Work Resumed by MRS. EDITH E. BRUCE

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Dec 10, 1908

Work Resumed

By MRS. EDITH E. BRUCE

MRS. EDITH E. BRUCE

The first Thursday afternoon after the successful hygienic dinner and picnic, the members of the Good Housekeeping and Cooking Club came together, with renewed enthusiasm and zeal, to make themselves more proficient in the art of home-making. No longer did they look upon their work as mere drudgery, but with love and joy they sought to make their little home-nests the brightest and happiest spots on earth for their own families. And what a decided change there was, in some of the homes, too! The husband and children caught the spirit, and all worked together to lighten one another’s burdens, and to make one another happy. It is needless to say that this influence reached far beyond the home circle, and was felt by neighbors and friends.

This afternoon a score of happy, neatly attired women crowded into Aunt Mary’s cozy dining-room, note-book and pencil in hand, eager to take up the work, and make note of the important things that they might learn.

The new members who had joined the club as the result of the effort made at the “dinner” were there; and as they had obtained a copy of the notes previously given to the rest of the club, they were ready to begin with the others.

“I am glad,” said Aunt Mary, “that you are all so faithful in bringing your note-books. To-day we will take up the subject of desserts. Desserts are really not a necessity; and if they add anything to digestion, it is because they sweeten the temper, and give one a sort of satisfied feeling. However, every dessert should be very simple, and should combine well with the rest of the meal. For instance, when a cream soup is served for dinner, I would by all means avoid an acid dessert. Many persons make the mistake of using pie as their chief dessert. Pie crust, even when made with cream or butter, is not the easiest thing to digest, and should be used sparingly. I wish to give you a few simple, easily prepared recipes, which I am sure you will find useful in your every-day bills of fare:—

Fruit and Rice Mold

“This can be made with almost any kind of stewed or fresh fruit. It is especially good when made of equal quantities of oranges and bananas, cut in small pieces, and almost any kind of fresh or stewed berries. Line the bottom of your fruit dish (the glass ones look the prettiest for this) with a generous layer of fruit, which has been sweetened, then spread a layer of rice an inch and a half thick, then another layer of fruit, and one more of rice. Over this may be poured a boiled custard made with the yolks of the eggs, the whites being reserved for the top of the mold.

Boiled Custard

“Put one quart of milk and one scant half-cup of sugar into the inner vessel of a double boiler, heat to boiling, then stir in slowly three eggs, well beaten, and make one tablespoonful of corn-starch rubbed smooth in a little cold milk. Add any flavoring desired. Stir thoroughly, and when well set, turn into a dish to cool. This is more easily digested than the baked custard.

Floating Island

“Put a pint of milk into a double boiler; heat to boiling, then add the well-beaten yolks of three eggs mixed with three tablespoonfuls of sugar. Stir well, and when done, turn into the dish from which it is to be served. Beat the whites of the eggs to a stiff froth, drop by spoonfuls into a pan of hot water, and after a moment, turn over, but do not allow to harden. Remove with a skimmer or spoon, and place as islands on the top of the custard. When in season, a ripe strawberry may be pressed gently into the top of the island, or a bit of jelly may be used.

Prune Pudding

“Cook three cups of prunes, drain off

the juice, remove the stones, and sprinkle the prunes with lemon-juice. Take two cups of fine bread-crumbs, two cups of milk, one-half cup of sugar, one teaspoonful of butter, one-half teaspoonful of grated lemon rind, and one beaten egg; mix and pour into a pudding-dish. Then drop the prunes in evenly, and bake until set. Serve hot or cold, with or without sauce. The juice from the prunes may be heated, thickened slightly, and used as a sauce.

Fruit and Grains

“Now I will give you one more plain recipe, but one which I think is good: Put a quart of well-sweetened fruit-juice (red raspberry or cherry is excellent) into the inner cup of a double boiler; heat to boiling, and stir in four heaping tablespoonfuls of farina or cream of wheat, first moistened in a little of the juice. Boil until thickened, then set into the outer boiler, the water in which should be boiling, and cook for one hour. Pour into molds previously wet with cold water, and cool. Serve with whipped cream or with mock cream.

“Next week,” said Aunt Mary, “we shall take up some other recipes. You notice that I have mentioned the use of the double boiler. A double boiler is an indispensable article in my kitchen for the morning grains, boiled custards, sauces, etc. It is not very expensive, and if you have none, I advise you to get one immediately. You will soon save the price of it in time, and your foods will not get burned while cooking.”

The afternoon closed very pleasantly, and was helpful, both in the actual knowledge gained and in the feeling of sympathy with one another in the duties and experiences of home life.

Mussoorie, India.