The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-11-18
USEFUL RECIPES.

II
Chocolate Filling.-MeIt four ounce
Y Of chocolate; dilute it with three table
q spoonfulS of milk, and then add a cur
!, ful of sugar mixed with a well-be
' egg, and stir until thickened.
Cream Fflling.-Beat we'll togethe
! the yolks of five eggs, one-half cupfu
of sugar, and one heaping tablespoon
! full of cornstarch: dilute it with tw
! cupfuls of boiling milk, and stir it owe
, the fire until thickened; then remove
add the flavoring, and let cool. Nut
of cocoanut can be used with tn,
cream filling.
To Clean Saucepans.-Never scrap,
burnt saucepans if it can be avoided
Fill them with cold water, changing il
| occasionally and removing the softened
parts. Enameled saucepans may be
rubbed with brick 20 remove the stain
if it will not yield to the other treat
ment.
Devils Food Cake.-Twe cupfuls of
brown sugar. two eggs one-half cupful
| OF butter, one tablespoonful of soda
| dissolved in one-half cup of sour milk
Tor it can be made, if preferred, with
one teaspoonful of baking powder and
sweet milk; or1e-quarter cake of choc-
oiate grated and dissolved in one-i1alf
] cup of boiling water; three cupfuls of
| flour. Bake in a long, shallow pan or
in two square layer pans. Ice with
chocolate or white icing.
.
Bread Cake.-Take a piece of raised
bread dough large enough for one loaf
MIX into one tablespoonful of butter.
one cup each of sugar, raisins (stoned)
and currants. one-half teaspoonful each
OF ground cinnamon, cloves and all
spice. Let it rise, which will take some
time, and bake the same as bread.
Cover with icing favored with vanilla.
o
Dainty Dish of Bacon.-Bacon is i'm
proved by serving with tomato puree.
Cook a pound of tomatoes in a teacup-
full of stock, with a blade of mace. some
vinegar and half an ounce of butter.
with the usual seasoning of pepper and
salt. When tender pass through a
seive- Daintily fry some nice slices
OF streaky bacon, serve them on very
thin slices of buttered toast, pour over
all the tomato puree and garnish the
dish with crisped parsley.
%
A Fine Gravy.-To make gravy for
roast or baked meat take the dripping |
pan in or over which the Joint has been /
coopked, pour off nearly all the fat, do |
iIAS ~ NOAy SClllly 81 DIS hot TO disturb
the sediment; pour in a cupful of boiling
water, good pinch of salt, and. if
wanted Thickened, a spoonful of flour: |
place the pan on edge of fire and stir
the gravy while boiling for three min
ltes. Pour round the meat, never over
t.
Caulifiower Soup.-In "a quart of
;hleken stock cook a good-sized head I
If Ts111lffntVaY {tr-1,;
'ughly washed and picked apar0, add ]
me teaspoonful of salt and let it sim t
ner slowly for half an hour. Drain and Y
Idd to the liquor one pint of new milk &
teaspoonful of onion juice, a bay leaf. | i
nd two even teaspoonfuls of flour. t
Vnlch nave been rubbed smooth with G
ne large tablespoonful of butter. When
ms Is smooth and thickens add the
aullfiower, nicely trimmed, and serve I
a
Removing Grease From Tables.-Even t
he most careful servants are liable to n
pset grease on a well-kept kitchen ta- a
ie, and when an accident of the kind T
ecurs something more than soap and t,
ater IS necessary to remove the Il
reaSe from the wood. Mix a table o
1oonful of soft soap. four ounces of N
uller's earth and four ounces of pearl
'h and add a pint of boiling water
over the stain and let it remain until | io
ie following day. when the table b,
lould be scrubbed with hot water Ito CT
men piece Of soda has been added. | til
I'd soft soap. and silver sand; rinse. the in
Die thoroughly with clean hot water. al
ID when it is dry all trace of the stain tt
ould have disappeared. in
- e it
Cold Crab Meat.-To dress a crab cold CO
lect good, heavy, boiled one. With hs
JOINTS Of the legs stiff Break off st
legs and claws. crack them. take tu
tfae meat and cut it UP small, open wi
e body of the crab and take but the
SIDE. put the meat from the claws
tn 1T, carefully removing every par un
le Of shell, and mix the whole well of
sether with some mustard and vine tn
7. Season it we'll With pepper. salt pa
little cayenne. Clean the back ba
I'll and fill it with the meat Garnish no
with sprigs of parsley and some. OF dr.
legs placed around The top of the TIL
III may also be garnished with lob SCI
spawn (eoraD. finely chopped. hard en-
led eggs, or some of the meat from
claws. {
. pot
Iorseradish Sauce Horseradish int
ce requires three tablespoonfuIs of enc
,ly scraped horseradish, two table ant
o1fuls OF cream or milk, two or three sor
lespoonfu4s of vinegar one large eve
spoonful Of castor sugar. q teaspoon tab
OF salt half feaspoonful of black spo
white pepper. two teaspoonfuls of JUS
nch or one of English mustard. Mix paf
the ingredients thoroughly: make sau
hour or so before wanted and serve ven
or cold in a sauce boat If re- Jus
ed hot. put the sauce in lar. -
ch stands in saucepan of boiling II,
er Till the sauce is hot. 1t must nor oe ooil
.. but
mt Waste Your Turkey.-Ren1- Soii 4,,
Us of Turkey can be made into a Ied 1I'1
! soup with two quarts of medium td1. ,iig
k Tor Water). salt, pepper. celery. "a t@'
n. carrot, two ounces ground rice Iii W
llTowroot. shaped vegetables or ~, Ia,
eoroni. Take the turkey bones and IN: 81 -
into H. saI,s'a,1a', ."elil up small, quiC
emeat or sauce you prefer and fry
lly until q golden brown, and serve d.
Chopped parsley may be sprinkIed 49,
the bones with the pepper and IN .
tabl
leapple Mafmalade.-Pare and tafzs
e or chop the fruit into as fine bIfs 49,,
'osslble; allow three-fourths of . the
ID OF sugar TO every pound OF frnitt disb
thoroughly and let il stand one ara
: then cook closely covered for. hair
Jul . or until II can be easily press. Po
. fsetuff the fruit we'll
% Aetlie ana COOK SLOW beatt