The Cairo bulletin., 1906-10-15
TABLE DELEGATES.
A FEW APPETlzlNG AND HEALTH.
Full DISHES.
Popover Dessert-Raisin poughnuts
VIII Be Appreciated by Grown-ups
as Well as Children--Hot
Water Sponge Cake.


PoPover Dessert. one cup Of
milk, two eggs, and seyen-eighths cup
OF sifted -four into bowl and beat five
minutes with an egg beater. Pour
into hot creased iron popovcr pans,
and bake For the sauce cream
rounding tablespoon of butter ana
/ three-quarters cup of sugar. Add a
| level tablespoon of cornstarch, one,
| third OF nutmeg, grated or any other
! tayoring preferred, Add the white Of
| one egg beaten stiff and then pour on
two cups Of boiling water and simmer
| five minutes.
Raisn Doughnuts.-S two cups
of milk and cool until lukewarm Add
| one.half yeast cake dissolved in two
tablespoons OF water, and half level
teaspoon OF salt, Add enough -four to
make dry batter, using about two
cups. Beat hard five minutes. Cover
and let rise until light as honeycomb
Add three eggs beaten light and one
half cup of butter creamed with one
cup of sugar, Let rise the second
time, and then add flour enough to
make a dough stiff enough TO knead
knead five minutes; let rise third
time; roll out about a quarter inch
thick and cut in rounds. Put a tea
spoon of chopped raisins In the cen
ter OF one round wet the edges and
press the second round over it, Now
let the doughnuts stand 20 minutes
Then fry in deep fat. drain, and dust
with powdered sugar.
Cheese SouffIe Melt a rounding
tablespoon of butter, add the same OF
flour and when frothy add one-haE
cup Of milk When smooth and thick
add one cup of grated Parmosan
cheese and pinch each eli salt and
pepper, Take from the fire, stir in the /.
we'll beaten yolks Of three eggs. then /
fold in the stiily beaten whites. Fill /
small baking dishes or ramekins hall I
full, and set in the oven 80 bake until 1
risen and Drowned on top. Serve a /
once before the soufIle falls.
Hot Water Sponge Cake.-Roat tho (
yolks OF -four eggs we'll. add two cups (
of powdered sugar. aud beat again /
Add two cups OF -four siited with I
saltspoon Of salt and three level tea
spoons Of baking powder, and last
teaspoon of vanilla nagoring Beat
and fold in the stidy beaten whites Of
four eggs. Then all throe-qnarters cup
of boiling water, beat and bake in a
moderate oven.
Chicken Gumbo.-Disioint largo
fowl and drcdge wcll with salt. pepper
and flour. Melt heapng tablespoon
of lard and one-quartcr cup Of butter
add a medium sized onion chopped
fine. Put in the chicken and dry
brown Add four quarts Of boiling
water. cover and simmer two hours 4
Add a cup of chopped okra and sim
mer Is minutes, then add ono cup OF
drained oysters and cook until the
oysters curl, Add more seasoning if
needed, and serve.
Crab Apple Preserve. Wipe the
crab apples, cut out the blossom end
but leave the stems Make a sirup
1t one pound of sugar for each pound
If fruit and just enough water to dis
solve it. Let the strip boil and skim
until they can be pierced with a
,kewer. Fill the jars three-quartorg
.ull with the apple and pour in sirup
to fill If less strip is added TO the
lprlcs the preserve Is apt 20 be dry
Sauce for Fish.-Croam onehalf cup J
If butter Ada the yoiks of two eggs.
! saltspoon of salt few grains Of
'ayonHc. the Juice of one lemon and
,nehaif cup of boiling water CooS
over hot water until it thicHcns like a
'u5tard.