The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-11-29
RECIPES.
Potato Puhs.

Potato Puffs.
Take two teacupfuls of cold mashed po-
tatoes, eight teaspoonfuls of melted but
ter, and beat together till very light. Add
salt to taste and two well beaten eggs.
Beat again, press through a colander, put
into buttered baking dish and bake un-
/ til brown.
Cold sIav Dressing.
Beat the yolks of four eggs, add tea
| spoonful of salt, one of mustard, one OF
pepper and four tablesponfuIs of white
| sugar Bring a teacupful of vinegar to
| the boiling point, add three tableSponfulS
of olive oil or six teaspoonfuls Of melted
! butter and beat slowly into the
Pulled Bread.
A loaf of bakers bread is put into a.
pan and covered by another or by a tin
plate. In moderate oven it should re-
main twenty minutes or until heated
through Then, with a fork, the soft
pieceS-the larger the better. Afterwards
these pieces are spread on a pan and al
lowed to stand in a hot oven until they
are crisp and brown. This is the bread
now ordered for dySpepticS, but it is de-
licious TO replace crackers or cheese fin
gers.
Custard Pudding.
Buy loaf of stale cake from the con-
fectioner unless you have it in the house.
Cut off a layer an inch deep from the
|
hole thus made with a rich custard. re-
place the top and ice the whole, sprink-
ling the soft icing with the crumbled cake
cut from the center, or, if preferred,
chopped nuts of any variety.
a Delicious Cruel.
Boil one tablespoonful Of rolled oats in
d pint of water, adding more water il
necessary, with a small pinch of salt
When the oatmeal is thoroughly cooked.
put through a Strainer; to the jelly thus
obtained add one-half cupful of sweet
cream and the whites of two eggs that
have been beaten stiff, as for froSting:
sweeten and flavor to taste; If nutmeg or
vanilla is used, be careful to flavor deli
cately.
A good little wafer for occasional use
is made from two eggs beaten light with
out separating, a cupful of brown sugar
added to the eggs gradually. and a pinch
of salt. Mix two tableSpoonfulS Of Hour
with the batter, then add cupful of wal
nuts chopped fine. Bake one, and if not
stiff enough add a little more flour The
batter should drop easily from the spoon.
Grease tins, and drop on by spoonfuls.
Bake five minutes in a quick oven.
Bran CaAes.
Three pounds of bran flour, one and
three-quarter pounds of light brown su-
gar, three-quarterS pound of butter, three
eggs one coffee cupful of milk, one-half
coffee cupful of molasses, two large ia
blespoonfuls cinnamon, one grated nut
meg, one teaSpoonful of Soda two tea
SpoOnfulS of cream tartar. Dissolve the
soda in the milk, mix the cream of tartar
with the flour, reserving part to roll
out with; mix butter and sugar. add the
eggs and milk, then the -four; mix well,
roll thin, cut out and bake in a quick
oven.
Shannon Goodies.
A certain family in the state of
Maine has been for several genera
lions noted for the excellent recipes
it furnished to the cooks in it's employ.
The Shannon goodies are celebrated
in all the branches of the family, and
the following are thought to be some
of the best of the dainties sent to their
Philadelphia relatives:
Cookies.
: One cup of butter. two cups of sugar.
one egg, one-haf cup of milk, one tea
spoonful of cream of tartar, one-half
teaspoonful of soda. vanilla or spices
, ! to flavor, and just enough flour to roll.
!, Ginger Snaps.
One cup of butter, one cup Of lard.
} two cups of molasses, one cup Of
sugar. Boil these together. Add one
teaspoonful Of salt, two teaSpoonfuls
! of ginger, one teaspoonfuI of soda,
and flour enough to roll them
: DOrghnuts.
Two teaspoonfuls of cream of tartar.
one of soda, one egg, one-haf a cup
= of sugar, one cup of milk. floor enough
r to make a thick, stiff batter.
l Orange Cake.
No. 1-Grate the yellow rind Of one
orange, then cut the orange into halves
crosswise, and with a spoon take out
the pulp. Beat a half cup Of butter
and two cups of sugar to cream, then
add four eggs, beaten as light as pos
sible without separating; then add one
cup of lukewarm water and three cups
of sifted flour. Beat thoroughly, add
: two teaspoonfuls of baking powder and
. the orange pulp and rind. Bake in q
= moderate oven about 40 minutes. When
= DONE ice with orange icing.
: No 2-One-half pound of butter. IL
: ounces -four one-half pound pulyerized
h sugar, two ounces corn starch, nVe
e eggs, one teaspoonful orange juice; two
r tablespoOnfuls of sherry. Beat butter
q and sugar to a cream, add the yolkS
e of the eggs, beaten light, then the -four
! and corn starch, and, after beating
4 we'll add the flavoring and the whites
e of the eggs beaten stiff. Bake In three
:, deep tins for 20 minutes in moder-
h ateIy hot oven. Take a fresh, sweet
(: orange. divided into small sections. re-
u move the seeds and dust very lightly
4 with powdered sugar. Make an icing
! from one-half pound of powdered sugar,
e one tablespoonful of boiling water and
the yellow grated rind of one orange.
= If too stiff add orange juice enough TO
= make it spread smooth. Cover one
layer of the cake with the icing, pldce
the little sections of fruit on it, then
another layer of cake, icing and fruit.
g then the last layer of cake and ice
II smoothly on the top. This can be made
from any fruit-bananas cut in thin
:. slices, apricots and also white grapes.
IS if the seeds are removed.
= Orange Icing.
=. =, Add the yellow rind of one orange to
:, one cup of powdered sugar. add a
II tablespoonful of boiling water and suf-
e fcfent orange juice to moisten. Spread
this over the cake and stand aside
l. few moments to harden.
If ONIONS FOR POULTRY.
= People who give their poultry
II chopped onions once or twice week
o along with their other food will find it
an excellent preventive against dis
eases, especially where fowls are not
allowed to run at large and gather
food for themselves. When kept in the
e close confinement of small runs, much
q moro attention iS necessary in SuDDlV-