The Newark Journal

SEASONABLE DISHES.

This is the season when the winter berry is abundant. The berry may be stewed and served without putting through a sieve, but a more delicate cranberry jelly may be made by cooking them until tender, then putting them through a sieve. Add sugar to taste and cook for a few minutes; then pour into a mold. Less sugar will be needed to sweeten the fruit if it is cooked before adding the sugar.

Walnut Roast. Mix together six tablespoonfuls of chopped walnut meats, four tablespoonfuls of cooked rice, one tablespoonful of fine bread crumbs, salt and pepper to taste, one teaspoonful of lemon juice and two well-beaten eggs. Pack into a buttered mold, adding a pinch of nutmeg and steam for one and one-half hours. Turn out and serve with a rich tomato sauce.

Raisin Pie With Meringue. Line a pie plate with pastry and fill with the following: Beat the yolks of two eggs, add one cupful of sugar, the grated rind of a lemon and the juice of one lemon, a pinch of salt and a cupful of chopped, steamed, seedless raisins. Add water if the mixture seems dry and bake in a moderate oven. Beat the whites of the eggs until stiff. Add three tablespoonfuls of sugar and cover the baked pie with the meringue. Dot with bits of marshmallow and bake until brown.

Carrot Pudding. Take one-half a cupful of grated raw carrot, one-half cupful of sugar, one-half cupful of grated potato, one-fourth cupful of chopped suet, one teaspoonful of cinnamon, one-half teaspoonful each of allspice and salt, one-half cupful of flour, one teaspoonful of baking powder and one-half cupful of raisins. Steam in individual cups one hour.

Carrot Pie. Take one cupful of stewed carrot, one cupful of hot milk, one-half cupful of sugar, one-half teaspoonful of ginger, one teaspoonful of cinnamon, one-half teaspoonful of allspice, one egg well beaten and a pinch of salt. Bake in one crust. Use the egg yolk and the white for a meringue if desired.