Kirmess cook book

Mint jelly is taking the place of mint sauce to serve with lamb and makes a pretty and dainty dish. Break enough leaves of tender mint to make one cupful when pressed; cut or chop, cover with a pint of boiling water and steep for half an hour; then strain, pressing hard. Soak a half package of gelatine in a half cupful of cold water and stand over hot water until dissolved. Add to the mint water with one tablespoonful of powdered sugar and three tablespoonfuls of lemon juice or vinegar. Tint slightly with green coloring and pour into wetted molds, placing on ice until firm. MINT JELLY. Mrs. T. K. Ohambers. One cup of mint, chopped, half cup of water, one cup Tarragon vinegar. Boil these together and strain, then add one cup of sugar and enough gelatine to thicken, boil until dissolved and turn into a glass or jelly mold. MINT JELLY. Table Talk. Select fine apples, grained, tart fruit. Wipe, quarter, core without peeling and slice. Take about half the b\ilk in washed mint leaves, the exact quantity depending upon the pungency of the herb. Cover with cold water, heat slowly and simmer until the apple falls to a pulp. Turn into a pointed jelly bag and let drip. Measure the clear juice and allow an equal amount of granulated sugar. Spread the sugar on shallow pans and stand in the open oven or where it will become very hot without melting; stir through from time to time to facilitate heating. Heat the juice and boil rapidly for twenty minutes. Add the hot sugar, stir until it dissolves. Boil up once, then turn immediately into tumblers which have been standing in a pan of hot water. When cold cover at once. If desired, a pale green tint may be given to the jelly by adding to it, when taken from the fire, a very little leaf green or other vegetable green coloring. CHAPTER XII Boston Cooking School Cook Book. To select Poultry and Game. A chicken is known by soft feet, smooth skin, and soft cartilage at end of breastbone. An abundance of pinfeathers always indicate a young bird, while the presence of long hairs denotes age. In a fowl the feet have become hard and dry with coarse scales, and cartilage at end of breastbone has ossified. Cock turkeys are usually better eating than hen turkeys unless hen turkey is young, small and plump. A good turkey should be plump, have smooth dark legs, and cartilage at end of breastbone soft and pliable. Good geese abound in pinfeathers. Small birds should be plump, have soft feet and pliable bills. Turkeys are found in market throughout the year, but are best during the winter months. Tame ducks and geese are very indigestible on account of the large quantity of fat they contain. Goose meat is thoroughly infiltrated with fat, containing sometimes from forty to forty-five per cent. Pigeons, being old birds, need long, slow cooking to make them tender. Squabs (young pigeons) make a delicious tidbit for the convalescent, and are often the first meat allowed a patient by the physician.