The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1906-11-29
TABLE DELICACIES.
A FEW APPETIzINe AND HEALTH.
Full DISHES.
Popover Dessert-Raisin Doughnuts
VIII Be Appreciated by Grown-ups
as Well as children-Hot
Water Sponge Cake.

FgPONEF OES5EFks-IuE one cup OF
milk, two eggs, and seven-eighths cup
of sifted flour into a bowl and peat FIVE
minutes with an egg beaten. Pour
into hot creased iron popover pans,
and bake. For the sauce cream a
rounding tablespoon of butter and
th~ree-suarters cup of sugar. Add a
level tablespoon of cornstarch, one
third * 4 nutmeg, grated, or any other
%fiavoring preferred. Add the white OF
one egg beaten stif and then pour OIL
two cups of boiling water and simmer
five nIautes.
Raisin Douehnuts.-Scald two cups
Of milk and cool until lukewarm. Ado
one-half yeast cake dissolved in tive
tablespoons of water. and half a leve.
teaspoon of salt. Add enough flour t.
make a dry batter, using about two
cups. Beat hard. five minutes. Cove:
and let rise until light as h~oneycomL.
Add three eggs beaten light, and IN
half cup of butter creamed with ole
cup of sugar. Let rise the second
time, and then add -four enough to
make a dough stiff enough to knead.
Kned five minutes; let rise a 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
-four and when frothy add one-half
cup of milk. When smooth and thick
add one cup of grated Parmesan
cheese and a pinch each of salt and
pepper. Take from the fire. stir in the
well beaten yOlks Of three eggs, then
fold in the stiffiy beaten whites. Fill
small baking dishes or ramekins half
full, and set in the oven to bake until
risen Il Drowned on top. Serve at
once before the soufle falls.
Hot Water Sponge cake.-Beat the
yolks of four eggs well, add two cups
of powdered sugar, int beat again.
Add two cups OF -four sifted with a
saltspoon of salt. and three level tea
spoons of baking powder, and last a
. teaspoon of vanilla lavoring. Beat
and fold in the stifly beaten whites Of
four eggs. Then all three-quarters cup
of boiling water, beat and bake in a
moderate oven.
Chicken Gumbo.-Disjoint a large
fowl and dredge well with salt, pepper
and -four. Melt a heaping tablespoon
of lard and one-quarter cup of butter,
add a medium sized onion chopped
fine. Put in the chicken n dry
brown. Add four quarts of boiling
water. cover and simmer two hours.
Add a cup of chopped ,okra and sim
mer 10 minutes, then add n cup of
drained oysters and cook until the
oysters curl Add more seasoning if
needed, and serve.
Grab Apple Preserve.-Wipe the
crab apples, cut u the blossom end,
but leave the stems. Make a strip
of one pound of sugar for each pound
Of fruit and just enough water TO dis
solve il. Let the strip boil and skim
until they can be pierced with a
skewer. Fill the jars three-quarters
fun with the apple and pour in sirup
to fill. If less strip is added to the
apples the preserve is apt to be dry.
Sauce for Fish.-Cream one-half cup
of butter. Add the yolks of two eggs,
a saltspoon of salt, a few grains OF
cayenne, the juice of n lemon, and
one-half cup of boiling water, Cook
over hot water until it thickens like a
custard.