then cut into rounds. Set a spoonful Best Potato Doughnuts Sift together four cups and one-half Make plain pastry of two cups of pastry flour, half a teaspoonful, each, of salt and baking powder, half a cup of shortening, and cold water as needed. Roll the pastry into a long strip; on one-of flour, half a teaspoonful of soda, four half spread bits of shortening, then fold the other half of the paste over the shortening; spread one-half of this surface. with bits of shortening and fold over the paste as before. There should be one-fourth a cup of this shortening and, if all has not been used, add in bits and fold over as before. Pat and roll out into a thin sheet, fold three times, turn and roll into a thin sheet. Repeat this folding and rolling three or four times, (level) teaspoonfuls of baking powder and half a teaspoonful of mace or nutmeg. Beat three eggs; add one cup of sugar, and beat again, then beat in one cup of boiled-and-riced potato and two-thirds a cup of buttermilk or sour milk. If the sour milk is skimmed milk, a generous teaspoonful of melted shortening should be added. The fat for frying is at the right temperature when the cake dropped into it rises at once to the surface without browning below. Turn at once, and often during the cooking. Egg-Shaped Meringues Beat one-third a cup of egg-whites very light, then gradually beat in twothirds a cup of granulated sugar. Continue the beating until the mixture is firm throughout and holds its shape. Tack strips of wrapping paper on a hardwood board that may be set into the oven. On this mark out egg-shapes of the size desired. A small, oval tin is of help in marking the shapes on the paper; make one end round the other rather pointed. Three small or two large eggwhites will make two-thirds a cup of egg-white; and will give six large or eight smaller eggs. Fill the shapes on the paper with the mixture, bringing it down firmly to the paper on the edge and smoothing somewhat all over. Dredge with sugar and let cook in a very slack oven nearly one hour, then increase the heat slightly and let color a little. Run a spatula under the meringues, remove the soft inner portion, and let dry off in a slack oven. The last moment before serving, fill two shapes with ice cream and press together. Tomato Sherbet This sherbet is appropriately served with the roast or just after it. Wipe two lemons with a damp cloth and remove the thin yellow rind. Simmer a can of tomatoes, the lemon rind and a three inch piece of bruised ginger root about fifteen minutes; then press through a sieve fine enough to keep back the seeds. Boil one quart of water and one pint of sugar twenty minutes; add the tomato liquid and the juice of the lemons. When cold, freeze as any sherbet. Half a cup of ginger syrup and fine-chopped ginger from a jar of preserved ginger will im prove the sherbet, but is not essential. In buying preserved ginger, select what is known as "stem." This variety is in small pieces of fine texture. Rhubarb-and-Raisin Jelly Cook two or three dozen large, choice raisins in boiling water to cover until tender. Replenish the water as needed. Cook two cups of rhubarb in small pieces with one cup of sugar until tender; shake the pan and keep the pieces unbroken. Soften half a package (two level tablespoonfuls) of gelatine in half a cup of cold water; when the water is absorbed, add the raisins with hot liquid to dissolve the gelatine; add the rhubarb and turn into a mold. When cold and firm serve unmolded with whipped cream. There should be a scant quart of material, counting the water in which the gelatine is softened. Stewed Prunes Stuffed with Nuts Wash prunes, drain, cover with cold water and let stand overnight. Let simmer until tender; add a small quantity of sugar and let simmer very slowly until the liquid is much reduced. Drain the prunes, open at one side, remove the stone and fill the space with sliced or chopped pecan nut-meats. Serve as a dessert dish with whipped cream. Rice Timbales, Creole Style Wash three-fourths a cup of rice in several waters or blanch by bringing to the boiling point in cold water and draining. Cook the rice and an onion, chopped fine, in one-fourth a cup of chicken fat or vegetable oil until the fat is absorbed; add two cups of broth and half a cup of tomato purée, a sprig or two of parsley, half a teaspoonful of salt, and half a green or red pepper cut in shreds; cover and let cook about half an hour. Remove the parsley; add more salt and broth, if needed, and pack quite solidly in buttered molds. Reheat, if necessary, by setting the molds in a pan of boiling water. Unmold and serve with fricassée of chicken. Or, serve surrounded with cubes of chicken in cream sauce. Canned Brussels-Sprout Salad Drain the sprouts and dry them on a cloth. To the ordinary mayonnaise dressing, add a grating of onion-pulp, the flesh of three or four olives and a tablespoonful of capers chopped very fine. Mix with the sprouts; serve with or without lettuce. Butterfly Salad rather flat lettuce leaves, one slice of For each service (butterfly) allow two canned pineapple, one stalk of canned asparagus, two stuffed olives, two strips of pimiento and two tablespoonfuls of French dressing or one of mayonnaise. Set the stalk of asparagus in the center of the plate, the lettuce leaves at either side of it, cut the slice of pineapple in two equal pieces; set these above the lettuce leaves, round side toward the asparagus. The asparagus represents the body of the butterfly, the lettuce leaves, with pineapple above, the wings; set one olive at the root end of the asparagus for the head, cut the other in slices and dispose in symmetrical fashion on the pineapple to represent the markings on the wings. Set the strips of pimiento in place above the head (olive) as feelers; serve the dressing in a separate dish. ww |