1802 



ENCYCLOPEDIA OP PHACTICAL HORTICULTURE 



ATTITTT'C 

 UJulf iiO 



Beef ©renadins Witli Olives 



One tablespoonful onion extract, one- 

 fourth teaspoonful mace extract, one tea- 

 spoonful celery extract, two lbs. steak, 

 one carrot, one turnip, one-half lb. fat 

 bacon, bunch sweet herbs, salt and 

 pepper to taste, one heaping tablespoon- 

 ful butter, one tablespoonful flour, 18 

 large olives. 



The steak should be one inch thick. 

 Cut it into small rounds, and carefully 

 lard each round on the top with neatly 

 cut lardoons cut from the bacon one 

 inch long and a quarter inch square. Pre- 

 pare the vegetables and cut them in 

 slices, and lay them in the bottom of 

 a saucepan, add the herbs, salt, pepper, 

 onion extract, mace extract, and celery 

 extract Lay on the top the grenadins, 

 and pour round a little boiling stock or 

 water; allow these to simmer slowly for 

 one and a quarter hours. Remove the 

 grenadins into a baking tin with a few 

 tablespoonfuls of gravy set in a hot oven 

 to brown. Meanwhile, heat the butter in 

 a saucepan until brown, add the flour, 

 strain into this the gravy; then add the 

 olives, parboiled, stoned, and chopped; 

 boil for fifteen minutes. Dish the gren- 

 adins in a ring on a hot platter, and 

 pour the gravy and the olives in the 

 center. 



OEAIGE 



Orange Marmalade 



Take nine oranges and six lemons and 

 prepare the same as for lemon marma- 

 lade, using less sugar if sweet Cali- 

 fornia oranges are used. 



Orange Custard 



Peel and cut up two oranges in dish 

 you are to serve desert from. Pour over 

 them the following custard: One and a 

 half cups of milk, a heaping tablespoon 

 of cornstarch, a pinch of salt, two table- 

 spoons of sugar, two eggs. Heat milk 

 in double boiler, saving out a little to 

 make a smooth paste with cornstarch. 



Slowly add this paste to the hot milk, 

 stirring the milk as you add. Cook 15 

 minutes, stirring constantly. Beat the 



sugar and salt with the yolks of the 

 eggs and slowly stir into the thickened 

 milk. Cook for a minute or two stirring 

 all the time. Remove from the hot water 

 and when slightly cooled add the beaten 

 whites and the flavoring. Pour over or- 

 anges, chill and serve. 



PEACH 



Peach Pie 



One teaspoonful peach extract, a few 

 drops yellow color, one-fourth teaspoon- 

 ful rose pink color, peaches, sugar to 

 taste, one pint whipped cream, pie crust 



Line a deep pie plate with a rich pie 

 crust and bake until done. Peel and chop 

 some peaches, sprinkling them over with 

 sugar to taste. 



Fill the pie with these and bake until 

 they are tender. Cool the pie. Beat up 

 the cream, add the peach extract to it 

 and divide it into two portions. Add 

 the yellow color to one portion. Decor- 

 ate the pie with the white cream and the 

 yellow cream using a forcing bag and 

 tube. Put the rose pink color into a 

 saucer and rub enough granulated sugar 

 into it to obtain a prettily colored decor- 

 ation. Sprinkle a little of it over the 

 top of the cream. The colored sugar may 

 be kept in a bottle for future use. 



Compote of Peaches With Eice 



Cook quarter pound of rice in double 

 boiler in sufficient milk to cover. When 

 nearly cooked add a little vanilla and 

 one tablespoonful of granulated sugar. 

 Take saucepan off fire and keep it covered 

 for 10 minutes. Butter a mold and mix 

 a little butter with the rice and press 

 it down into the mold. Pill the center 

 until quite full with halves of peaches 

 which have been stewed for 10 minutes 

 in a little well-sweetened water, then 

 pour the syrup of the peaches over it. 

 If desired, stick the halves of sweet al- 

 monds in the center of each peach. 



Canned Peaches. For method of can- 

 ning peaches, see Canning and Preserv- 

 ing Fruits, page 725. 



Peach Butter. See Cider Products 

 Made on Farm, page 811. 



