The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-07-13

E. NJ. FERRIS INES, LNDLEY & GE TCHEiL
] v RAMSEY PERKINS,

on cne-half the omelet when partly cooked,
and then doubling the other half over
them.
Scolloped fish-Pick fine the remnants of
fish left from dinner, either baked. boiled
or fried. removing all bones and skin. But
ter pudding dish and lay in the fish in
layers. seasoning each layer with bits of
butter, salt and pepper. Spread one-half
of a cupful of cracker crumbs over the top,
we'll buttered pour enough milk over the
whole to quite thoroughly moisten it, and
bake 20 minutes in quick oven. Any kind
of fish will do, but fried halibut is the
incest. Halibut requires a little more milk
than fresh cod.
Baked Rice with Cheese-On, pint of
boiled rice. half a cupful of grated cheese,
placed in alternate layers in a buttered
earthen dish. Spread powdered cracker
over the top with bits of butter, and over
the whole pour one egg we'll beaten, one
cupful of milk, one spoonful of dry mus
tard, half a teaspoonful of salt and a shake
Of cayenne pepper. Bake twenty minutes
in quick over and serve hot.
Beef Tea-Cut two pounds Of lean beef
very fine with Il sharp knife. Pour pint
of cold water over it, and let it stand for
several hours in double boiler on the back
of the stove, where it will heat to the boil
all extracted from the meat, SO that the
meat is white, drain off the liquid and salt
to taste.
Raspberry Tarts.-Roll out some puff
paste to the thickness of about half an NO L;
butter some patty pans, line them with 1t
and cut off the supertiuous paste close to
the edge of the pans. Put a small piece of
shape and bake in brisk oven for ten
minutes or rather longer. When they are
done and of a nice color take out the pieces
of bread and replace them by large spoon,
full of raspberry jam. Dish them on
a white d'oyley, and pile them high and
serve.
| Raspberry Short Cake.-Take one pint OF
buttermilk, one teaspoonful of salt, two.
thirds of cup of butter, mix as soft as can
be worked, make four layers. spreading each
one with butte as you lay them on top OF
each other. Bake in moderate oven
When done and cool spread the Der.
ries, which have been we'll sweetened, be-
tween the layers and sprinkle white sugar
over the top.
Jellied raspberries-Put three-quarters
of box of gelatine to soften in a pint OF
cold water in a warm place. Crush quart
of raspberrles, but do not entirely mash
them, add a teacup of boiling water to the
gelatine when it is soft, and stir it on the
stove where it will melt, but not boil, till il
raspberries, sweeten with half pint granu-
lated sugar, using more or less to taste, as
the raspberries are more or less sweet; pour
into mold and set on ice till next day.
Raspberry cream-One cup of milk, one
cup of cream, one ounce of gelatine, sugar
| to taste, raspberries. Boil the milk, cream
and gelatine together until the latter is dis
| solved, and strain it into a bowl. Let i
cool a little then add the sugar and a hal
cup of raspberry juice obtained by mash
ing the fresh fruit, upon which little su
gar has been sprinkled, with woodel
spoon, and squeezing the juice from it,
Stir we'll until all the ingredients are thor
ouphly mixed, then whisk it with crear
whipper until nearly cold, put it into well
oiled mold, and set it in cool place unit
perfectly set.
Raspberry Pyramid. a pint of rip
raspberries with pint of sugar: beat tn
whites of four eggs: mix all together unit
it stands in pyramid.
Raspberry Sponge.-Cover half box {
, Qelatine with cup of cold water and soa
: for twenty minutes; then pour over pin
of boiling water and add half a teacup {
sugar: stir until dissolved. and a pint
raspberry juice: strain into pan: set on Il
! until thick, when add the stifhy- beate
!. whites of four eggs; pour into a mould
harden. Serve with vanilla sauce.
a Raspberry and Currant Jelly.-Put
d quart of raspberries in pint OF curral
Juice, let them boil slowly until the ras
It berries are broken up. then strain out Il
t. fruit through sieve. Return the juice
q the preserving kettle, boil for quarter
20 an hour, and to each pint measured befo
d boiling allow three quarters of pound
= sugar. Boil gently, skimming ms require
A for half an hour. until the jelly will set.
q q very sweet jelly is desired rather mo
!, sugar can BE- used.