The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1901-10-19

! One cupful of sugar, one cupful sweet
milk, three tablespoonful butter, two
cCPstul sifted flour, two teaspoonsful
baking powder
GINGER COOKIES.-One cupful SUI
I gar, two cupsful molasses, one cupful
lard, one cupful hot water, three ia
! blespoonsful soda, two teasnoonsful
ginger. one-haIf teaspoonful salt.
CORN CAKE.-Three eggs. beaten
! light; two cupsful sour milk three ia
| blespoonsful melted butter, one table
spoonful white sugar, one small tea
| spoonful salt, one teaspoonful soda
| MIN well with cornmeal to make a
thin batter. Bake in a shallow pan
for half an hour in hot oven.
| WAFFLES.-To one quart of flour
add salt and one tablespoonful soda
| and sufficient sour milk to make a
thin batter; stir well, and add two to
four eggs and one large tablespoonful
butter Have the waffle irons hot. In
| making batter cakes or waff1es. if they
should be at all sour or heavy, stir in
a little soda.
CREAM CRICKEN.-Steam or boil
one chicken of four pounds, or two of
three pounds each until tender. Blend
Tour tablespoonsful butter and five of
f1cur, and add to one quart of scalded
cream, slowly stirring until - thick
oA4A'f A'NSAoOIl III ICC pepper ana SdILs
put the chickens and the cream gravy
in buttered pan, add one can Of
mushrooms and four of sweetbreads
cut in slices. Cover with cracker
crumbs and bake fifteen or twenty
minutes
BAKED ONIELET.- the beaten
yolks of six eggs add the whites of
three eggs beaten until they are
Icamy; season with salt and pepper,
add cupful of milk in which has
been dissolved tablespoonful of flour:
butter pan thoroughly and pour in
the egg, and put the pan in a hot
oven; when the mixture has thickened,
pour over it the whites Of three eggs
that have been we'll beaten, and allow
10 brown without permitting a crust to
form on the top. Serve Immediately.
BOILED LAMB OR AUTHORIZES
casionaliy there is a woman who likes
her boiled lamb or mutton a little
underdOne, which is unfortunaA. in
one way. for in this case the water in
which the meat is boiled is not strong
enough to make mutton broth, which
Is good and economical. But there are
others Who like it well done and for
these there is the danger than it may
De little dry. Here is a certain way
TO insure its being tender and moist
and delicious eating: Let the meat,
after 1t IS well cooked. cool in the
water in which il is boiled. 1t will do
harm if it remains over night in the
water, and the result will be everything
that can be desired. 1t is generally
known that to have cold corned beef
it can only reach it's best condition by
cooling in this way, but not so much
is known about the mutton. 1t is
little thing which is worth trying.
COOKED IN FAT.-Fish of all kinds,
outlets, rissoles, frit-
tiers, etc, all require to be plunged in
boiling fat The principle in cooking
them is the same as in boiling meat
to form crust at once upon the out
side that shall keep in the flavors and
juices of the article fried Sauteing
has its advantages for several things
vegetables, for instance, which are to
be lightly Drowned, chops or steaks
and most dishes of eggs, slaZ; as ONE
lettes, although these last should have
a vessel kept for their sole use So
saute means to toss up, turning first |
to one side, then to the other, in only !
a little fat, while the vessel used is a |
shallow one.