Evening journal., 1901-11-04
TIMELY RECIPES FOR
THE BUSY HOUSEWIFE
BREADMAKING

Sill one quart OF NOuI lllNo IT. uuMls !
and half teaspoonfua salt, one tea
spoonful sugar and a half ounce of
shortening. Rub the shortening and
-four together Make q hollow in the
centre Of -four; break an yeast cake
into a cup of lukewarm water; add one
teaspoonful sugar. and let 1t stand in a
warm place till the yeast rises 30 the
surface then pour it into the centre
OF the -four. add one cup of lukewalm
water and mix The whole into
dough- turn II ON to a iloured board
and knead till no longer sticking TO the
hands; uhsn return the dough to the
bowl and set in warm place TO rise
to double its size. Butter a brick
shaped pan, mold the dough into al
loaf, put IL in the buttered pan, let il
rise to The top; then place Nc in mod
crate oven and bake one hour. When
done. turn the bread out of the pan,
cover with a napkin, and when cold
place IL in a breadboX. The same
quantity of yeast will be sufficient for
two loaves Of bread. doubling all the
ingredients except the yeast.
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PUFFY OMELET WITH SAUCE.
Beat the whites Of five eggs until dry,
the yolks till thick; mix with the
yolks an eighth Of a saltspoonful of
pepper and five tablespoonflls of
water; then cut and fold whites and
yolks together. Cook one minute in
hot, buttered pan. Set in the oven un-
til a knife cut down in the centre
comes out nearly clean. Then sprinkle
with onethalf teaspoonful OF salt;
score. fold and turn onto hot dish
on which is q generous layer of cook
ed macaroni Serve with tomato
sauce.
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DINNER ROLLS.
Scald one and three-quarter cups OF
milk; add half cup OF butter or quar-
ter cup vegetable shortening and a lit
tie salt. When cool enough not to scald
it, add half a cup, or half a cake OF
east, and flour enough TO make into a
dough- cover and let rise until very
Light, then add one egg beaten light
and give the dough a Thorough knead-
ing and set to rise again until light
Then make into balls as large as me-
dium-sized eggs; place on a Toured
board and with the large handle OF a
knife or mixing paddle press down
through the center OF each roll until
nearly divided. then place in baking
pans, some distance apart brush the
groove made with the knife handle,
with meited butter; cover and set to
rise until very light Bake in a quick
loven.
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MUSHROOM BORDELAISE.
Pour enough oil in baking pan OF
dish to cover the bottom: sprinkle
lthickly with bread crumbs and minced
parsley; then put in a layer OF peeled
trimmed and washed mushrooms, with
under side up. Moisten with a little
more oil, sprinkle with crumbs and
parsley salt and pepper and continue
in this manner until the dish is full
having the crumbs and parsley for the
top layer. Place in moderately ho-
oven and bake for thirty minutes OF
more, according to number Of layers oi
mushrooms
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CAULIFLOWER AU GRATIN.
Clean large head of caulinower and
wash ii well in cold water; place it in
a saucepan; cover with boiling water:
add half tablespoonful salt and boil
fifteen minues: then remove the cauli.
flower from the saucepan and separ-
ate the roses; melt two ounces butter
In saucepan, add two heaping table.
sDonfuls -four. stir and cook two min
utes; add half pint chicken broth anC
one pint hot milk, one teaspOonfu
salt half teaspOOnful grated
nutmeg and small bouquet.
, cook six minutes: remove THE bouquet
Mix the yc.ks Of three eggs with one
gill cream, add it to the sauce: remove
from fire; pour few spoonflls of ths
sauce in dish, put the caulihower OF
top Of the sauce, with the stems down.
ward; then pour the remainder OF tIht
! sauce over the cauhhower Sprinkle
: over il four tablespoOnfuls grated
1 cheese, one tablespoonful grated
breadcrumbs and little melted butter:
place the dish in a medium hot oven
I and bake to fine golden color; ther
serve in the dish. with folded nap.
d kin around it.
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VENETIAN FRITTERS
Wash three ounces of rice i'm sew
eral waters until clean, place in a dou.
bic boiler with one pint OF milk. ant
i cook slowly until the milk Is alb
: sorbed. adding when nearly done two
. tablespOOnfuls of sugar one table.
i spoonful of butter. a pinch OF salt ant
haf OF the grated rind of a lemon
When quite dry. add three ounces o.
cleansed currants. four ounces of tart
apple chopped fine one heaping tea,
r. spoonful of -four and three well-beater
2 eggs, and turn Through carefully with
{ a fork until the eggs are thickened
e then set aside. covered. until cold ant
t firm. Take up in small teaspOonfuls
q drop into a saucer Of fine dry crumb:
p and roll until covered. Dip into slight
n ly beaten egg, roll again in the crumbs
e and fry a golden brown in smoking hot
e fat.