Cameron County press. [volume] (Emporium, Cameron County, Pa.) 1866-1922, 1906-10-11
Dainty Recipes For Everyday
Fare.

American Scones-To cups of white
Hour, four tablespoonfuls of whole wheat
Hour, four tablespoonfus of butter. one
tablespoonful of sugar, one teaspoonfu1
OF cream OF tartar, half a teaspoonfuI
OF carbonate of soda, three-quarters 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 if
Lastly, add the soda dissolved in a little
cold milk. Make all into light dough.
being careful to handle as little as nos
sible. Roll out and make up into lone
round scones, and bake immediately in
a hot oven. On removing them from
the oven, brush over with little warm
butter Split and butter and serve hot.
Veal Outlets with Prune Gravv-Crt
some small round outlets from a slice
OF veal, dip them in egg and breadcrumbs
ana Try them good brown color Keep
them hot while arranging on a hot dish
a 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 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 patent beater,
then add by degrees while beating the
yolks with 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
teaspoonful of vanilla and a table
spoonful of -four Add two more whites
to the four from which the yoll1s were
separated, sprinkle a dust of salt over
them, and whisk to a very stiff froth.
Then stir them quickly and lightly into
the prepared yolks. Have ready a but
tered china baking dish. Pour in the
mixture and bake at once in n 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 i'll half, and, after
removing the cores, cut them into dice
shaped pieces. Put about a tablespoon
full of butter into frying pan with a
slice of bacon. As soon as the butter
is hot add the kidneys, and let them
simmer gently for half an hour Then
take them from the pan and serve. The
following sauce will add to their tasti-
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, teaspoonful 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 four ripe tomatoes in tablespoonful
| of butter, adding also half an onion cut
into small pieces. Season with salt and
| pepper, and when soft rub through a
sieve into a basin and stir in gradually
cup of boiling milk Pour this around
| the fish, which should be replaced in the
oven for about ten minutes Olive Sauce
for Halibut: Divide the whites from the
yollls of two eggs. Place the latter III
basin, add pinch of salt, little pep
| per and dusting OF sugar Whisk them
| for few seconds, then add some salad
oil, drop by drop, whisking all the while
until the mixture is the consistency of
| beaten butter. Now add slowly, while
continuing to whisk, a tablespoonful OF
cream, a teaspoonful of vinegar, and two
tablespoonfuls of finely chopped olives.
Ginger Coffee Cookies.-Use one cup
full of molasses, one cupful of strong
coffee, one cupful of brown sugar, one
! half cupful of lard, one-half cupful of
butter, one tablespoonful of ginger, one
| teaspoonful OF ginger, one teaspoonful of
soda, three teaspoonfuls of cold water,
and -four enough to thicken Beat the
butter and lard we'll together. Dissolve
| the soda in the water, stir it into the
molasses and add to the butter and lard.
Add the spice and coffee and sufficient
dough three-quarters of an inch thick,
cut the cake out and bake fifteen minutes.
Topfkuchen, German Cake-Beat a
quarter of pound of fresh butter to a
| cream, then stir in gradually the beaten
yolks of four eggs, half pound of
sugar, breakfast cupful Of milk, one
| pound of flour. the rind of half lemon,
and the well whipped whites of four
eggs Also mix in teaspoonful of BIZ
carbonate of soda and two teaspoonfuls
of cream of tartar. Put in the ingredi-
ents in exactly the order in which they
are indicated, and when all are thor
oughly mixed together pour the mixture
into buttered tin of good size and bake
in moderately hot oven for an hour.
| The tin should only be half filled as the
cake ought to rise considerably.
Potato Croquettes-To two cupfuls of
| mashed potatoes add a level teaspoonful