The New century cook book

Weigh sour apples before paring. To one pound apples, take one or one and one-fourth pounds of brown sugar (as the apples are more or less sour. Pare, core and cut in dice. Make a syrup of the sugar, skim and add one tablespoon of strong extract of Jamaica ginger to each pound of apples. Put apples in and cook till clear, cook slowly. Mrs. W. A. Lowell. A Substitute For Cream. Beat the white of one egg to a froth, put in a small lump of butter and mix well. Then turn the coffee in it gradually so that it may not curdle. If perfectly done it will be an excellent substitute for cream. For tea omit the butter, use only the egg- Menu For a Luncheon. Oysters — Bluepoints or Cherry Stones. Bouillon. Boiled Duck. Chicken or Sweetbread Salad. Pineapple Souffle. Cheese. Coffee. Grilled Pecans. Blanch the nuts, and to one cup of sugar add half cup of water and boil for a few minutes; then drop in the nuts and leave them for about ten minutes; after removing from the fire, stir until it becomes thick and clings to the nuts; spread to cool on a waxed paper. Mrs. B. F. Head. Salted Almonds. Blanch a pound of almonds, put them in a very slow oven to dry out; remove and place in a large, shallow pan, so as to New Century Cook Book. give them plenty of room; put in one tablespoonful of butter, about three-fourths of a cup of fine table salt and place in moderately hot oven; stir frequently to prevent burning; brown to a yellow tint and set away to cool. G. L. D. Salted Almonds. Place one pound blanched Jordan almonds in a coarse sieve in corn popper and shake them over the fire until roasted to a yellow tint; throw them into a basin, pour some dissolved gum arabic and stir thoroughly with paddle until all the almonds are well coated with the gum; then sprinkle with fine table salt, remove carefully from the basin and spread on a pan to dry. Cheese Crackers. Cover crackers with grated cheese, bake a few minutes. Mrs. A. W. Harlan. Lettuce Sandwiches. Chop lettuce rather fine, add mayonnaise dressing to taste, spread between thin slices of bread and butter. Mrs. A. W: Harlan. Sweet Sandwiches. Excellent sandwiches are made from nuts and stoned raisins chopped fine and moistened with a very little icing. Best with brown bread or crackers. Candied fruits make a delicious filling minced fine and moistened with lemon juice. It is a rule for all sandwiches that the filling should be minced if possible, and moistened into a paste with some sauce or juice. A tablespoonful of whipped cream is useful for this purpose, or plain cream may serve. If cream is used with meat, it should be salted; if with fruit, sugar may be added. Mary E. Scranton. Egg Sandwiches. Hard boil some very fresh eggs, and when cold cut them into moderately thin slices, and lay them between some bread and butter, cut as thin as possible, season with pepper, salt and nutmeg. For picnics or traveling these sandwiches are far preferable to hard-boiled eggs. Tomato Toast. One pint tomatoes stewed ten minutes, turn into a colander, season with pepper, salt and a little sugar, two teaspoons butter New Century Cook Book.