 cups pastry flour */% teaspoon salt 6 tablespoons solid vegetable fat About 5 tablespoons cold water Mix the flour and the salt in a bowl. Add the fat, and cut into the flour with a silver fork, or with the tips of the ringers. (Avoid rubbing the ingredients between the hands, as that would make the mixture too oily.) Add the water slowly, and mix through the dry ingredients with a fork. Form lightly and quickly with the hands into a soft dough, and lay on a floured board. Use a light motion- in handling the rolling-pin, and roll from the center outward. PLAIN PASTRY No. 2 Use the same proportions as for No. i, except use half entire wheat flour instead of all white flour. BEATEN OIL CRUST \Y$ cups flour 6 tablespoons best cottonseed or About 5 tablespoons water corn oil Y% teaspoon salt Mix the flour and the salt in a bowl. Put the oil into a small bowl, and add the water in a slow stream, beating constantly to emulsify the oil. Pour onto the flour, and mix with a spoon, drawing the flour into the wetting from the sides to a medium soft dough. Turn out on a floured board, and use the same as plain pastry. GRANO CRUST Y$ cup grano cereal ^ cup thin cream