Durango semi-weekly herald., 1905-12-28
THE HON

Creamed squash is a good accom- !
paniment TO holiday dinner. Cut
Hubbard squash into pieces, remove
the seeds, place In a steamer over
kettle filled with boiling wafer and
steam until well done. When cooked
serape the soft part from the shell,
season with salt. pepper and plenty
of butter, adding half a cupful OF
sweet cream. Put it in the oven and
heat through, keeping ii stirred. Heat
for about fifteen minutes and put into
a heated dish and serve not.
AIince Pudding-Use half pound
Of cold meat OF any kind finely mine
cd, two ounces of bread crumbs, pep
per and salt TO taste. two ounces oil
cooked rice or macaroui cut small.
Beat mp an egg and add teacupful OF
stock Thicker with half an ounce
of flour and flavor with minced herbs
Itf liked Line thickly buttered basin
with bread crumbs. fill with the mince
and cover with more bread crumbs
Bake for an hour or steam If liked
better. Turn out and serve vita good
gravy.
The best food for young canaries
consists of hard boiled egg minced
very fine. The egg should be boiled
about twenty minutes so that the yolk
will crumble into powder. Mix with
white bread which has been soaked
until soft and most of the wafer
pressed out of it. Prepare this each
time the birds are fed or at least
twice a day, for II it is at all sour or
stale It will not agree with them.
When they are two weeks old mix a
little of the crushed hemp with this
feed. or little rape millet. They
should be month old before turned
on with the food usually given TO old
or birds.
Potato Souflle--Boil four good'sized
mealy potatoes and pass them through
a sieve Scald in saucepan. one-hali
teacup OF milk and tablespoonful OF
butter add to the potato with little
salt and pepper and beat 10 cream
Then one at time the yulks OF fouT
eggs. beating thoroughly, put small
pinch OF salt into the whites and beat
them TO stiff froth. then add them
to the mixture, beating as little as pos
sibIe. Have ready well buttered
baking dish large enough TO permit
the souffe to rise without running
over. and bake twenty minutes In 8
brisk oven, Serve AT once In the same
dish in which il was baked. It Is nice
10 serve with meats that have grayies
When baking sponge cake do mo-
open the oven door for at least twent,
minutes after the cake is at first pu
in, for it will stop the raising ant
spoil II. Always bake sponge cake il
a slow oven and they are ready wher
they begin to shrink from the sides oi
the tin. If cake falls in the cen
Ter the opening of the oven door anC
the consequent rush of cold air may
account for il or too much bakinl
powder may have been used, or the
mixing may be at fault. Never Sian
or bang tne oven door when cake
Is inside The fruit In solid cakes
will sink to the bottom II put in 8
slow oven. Heavy strcaks through
cake will undoubtedly appear IL tn,
| 'h'''i anu sugar itoA
beaten or ii the butter is not properly
rubed into the -four.
Liver and Bacon Pie-Take an
equal number of pieces of liver and
fat bacon. Free the latter from rind
place in "A clean pan and fry uni
cooked Then dish up ON hot plate
and reserve. Add the slices of liver
to the fat remaining in the pan. Fry
until cooked nice golden brown hue
Take ont and add to the bacon. Thick
en- the fat with little -four and water
and tiny bit of butter mixed togeth
er and stir until quite creamy and OF
good brown color. Place the liver and
bacon in a deep pie dish in layers
Add salt and pepper If necessary. FIJI
mp the chinks with forcemeat balls,
pour the gravy over the whole Cover
with plain crust. Brush the top
with beaten egg and bake in a mod
erately hot oven until the crust is
done; then serve at once.