Paxton
A
Gallagher 1
I
-HOLLANDALE A
\e r\j ‘J&*<
Stuffiest Senderest"
Out of High Rent District
UNION
Outfitting
company
Electric OQ^
Toaster Oc/C
An excellent toaster with
strong heating elements that
will toast quickly, complete
with 6 feet of cord as pic
tured.
“Continental”
Window
Ventilator
i id.—-j i i>
/Vwinter health necessity in
tne home, supplying an
abundance of fresh air with
out letting in drafts, dust,
rain or snow. They are 8 Mt
inches high and can be
stretched 23 to 36 inches.
These are mammoth gray
granite basins full 21 V4
inches in diameter; 5 inches
deep, with large roll edge
for easy lifting. Ideal for
baby’s bath, small washings.
Sweet and Savory Sauces
From Two Wine-Like Prepartions
By BERTHA IS. B il.DIt IIS
Sherry and claret flavors, in constitutional form
make old-time pudding sauces and Xetcbergs possible.
THE old adage about the same sauce for
the gouse and gander cannot be trans
lated into cookery. No two foods, not
even as closely related as the goose
and gander, want the same sauce. A dash
more of this, a pinch of that—and the sauce
is adapted to the particular occasion.
Of course, the fundamental procedure is
about the same in making sauces—the dif
ference lies in the variations and amounts of
sugar and spice and everything nice that go
into them. Some foods want an acid sauce,
some a spicy one, others a bland sweet ac
companiment.
A variety of ingredients on the pantry
shelves means the right sauce for the right
occasion. For puddings it is no longer possible
to have the sherry and brandy bottle at the
cook’s elbow. Hut wine preparations give the
accustomed flavor for cooking, while they do
not infringe the law.
A claret flavoring (new) on the market
is a heavy syrup with about 70 per cent
sugars, which avoids all danger of its being
used as a beverage. But the wine flavor is
there and a gorgeous natural color.
It can be poured “as is” over ice creams
or puddings; or it may be made up into
sauces, hot or cold. And, outside the field
of sauces it makes a first-class wine jelly with
gelatine, and a punch with lemon and orange
juice.
Foamy Sauce ("Claret” Flavor)
One egg.
Three tablespoons claret syrup.
Two tablespoons sugar.
Two teaspoons lemon juice.
Beat the egg yolk with the sugar and a
sprinkle of salt. Stir in one tablespoon of
claret syrup. Beat the white until dry, fold
in the yolk and remainder of flavoring. Serve
immediately. »
Hard Sauce ("Claret")
One-half cup butter.
One-half cup claret syrup.
One-half cup powdered sugar.
Cream the butter, work in the sugar and
then the syrup. More syrup may be used ac
cording to taste.
Hot Sauce (“Claret"^
One-quarter cup sugar.
One cup boiling water.
One tablespoon cornstarch.
Five to six tablespoons claret syrup.
Two to three tablespoons lemon juice.
Two tablespoons butter.
Mix the sugar and cornstarch with a sprin
kle of salt and pour on the boiling water.
Cook over the fire until clear and thick, then
over boiling water until thoroughly cooked,
about 20 minutes. Add the claret and lemon
and butter. Blend well and serve with hot
puddings as cottage, bread, rice, etc.
Cake Filling or Topping
Cream butter and add, drop by drop, the
claret syrup, three tablespoons of the latter
to four of the former. If the mixture starts
to curdle cream it vigorously.
This is a deliciously smooth, velvety mix
ture, like the creamy frosting of French
pastry. To top or fill a cake it would be good
or to make cake sandwiches.
All of these recipes found favor among our
tasters; thejnen especially, who identified the
claret flavor among the others and welcomed
it.
The Flavor That Know* No Substitute
A sherry flavoring is put out by the same
company. This is Volsteadized, not by adding
sugar, as in the claret, but by combining the
wine with a wholesome gum, which makes the
product insoluble for beverage purposes but
allows its use as a flavoring in hot mixtures.
Because it is not sweetened the sherry
flavor goes into soups and Newburgs as well
as pudding sauces and desserts. If you have
been foregoing Newburgs since that fateful
July, 1919, finding them merely flat white
sauces, you may rejoice again in this consti
tutional product.
Use your own favorite recipe and add two
tablespoons of the sherry flavor to a cup of
sauce, first dissolving it in hot water or some
of the sauce before mixing it with the whole,
(live it a couple minutes to dissolve tdo not
boil it) and your oldtime Newburg is back
again.
If you have thrown away your recipe in
desperation, here is a good one:
Newburg Sauce
cup butter.
^4 tablespoon flour
Vfc cup milk.
'/a teaspoon salt.
2 egg yolks.
% cup cream.
2 tablespoons sherry flavor.
Paprika and nutmeg.
Melt the butter, add the flour, and when
bubbling add the milk as for a white sauce,
stirring constantly until thick and smooth.
Season with salt, paprika and, if you like it,
a grating of nutmeg. *
Put in the chicken, lobster, shrimp or what
ever is being “Newburged,” about two cups,
and cook over hot water until the sauce is
thoroughly cooked and the meat hot. Beat
the yolks w ith the cream and add to the sauce,
together with the sherry flavor which has
stood for a few minutes, with an equal quan
tity of hot water. Blend well, cooking until
the egg has thickened the sauce. Serve im-.
mediately.
One tablespoon of the flavor in three cups
of such soups as clear consomme, mock turtle,
cream of mushroom or black bean gives a
finishing touch.
For pudding sauces use as you would the
oldtime sherry, dissolving in water or part
of the sauce. The presence of the gum makes
it less easy to manage in cold sauces, but it
can be worked into a hard sauce satisfactorily
wdth a little care.
Lending Variety to the Breakfast
(Continued From Page Eight)
Spoon Biscuit!
3 c. flour, 2 T. butter, 6 t. baking powder,
t. salt and 1% c. milk.
Sift dry ingredients thoroughly. Rub in
butter with tips of fingers. Add milk gradu
ally and work to a soft dough with spoon.
Grease baking tins and lift dough by table
spoons into the baking pan. Place biscuits
one inch apart. Bake in hot oven.
Rye Popoven
c rye meal, Vs e. flour, V* t. salt, 1 c.
milk, 2 eggs and 1 t. melted shortening.
Sift dry ingredients twice, add milk gradu
ally, eggs well beaten, and shortening. Boat
thoroughly with egg beater. Turn into hot
buttered gem pans and bake in a hot oven
for 35 minutes. '
Plain Omelet
2 eggs, 2 T. milk, dash of salt and sprinkle
of peppef.
Heat all ingredients slightly, oil omelet pan
and heat. Pour mixture in pan, shake con
stantly. Allow uncooked part to flow under
and cook. Use fork if necessary. Cook until
soft and cream, fold over and turn out on
platter.
To Fold and Turn an Omelet
Hold pan in left hand by handle. Take
case knife in right hand. Make 2'4-inch inci
sion opposite each other at right angles to
handle. Place knife under the omelet near
est the handle and tip the pan to vertical
position; coax the omelet with the knife, until
it folds without breaking.
Moat, vegetable and fruit omelets may be
made by following plain omelet recipe and
folding in the chopped chicken, veal, ham or
fruit that is needed. Fish, peas, asparagus,
orange or jelly may be used in omelets.
The Bismark omelet calls for diced bacon,
the Scotch recipe for parsley, while the Span
ish omelet is served with tomato sauce.
(To Be Continued.)
EDITOR'S NOTE: Part Two of Mi** William*’
article, “Variety in the Breakfast,” including helpful
hint* on serving, with additional menu* and retine*,
will appear in ^PRACTICAL COOKERY for February.
Special recipe* mentioned in this month's installment
will also he published in February, on request Address
communications to PRACTICAL COOKERY Editor,
care of The Omaha Bee.
Simple Menus for Mid-Winter
(Continued From Pape Nine)
Mock Indian Pudding
Taking up the question of desserts, to
make the mock Indian pudding butter two
slices of bread, cut three-quarters of an inch
thick, and then cut in small cubes. Turn into
a buttered baking dish and pour over the fol
lowing mixture: Mix together two cups of
warm milk, half a cup of dark molasses, one
third of a cup of brown sugar, a pinch of
salt, one beaten egg and a quarter of a tea
spoon each of cinnamon, ginger and grated
nutmeg. Bake in a very slow oven for one
hour and a quarter and serve with sweetened
thin cream.
Apple Butter Pudding
For the apple batter pudding sift into a
bowl twice two even cups of flour with one
half teaspoon of cloves, a quarter of a tea
spoon of baking soda and two teaspoons of
baking powder. Beat the yolks of three eggs
until lemon colored, blend with two cups of
milk and gradually beat into the dry ingre
dients; continue to beat until the mixture is
full of bubbles and fold in the stiffly whipped
egg whites. Pour this batter over two cups
of thick seasoned cold apple sauce and bake
for three-quarters of an hour in a moderate
oven.
Fruit Sherbet
A very economical fruit sherbet is made by
boiling together for five minutes a cup each
of grape juice and sugar. Then add one tea
spoon of gelatine dissolved in a tablespoon of
cold water and remove from the fire, fool
sjightly and stir in the juice of one orange
and half a lemon, three-quartar* of a cup of
canned shredded pineapple and one peeled
banana, pressed through a ricer. Stir well,
chill and freeze slowly, stirring in when half
frozen four tablespoons of stiffly whipped
cream.
Clever Cranberry Combinations
(Continued From Pitjfe 6)
though their season is longer
than it used to be, will disap
pear during February and you
will be glad to have them
fresh for the next two months.
With your cranberries on
hand you can cook equal
weights of sugar and berries
in water to cover (two cups
to a pound of berries) for
20 minutes, then allow it to
drip through filter paper or a
bag for a clear, sparkling
juice to serve on ice. Or you
can add more water (a quart
and a half to a pounil of ber
ries) using equal weights of
sugar and fruit and boiling as
before (for 2b minutes) and
straining through a jelly bug
or filter. To this may be add
ed orange, lemon and pineap
pie juice as for any punch.
Steady Standby Cranberry
Jell.
4 cups of cranberri
2 cups of water
2 cups of sugar
Boil the cranberries in the
water for about 20 minutes.
Strain through a sieve, add
the sugar and boil for 6
minutes. Pour into jelly
tumblers and seal when hard,
as for other jellies. This will^^
make fi small glasses of a
firm jelly of tart eharacteris
tic flavor not perfectly clear,
hut of good color and most
easily made. It is superior
in taste to the more delicate
jelly of perfect clarity, made
by straining or dripping the
cooked fruit through a bag
and adding the sugar (%
pound to each cup of hot
juice) dissolving it without
boiling.
We know of a spicy old
lady with white side curls who
used cranberry juice for a
rouge 40 years before the
flapper was heard of! It
springs eternal in everybody's
breast, this desire for color,
and most of us are like the
man who loved "any color so
it was red." The cranberry
is the blush of health, Mother
Nature's suggestion for put
ting a touch of color on the
menu: she is i good guide to
follow.