The San Saba news. [volume] (San Saba, Tex.) 1873-1966, 1888-05-25

| WAFFLEs.-Cne pint of sweet milk,
two eggs, one pint Of -four, one-half cup
Of butter. one teaspoonful of cream OF
tartar, one-half teaspoonful of soda, a
pinch of salt. Bake in waffle irons we'll
heated.
DoUeHNUTs. One cup of sugar, three
cups of flour, piece of butter the size
of an egg, one cup of milk, one-half tea
! spoonful of soda, one teaspoonful of
mace. Mix together; roll out and cut in
shape. Fry in hot lard.
CAROLINA SrEw--Take cold beef, cut
fine, add one tablespoonful of currant
Jelly, one of wine, one of butter, half q
chopped onion, the juice of a lemon,
pepper and salt; stir altogether over the
fire 10 minutes. Before serving cut up
two cucumber pickles and mix in.
RYE DROPcAKEs.-Two cups of sour
milk, well beaten egg, one teaspoon of
soda dissolved in boiling water and
enough rye meal to make batter. Mix
well together the milk, meal and egg. add
the soda and beat thoroughly; bake i'm
mediately on hot griddle, or in gem
pans.
RYE MUFFISs. One cup rye meal, one
cup flour, quarter cup sugar, one
half teaspoonful OF salt, two teaspoOnfuls
of baking powder, one egg and one cup
of milk. Mix in order given and bake
in q gem pan nearly half an hour. The
dry ingredients should be well sifted to-
gether aud the beaten egg and milk add
ed toit
MINCED BEEF. --Three pounds of raw
beef, lean, chopped fine, five soda crack
ers romed fine, two eggs well beaten, one
and one-half teaspoonfuls of pepper,
three slices Of pork chopped, one-half
cup OF milk and salt to taste. Mix all
thoroughly, make into loaf. Bake two
hours This should be sliced cold for
tea or luncheon.
BRoILED PoTAToEs.-Cut cold boiled
potatoes into slices third of an inch
thick; dip them into melted butter and
fine bread crumbs, place them IN a dou-
BILE broiler and broil over fire that is
not too hot: garnish with parsley and
serve on hot dish; season with salt and
pepper, toast till a delicate brown, ar
range on hot dish and season with
butter.
Strawberry FRITTERs.-Beat sep
alately the whites and yolks of two eggs.
then mix them and add one teacup of
cream and pinch of salt stirring in suf-
fcient flour to form thick batter. Beat
the mixture thoroughly until smooth,
and throw on pint of strawLe rries.
Fry the same as ordinary fritters, in a
frying-pan filed with boiling fat. When
the fritters have taken rich brown color
remove them from the fat, drain, and
serve on a napkin, strewing the tops
with sifted sugar.
SATISFY OR Mock OYSTER SOUP-Boil
until tender pint and half of satisfy,
washed, scraped and chopped; then rub
through a colander; add one chopped
onion, or, if preferred, one stalk celery
minced fine; put back in the liquor in
which it was boiled and cook slowly half
an hour; season to taste with salt and
pepper; add one tablespoonful butter,
and thicken with one tablespoonful
flour, and Just before serving stir il one
quart boiling milk.
CURRY OF BEEF--An excellent curry
may be made of the lean part of the flank
Of beef. Cut one pound of the flank in
small pieces Mince half an onion and
put it in a pan on the fire with one ounce
of butter, or oil if preferred. When the
onion is brown add the pieces of meat
and cook for twenty minutes, stirring
constantly TO prevent burning Then
pour half pint of gravy or stock, or
even hot water. in the pan. salt to taste,
add two teaspoonfuls of curry powder.
Simmer for one hour and serve in a ring
of rice.
SWEET PoTATo PUDDNG.-It is thus
made in Carolina, which is the native
heath of that Wand: Wash and CRATE
raw potatoes till you have two quarts;
add to them twelve eggs well beaten,
rather more than a pound of sugar.
pound of butter, spices to taste, and
quart of rich, sweet milk. Put into an
earthen dish and bake a rich brown.
Send with it to table a sauce made of
one-half pound butter, one pound sugar,
one half pint cream. If sauce is not de-
sired use one half more sugar in the
pudding-as next to the crab apple, the
sweet potato requires ''long sweetening"
to make it really sweet.