Part 48

(b) Sweet potatoes, baked and boiled.

(c) Green peas, plain and creamed.

(d) Lima beans, plain and creamed; string beans, plain and creamed; cauliflower, plain and creamed; carrots, parsnips.

=Fruits.=

(a) Fresh—Oranges, grapes, melons, etc. etc.

(b) Stewed apples, plums, apricots, pears, berries, etc.

(c) Baked apples, bananas, pears.

(d) Canned peaches, apricots, plums, pears.

(e) Preserved peaches, plums.

SEMI-SOLID FOODS.

=JELLIES.= =Meat Jellies= are made in two ways:

(1) Cook soup meat (containing gristle and bone) slowly for a long time in just enough water to cover. Strain and set the liquid away in a mold to cool and set. If desired, bits of shredded meat may be added to the liquid before molding.

(2) Use meat broth and gelatin in the proportion of one tablespoon gelatin to three quarters of a cup of hot broth. Pour into mold and set on ice.

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=Starch Jellies.=—Starch Jellies are made by cooking in a pint of fruit juice or water until clear, two tablespoons of tapioca, arrowroot, sago, cornstarch, or flour. Sweeten to taste.

If water is used, fresh fruit may be used either in the jelly or in a sauce poured over the jelly.

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=Fruit Jellies.=—These are made:

(1) Of fruit juice and sugar in equal quantities, cooked until it will set when cooled;

(2) Of fruit juice and gelatin in the proportion of one tablespoon of gelatin to three fourths of a cup of fruit juice, or one half box gelatin to one and a half pints of juice. Sugar to taste. Made tea or coffee, or cocoa or lemonade may be used in the same proportion.

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=CUSTARDS.=—These are made with (1) milk, (2) milk and eggs, (3) milk, egg and some farinaceous substances as rice, cornstarch, tapioca. In the first the coagulum is produced by the addition of rennet, in the other two by the application of heat.

=Plain Junket.=—Dissolve in a cup of lukewarm milk (never warmer), a tablespoon of sugar or caramel syrup. Add a quarter of a junket tablet, previously dissolved in a tablespoon of cold water. Stir a few times, add vanilla, nuts, or nutmeg if desired. Pour into a cup and set aside to cool and solidify. This may be served plain or with whipped cream, or boiled custard.

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=Egg-Milk Custard.=—When eggs are used for thickening, not less than four eggs should be used to a quart of milk (more eggs make it richer).

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=Boiled Custard.=—One pint of milk, two eggs, half cup of sugar, half saltspoon of salt. Scald the milk, add the salt and sugar, and stir until dissolved. Beat the eggs very thick and smooth. Pour the boiling milk on the eggs slowly, stirring all the time. Pour the mixture into a double boiler, set over the fire and stir for ten minutes. Add flavoring. As soon as a thickening of the mixture is noticed remove from the fire, pour into a dish and set away to cool. This custard makes =cup custard=, the sauce for such puddings as =snow pudding=, and when decorated with spoonfuls of beaten egg-white, makes =floating island=.

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