Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1903-09-17
Cooking and Serving
By ALICE E. WHITAKER.

Slice in the batter; fry in deep boiling
/ lard. Serve with powdered sugar.
Peach Snowdrift.
/ Heat two cups of corn starch in a
double boiler, add one-half cup of
sugar, three level tablespoons of corn
starch, and cook until thick. Add the
stiffy beaten whites of three eggs, and
pour over the stewed peaches. Serve
with a liquid sauce.
Baptist Cakes.
These cakes, which are served hot at
| breakfast, are made from small pieces
cut from light bread dough and fried in
deep fat like doughnuts. Serve
maple or some other strip with them.
CauIifiower Salad.
| Soak a firm, large caulifiower in
sailed water for half an hour. Cook
in boiling sailed water until tender,
but not until SO soft as to break.
Drain and cool, then break into pieces,
each f1oweret being separate. Line a
salad bowl with crisp lettuce leaves
and fill with the cauliflower Mash the
yolks of four hard boiled eggs by rub
bling them through a small wire gravy
strainer Cut the whites in halves
and then in strips which will re-
semble the petals of a daisy or lily.
Arrange the petals in groups and put
small mounds of the sifted yolks in the
center of each.
Crane Catsup
Cook together eight pounds of
grapes, four pounds of sugar, one quart
of vinegar, three level tablespoons of
ground cloves, and the same of Gin
namon. If the spice is liked very
strong, measure the tablespoons slight
at moderate heat, strain through a
colander and seal in bottles. Another
way to make this catsup is to cook the
grapes with a little water until they
can be sifted to remove the skins and
seeds, then add the seasoning, and
cook an hour and a half longer.
drilled Sardnes.
Sardines grilled in the chafing dish
gin a Sunday night tea in warm
weather. Drain the oil from a box
of fair sized sardines, and when the
blazer is hot lift each carefully into it
on the blade of a knife. Saute the
sardines slightly, turning carefully.
lemon juice, and serve them on small
squares of toasted bread or in sand
witch style between Saline crackers.
Pea Pudding.
Boil dried peas, whole or split, in a
cloth loosely tied, for two or three
hours, or until they are soft; then pulp
them through sieve. Add salt, pep
per, butter, and some wel[boiled po-
tatoes, also passed through a sieve.
Mix them well together, tie firmly in a
cloth, and boil for half an hour.
Serve the pudding with melted butter.
Sweetbread Salad.
Boil sweetbreads in sailed water
twenty minutes, put into cold milk
and let stand fifteen minutes; then cut
into small pieces, mix in a bunch of
: shredded lettuce, and a couple of
stalks of celery cut fine, and add salad
dressing to taste and serve.
Figs a la Creme.
Steam large figs for fifteen minutes,
| cut open at the widest end, and fill
with mixture of apricot jam and
chopped English walnuts. Close the
| figs, roll in powdered sugar and serve
with whipped cream.
Iced Coffee.
Fill glass half full of chopped ice,
add one tablespoonful of coffee and
two tablespoonfuls of sugar; fill with
thin cream or rich mix and shake well.
Raspberry Royal.
Three quarts of ripe, red raspberries
and one quart of good cider vinegar.
Let them stand together twenty-four
hours, then squeeze, stain, and meas