The San Saba news. [volume] (San Saba, Tex.) 1873-1966, 1890-01-31

Sausage Omele!s-Cut thin slices off a
round of sausage, place in a frying pan
with little butter, and pour over six
eggs beaten and mixed with pepper and
salt.
Rye Fritters-One-h half cup of sugar
two eggs, a pinch of salt, three cups OF
wheat flour, one cup of rye meal, one
teaspoon of soda, two teaspoons of cream
tartar, mix with milk or water and drop
from a spoon into hot lard.
Cookies cup of sugar, one-half
cup of butter, one egg, two teaspoonfuls
of baking powder, one quart of flour,
one-half cup of milk, water enough to
make soft enough to roll; cut in shape
and bake in a quick oven.
Sugar Crackers-One cup Of sugar,
one-half cup of butter, one egg, one
half cup of milk, two teaspoons Of bak-
ing powder, four and half cups of flour
season with caraway seeds, cut IN small
round, thin cakes and bake.
Scotch Cake-Take half a pound Of
sugar, a pound of butter and two pounds
of flour. Mix with the hands, and make
into square cakes in tin pan, and
sprinkle with caraway comfts, pressing
them down with your hand.
Taylor Cakes-One-ha cup each of
butter and lard, one cup of sugar, one
half pint of milk, one pint Of molasses,
three teaspoons of ginger, two teaspoons
of baking powder, five cups of flour.
Roll out, cut in shape and bake.
Spice Cake-One cup each of mo
Iasses, sugar, butter and sour milk, four
and one-half cups of flour, three eggs,
one tablespoonful each of sllspice and
cloves, one nutmeg, one teaspoonful OF
soda, one-half pound each of raisins and
currants.
Parsnip Stew-Three slices of salt
pork boiled one and one-half hours
scrape five large parsnips, cut in quarters
lengthwisc, add to the pork, and let boil
one-half hour, then add a few potatoes,
and let all boil together until the pota
toes are soft.
Apple Folly-Beat together little the
whites of two eggs and one cup of sugar.
Bake three large tart apples, remove
carefully skins, seeds and hulls and beat
Them with the eggs and sugar until quite
stiff. Flavor with lemon or vanilla,
serve with cake or custard.
Ginger Snaps-One cup of brown
sugar, one-half cup of butter, one-half
cup of lard, one cup of molasses, one
tablespoonful each of cinnamon, ginger.
cloves and baking powder; flour enough
to make a stiff dough; roll them out
into round cakes and bake quickly.
Cranberry DumpIings-Sift together
one quart of flour and two teaspoons of
baking powder, mix to a soft dough
with sweet milk, roll out half an inch
thick, spread over it one quart of stewed
cranberries; roll over and tie in a pud-
ding bag; steam one hour and serve with
sauce.
Charlotte Russe-Line in dish wit
sliced sponge cake, take one pint O
sweet cream and mix with it the whites
Of three eggs, beaten to a stiff froth
sweeten to taste; blanche and pound fif-
teen or twenty sweet almonds, sprinkle
on the sponge cake, then pour over the
cream.
Chicken Soup-Take all the bones Of
a chicken, crack them, and add the dark
meats cover well with water. and stew
for three or four hours. Flavor the
broth with some thinly cut lemon peel
salt to taste and add a little sage tied in
piece of muslin. All fat must be re-
moved.
Tapioca Fruit Pudding half cup
full of tapioca soaked over night in cold
water. In the morning cover the bottom
of the baking dish with any kind of
fruit, either canned or fresh, sweeten the
tapioca with one-half cupful of sugar.
add a little salt and nutmeg, pour over
the fruit and bake one hour. Serve with
sauce.
Knuckle of Veal-Take a knuckle Of
veal, boil in a little water until tender,
then take the meat and chop very fine,
season TO taste; have one or two eggs
boiled hard, wet deep dish and slice
the egg in the bottom, then put the meat
on top and add the liquor the meat was
boiled in. salt little; put on ice When
cold turn out.
Macsroon Custard-Boil one quart Of
milk and pour it very slowly over the
well-beaten yolks of ten eggs. Put it
on slow fire and stir till it is as thick
as cream. Take it off the fire, pour it
into the dish it is to be served in, and
then place the dish full of macaroons in :,
form. Whip the whites of the
eggs and pour over the whole, then sift
sugar thickly over it and put it in a very
moderate oven for about fifteen minutes.
u until the whites are set,