The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-08-24

batter. Beat hard and bake in steady
oven.
Canned Peach short-Cake.
Brown-Bread Toast-Cut stale Boston
care not to scorch it. Butter rather liber-
ally and send hot to table.
Canned Peach Short Cake-Make short
cake according to previous directions. cover
canned peaches with sugar, and stew them
gently for half an hour in the syrup thus
made; lay the sliced peaches between the
layers Of short-cske, and pour the syrup
tered.
Broiled Blue.Fish. Baked Potatoes.
Corn Meal r d Ridsi; Cakes.
Maple Syrup.
meal. cup -four, l cup boiling water, l
tablespoonful lard, tablespoonful mulas-
SEES, cups sour milk, teaspoonful soda,
tablespoonful salt. 6cald the corn meal;
add the shortening the milk and soda, the
molasses, and the sailed flour. Beat hard.
Meat Loaf. Baked Tomatoes.
Fried Bread.
Hot Cake.
Meat Loaf.-Two pounds raw or undone
beef or veal minced fine; quarter pound
bread crumbs: tablespoonful melted but
ter; pepper, salt, chopped onion. and herbs
for seasoning to taste. Work all the ingre-
dients we'll together, and press closely into
brick-shapped tin. Cover this, get it into
pan OF boiling water. and bake it an hour
and half taking care that the boiling
water does not cook away. Turn out and
slice when cold.
Fried Bread.-B Beat one egg into cup of
milk: soak in this slices of stale bread from
which the crust has been trimmed. Cook
on griddle, as you would cakes.
tablespoonfuls butter. ~ cups sugar, half
teaspoonful soda. flour for good batter
(about two heaping cupfuls). Bake in
loaf, and eat warm.
Broiled Smells flashed Potatoes.
raised Mullins.
Cerealine Fri1ers.
Raised Mufans.-Two eggs, 2 cups milk,
l tablespoonful butter, 1 tablespoonful sug-
a sponge in the early morning, emitting the
eggs; ataiunch time add these. we'll beaten,
and bake the mullins in quick oven.
Cerealine Fritters.-One and half cups
cerealine, cups milk, saltspOonful salt.
Cook the cerealine in the milk, beat it up
light, and set it aside to cool in shallow
pan; cut it into squares or rounds when cold.
and fry in deep fat; sprinkle with powdered
sugar. and put spoonful of jelly on top of
each just before sending to table.
Stewed Kidneye. Potatoes an 0ratin.
lain Mullins.
Sliced Oranges.
Stewed Kidneys.-Soak two kidueys in
salt and water half an hour; take out the
core and cut the remainder into small
pieces. Brown tablespoonful of butter
and one OF flour together with quarter of
an onion sliced: lay the pieces of kidney in
this and let them cook 1--WE minutes. Add
q cup OF good gravy, or, if this ID lacking,
half cup of boiling water. Let the
kidneys simmer in this ten minutes;
take out and serve ON slices of
toast. pouring the gravy over and around
them.
Potatoes au Gratin-Two cupfuls of raw
potatoes cut into dice, half cup fine bread
crumbs, 2 table-spoonfuls butter. Let the
potato dice lie IN cold water several hours,
drain them, season with salt and pepper,
and put them in q we'll CREASED pan; dot
them thickly with bits Of butter, sprinkle
them with the crumbs, and add more butter.
Bake. covered, for half an hour; uncover
and brown.
Plain Mufins-One egg. 2 cups milk, l
tablespoonful lard, tablespoonful salt,
half yeast cake, -four for batter. Set
them early in the morning, and lot them
rise until noon.
Toasted Bacon. PoAehsd Esss.
Quick Crullers Cream Cheese.
Quick CrullaEs.-Ons and Q half cups
4 Anun kNnAk -