THE BEE: OMAHA, SUNDAY, FEBRUARY 13, 1921.
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Delicious Dishes
i Stuffed Prunes.
Half a pound of prunes, boiled
with a little lemon peel. While itill
hot, remove the stones without
breaking the fruit rill the cavity
with a blanched almond rfrHed in
sugar. Press" firmly together and
serve in custard glasses with a little
juice at the bottom of each.
Duchess Pudding.
Two ounces butter, two ounces of
white sugar, two ounces macaroons,
two tablespoonfuls orange marma
lade, one teaspoonful ground rice,
two eggs, a few nut meats.
Blanch and chop the nut meats
coarsely. Crush the macaroons. Beat
the'butter and sugar to a cream, and
add the yolks of eggs. Beat well
before adding the macaroons and
the marmalade. Whisk the whites of
eggs to a stiff froth and stir in light
ly the ground rjoe and half the
chopped nuts, then stir the whole
into the mixture. Have ready a well
buttered souffle dish, sprinkle the
remaining nuts on the bottom and
sides, and pour in the mixture.
Steam slowly for about one and a
quarter hours. Serve with a sweet
sauce. , i
' v Coffee Junket.
For this make a junket in the or
dinary way, only adding a small cup
of strong black coffee. Allow a lit
tle less milk in consequence, and
set aside to cool. When cold, cover
thickly with grated chocolate and
chopped roasted almonds.
Co-Operative Meals
A good many experiments have
been made in co-operative house
keeping of various kinds at various
times. A recent plan may be of in
terest, because it, is practical and
has proved its worth.
In a smaH town where the servant
problem was difficult both be
cause ood servants were scarce and
because they were expensive halt a
dozen families, some of them related
and some of them only friends,
joined together in a co-operative
dining room. It was the cookmg
problem which discouraged the
housewives. They could manage to
get their houses cleaned and in
order, to get the beds made and the
rooms dusted and the porches swept.
These duties seemed nothing com
pared with the cooking that must
be done to satisfy their large fam
ilies. , .
So they decided to serve meals in
the house of one of their number
who had a large dining room con
nected with a large living room.
They experimented several weeks
before they had the plan working
smoothly, but they finally settled
down into a routine.
Two unmarried women , take
charge of the meals. One plans
them one week, the other the next,
and the one who is not planning
them supervises the dining room.
They hire a good cook and two
young girls to help prepare vege
tables, wash dishes and wait on
table. They pay the cook $6 a
week and the young girls, who live
at home and are only on duty part
of the day, they pay $2 each. Two
dollars a week pays for the rest of
the service a laundress for the table
linen. The total outlay for service
is $12. As there are 24 members
of the party each is assessed 50
cents a week fcr service. The food
costs about $3 for each person, on
the average. This is good and varied
food, such as the various families
had been used to. Much ' cheaper
food Could, of course, ot provided;
The' two' women who ruff the dining
ro6m get the advantage of buying in
Wholesale quantities, and buy all
groceries and other supplies at
wholesale prices, ; .
In any organization, of this kind
it is wise to put the running of the
meals in the hands of one person.
It might he expedient to pay the
mnsffr of the dininff room for her
trouble. s This could be a stated
sum each week, or she could receive
a specified amount of board money
and could take her stipened from
that, making if depend on the
amount she was able to save. New
York Sun.
By CORINNE LOWE.
Mkut Vnrt fSneeial Correspond
ence.) The Godey's Lady . Book
model never thought of any more
severe form of exercise than that
provided by her croquet mallet or
Vir arrherv meet. It is strange.
itiorefnr that w have conied for
our modern muscular type, who golfs
and swims ana plays nocicey, uie
Amirr. linp of a fashion that pre
vailed during this mid-Victorian era.
That is what has been done cer
tainly in the wrap which we are
showing today, a wrap that has been
ADVERTISEMENT
"They WORK
sfhile you sleep"
found lately in some of the smartest
of sports shops. This garment is
made of tan and blue checked an
gora, trimmed with blue and yellow
stripes of the same material and
fringed in the same tones.
These charming little dolmans
usually come in checks or stripes,
although plain white is occasionally
selected.
Worn blankets can be made into
attractive quilts. Put several to
gether and cover with silk or sateen.
Button down like mattresses to keep
in place and shape.
Twelve deep breaths a day will
make" you feel much lighter in spir
its and better able to cope with
your daily tasks.'
Custards With Variations
Date Custard.
One pint milk, one cupful dates,
half tablespoonful cornstarch, half
eupful boiling water, one-third cup
ful sugar, two tablespoonfuls sugar
two egg yolks, juice one lemon;
speck salt, two egg whites and two
tablespoonfuls powdered -sugar.
Scald the milk in a double boiler.
Mix the dry ingredients with the egg
yolks, gradually pour over them the
scalded milk. Return the entire mix
ture to the double boiler and cook
until it thickens sufficiently to coat
the spoon. Wash, stone and cut the
dates in small pieces. Put in double
boiler, add the boiling water and
juice of the half lemon, sugar and
cook until dates become soft. Com
bine the. two mixtures and chill. Just
before serving prepare a meringue of
the egg whites, powdered sugar and
the remainder of the lemon; pile the
spoonfuls over the custard.
' Caramel Custard.
" Three-quarters cupful sugar cara
melized, one quart scalded milk, one
quarter cupful sugar, four eggs, one
teaspoonful vanilla, one-eighth tea
spoonful, salt.
Caramelize the sugar by melting in
an iron frying pan, stir constantly
until the sugar becomes a ' golden
brown, then add one-eighth cupful
boiling water and stir until dissolved.
Scald the milk in a double boiler.
Beat the eggs, add the sugar and mix
with part of the milk, add to the re
mainder of the milk. Stir the mix
ture until it thickens slightly, then
add the caramelized sugar; cook un
til it coats a spoon and the foam dis
appears from the top. Serve hot or
cold. . . (
Almond Custard.
One quart scalded milk, three
quarters cupful sugar, one-half tea
spoonful salt, four eggs, one cupful
almonds and one-quarter teaspoon
ful almond flavoring.
Blanch and crush the' nuts and
add to them a few drops of almond
extract Scald the milk in a double
boiler. Beat the eggs and mix part
of the milk with the eggs, salt and
sugar; add the remainder of the milk.
Stir the mixture until it thickens
sufficiently to coat a spoon, add the
crusJhcd almonds and cook a few
minutes longer. Serve hot or cold.
A meringue will add very much
to this dessert
Peach Custard.
One can peaches, one-half cup
sugar, one pint milk, one-half cup
shredded cocoanut, two eggs ; and
speck salt. Place the peaches in an
oiled baking dish and spriukle over
them the cocoanut and cover with
custard made by scalding the milk
in a double boiler and pouring it
over the well beaten eggs, sugar and
salt mixture. Place m a moderate
oven and hake until puffy or when
a silver, knife inserted in the center
conies out clean,'
Custard Souffle.
Three tablespoonfuls shortening,
two tablespoonfuls cornstarch, one
cup scalded milk, four eggs, one
third cup sugar, one cup shredded
cocoanut. Melt the shortening, add
cornstarch and gradually hot mitk.
When well thickened pour into the
yolks of eggs which have been well
beaten until thick and linon colored
and mix with the sugar; cool, cut
and fold in cocoanut and whites of
eggs beaten stiff and dry. Turn into
an oiled pudding pan and bake
35 minutes in slow oven. Take from
oven and serve at once.
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NEW YORK
OMAHA
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Why not buy the World's Best
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lSth and Harney St.
Comfort
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A nnounce tor Monday, 9 a. m.
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