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Good Housekeeping Institute Recipes *r HE Household Page is pre-* pared by the Cookery Department of the internationally recognized Good Housekeeping Institute of Good Housekeeping Magazine, which is a fully equipped and most modern laboratory , where all sorts of household devices are tried and examined, and where recipes are tested and standardized by a corps of domestic science experts. Recipes published by the Institute will always work” if directions are carefully followedSeven Attractive Dainties Recommended by the Institute That Give Variety to Your Dessert Coursec«t« ar.d press enough of the drain-rice and add It with the sugar and salt to the milk and chocolate mixture. Cook the mixture, stirring occasionally, until the rice is very soft and the whole is the consistency of a thick cream—about one hour. Allow to cool, then add the flavoring. Pour into a glass serving dish and serve cold with cream, either plain or whipped.Sunday Surprise Jelly.1 quart orange or jemon Jelly,Vs cupful fresh, dried or candied fruit,Chopped nuts,Lady fingers, .Whipped cream,Candied cherries.Make the jelly according to . our favorite recipe. Pour it into a large, cold, wet mold or two small ones. When it iB beginning to stiffen press into it the fruit, nuts, etc. Strips of dates, figs, soft prunes are. all excellent to use in this recipe. When the jelly has set unmold and surround it with a border of halved lady fingers. Place between them spoonfuls of stiffly whipped cream, topped if desired with halves of candied cherries.Trips to the Butcher,sSteaks front the Hind Quarter of Beef.BEGINNING at the rump end of the loin, sirloin steaks are cut as far in as the hip or pin bone. These usually bear names according to the shape of the bone cut in the steak, as round bone, flat or double bone, and hip bone. Where loins are cut longer as the rump end, there are in addition a butt-end steak and a wedge-bone steak. Adjoining the hip bone are the porterhouse steaks, and they are so designated so long as they contain the tenderloin 4r fillet. The porterhouse steak nearest the hip bone is the best, as it contains the greatest amount of fillet.Delmonico steaks are found at the rib end of the loin and contain little or no tenderloin. The Delmonico steak is often referred to as “club” steak, but, correctly speaking, the latter is a porterhouse steak with the tenderloin, the adjoining chine and the “tail” removed. The club or Delmonico steak is an excellent choice for the small family. There is nothing quite so good for planking, however, as the best porterhouse, and, in general, the steak broiled with bone, fat and flank will be better flavored than if trimmed.The tenderloin, undercut, beef tender or fillet, as it is variously termed, lies under the transverse processes of the loin. These are the little bones that run into the meat from each side of the chine, separating the fillet from the loin, back or sirloi i muscle above. The tenderloin is often used separately in one piece, larded to supply the fat which it lacks, and served as roast or steak. As the name implies, this is a very tender piece of meat in flavor and juiciness. However, it does not compare favorably with other parts of prime meat, although if it is so cut as to include some of the surrounding suet it becomes more juicy ana flayorsome.Stocking Up the KitchenWith Sugar and Spice and Everything NiceTHERE will always be young housewives who are born cooks. They might be called inspirational housewives, for in some hidden, intuitive way they not only sense, but master as well,to-be-forgotton flavor to food cookery.The following list is at least a “starter” and should assist the new housewife in stocking her staple shelves for the first time. The quantities are selected for a family of two and may be varied as desired: 2-pound bag cookingsalt, 1 box table salt, 2-ounce can white pepper, 2-ounce can paprika, 2-ounce can ground cinnamon, 2-ounce can ground allspice,W ednesday Squash Pudding.2 cupfuls cooked squash, h'x cupful sugar,*4 teaspoonful cinnamon,14 teaspoonful vanilla or ro:1 pint scalded milk,2 eggs.To the cooked squash add the sugar, cinnamon and flavoring. Combine with the scalded milk, then add the eggs which have been beaten light. Pour the mixture into a greased baking dish and bake in a pan of hot water at 350 degrees F. for one hour. Serve with plain or whipped cream. Thursday Apricot Cream.1 can apricots (No. o),2 egg whites.Drain the Juice from the apri-Cabineted apricots through a colander or potato ricer to make one cupful of pulp. Beat the egg whites until very stiff and add them to the apricots. Place the mixture on ice to chill. When ready to serve heap in frappe glasses and serve with cold custard sauce.Friday Pineapple Wheel*.1 can sliced pineapple (No. 3), Rounds of bread, toasted, Maraschino cherry.Strain the juice from the pineapple and heat it to the boiling point. Cut the bread in rounds one-half inch thick, being sure that they are a little larger than the pineapple slices; toast them. Butter the toast well and lay the slices on individual serving plates. Pour one tablespoonful of the hot pineapple juice over each slice of toast, then cover each piece with a slice of pineapple. In the center of each place a maraschino cherry, and at one inch intervals around the edge place pieces of the cherries. When served, the toast should be hot and the pineapple cold.Saturday Chocolate Rice Pudding.1 square of chocolate,1 quart milk,*4 cupful uncooked rice,J4 cupful sugar,Vi teaspoonful salt,Vz teaspoonful. vanilla.Place the chocolate in the top part of a double boiler and allow it to melt. Add the milk gradually, stirring constantly. Wash theA PHYSICIAN of note once said that he considered the pudding,” as applied gen-erically to dessert, a valuable and necessarjr part of the menu, especially for children. He expressed an opinion that we shall all concur in, that a pudding should be a sweet simple dish, so simple that it will not tax the digestion unduly and yet selected with sufficient care to be enjoyed, and should be of adequate variety.To be of value, a pudding should be planned as part of a menu and not as an addition to it. We should save appetite for a pudding dessert, or, in plain language, “leave room” for it, thus preventing it from becoming an incubus to our digestive apparatus.The housewife is apt to get into a dessert rut more often than when traversing any other culinary thoroughfare. When members of the family express a fondness for a certain dish a great mistake is made by permitting that dish to appear too often on the table. The tastes of a family are apt to be changeable, and the favorite may . soon be relegated to second choice.Since “an apple a day keeps the doctor away,” let us start the week right with:Monday Apple Floating Island.2 cupfuls water,% cupful sugar,6 large apples,2 eggs,6 tablespoonfuls granulated sugar,1 cupful milk,2 tablespoonfuls sugar,Vjj teaspoonful flour,Pinch of salt.Boil together the sugar and water for ten minutes. In the meantime, wash, pare and core the apples. Place them in the syrup, cover tightly and cook gently until the apples are tender. Then carefully remove the apples and place them in a shallow baking dish. I«et the syrup boil until reduced and thickened. Then pour it over the apples and allow it to cool. Meanwhile make a meringue by beating the whites of the eggs stiff and then add to them the six tablespoonfuls of granulated sugar.Pile the meringue on top of the apples and bake at 300 degrees F. for fifteen minutes, or until a delicate brown. Beat the yolks of the eggs, add the milk to them and the two tablespoonfuls of sugar, which has been mixed with the flour and the salt. Cook this mix-' ure until it coats a spoon. Remove from the fire and cool, •lust before serving pour the custard around the apples or serve in a glass pitcher.Tuesday Chocolate Feather Pudding.1 egg.5 cupful sugar.1 cupful milk,1 tablespoonful melted butter,1 % cupfuls bread flour,2 teaspoonfuls baking powder.^4 teaspoon ful salt,lli squares melted chocolate.Beat the egg very light and add to it the sugar. Then stir in themilk and the melted butter. Sift together the flour, baking powder and the salt, add them to the mixture, and when well mixed add the
Newspaper Details
New Haven Connecticut Labor News
New Haven, Connecticut, US
Sat, Sep 15, 1923
Page 8
Full Page
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USA 20 May 2025
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