The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-05-09

when we'll mixed pour it very slowly onto
one-half cup of flour, beating all the while
to prevent it from lumping-the batter must
be very thin. Put piece of butter the size |
OF small hickory nut in thin skillet tin |
it from side to side SO the butter is all over |
it. When quite hot put large cooking
spoonful OF batter in the center of the skillet |
and instantly tip the skillet from side to
side so that the spoonful will cover the
whole bottom, making cake very large
around and as thin as paper, with a brown,
crisp edge. AS soon the batter looks set,
not moist, begin at one side and roll it I'D
as you would scroll. Tip it into a hot
platter (you have a cake long and narrow.
sprinkle with sugar, unless maple syrup is
to be used, then omit sugar. The old Dutch
saying is: "They should be SO thin that
twenty-five could be put common knit
ting needle They are not as hard to make
as one might imagine. and If good butter and
a hot skillet are used are fine.
, Fig Ice Cream-Its basis is a caramel Gus
tard, with the sugar Drowned only a little
and vanilla bean used to flavor it.. After it
is frozen, stewed figs. cut in bits, are mixed
in, and the cream is moulded and packed
for two hours. ,.:*z@.i" - =
:. Rhubarb Marmalade-No 1arder should be
without this most delicious marmalade, which
will keep for long time, and for breakfast,
or with thin bread and butter for luncheon
or afternoon tea sandwiches, is welcome
change for the spring. Peel and cut fine four
thick stalks of rhubarb; use more If small
Peel carefully to avoid the white four
oranges, and cut their rinds into shreds. Re
move the white and seeus from the fruit and
cut into slices; then put all together in
porcelain saucepan, sprinkle three cups OF
granulated sugar over, and allow to simmer
until, when stirred, it is of marnalade con-
sistency. Put into small Jars, and after
standing over night cover. A lemon may be
n Cd
Pineapple Salad-Shred two heads Of let
| tuce, as fine as you would shred cabbage for
slaw Have ready one cup of English wal
nut meats, one cup celery cut fine, one small
pineapple cut into small cubes, one cup of
mayonnaise and one cup Of whipped cream.
When ready to serve in the center Of each
plate scatter the lettuce, then on: this sprin-
ke tablespoon OF celery first, then one of
pineapple, then one of nuts. Mix the may
! onnaise with the whipped cream, and put
| this top Of ala very refreshing salad.
Beef Loaf-Put three pounds Of round beef
| steak and piece of suet half the size of
| teacup through food cutter. Into this put
| two small teacups of dry, crisp bread crumbs
three eggs, a scant tablespoon of SALT level
| teaspoon of pepper. Thoroughly mix this
! with the hands. at least ten minutes, then
| form it into two oblong loaves that will
go in your skillet Have tablespoon each
of butter and suet very hot, put in the two
| loaves without covering, let them form a
| firm lower crust, then turn carefully so as
| not to break. When Drowned on all sides
| add a cup of cold water, cover tightly and
| let cook slowly; they begin to fry now
and then turn over and add each time a
half teacup OF water. Keep covered allow
at least hour and half for thescooking
| The result should be two loaves of meat very
rich and juicy, as well as tender. Serve one
loaf hot and allow the other to get cold.
Sliced thin it makes very nice cold meat
for luncheon.