Saint Mary's beacon., 1903-11-19
Saint Maru's Beacon
Cooking Recipes.

Cooking Recipes.
Creamed Beans-Soak q cupful of
dried lima beans over night, drain
and cock in boiling salted water un-
til soft, but not shapeless. Drain,
add three-quarters Of a cupful Of
cream or rich milk, season with but
ter, pepper and salt. Reheat and
serve.
Boston Baked Beans-Put quart
Of navy beans to soak in cold water
over night. In the morning cut q
pound OF salt pork in thin slices.
Pack in layers in the bean pot.
Add a teaspoonful Of salt, two Ia
blespoonfuls OF molasses and . tea
spoonful Of dry mustard. Bake all
day, keeping the beans moist with
boiling water. This quantity will
make over two quarts when done.
Many receipts advise parboiling the
beans before baking, but the above
is the best method.
Boiled Cabbage-Take of the out
er leaves, quarter and take out the
tough stalk. Soak in cold water and
cook in an uncovered kettle in boil
ing salted water. Add q pinch of
baking soda 10 prevent odor. Cook
from thirty to sixty minutes, drain
and serve. II desired, il may be
chopped and seasoned with butter,
pepper and salt. German house
wives cook large onion with their
cabbage and obtain delicious fla
vor.
Stuffed Cabbage-Cut out the stalk
end of q large head Of cabbage, leav-
ing q hollow shell. Tie the cabbage
in mosquito netting and boil careful
Ey till tender. Make savory stuff
fing of seasoned crumbs and left
over meat except mutton, fill the
drained cabbage with the stuffing,
round it off on top, sprinkle with
crumbs and grated cheese, dot with
butter, and bake in a hot oven till
brown. The meat must always be
cooked before it is used in the stuff
fing.
Cabbage with Oysters-Quarter a
small, firm head of cabbage. Soak
in cold water for an hour, then COW
er with boiling water, to which has
been added teaspoonful of salt and
pinch of baking soda. Boil ten
minutes, drain, cover with fresh
boiling water and boil till done.
Melt tablespoonful of butter with
two of cream and pour over the cab
bage after it is taken up on the serv-
ing dish. Sprinkle with curry pow
der and cover with broiled oysters.
Has meat value.-Brown Book of
Boston.
Sugar Cookies-Three large eggs,
one and one-half cupfuls of sugar,
one half cupful sour cream, one-half
cupful butter, one teaspoonful soda
dissolved in the cream, one-half tea
spoonful baking powder in the flour,
OF which use only sufficient to make
q soft dough. Roll and cut out, leav-
ing plenty of room for them to spread
in the tins while baking in a hot
oven.
Election Cake-One cupful of
raised bread dough and one-half
cupful butter. Work with the hand
until we'll .creamed, then add lone
beaten egg, one cupful brown sugar
and one-half cupful sweet milk.
Sift N one and one-third cupfuls
-four, one teaspoonful baking DOW
der. little salt, cinnamon and nut
meg to taste. Beat and add one
cupfuls seeded raisins. Put into a
buttered tin, let rise one and one
half hour. Bake slowly.
Gingerbread One half cup molas-
ses, one-half cup sugar. two tea
spoons shortening, one cup butter
milk, one-half tablespoon ginger,
one-half teaspoon salt, one teaspoon
soda, two cups -four.
Fruit Cake-One cup brown su-
gar, one cup buttermilk, two table
spoons shortening, two cups -four,
one-half teaspoon each cinnamon, clo-
YES and soda, one cup raisins or any
fruit desired.
Frosting@-Stir one cup granula-
ted sugar intoone-quartercupsw sweet
milk over slow fire until it boilsa