The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1902-10-25

| sorblng the fat.
Soft Crullers.-Heat a pint Of water
in saucepan, and when quite warm
mix with it. a little at a time, three
quarters of a pound of sifted flour. Set
| half a pound of fresh butter over the
| fire until it becomes soft, then stir it
| into the flour and water and add half
a pound of powdered sugar and half a
nutmeg grated. Remove the saucepan
from the fire and with a wooden
/ spatula beat the contents until thor
oughly mixed. Whip six eggs until
very light and fold them into the mix
ture. Flour a doughboard well, then
| form the batter into rings upon it.
This may be easiest accomplished by
passing it through screw funnel.
When transferring the crullers from
the board to the hot fat use a very
broad bladed knife.
Hard Crullers.-Beat together three
eggs, two cupfuls of sugar, and one
heading tablespoonful of butter, add
one cupful of sweet milk, half a grated
nutmeg, a tablespoonful of cinnamon
and three teaspoonfuls of baking
powder mixed with six cupfuls of sifted
flour. Turn out on a well Toured
doughboard and knead until stiff
enough to roll a quarter of an inch in
thickness. Cut into squares, making
several incisions in each.
WonderS.-Cut up half a pound of
fresh butter into one pound of Sifted
flour; add three-quarters of a pound of
white sugar, heaping teaspoonful of
cinnamon and a glassful each of white
wine, if desired, and rose water Beat
six eggs until light, then fold them
into the other mixture. If the dough
is too soft, add, a little at time, more
flour. Roll out in a rather thick sheet
Cut into strips, then form each strip
INTO figure eight, and fry. When
done sprinkle over with powdered or
graduated sugar.
Plain Doughnuts.-Beat two eggs I'M
til light and add to them half a pint
of sugar and the grated rind of one
lemon. Beat ten minutes, then stir
IN half pint of sweet milk, and lastly
a pint and one-half of flour with which
nave been mixed two teaspoonfuls of
baking powder, little salt and some
grated nutmeg. Turn out on a we'll
houred moulding board, roll into a
thick sheet Cut out with biscuit
cutter, then with small cutter remove
round from the center of each. Fry
until golden brown
Cream Doughnuts.-Beat together
until light two eggs, one cupful each of
sour cream and sugar, a saltspoonful
OF salt and the juice of one lemon: then
add flour enough to roll. Cut into cir
cles and fry in boiling fat. Serve hot
with powdered sugar and cinnamon
miXed.-Katherine E. Mcgee in West
ern Waterman.
To Make Sailors Stew.-Put into a
basin two tablespoonfuls of bacon fat.
add one-fourth cupful of chopped
onion, half cupful of chopped cold
boiled carrots, a bay leaf. the end of
a lemon Phnnnad
salt and a pinch of pepper. Add a
quart of water and simmer for fifteen
minutes; then add five potatoes sliced
thln, and on these lay a pound and
half of fresh fish cut in pieces. either
raw or left over. There should be when
done just liquid enough for gravy for
this fish stew.
Plain Pastry for Pies.-A heaping
cuptul of flour preferably pastry
-FOUR, saltspoonful of salt. one-third
to half cupful of butter or lard or
haf of each, cold water to make a
SUN dough. Mix the salt with the
Hour, rub in the shortening until it
seems light mealy powder. then add
colo water to make a stiff dough. IF
slated butter is used, do not add anv
salt to the flour. This is the SIMPLEST
form OF pastry and the kind most gen
oily uSGu.
%
Orange Plombiere.-Strain the mice
OF SIX oranges and CRATE the rind of
one INTO one cup of water; add one
and one-haf cupfuls of granulated s11-
gar; turn into freezer and freeze to
a mush, then add one pint of cream
and freeze until stiff; turn this into
melon mold and let stand packed in
Ice and salt one hour or remove the
dasher and pack the cream closely in
the tin. -
10 Cook Prunes.-Prunes NAV also
De soaked, the stones removed and the
flesh mashed with a spoon or cut into
small pieces, half a box of gelatin add
ed to each pint of the prunes and stir
IN as the gelatin begins to CONCEAL
elther pint of whipped cream or the.
whites of four eggs beaten to a stiff
froth. 9 SILL
pineapple Juice.-The Lancet noin+s
out that fresh pineapple Juice contains
a remarkably active digestive princi-
pie similar to pepsin. This principle
has been termed "bromelin." and 50
powerful is its action upon proteids
that 1t will digest as much as thou
sand times its weight within few
hours. q he"
opportunities of Twentieth Centurv
Archbishop Ireland, on the fif+iatb