365 tasty dishes

Soak ^ of a box of granulated gelatine in J^ of a cupful of cold water. Pick over and wash I pint of cranberries, put into a saucepan with % oi 2l cupful of cold water, cover closely and cook until the berries burst, then rub through a sieve. Measure and add more boiling water, if needed, to make i pint of thin pulp. Return to the fire and when almost boiling add sufficient granulated sugar to make very sweet — this will take 2 cupfuls or more, according to the acidity of the fruit. December Stir for a moment, add the softened gelatine, stir until thoroughly dissolved, then take from the fire and set aside. When cold and beginning to thicken add the whites of 4 eggs whipped to a stiff froth and continue whipping until the mixture is very thick and spongy. Turn into a wetted mold and stand in a cold place until firm. 25. — Plum Pudding Croquettes. From ^ of a loaf of stale bakers' bread trim away all crust and crumble the interior very fine. Cover this with 2 scant cupfuls of milk and let soak for twenty minutes. In the meantime cut up fine ^ of a cupful of candied citron, i tablespoonful each of candied orange and lemon peel and ^ of a cupful of seeded raisins ; add 2 tablespoonfuls of cleaned currants. Turn all in a sieve and stand over boiling water to steam for fifteen minutes. Put the soaked crumbs in a double boiler. When scalding hot stir in i whole egg and i yolk beaten with 2 tablespoonfuls of sugar and i tablespoonful of cornstarch, and stir until the mixture thickens. Take from the fire, add the fruit, a December slight grating of nutmeg and i teaspoonful of vanilla, and set aside until cold and quite firm. Mold into tiny croquettes, dip each in beaten egg, roll in fine dry crumbs and fry golden brown in smoking hot fat. Drain on paper, and serve with a creamy sauce. 26.— Beef Gumbo. Cut fine I large onion. Trim the fat from ij^ pounds of lean beef and put the meat through the chopper, then run through the tender part of the fat. Put the latter in a kettle and place over a slow fire until well tried out ; skim out the scraps and drop in the onion. Cook slowly until beginning to color, then add i raw potato pared and cut in thin slices, i pint of fresh tomatoes measured after skinning and cutting fine, i pint of tender okra cut in thin slices, and the meat. Cover and cook slowly for ten minutes, stirring occasionally, then add i pint of water, i teaspoonful of salt and ^ of a teaspoonful of pepper or ^ of a green pepper chopped, and draw aside where it will cook slowly for one hour. Toast a number of slices of stale bread, lay them in the bottom of a vegetable dish and pour the gumbo over December powder. Have ready a small saucepan partly filled with smoking hot fat. Drop in }i teaspoonful as a tester; if it holds its shape the batter is all right ; if it spreads and absorbs the fat, add a little more flour. Cook by small spoonfuls — ^two or three at a time ; after cooking each lot give the fat a few minutes in which to regain its first heat Drain the fritters on soft paper, and keep hot until all are cooked. 31.— Roasted Pork Tenderloins. These are liked for breakfast broiled or fried, but those who have tried them stuffed and roasted think this the best way to prepare them. They are split in two and a roll of savory stuffing laid on the half; this is covered by another half and tied like rolled beef, then roasted in the same way as chicken. In one family the children have dubbed this dish ** mock pigeon." SOS INDEX, Almond Charlotte, Angels on Horseback, Apple Cake, 18. " Salad, 180. «« Slump, 183. Apricot Blanc Mange, "3. «* Roll, 114. Asparagus Toast, 77. Baked Apple Sago, 194. « Beets, 149. " Cherry Pudding, " Com in Pepper Cases, 133. " Creamed Cabbage, 140. ** Indian Pudding,