365 tasty dishes

Soak ^ of a box of gelatine in ^ of a cupful of cold water. Make a boiled custard with I j5^ cupfuls of milk, 3 eggs, i cupful of sugar and a pinch of salt. Add the soaked gelatine, stir until dissolved, strain and set aside until cold and beginning to thicken. Beat in 2 tablespoonfuls of lemon juice and )4 dozen bananas reduced to a pulp by pressing through a sieve or putting through the finest cutter of the food chopper. When it Again begins to thicken stir in lightly i pint April of thick cream whipped to a solid froth. Turn into a wetted mold and set away until firm. 24. — Chicken Liver Custards. One cupful cooked chicken livers, 3 ^gs, lyi cupfuls milk, % tablespoonful of chopped parsley, ^ teaspoonful onion juice, ^ teaspoonful salt, and yi teaspoonful pepper. Chop the livers very fine. Beat the eggs light, and stir all the ingredients together. Pour into small, greased custard cups. Stand them in a pan of hot water. Cover the tops with a sheet of paper and bake in a moderate oven until set. Serve hot, in the cups ; or, they may be turned out, if handled with care. A stuffed olive or a tiny sprig of parsley should garnish the top of each. 25.— Date Pudding. Date pudding is simple and will be greatly enjoyed. Mix together a cupfuls of graham or whole wheat flour, i cupful of milk, i cupful of molasses, i teaspoonful of salt, yi of a teaspoonful of soda and i heaping cupful of stoned dates cut fine. Steam it in a mold for three hours and serve with a liquid sauce. April 26. — Cheese Polenta. Cheese polenta is salted com meal mush cooked for at least an hour, into which is stirred just before serving pepper and i cupful of grated cheese. It is served plain with butter or it may be turned into a shallow buttered baking-dish and browned in a quick oven. a;.— White Curry. A white curry may be made with i chicken or 2 pounds of veal by using small amount of butter and onion,' but not allowing the onion to brown. Sprinkle in i^ tablespoon, fuls curry powder and stir five minutes. Add salt to taste and 2 tablespoonfuls finely chopped sweet almonds which have been mixed with ^ pint water to form ** almond milk." (Grated cocoanut may be substituted.) Cook slowly till tender and add juice of half of a lemon before serving. 28.— German Coffee Cake. A recipe for coffee cake, which comes direct from the Fatherland, calls for a pound of raised dough (enough for a small loaf), into April which is worked 2 tablespoonfuls of soft butter, yi a cupful of sugar, i beaten egg and ^ of a nutmeg, grated. Klnead this, roll out in a sheet and fit into a shallow pan ; cover and keep warm until well raised. Beat 2 eggs and add enough powdered sugar to make like very thick cream. With a sharp knife make slanting cuts all over the light dough, and put in these some of the egg mixture. Dust thickly with cinnamon and bake in a quick oven. 29.— Tomato Fritters. Stew together for half an hour j4 of a can of tomatoes, i sliced onion, J^ dozen peppercorns, I scant teaspoonful of salt, i teaspoonful of sugar, 2 sprigs of parsley and i clove. Rub together to a paste i heaping tablespoonful each of butter and flour. Stir in about J^ of a cupful of the tomato, and when smoothly blended turn into the saucepan, stirring steadily until thickened. Cook for five minutes and rub through a sieve. Have ready i dozen circles of stale bread cut almost an inch thick. Gradually baste the sauce over the bread until the latter is thoroughly saturated, then set aside until April cold. Dip each piece into slightly beaten egg roll in fine bread crumbs and fry golden brown in smoking hot fat. 30. — Rhubarb Charlotte.