The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-12-28
BreaI L fastn for Cold Mornings.


AS given in lecture by Miss Farmer
principal of the Boston Cooking school,
Flannel cakes, coffee cakes, kippered
herring, boiled fish, French fried pota-
toes, potatoes Maitre dHotel, omelet
with Spanish sauce scrambled eggs
with sausage, boiled tripe, cheese rame-
quins, oatmeal mullins. cereal with fruit
Note-ln all recipes given in the Bos-
ton Cooking school lectures, it should
be remembered that the spoon and cup
measurements are always level, and for
dry mixtures and butter should be
evened off with knife This rule ap-
plies to all dry mixtures, liquids and
butter.
FLANNEL CAKES.
Mix twO-thirds of a cupful of bread
flour, one-third of fine granulated corn
meal, and one teaspoonful of salt put in
bowl together; then add to it one
half yeast cake dissolved in two-thirds
of cup of luke warm milk. Stir until
thoroughly mixed, cover and set to rise
When well risen add three quarters of a
tablespoonful of melted butter and one
egg, yolk and white beaten separately
Cook in buttered muffin rings on hot
griddle. Serve on each a poached egg
KIPPERED HERRING.
Remove the herrings from the can and
place on platter. Sprinkle with pep
per, brush over with lemon juice and
butter, and pour over them the liquid
left in the can. Heat thoroughly and
sarnish with parsley and lemon
FRENCH FRIED POTATOES.
Wash and pare small potatoes. cut
them in eighths lengthwise. and soak
one hour in cold water Drain, dry and
fry in deep fat. Drain on brown paper
and sprinkle with salt.
OMELET WITH SPANISH SAUCE
Beat four eggs slightly, add one-half
teaspoonful of salt, one-eighth teaspoon
full of pepper and four tablespoonfuls of
milk Put two tOblespoonfuls of butter
in hot omelet pan, when melted turn
In the mixture and cook until creamy;
brown quickly underneath Fold and
Spanish sauce made by cooking two
tablespoOnfuls Of butter with one table
spoonful finely chopped onion and one
eighth of green pepper, finely chopped,
about five minutes Add to this one and
three quarters of a cupful of tomato and
cook until the moisture has nearly
eyaporated. Then add one tablespoon
full of sliced mushrooms, one tablespoon
tul of capers. one-quarter of table
spoonful of salt, and few grains of cay
enne.
BOILED Triple.
Wipe honeycomb tripe as dry as pos
sible. dip in cracker dust and melted
butter and again in cracker dust Broil
five. minutes spread with butter. and
sprinkle with salt and pepper.
OATMEAL MUFFINS.
To three-quarters of a cupful of
scalded milk add one-quarter of cupful
OF sugar and one-half teaspoonful of
salt. While lukewarm add one-uuarter
of yeast cake dissolved in one-quarter
of cupful of lukewarm milk
With the tips of the fingers work one
cupful of cold cooked oatmeal into two
and half cupfuls of bread :..our. Com
bine the two mixtures, beat thoroughly,
and let rise over night In the morning
fill buttered iron gem pans two-thirds
full. Let rise slowly until the pans are
full. and bake in a moderate oven % to
30 minutes
COFFEE CAKES.
Scald one cupful of milk; when luke
warm, add two yeast cakes and as soon
as dissolved add four yolks and three
whole eggs, two-thirds of cupful of
butter, ohe-half a cupful of sugar, and
four and tvo-thirds cupfuls of flour
Then add one-half teaspOonful of lemon
extract, and beat thoroughly with the
hand ten minutes Let this rise six
hours, and then cover it over tightly and
place in the ice box -,
In the morning toss onto a Toured
board, roll one-quarter of an inch thick
spread with soft butter fold so as to
make three layers, cut off pieces three
quarters of an inch wide, cover and le,
rise.
Shape. rise in the pan and bake in
moderate oven 20 minutes Cool. and
brush over with confectioner's sugar
molstened with enough boiling water to
spread
BROILED FISH.
Select, any kind of fish that is in sea-
son, wipe, sprinkle with salt and pepper.
place in we'll creased broiler and broil
over a clear fire. Remove from the
hroiler, season with salt and pepper.
and brush over with soft butter Serve
with potatoes Maitre dHotel.
POTATOES MAITRE D'HOTEL.
Wash. pare and shape potatoes in
Dails, using French vegetable cutter.
COOK one cupful In boiling sailed water