The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-11-21

whttos ct -four and yslks III seven eggs vol
beaten; ono pound OF sugar, one table
spoonful II wins Or brnndy. 0na pint VI
cream. After Mi Ar6 we'll mixed add lemon.
Make nisringue Of the remaining. three
proves this. sst aside tA cool. Always
aerye cold. Can be used other for q dinner
Or supper desssrt.
Fresh Graham Brond baked )-One quart
Of graham Hour, lalf 4 cnpful OF New Or
lonns molasses, one tablespoonful Oh soda
dissolved in hot winter, y pinch OF salt. MI!
with cold water to Il rnther stir dough. II
preferred, uge buttermilk. Bake two hours
lin a loaf1 in d moderate oven.
Egg PlAnt--Gntbo both ends from q medium
sized egg plant, silica about nh inch thick,
parb0ii III suit wstcr; five minutes steady
polling is sufficient. Remove the alicea
with d 'atrainor. season with celery-salt and
pepper, dredgs thoroughly with flour and
fly brown, Tomato catsnp or aance should
eaten with ii.
Chicken C~utlets-Boil two welI-grown
chickens. Let cool and cut the breasts into
thin slices. Have q little bechampl sance
nnd cover. the slices Of the chicken with IT
while warm, lay on q dish with alternate
slices OF cold ham. When the chicken is all
piled up nicely, cover the whole top and
sides with the sauce, Cut this mnss into
small outlets, and cover the edges with
bnohamel sauce, which should be cold.
Garnish with parsley.
Dressing for Sandwiohes--One-half a
pound OF sweet butter, Two tablespoonfula
Of mixed mustard, three tablespoonful OF
salad oil, = little white pepper, = little salt,
yelk OF one epR: rub tho butter to = cream,
add the other ingredients and mix thor
onghly; ret away to cool; spread tho bread
with this mixture and put it in the ham
chopped fine.
tablespoonful OF butter with a pint of -four;
salt to Taste and enough water to make q
dough that can be knsaded. Whom snfi-
ciently worked with the hands roll ont the
dough % thin az = shsst OF paper, cut in
rounds with 4 muffin ring, prick them with
q fork and bake for q minute in q mOder-
ately hot own.
Slowed Veal Cutlsts-Cut slices from a
leg Of veal, rub them with yslk Of egg, and
strew crumbs OF bfead over them, moder-
ataly seasoned with salt and cayenne; put
two ounces of butter into q stswpan; and
warm the veal until the outlets are Of q rich
brown; then put q cupful of water into an
other saucepan with . piece of butter
rubbed in flour the size of q walnut, with a
small bunch Of parsley and sweet herbs, 9
tablespoonful OF mushroom catsup and
two onions fried brown: stir altogether over
= slow tire half m hour, then strain the
gravy through a sieve over the outlets. Heat
them quickly and thoroughly and serve
with lemon.
Blrd's-Nest Pudding-COre and peel SIX
tart apples. Put them in an earthen pud-
ding dish, cover them with q plate and
bnks them until they are tender. Make q
cuBtard Of tho yolk Of five eggs, a quart of
milk, q. t%oaspoonful Of salt, but no sugar.
Draw off any juice which may have boiled
out of the apples while they were baking,
being careful not to break them. Pour the
custard over them and bake the pudding in
the oven till it is solid in the centre. Serve it
with a sauce favored with caramel. This
is made by boiling n cup Of sugar for ten
minutes, adding ct the beginning three
yellow peel of a lemon about the size of a
ton cent piene. When this syrup has boiled
set it back and stir two tablespoons Of
sugar in a frying-pan with one teaspoon Of
watsr till it turns dark brown. Pour the
syrup gradually over this caramel till the
two are thoroughly mixed. This is a de-
licious sauce, as pungent in flavor az q
brandy or wine sauce. with none of the
deleterious effects.
Sweet-Milk D~oughnuts and Sour Milk
For sweet-milk d%oughnuts take three eggs.
two cupfuls OF suga one n one-quarter
cupfuls OF milk, three scant dessert-spOon-
fuls of lard, one teaspoonful Of soda and
tive Of cream of tartar, a saltspoonful of
salt and a little grated nutmeg. Add -four
enough to make as soft a dough as can be
rolled. Gut out with a e~ake-cutter having
a hole in the oenter, or cut in strips n
form in twisted rings and fry in hot lard.
For sour-milk doughnuts take one coffee
cupful Of sugar, one of sour milk, two eggs,
butter the size of an English walnut, one
teaspoonful of soda and a little salt, -four
enough to make a very soft dough.