The San Saba weekly news. (San Saba, Tex.) 18??-1???, 1891-12-25
RECIPES.

breakfast Cake-1ntO one pint OF hour
mix two teaspoonfuls OF cream tartar. In
one cup of milk dissolve one teaspoonful
of soda. Beat two eggs with two table
spoonfuls butter and three of sugar.
Add the milk, and then stir in the flour.
Beat well, and bake in quick oven.
Lamb Outlets in Mint Jelly-Roast
piece of mutton meek and RIBS; let get
cold. cut six outlets from it and trim
evenly, anu scIapC Gl-C DOncs, mp os-ez4
outlet in mint jelly, which has been
melted; arrange round an entree dish
when cold; put Russian salad in the
center.
Dreamed Lobster-Boil good heavy
lobster, cut it into pieces about one inch
square. Make cream sauce, add the
lobster, season with half teaspoonful
of salt, dash of cayenne, and ten drops
of onion juice. When ready to serve,
ill the cups, place them in a pretty little
dish or saucer and serve.
Egg Toast-Beat two eggs very light;
add to them one pint of milk. Slice
bakers bread or nice light homemade
bread, and dip the pieces into the milk
and egg, letting them lie long enough to
be thoroughly moistened and yet not fall
to pieces. Fry delicate brown in hot,
fresh suet. Serve with sugar.
Macaroni-Break one ounce OF maca-
roni into pieces about two inches long;
put in saucepan with quart of boil
ing water. Boil twenty minutes, drain
and cut il two. Melt quart of stock,
bring to boil, add the macarOni, let
simmer five minutes. Season with salt
and pepper and serve with a plate of
cheese.
Puff omelette-Stir into the yolks of
six eggs and the whites of three one
tablespoonful of corn starch in a tea
cupful of cream, with salt and pepper.
Melt some butter in a pan, pour in the
eggs and set in the oven. When thick,
beat the whites of the other three eggs
and pour over. Set to brown. Serve
Immediately.
Mashed Potatoes-Pare your potatoes
very thin, and let them lie in cold water
one hour. Put them into boiling water
slightly sailed, and boil steadily until
you can pierce them with fork; then
pour off the water, sprinkle them lightly
with salt, and add, to one dozen medium
sized potatoes, piece of butter the size
of hens egg; mash them with wire
masher, add half eupful of hot cream,
and beat them until very light and white.
Steamed Cerned Bread-Put two cups
of cornmeal into bowl, add teaspoon
full of salt. Dissolve Tablespoonful
soda IN q teaspOonful of warm water, and
add to it half-cup of molasses. Add
this to the cornmeal, and then add
sufficient sour milk, not quite pint, to
make the matter so that it will drop
from the spoon. Put this into a we'll
creased mold. Put on the lid and steam
it for hours; then remove the lid and
bake it for thirty minutes.
Corn Fritters-Many housekeepers
are not aware that fritters or "ovsters"
of corn can be made almost as well with
canned corn as with fresh. Pour into
clean chopping bowl a can of nice corn
Gt always pays to get nice brandt, chop
quite fine and add three well-beaten
eggs, a tablespoonful of sugar, a tea
spoonful of salt, tablespoonful of melted
butter, two tablespoonful of cream,
about half pint of flour, into which has
been sifted large tablespoonful of bak-
ing powder. Use some Judgment about
the flour, taking a little more or less. as
seems necessary. Mix thoroughly, shape
into thin fritters and fry quickly in hot
fat. These fritters may also be cooked
on griddle, with a very little butter fat;
in this case the batter may be made thin
ner than when fried.