Mexico weekly ledger., 1895-09-26
Audrain County Cooking.

Audrain County Cooking.
An assortment of the favorite and
tested recipes of Audrain county
housekeepers is given below:
CHICKEN CRoQUETTEs-One large
fat hen, 2 cupfuls of fine bread crumbs,
1 cupful of sweet cream, 8 eggs. Boil
the hen until well done. Chop fine.
Then add the other Ingredients with
salt and pepper to taste. Mix and
make in oblong shape, roll in cracker
dust and fry in butter. Serve on a
folded napkin.
MRS. CAPT. BUCKNER.
WHEAT GRIDDLE CAKEs-One quart
sour cream, 1 scant teaspoonful of
soda, 1 scant teaspoonful baking pow
der, 1 scant teaspoonfnl salt, lard
size of walnut, yolks of 2 and whites
of 4 eggs. Beat the eggs lightly and
pour in cream. Sift soda, baking
powder and salt with -four. Into this
stir the cream and beat well. Now,
melt the lard and pour in. Beat whites
and stir in batter lightly just before
baking. MRS. ANGIE GARY.
PINEAPPLE GELATINE-One box of
Knox or Plymouth Rock gelatine
soaked in one-half pint of cold water
for l hour. Add 2 quarts of boiling
water and juice of 8 lemons. Four
cups of sugar. Steam and add a can
of shredded pineapple. Make at night
for next days use.
MISS JULIA MORRIS.
CooKIEs-Beat 1 cup of butter and
2 cups of sugar to a cream, to this add
9 yolks and 2 whites of eggs. Into 2
cups of -four put one-half teaspoonful
~pulverized hartshorn and stir into
dough. Flavor with grated rind of
lemon. AS these cookies require a
very rich dough add flour enough on
ly to roll out ID inch thick. For coat
ing, before putting in the oven, blanch
some almonds and chop fine, putting
them into 1 cup OF sugar. Beat the
remaining whites to a stiff froth and
coat each cake first with the whites
and then with the almonds and sugar.
Miss MARTHA SPENCE.
STRAWBERRY LUNCHEON - Uncap-
ped berries served with pulverized
sugar. Tomatoes with Mayonaise
dressing. Broiled chickens. Beaten
biscuits. Brain patties. Strawberry
ice cream. Pink and white layer cake.
Angel food. MRS. j. BIcK.
BROWN BREAD-Two cups of sour
milk, one-half cup of molasses. Into
this stir 1 teaspoonful of soda, 2 cups
of corr meal, l cup of graham -four
and one teaspoonful of salt. Steam
two hours after brown in oven.
MRs. L. B. MORRIS.
cups sugar, "a cup butter, less than
u cup of milk, 2 teaspoonfuls of yeast
powder, ga cups of flour and 1 table,
spoon Of brandy. To make it extra
light wet the flour.
Mrs. CYNTHIA CUNNINGHAM.
SARATOGA CHIPs-Peel potatoes and
slice as thin and evenly as possible.
Put them in towel and lay on ice un-
til very cold, then drop a few at a
time into boiling lard. Stir occasion
ally and when Of a light brown take
them out with a SKINNER and drop on
q sheet of brown paper to absorb the
| grease and have them crisp. Sprinkle
| with salt while hot.
MRS. JANE RICKETTS,.
GREEN CORN DoDGERs-One pint
| grated corn, 8 tablespoons of flour,
d teaspoon of salt. Stir all together
and fry in hot butter.
Miss EMMA MORRIS.
CHOCOLATE SoUFFLE-Those who
are fond of chocolate will find this a
delicious delicate pudding. Put n
pint milk in q double boiler, beat l
tablespoonful of butter to a cream,
together with 2 spoons of Pour
the hot milk on this, stirring all the
time. Return to the stove and COOK
six minutes. Take 2 ounces Of shaved
or grated chocolate, 8 tablespoons OF
sugar and 2 of water. Cook until
smooth. Pour into the double boiler
all of this and add the yolks of A eggs
well beaten. When cool add whites
well beaten. Pour pudding into but
tered dish. Bake 20 minutes. Serve
with cream sauce.
MRS. A. M. READY.
WHITE SPONGE CAKE-Whites of 20
eggs, 2 goblets of -four, 8 goblets OF
sugar, 2 teaspoonfuls of lemon and !
teaspoonful of cream of tartar. Barely
stir in -four and bake quickly. Took
many premiums.
MRS. e. d. GRAHAM.
RIPE TOMATO CATsuP-Two gal