The morning times., 1896-11-10
WINTER COOKERY.
Some New Recipes Which Are Timely
for Cold Weather.

Delicious sweet potato croquettcs cs-Take
cold boiled sweet potatoes. put through
fruit press OF sieve. form into cakes, dip
III egg and roll in cracker crumbs; fry in
deep fat.
An original and improved way to cook
squaSl-Cut hubbard squash into pieces
of n size suitable to serve one person. and
place in kettle, skin side up. Pour over it a
cup OF brown sugar and enough water to
partly cover. Cook slowly until the water
is absorbed.
Aunt Lydias gingerbread-Add to one
well-beaten egg one cup of molasses, one
cup of flour, one teaspoonful each OF salt.
ginger and soda, and ore-half cup of boiling
water. Bake IN shallow pan.
Apple cream-Core large tart apples. fill
holes with sugar and bake. Into pint
of boiling milk stir half a cup of sugar and
the beaten yolk of one egg; when cold,
flavor with vanilla ard pour over apples.
For chocolate pie-Scald one and one-half
pints milk. add one-halfcup sugar. one white
and two yolks of eggs, one tablespoon corn
starch, two dessertSpoons of flour, one
tablespoon grated chocolate. Flavor with
vanilla.
Steamed graham bread-One cup In
dian meal: one graham flour, one sour
milk, one warm water and one-half cup
of molasses, add one teaspoon soda and
salt to taste. Steam three hours and then
dry in oven.
Roast grouse Take a brace of carefully
picked and cleaned grouse. Tie piece OF
raw fat bacon over their breasts, and then
wrap them up in a piece of buttered paper.
Roast them in front of 4 brisk fire for about
half an hour. For the last ten minutes re-
move the bacon and paper. Keep them
frequently baSted with n little butter all
the time.
Toast two neat slices of bread, place
,lny Nt-i.y
for the last ten minutes to catch the
dripping gravy. Lay these on hot dish
with the birds on them. Put heaps Of
fried crumbs around the dish.
Serve with gravy and bread sauce.
A Scotch way of stewing oysters-This
is excellent. Procure oysters of large
size and save the liquor from them.
Melt half an ounce OF butter in frying
pan: when it is hot lay in the oysters
close together, but not on one another;
dust over a little pepper and salt brown
them lightly on each side: add some Of
the liquor and then mix it all with the
remainder.
Simmer all for about five or six minutes.
Serv. hot and hand around with it rolled
slices of thin brown bread and butter, cut
lemon and cayenne.
An easy way of bread making-This
recipe for bread making is an exccedinly
convenient way, and is especially adapta-
bic to small families. Take three table
spoons flour, two tablespoons sugar and
onetablespeon salt. Scald by pouring over
this one pint of boiling water; let it stand
until cool and then add two and one -ha II
hard yeast cakes (not compressed and letit
rise.
Take dozen good-sized potatoes, boil,
| mash and add three quarts of hot water;
put through a sieve; when cool put in th.
yeast made according to the above recipe
and let 1t stand. This mixture is better to-
stand a day or two before using. 1t will
keep two or three weeks in a cool place
in hot weather, and any length of time in
winter. When ready to make bread, take
| one large coffee cup of mixture to u quart
of flour, and stir together without any
other wetting and knead 1t. Let 1t rise
and then make into loaves. Let 1t rise
again and bake. SARAH HUNT