Omaha daily bee., 1903-03-04
TABLE AND KITCHEN
Menu.
BREAKFAST.

Menu.
BREAKFAST.
Fruit.
Boiled Firnan Haddite.
Bake Potatoes
IUNCHEoN.
Cold Sliced Ham.
Apple Jelly.
whole-wheat Bread.
Apple T%urnovers.
Coeoa
Bean Soup with Croutons.
Brown Fricassee of Chicken.
sweet ed potst ssisd N eisSsd Carrots
Cheese Waters.
Cabinet Pudding Foamy Land.
Recipes.
Banana shortcake-Measure three cups OF
sifted flour; add trhee level teaspoonfuls Of
sugar, half a level teaspoonful salt and two
teaspoonfuls Of baking powder. sift to-
gether to thoroughly mix. Then with a
flexible knife rub In two ounces Of butter.
Mix to a soft dough Zone that will roll
easily without %pressure), with very cold
milk. Roll lightly or pat out In two
layers: put one into a square baking tin
and brush the top well with softened but
ter; place the other portion Of dough on
top Of the first and bake in a moderately
quick oven. Crate half OF the yellow peel
from a large orange. then cut the orange
In half and scrape out the pulp and add to
the pulp OF four ripe bananas rubbed
through a sieve and sweeten to suit the
taste. Have this mixture ice cold and
then stir in gently a cupful OF dry, whipped
cream. Spread between and on ton OF
layers of cake and serve with plain sweet
cream.
Prune Shortcake-After soaking over
night, stew or steam a pound of prunes in
double boiler until soft. Turn out and
strain the Juice. Put later in a saucepan
will half a cup of sugar; stir until sugar
is dissolved, then let simmer while you
remove stones from the prunes; add fruit
to the syrup and cook gently for ten min
utes longer. You can add a little lemon
juice. sherry or stick cinnamon for flavor
Ing or leave the fruit unfavored. Make a
milk biscuit crust. using double quantity OF
shortening or leave out shortening and mix
with cream instead Of milk. Bake in a
biscuit pan in one layer, and when done
tear open; spread quickly with softened
butter and spread each portion with the
prunes. Serve with plain, sweet cream
or heap whipped cream over the prunes and
serve hot.
Peach Shortcake-This is considered a
real orthodox short" cake, but the very
ingredient that makes 1t consistent with
the real meaning Of the name given this
class Of cakes, for the same reason places
1t among the condemned pies. We give
1t for the benefit OF those who have good
digestion and no scruples In regard to eat
ing pastries.
For the cake part take t~hree-Quarters Of
a pound Of sifted -four; hub into this half a
pound OF butter. Make a hollow in the
center Of the -four and into this pour gradu-
ally, while mixing. about a cup Of Ice water.
Mix to a soft dough; then turn out on a
Toured board and roll out lightly and fold
as In making pun paste, Roll and fold sew
eral times in order to have a naky crust.
then fold up and let 1t stand in a very cold
place 1--WE minutes; then roll 1t out about
quarter OF an inch thick and bake in a shall
low tin. When done split the cake in two,
but do not use a knife. and spread the lower
half first with soft butter, then with canned
or cooked dried peaches, then put on the
upper half with crumb side uppermost and
spread with more peaches. Serve with
cream. plain or whipped, or a sauce made
OF the peach juice.