The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-09-02

full of cream which has been whipped until
thick, and turn into wetted border mold.
Set away until cold and firm, then turn out
on platter, put canned apricots in the
center and serve with the apricot syrup.
ENGLISH MUFFINs.-Dissolve one Yeast
cake in one pint of warm water; add one
| teaspOonful of salt. Add enough sifted
bread -four to make a thick drop batter
Stir in one teaspoo-ful of melted butter and
beat hard. Set in a warm place until light;
then having the griddle moderately hot,
lay on it rings well creased and drop in
enough batter to half fill them. Do not
turn until almost cooked through, then slip
off the rings and brown on the other side.
LADY FINGERS Cut stale bread in fl myers
| four by two inches in size. Soak them in
| the same custard used for nuns toast, add
ing to it one teaspoonful of vanilla. When
well soaked drain, roll in dry bread crumbs
and fry in deep fat. Drain and serve with
powdered sugar.
| CHICKEN TURNovERs Remove all the
meat from the carcass of a fowl Zone which
has been left over from another meaD, free
it from skin ard bone, chop very fine sea
son highly and add teaspoonful or two of
grayy-just enough to mois,en. Sift together
one pint of -four, one teaspoonful of baking
powder and one-half teaspoonful of salt.
Rub into it one tablespoonful of butter and
add enough milk to make a soft dough.
Turn on Toured board and roll out one
half inch thick. Cut in large circles or
squares. Lay on each a spoonful of the
chopped meat, wet the edges with little
milk and fold over. Lay on creased pan
and bake twenty minutes In a hot oven.
MILK TOAsT.-Bsat together two eggs
until well mixed. add one fourth of tea
spoonful of salt and one pint OF milk. Pour
this over slices of stale bread which have |
been laid on a platter. Basic the bread |
with the custurd which is in the dish until |
1t is thoroughly soaked. Heat tablespoon
full of butter in trying pan and fry in it the
bread, using cake turner or broad bladed
knife, in order to avoid breaking the pieces
Serve with butter or cinnamon and sugar.
ITALIAN MACARoNI.- Break one half pound
of macaroni in two inch lengths and boil in
sailed water until tender. Drain, rinse in
fresh, cold water, return to the fire with one
teaspoonful Of butter and a good seasoning
OF salt and pei per. In small saucepan
put one tablespoonful of butter, one table
spoonful Of fur, one fourth of teaspoon
ful OF salt, One,fOnrth of teaspO nful of
pepper. When melted and mixed add
three quarters Of a cuptul of strained tomato |
and stir until thick and smooth. Add one
spoonful of gIszs or beef extract and stir
until dissolved, then add one tablespoonful
of butter and take from the fire. Ia a heated
dish put alternate layers of the macarOni,
sauce and freshly grated Parmesan cheese. |
Sprinkle cheese over the top and let stand in |
the open oven for i've minutes before serv-
ing
A DAINTY DEssERT.-Boil together one
half of cupful of water, two tablespoonfus
of butter and one quarter of teaspOOnful of
salt. When boinng add three-quarters of
cupful of dry sifted pastry -four; turn all of
the -four In at once and stir hard until the
mixture 'mes away from the sides of the
saucepan, which will be in a few mo-
ments. Cover and set aside until cool drop
in one egg. unbeaten, stir 3ntiI it is mixed
with the dough then beat we'll. Add an
other and beat again. If the eggs were
large ones this will give a mixture which |
will just keep its shape; if it still seems too |
stiff add very cautiously part of another |
egg. Flavor with one-half of tesspoonful |
nf ORANGE flower wafer (jf this flavor iS oh |