The Idaho Springs siftings-news., 1906-12-15
Autumn Recipes.

Cabbage Rolls With Meat-Lct a
head OF cabbage lay in boiling water TN
til the leaves are wilted Drain care
fully, remove the leaves and cut out the
solid center. Have ready two cupfus OF
cooked meat chopped fine. Add a tea
spoonful Of salt a saltspoonful OF pep
per and one onion. Place some Of this
r1ixture in the center of 4 cabbage leaf,
fold in the sidcs Of the leaf and roll it
up Place in a saucepan in such position
as TO prevent unrolling Continue max
ing these rolls until the meat and cab
bagc mixture is used up. Squeeze over
the top the Juice OF one lemon or a table
spoonful OF vinegar and cover with boil
ing water Cook slowly twenty minutes
Drain carefully and turn the rolls out on
a platter. Thcken the water in which
the rolls were cooked with two table
spoonfuls Of butter rubbed together. Stir
until boiling take from the FIRE. Add
the yolks Of the eggs slightly beaten
Strain over cabbage rolls and serve at
oTce.
Lemon Pudding.-Put two tablespoon
fuis OF butter in a saucepan, and when
melted stir in by degrees one tablespoon
iII Vi IlGI1 anu ciAt kabltSppOllIui VI
corn meal. the two hal ing been previ-
ously mixed together. A. soon as the
ingredients form perfectly smooth
paste, add gradually, STIR ing all the
time. one pint Of milk Continue TO stir
until the mixture has boiled and thick
ened. Remove the pan from the stove
and add three tables poonfu's OF sTanu-
lated sugar, the grated rind OF a large
lemon and easpoorful Of vanilla Beat
in BY degrees the yolks Of two egg
which have been whipped. Add pinch
of oalt to the whites OF the two eggs and
whi~k to a firm froth. When the pud-
ding is COO, stir in the strained juice o
the lemon. a little at time, and then
the whites Of the eggs. Line a pudding
dish with very light pastry. Pour in the
lemon mixture ard bake in a fairly luici,
oven until the top is ligh, and evenly
drowned The heat must not hc fierce.
nor should the pudding be allowed to
remain in the oven more than twenty
or thirty minutes or it will curdle and be
spoiled
Quick Cinnamon Bun-Ruh one table
spoonful OF lard into one nIart 0t -four
and add one teaspoonfu 81. salt and two
tcaspoonfuls OF baking powder. Stir in
quickly hall a pint OF milk. R1l ont in
4 thin sheet. cover with thiCk layer OF
sugar, another 0f carrants. and then
speinkling OF cinnamon. Roll out and
put into buns about two inches long
Stand these on their ends in a creased
pan and bake twenty minutes in a quick
oven.
Sweet Potatoes. Sodthern Fashion,
Boil the number of sweet potatoes re-
quired until they are partly done. Now
remove the skins and Cut III slices. Put
4 LAYER Of these slices on the bottom of
a baking dish and sprinkle over two
tabespoonfuls OF sugar, another layer OF
potatoes and a sprinkling OF sugar. Add
half a cup OF boiling water, cover the
dish and cook in mod te oven until
thcy are soft but not mushy, and trans
parent.
Potato Custard-Pare four good sized
potatoes, and after plunging them into
cold water crate them quickly in one
quart of milk Beat four eggs without
separating. Add one half cup OF suga7
and the eggs to the milk. Add also 4
teaspoonful of cinnamon and pour the
mixture into pudding dish. Bake three
quarters OF an hour in a moderate oven
Delnonico Potatoes.-Boil four good
sized potatoes, and when cold chop
rather fine Rub together one table
spoonful OF salt and i dash OF pepper.
Nix this sauce with the potatoes and
pour all into an earthenware baking dish,
sprinkling in gradually four tablespoon
f1-ls of grated American cheese Bake
,uftil a golden bro~n in a quick oven.