Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1884-11-07
meat into = sauccnan with sufficient

meat into a saucepan with sui1lclent
cream, milk, or boiling water 10 mOlsten
it: season well with butter and salt, add
a tiny bit of Cayenne pepper, a little
dry mustard, and a drop or two OF cell
cry extract. 1t is impossible to give
the quantities. as tastes differ, and the
! quantity OF meat is so small, but it
should be we'll seasoned. Let it heat
thoroughly, taking care it does not
scorch. and remove from the fire. Beat
two eggs we'll, and add to them a tea
cupful OF milk and half q teaspoonfnl
of salt. Cut the dry crust from the
slices of bread the above quantity of
egg and milk Will be suilicienttor eight
slices and if they are thick, split them
carefully with a sharp, thin knife.
Spread a slice with q thin layer of the
chopped meat, cover with a slice of
bread and press together. Proceed in
this manner till the meat and bread are
used, and cut each sandwich in halves.
Place them on a plate and pour the
milk and COG over them slowly, dip
ping it with Il spoon from the plate,
and putting it over them until il is all
absorbed.
"Put It hcaping teaspoonful OF butter
on a large griddle or frying-pan, and
when it begins to brown place the
sandwiches carefully upon it. When
nicely Drowned add q little more butter
and turn them, letting them brown
quickly on the other side. Serve rs
soon as possible. This makes a de-
licious breakfast dish, and may be used
to advantage to help out a scanty
dinner.
eve often use the stale slices of
bread without the meat, just soaking
them in the egg and milk, and brown
ing nicely, 1t is n of the favorite
methods OF using stale bread in our
family. From broken slices we often
make a pudding, simple, it is true, but
very nice.
"Removc all the crusts and chop the
bread, but not very fine. TO a quart
of the crumbs allow fifteen tart, juicy
apples Oh eighteen peaches, fully ripe.
Peel the fruit, slicing the apples, or
cutting the peaches into eight or ten
pieces, according to size. Butter q
pudding-pan which will hold two
quarts, or q little more, and cover the
bottom with Il layer of bread-crumbs.
.'Fill the dish with alternate layers of
fruit and crumbs, having a layer of the
latter on the top. Then pour over it
very carefully a custard made as fol-
lows: One pint Of milk, two eggs well
beaten, and a scant tcaspoonful of~salt.
Put bits of butter over the top-a gem
crou teaspoonIul cut fine will be sutli-
cicnt-and steam one hour if apples
are used; when peaches are used. the
pudding should be cooked fifteen or
twenty minutes longer. Serve with
whipped cream, sweetencd and fay
orcd, or with clear or other sauce. A
favoritc sauce for this or any fruit pul-
ding is made by beating a cupful
of sugar-coicc sugar Is best
and heaping tablespoons
full of butter TO a cream lhen add
the white OF n egg, beaten to y stiff
froth. and beat together till very light.
Flavor with vanilla for peach. and lem
on or grated nutmeg for apple. pud-
ding. This is one of the ECONOMY
buildings, but it is really very nice.
"On the rare occasions when we
make breai-puddings they are made
very nice, and it is by no means di Ii
cult to produce them something more
than the usual unpalatablc means for
saving stale bread But" concluded
Aunt Ruth, us we rose TO oct or hats
for our customary walk to the station
to meet Fred, never are obliged to
coniine ourselves to buildings in oar
cndeavors to be economical. A plate
o. stale bread is u perfect miEe Of cul-
mary surpriscs.h-Haiper's Bu.m