Free press., 1906-10-06
Dainty Recipes For Everyday
Fare.

- A' 1CAA LdO1CSpOOIlIuIS OF whole wheat
nour' 1our tablespoonfuls of butter, one
tablespoonful of sugar. one teasnoonf f,,I
OF cream of tartar, half teaspoonF,,1
Of carbonate of soda, three-ouarters of
a cup OF milk and pinch of salt. Mix
| the Hour, sugar, salt and cream of Tar
tar together thoroughly, and then Add
the milk, which should first be warmed
and have the butter dissolved in i
Lastly, add the soda dissolved in a LITTLE
cold milk. Make all into a light douoh
/ being careful to handle as little as nos
sibie. Roll out and make lid into long
round scones, and bake immediately in
| hot oven. On removing them from
the oven, brush over with a Little warm
butter. Split and butter and serve hot.
Veal Outlets with Prune Gravv-Cyt
some small round outlets from slice
OF veal, dip them IN egg and breadcrumbs
| and Try them good brown color. Keep
| them hot while arranging on a hot dish
low mound of rice which has been
carefully boiled. Place the outlets
| around this, sprinkle some hard-boiled
yolk OF egg over this, and surround with
good brown gravy or the following
/ prune gravy. Stew half a pound of
prunes which have been previously
soaked until they are thoroughly soft.
Rub them through a sieve, reheat and
pour around the outlets.
Omelette Souf1e Baked.-Divide the
yolks from the whites of four eggs. Put
| the former into basin and whisk them
| tor few moments with a patent beater.
then add by degrees while beating the
yolks with a wooden spoon. three table
SpoonfulS of sugar, and continue to beat
| the eggs IN this way until ten minutes
| altogether have elapsed. Next stir in
| a teaspoonful of vanilla and a table
spoonful of -four. Add two more whites
to the four from which the yolks were
| separated, sprinkle dust of salt over
| them, and whisk to very stiff froth.
Then stir them quickly and lightly into
the prepared yolks. Have ready but
tered china baking dish. Pour in the
mixture and bake at once in quick
oven. If the latter is the correct tenn
perature the souffle should be ready in
about ten minutes.
Kidneys Served on Toast.-Cut slices
OF stale bread about an inch in thick
/ ness and scoop out hollow place in the
| center OF each without cutting through
| the bread. Fry these pieces quickly in
boiling fat until they are golden brown,
and fill them with the kidneys prepared
as follows: Remove the skin from four
kidneys, split them in half, and, after
removing the cores, cut them into dice
| shaped pieces. Put about tablespoon
| ful of butter into frying pan with a
| slice of bacon. AS soon as the butter
| is hot add the kidneys, and let them
I simmer gently for half an hour. Then
| take them from the pan and serve. The
l fnl1 to aeA;
ness: Stir a tablespoonful of flour into
| fat left in the pan from which the kid
| neys were taken. When this IS thor
oughly mixed pour in cup or more OF
| hot water, teaspeonful of tomato cat
| sup, and season with pepper and salt
! Strain the sauce over the kidneys and
| fill the cases of fried bread with them
Two Good Fish Sauces.-Cook three
| or fourAripe tomatoes in a tablespoonful
of butter, adding also half an onion cui
into small pieces. Season with salt anC
pepper, and when soft rub through {
sieve into basin and stir in gradually
a cup of boiling milk Pour this arounG
the fish, which should be replaced in tht
oven for about ten minutes. Olive Sauc'
for Halibut: Divide the whites from tht
yoll5s of two eggs. Place the latter il
basin, add pinch of salt, little pep
per and busting of sugar. Whisk then
for few seconds, then add some salaC
oil, drop by drop, whisking all the Will
until the mixture is the consistency o
beaten butter. Now add slowly, Will
continuing to whisk, a tablespoonful o
i cream, teaspoonful of vinegar, and tive
tablespoonfuls of finely chopped olives.
| Ginger Coffee CQokies-Use one cup
4 fss1 6Of 1F,,1 0f
coffee, one cupful of brown sugar, one
half cupfu1 of lard, one-nalf cupfu1 o
butter, one tablespoonful of ginger, on
teaspoonful of ginger, one teaspoonfu1 o
soda, three teaspoonfuls of cold water
and -four enough to thicken. Beat tn,
butter and lard well together. Dissolv'
the soda in the water, stir it into tn
molasses and add to the butter and lard
Add the spice and coffee and sufficien
-four to make a soft dough. Roll TIL
dough three-quarters of an inch thick
cut the cake out and bake fifteen minutes
Il Topflzuchen, a German Cale.-Beat :;
quarter of a pound of fresh butter to
cream, then stir in gradually the beate1
| yolks of four eggs, half pound o
sugar, a breakfast cupfui of milk, on
Ipound of flour, the rind of half lemon
and the well whipped whites of fou
eggs. Also mix IN teaspoonful of bi
carbonate of soda and two teaspoonfui
. of cream Of tartar. Put in the ingredi
ents IN exactly the order IN which the
/ are indicated, and when ali are thor
oughly mixed together pour the nixtur
into a buttered tin of good size and bak
in a moderately hot oven for an hour
The tin should only be half filled as tn
cake ought to rise considerably.
4
Potato Croquettes-To two cupfuls o
mashed potatoes add level teaspoonfu
: of salt, saltspeonfu1 of pepper, half
sa1tspoonful of grated nutmeg, tw
tab1espoonfuls of cream, and the yolk
of two eggs. Beat over the fire unit
smooth Heat can of peas, season wit
cn1t nr,d r,annar Form ffe rnfafc mix