The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1902-01-25
PRIZE RECIPES.
San Francisco Examiner Gave Din
ner Set to the First.

uSI Del 10 Lu6 E1TSC.
PRUNE SOUFFLE-One-ha pound
best California dried prunes, whites of
6 eggs, 8 tablespoonfuls granulated
sugar, one-fourth teaspoonful cream of
tartar. one-half cup blanched and
chopped almonds, one-half teaspoon
vanilla. Wash prunes thoroughly and
put to soak the night before. or six
hours before cooking. Pour off part of
water in which prunes were soaked
and cook slowly in remainder of water
until tender. Cool remove pits and
put through fruit press or colander.
There should be one cup of pulp. Add
the sugar, almonds and vanilla, beat
ing all together. Beat whites of eggs
until foamy, then add the cream of
tartar and continue beating until
whites are stiff. Put whites into the
pulp, folding in carefully and not beat
ing the mixture, as lightness of eggs
would then be lost. Have ring mold,
or plain oblong mold we'll buttered.
pour mixture in, bake in very slow
oven one hour, cool gradually in a.
warm place. Serve as hot pudding with
any preferred sauce. or as cold des-
sert with whipped cream piled around
it and fiecked with raspberry jelly. A
soft custard can be made from the
yolks and served instead of cream. The
success of this or any souffie depends
upon the slow baking and cooling
BROILED HALIBUT-Cut slices of
fish about an inch thick, season with
pepper and salt and lay in melted but
ter one-half hour. allowing table
spoonfuls of butter to l pound fish;
then roll each slice in flour and broil
a I,
DEVILED EGGS.-Boil hard the re-
quired number of eggs. Cut half in
two mash yolks in bowl, mixing with
them bread crumbs (one-haIf teacup-
ful to dozen eggs), teaspoon mustard,
pepper and salt, and vinegar to make
soft enough to mix thoroughly. Fill
eggs and serve in a nest of lettuce
leaves with mayonnaise dressing.
o
FRUIT CAKE WITHOUT EGGS
One cup sugar. one-third cup butter.
cup sour milk, tablespoonfuls mo-
lasses, cups flour, l teaspoonful soda,
2 cups fruit, small one-half teaspoonfuI
each of cinnamon, cloves and nutmeg
.
PUMPKIN PIE-One cup pumpkin /
cup milk, L egg, three-fourths cup SUI
gar l teaspoonful vanilla. one-half
ledspoonIul each OF cinnamon and
nutmeg. This makes one pie.
%
KIDNEY SAUTE, WINE SAUCE
Prepare kidneys, cut them in thin
round slices, season with salt and pep
per and fry with 2 ounces of butter
in a frying pan for about minutes or
until tender; be careful not to cook
them too long. as it will tougher them;
take out. cover closely and keep hot
Add to the butter in the saucepan one
half cupful of rich stock, 1 finely
chopped onion, a sprig of parsley,
bay leaf and whole cloves; let cook
a few minutes, thicken with 1 tea
spoonful Drowned flour; boil up, ada
l wineglassful of sherry wine, the
juice of half a lemon arrange the kid
neys on hot dish, strain the sauce
over them and serve with garnish of
small points of toast.
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OMELET WITH OYSTERS.-Beat6
eggs separately. very light; add to the
yolks little mustard, cayenne pepper
and salt; mix this with the whites, pour
1t into pan in which butter is melt
ing and cook a light brown Before
folding lay few nicely scalIoped oys-
tiers between; shake the pan gently till
omelet is done.