healthy cooking info

MOCK BISQUE

One-half can tomatoes strained, one quart milk, one-third cup butter, one tablespoonful cornstarch, one teaspoonful salt, one salt-spoon pepper, heat milk in double boiler. Mix smoothly one tablespoonful butter, cornstarch and seasoning, add hot milk slowly. Boil ten minutes and add remainder of butter and strained tomatoes. Serve immediately.

CREAM OF CELERY SOUP

A pint of milk, a tablespoonful of flour, one of butter, a head of celery, a large slice of onion and a small piece of mace, a little salt. Boil celery in one pint of water from thirty to forty-five minutes; boil mace, onion and milk together; mix flour with two tablespoonfuls of cold milk. Cook ten minutes. Mash celery in water it has been cooked in and stir in boiling milk. Strain and serve

SHORTCAKE

Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful salt; sift three times; one-half cup butter mixed with flour till like meal. Beat one egg light, add to it a cup of cold water. Mix with flour. Put in two pie pans, or in muffin pans for individual shortcakes, and sprinkle tops with granulated sugar. When baked, split, butter and put sweetened berries between, and garnish tops with sweetened whipped cream and whole berries.

PEANUT TAFFY

Two cups granulated sugar put into a hot spider over a good fire and
stirred constantly until entirely dissolved. Use no water. First the
sugar will become lumpy, and it will not seem possible that it will
become liquid, but patience and constant stirring will produce the
desired result. When melted about like molasses, add one cup chopped
peanuts and pour quickly into a greased platter. It requires experience
to gain best results.

SPONGE CAKE

Seven eggs, separate yolks and whites, beat the whites to a stiff froth;
three cups powdered sugar, beaten well with the yolks, three cups flour
and one cup water, again well beaten with the sugar and yolks; three
level teaspoonfuls baking powder and the whites of the eggs, previously
well beaten to a stiff froth, laid over the top of the sponge, and all
well beaten for five minutes. Bake in a slow oven.

GRAPE JELLY

Wild grapes make the best jelly, though the other kind are more
frequently used. Pick them over, wash and remove stems, put into kettle,
heat to boiling point, mash and boil thirty minutes, strain through
coarse strainer, then allow juice to drip through a double thickness of
cheese-cloth. Measure and boil for five minutes, add equal quantity of
heated sugar, boil three minutes, skim and pour into glasses. Stand in
sunny window twenty-four hours, cover and keep in cool, dry place.

ORANGES

Oranges are the most delightful eaten raw, but there are many other ways of serving them, the Seville orange being the most preferable for
cooking, and is a little bitter. A simple way of preparing them for a
dessert is to peel the oranges so as to remove outer layer of pulp, then
remove each section from pulp. Put alternately into dessert dish a layer
of oranges sprinkled with powdered sugar and a layer of shredded
cocoanut. Place in cool place and serve.