Part 40

=Gnocchi of Semolina.=--Bring half a pint of milk to the boil, sprinkle in two ounces of semolina (coarse); when it is off the boil add an egg and a little cheese (the egg may be omitted). Spread it on a dish to get cold. Then cut it into rounds with a cutter or a wine glass; put the rounds into a fireproof dish with a little cream and some more grated cheese, and put a little butter on the top. Put in a hot oven for about five minutes, and serve immediately.

Both recipes are from Mrs. C. W. EARLE, Diet Difficulties and Helpful Hints.

=Good Plain Cake.=--A cup of butter, a cup of molasses, a cup of brown sugar, a cup of sour milk, and a teaspoonful of bicarbonate of soda, a teaspoonful of cinnamon, a teaspoonful each of nutmeg and cloves, half a pound each of raisins and currants, a quart flour, and half a teaspoonful of salt. Bake in a slow oven.

=Green Corn Savoury.=--(2) Boil two ounces of macaroni in salted water. Chop coarsely the contents of a tin of green corn, and toss it in a pan with an ounce of butter; care must be taken not to burn it; flavour very highly with cayenne pepper and salt. Place a layer of cooked macaroni in a deep dish that may be taken to table, and lay some of the corn on it; repeat the macaroni and corn. Make a good white sauce by frying an ounce of flour in the same quantity of butter, and pour over it a pint of milk with which two tablespoonfuls of cream have been mixed and salt and pepper. Stir in two ounces of grated cheese, and pour over the macaroni and corn in the dish. Grate a layer of brown bread-crumbs over the whole, finally stewing the whole with grated cheese. Bake in a good oven until a delicate brown. Serve very hot. The macaroni may be omitted if not liked, and a double quantity of corn used instead. In this case the white sauce should be made a little thicker.--1 and 2, Garden City Health Food Stores Recipes, Letchworth.

=Ice Cream without Eggs.=--Take one quart of new milk, set it in a kettle of hot water, and when it comes to the boiling point, add two large tablespoonfuls of arrowroot, smoothly mixed with cold milk, and two teacupfuls of caster sugar. Stir until smooth and thick. When cool add one pint of rich cream, and flavour to taste. Put in a freezer and churn rapidly.

=Light “Wigs.”=--Make into a dough one pound and a half of flour, with half a pint of milk made lukewarm, mixed with a quarter of a pint of good yeast; cover it up, and let it stay by the fire for half an hour. Then add half a pound of sugar, half a pound of butter; work this into the dough. Grease some small patty-pans and half fill them with the mixture. Use as little flour as possible in making up, and set to rise in front of the fire for half an hour. The oven must be hot; the cakes will then rise very quickly to double their size.

=Nut Meat Mould= (practically no cooking required).--Take a quarter of a pound of ground hazel kernels, a quarter of a pound of ground walnuts, half a pound of bread-crumbs, one ounce of onion, three-quarters of an ounce of nutter, and a quarter of a pint of tomato sauce. Melt the nut butter in a stewpan, add the onion and fry for five minutes (if fresh tomatoes are in season, chop up a small tomato and fry with the onion), then add tomato sauce to fried onion; put in ground nuts and bread-crumbs, mix well; turn into a mould, and leave till cold. Serve with salad.--Nu-Era Recipes.

=Plum Pudding without Eggs.=--Take half a pound of raisins, half a pound of butter or nutter, half a pound of flour, two ounces of citron, or mixed peel finely chopped, two ounces of bread-crumbs, spice to taste; a teaspoonful of baking powder if liked. Mix with milk, and boil for six hours.

=Stuffed Figs.=--Remove the inside of steamed, or fresh figs, and mix the parts removed with chopped nuts moistened with a syrup of sugar and lemon juice, and stuff the figs with the mixture.

=The Simplest Nut Roast.=--One pound of pine kernels (ground), two medium-sized tomatoes. Skin the tomatoes, pouring boiling water over them, which makes it easy to peel them; mash them, and thoroughly mix with the ground nuts. Put the mixture in a well-buttered pie dish, and bake in a rather hot oven until nicely browned. Turn out on to a hot dish, and serve with brown sauce or tomato sauce (a little sage or thyme may be included in the mixture).--Nu-Era Recipes.

=Vegetables en Casserole.=--Mix one half cupful each of cooked peas, carrots, button mushrooms, and very small white onions, with enough white sauce to moisten them. Line a buttered mould with boiled rice. Fill the centre with the vegetable mixture; cover with rice, and place in a steamer over hot water until heated through. Turn out on to a dish; pour over white sauce to which has been added some grated cheese and a pimento cut in small pieces.

COOL DRINKS.

Recipes from “The Providence Journal,” U.S.A.

=Currant Shrub.=--Extract the juice from two quarts of well-ripened red currants. Add one cup of granulated sugar to each pint of juice. Beat the mixture well, then dilute the juice with twice as much crushed ice and water as there is of currant juice. Grate a small amount of nutmeg into each glass.

=Egg Lemonade.=--Beat one egg well, and add to it one tablespoonful of lemon juice, one of crushed ice, three of ice water, and sweeten to taste. Shake well, pour into glasses, fill with ice water, and sprinkle on the top nutmeg, or ground cinnamon.

=Ginger Spice Punch.=--Stick about two dozen cloves into each of four oranges. Let them remain for two hours, then remove the cloves. Rub the yellow part of the rind from three lemons (after having washed them clean) with several lumps of sugar, then extract the juice from the fruit. Put the lumps of sugar into the juice, and add one tablespoonful of strained honey, half a teaspoonful of powdered cinnamon, half a grated nutmeg, a pinch of ground allspice, and one cupful of flaked pineapple. Keep on ice until ready to serve, then turn into a punch bowl, or glass pitcher, adding the juice from the spiced oranges, a pint of ice water, and a pint and a half of ginger ale. While it is still effervescing, serve in small punch cups with straws.

=Grape Punch.=--Prepare one pint of strong lemonade, add two chopped oranges, four tablespoonfuls of cold tea, a bunch of fresh mint, and a quart of grape juice; mix thoroughly and place in the ice box until cooled; pour in, just previous to serving, a pint of finely chopped ice; serve from a large cut-glass pitcher into wide-rimmed glasses, decorating with tiny clusters of fresh grapes that have been dipped into a boiled fondant frosting.

=Lime Sherbet.=--Squeeze the juice from four limes, strain, and add a cupful of fruit vinegar, two cups of sugar, and a pinch of powdered cinnamon. Cover, and place on ice for two hours, then pour in gradually a cupful of iced tea. Add two sliced oranges and the stiffly whipped whites of two eggs. Prepare a lime syrup, by boiling two quarts of water with one pound of sugar for fifteen minutes, adding the juice and grated rind of four limes. Remove from the stove and add to the other ingredients, pouring slowly over a block of ice that has been placed in a crystal punch bowl, and add small fruits.

=Linseed Drink.=--A delicious hot weather drink. It is best made in a double pan, for the beverage is one requiring long and slow cooking.

Take two tablespoonfuls of whole linseed, and put it into the cooker, with a quart of boiling water. Set it on the stove, and let it come to the boil. Then let it cook in the double pan for two to three hours, strain, and add to the liquid a quarter of a cupful of lemon juice, half a cupful of sugar, and a little grated lemon rind. Serve very cold. If drunk while hot it is an excellent remedy for a cold.--A recipe from the Chicago Journal.

=Milk Flummery.=--Break one egg into a large glass, beat well, add one tablespoonful of crushed ice, sugar to taste, and one-third of a pint of fresh milk. Whisk well (if you have no whisk, beat with a rotary egg-beater before putting in the ice), pour into small glasses, sprinkle with nutmeg, and serve.

=Nut Fudge.=--Mix four cupfuls of brown sugar with three-fourths of a cup of rich milk, add two tablespoonfuls of butter, and three ounces of unsweetened chocolate broken in small pieces. Set back on the stove until the chocolate is melted, then boil until it begins to thicken.

Take from the fire, beat until rather stiff, add two cupfuls of English walnut meat, or butternuts, and pour into a buttered shallow pan. When nearly cold mark into squares.

A cupful of chopped figs may be substituted for nut meats if desired. (Washington Herald.)

=Pineapple Frappé.=--Flake thoroughly with a silver fork a fine ripe pineapple. Sprinkle liberally with powdered sugar, and add one cucumber sliced very thin. Cut into small dice two limes or lemons and two large bananas, add half a pint of sweet cider; mix thoroughly and set in the refrigerator. When ready to serve, add the whites of two eggs stiffly beaten, and two quarts of Apollinaris water. Serve in glasses half-filled with shaved ice.

=Raspberry Vinegar.=--Put twelve quarts of juicy, ripe raspberries or Logan berries into a large stone jar, and pour over them enough pure cider vinegar (dilute if too strong) to barely cover the berries. Soak for thirty-six hours. Mash the berries a little, and strain off the liquid through a cheesecloth. To every pint of the liquid add a pound of loaf sugar, and boil for ten minutes. Then bottle and seal. Use two tablespoonfuls of the syrup to each glass of water, and put in two tablespoonfuls of crushed ice. This syrup can be used as the basis of a number of cooling drinks which the clever housewife may devise.

SUCCESSIONAL CROPPING IN SMALL GARDENS.

By A. C. Curtis.