American Cookery: Thanksgiving Menus and Recipes by - (best motivational books .txt) 📕

Query No. 4248.—"Will you please give me a recipe for Canned Pimientoes?"

Cut round the stem of each, and with a small, sharp knife remove the seeds and the white partitions inside. Set on a baking sheet in a hot oven until the thin outside skin puffs and cracks, then remove it with a small, sharp knife. Or they may be scalded, then dipped into cold water and the skin be carefully removed. Sometimes the skin is left on. Now press each one flat, and arrange them in layers, alternately overlapping one another, in the jars, without liquid, and process for twenty-five to thirty-five minutes at 212 deg. Fah. During the processing a thick liquid should exude, covering the pimientoes.

Query No. 4249.—"I should like a recipe for New York Ice Cream."

There are three distinct classes of Ice Cream: The Philadelphia, which is supposed to be made of heavy cream; the French, which is made with eggs on a soft custard foundation; and the so-called American, which is made on the foundation of a thin white sauce. All three classes are made in New York, and in every other large city, but we have never heard that any special recipe for ice cream is peculiar to New York. The less expensive forms of cream, in that and every other city, are those based on a thin white sauce, sweetened, flavored, and frozen.

It was the custom of the congregation to repeat the Twenty-third Psalm in concert, and Mrs. Armstrong's habit was to keep about a dozen words ahead all the way through. A stranger was asking one day about Mrs. Armstrong. "Who," he inquired, "was the lady who was already by the still waters while the rest of us were lying down in green pastures?"

Metropolitan.

The Finest Relish with Beef as well as Poultry

"Choisa"
Orange Pekoe
Ceylon Tea

Pre-War
Prices

1-lb. Cartons, 60 cents
1/2-lb. Cartons, 35 cents
Choisa Tea

Pre-War Quality

We invite comparison with any tea
selling under $1.00 a pound

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S. S. PIERCE CO.
BOSTON            BROOKLINE

6 apples       3/4 cup boiling water 1/2 box Campfire Marshmallows 1 tablespoon butter

Wipe apples, remove core, cut through skin half way down to make points and place in baking dish. Reserve six Campfire Marshmallows, cut remainder in pieces and put in center of apples. Put bits of butter on top.

Surround apples with water and bake in hot oven until soft, basting frequently. Be very careful that they do not lose their shape. Remove from oven, put a whole marshmallow in the top of each apple, and return to oven until slightly brown.

Surround with the syrup from the pan and serve hot or cold with cream.

Recipes on each package

Buy advertised Goods—Do not accept substitutes

Baker's Coconut ... and Cook says there's
a secret behind the flavor

Baker's Coconut has that tempting flavor of the ripe coconut fresh from the Tropics. You'll note its goodness the very first time you try it. You'll realize, too, that coconut is real food, delicious and nourishing—as well as a garnish for other foods.

There IS a secret behind the wonderful flavor of Baker's. See if YOU can find it in the can.

In the can:—Baker's Fresh Grated Coconut—canned in it's own milk.

In the package:—Baker's Dry Shred Coconut—sugar-cured—for those who prefer the old-fashioned kind.

Have YOU a copy of the Baker Recipe Booklet? If not write for it NOW—it's free.

THE FRANKLIN BAKER COMPANY, PHILADELPHIA, PA.

Baker's Coconut: FIRST FOR FLAVOR

DELICIOUS AND SUSTAINING
DIABETIC
FOODS
QUICKLY MADE WITH

RICH IN
PROTEIN
AND FAT
Hepco Flour CONTAINS
PRACTICALLY
NO STARCH
—————————————
Twenty Cents Brings a General Sample
—————————————
Thompson's Malted Food Company
17 River Drive       Waukesha, Wisconsin
SERVICE TABLE WAGON

IT SERVES YOUR HOME AND SAVES YOU TIME IT SERVES YOUR HOME AND SAVES YOU TIME

Large Broad Wide Table Top—Removable Glass Service Tray—Double Drawer—Double Handles—Large Deep Undershelves—"Scientifically Silent"—Rubber Tired Swivel Wheels. A high grade piece of furniture surpassing anything yet attempted for GENERAL UTILITY, ease of action, and absolute noiselessness. Write now for descriptive pamphlet and dealer's name.

COMBINATION PRODUCTS CO.
5041 Cunard Bldg., Chicago, Ill.

Domestic Science

Home-Study Courses

Food, health, housekeeping, clothing, children.

For Homemakers and Mothers; professional courses for Teachers, Dietitians, Institution Managers, Demonstrators, Nurses, Tea Room Managers, Caterers, "Cooking for Profit," etc.

"The Profession of Home-Making," 100 page handbook, free. Bulletins: "Free-hand Cooking," "Food Values," "Ten-Cent Meals," "Family Finance," "Art of Spending"—10c ea.

American School of Home Economics
(Chartered in 1915) 503 W. 69th St., Chicago, Ill. Dress Designing Lessons
FREE

Woman

Women—Girls—15 or over, can easily learn Dress
and Costume Designing during their spare moments
IN TEN WEEKS

Dress and Costume Designers
Frequently Earn
$45 to $100 a Week Many Start Parlors in Their Own Homes

Every woman who now
does plain sewing
should take up
Designing

Hundreds Learn
Millinery by Mail

Cut and Mail to
Franklin Institute,
Dept. R 640
Rochester, N.Y.

Send me AT ONCE free
sample lessons in the subject
here checked.

□Dress Designing          □Millinery
Name _______________________________
Address _____________________________

Mrs. Knox's Page

Household Discoveries with Gelatine

HOUSEKEEPERS everywhere are constantly sending me new and unusual uses for gelatine. These hints are so interesting that I am giving as many as possible here, together with one of my own gelatine specialties. If you, too, have discovered some new use for Knox Gelatine, send it to me that I may publish it on this page. A DELICIOUS THANKSGIVING DESSERT

1 envelope Knox Sparkling Gelatine      1 cup maple syrup 1/2 cup cold water 2 cups cream White of 1 egg 1/4 pound nut meats, chopped 1 teaspoonful vanilla 1/8 teaspoonful salt

Soften the gelatine in the cold water ten minutes and dissolve over hot water. Heat the maple syrup and pour on the beaten white of the egg, beating until very light. Beat in the gelatine and, when cool, fold in the cream, beating well, and add vanilla, salt and nut meats. Line mold with lady fingers or slices of stale sponge cake. Turn in the cream and chill.

For after-dinner candies, try Knox Gelatine mints

Fruit juices, from canned or "put-up" fruits, need not be served with the fruit but poured off, saved and made into Knox Gelatine desserts and salads. The juice from canned strawberries, loganberries, or blackberries makes a most delicious jelly when combined with Knox Gelatine, or with nuts, cheese and lettuce, a delightful fruit salad.

Canned apricot juice, jellied with spices and grated orange rind, makes an appetizing relish for meat or fish.

Canned pineapple juice, molded with sliced tomatoes or cucumbers, makes a most unusual jellied salad.

In these fruit juice desserts and salads, use one level tablespoonful Knox Gelatine for every two cups of juice, or two level teaspoonfuls to a cup of liquid. First soften gelatine in cold water and add fruit juice, heated sufficiently to dissolve gelatine. Pour into wet molds and chill.

Bread crumbs, rice and nuts, combined with Knox Gelatine, make a nutritious "Vegetarian Nut Loaf." This may be used in place of meat and is appropriate for a simple home luncheon or dinner. See detailed recipe, page 5, of the Knox booklet, "Food Economy."

MANY GELATINE DISCOVERIES IN KNOX BOOKLETS

There are many additional

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