=SOUPS= STEWS and HASHES are rendered very much more tasty and appetizing by using
=LEA & PERRINS= SAUCE= THE ORIGINAL WORCESTERSHIRE
A superior seasoning for all kinds of Fish, Steaks, Roasts, Game, Gravies, Salads, etc. It gives appetizing relish to an otherwise insipid dish.
=Rae's Lucca Oil= "THE PERFECTION OF OLIVE OIL"
=THE VERY FINEST QUALITY OF PURE OLIVE OIL=
SOLD IN BOTTLES AND TINS OF VARIOUS SIZES
QUERY 1631.--"Recipes for Lady Baltimore Cake, Peanut Cookies and Maple-Walnut Sundae."
1 cup of butter 2 cups of sugar 3½ cups of flour 2 (level) teaspoonfuls of baking powder 1 cup of milk 1 teaspoonful of rose water Whites of 6 eggs
3 cups of sugar 1 cup of water 3 whites of eggs 1 cup of chopped raisins 1 cup of chopped nut meats 5 figs
Cook the sugar and water to 242° Fahr. Finish as any boiled frosting, adding the fruit and nuts at the last.
¼ a cup of butter (scant) ½ a cup of sugar 2 tablespoonfuls of milk 1 egg 1 cup of flour ¼ a teaspoonful of salt 2 teaspoonfuls of baking powder ¾ a cup of peanuts
Mix in the usual manner; add the egg, beaten without separating the white from the yolk. Reserve a few whole halves of nuts to garnish the tops of the cookies, and add the rest, pounded fine, at the last. Drop in a buttered tin, a teaspoonful in a place, and some distance apart. The recipe makes two dozen cookies.
Prepare vanilla or lemon ice cream. Turn one or two tablespoonfuls of maple syrup into a glass cup; in this dispose a ball or cone of the ice cream, pour on one or two tablespoonfuls of maple syrup and sprinkle with nut meats, chopped rather coarse. Pecans or English walnuts are generally used. Butternuts are also good for this purpose.
QUERY 1632.--"Recipe for the rice cooked with tomatoes, cheese, peppers and bacon given in the 'Menus for a Week in May,' in this magazine."
Parboil three-fourths a cup of rice in cold water, drain on a sieve, rinse with cold water and drain again. Cut three or four thin slices of bacon into half-inch pieces and cook until crisp and light colored. Add the blanched rice to the bits of bacon. In the fat cook half a green or red pepper, cut in shreds, until softened and yellowed, then add the pepper and fat to the rice with three cups of boiling water or stock and three-fourths a teaspoonful of salt, and let cook until the rice is tender and the liquid is absorbed. Add a cup of well-reduced tomato purée and half a cup or more of grated cheese. Mix thoroughly and let stand over boiling water to become very hot.