Cameron County press. [volume] (Emporium, Cameron County, Pa.) 1866-1922, 1906-09-20
Recipes For First Cool Days.


Homemade Sausage Cakes-Cut half a
pound Of lean pork into small pieces, re-
moving all the skin, but leaving a very
little Of the fat. Pass it twice through
a mincer, or place it in a chopping bowl
and chop up together with two ounces
Of bacon. Season with half teaspoon
| full of SALT dash of black pepper, a
pinch Of cayenne and a grating of nut
meg. To this mixture add two table
spoonfuls of breadcrurnbs mixed to-
gether with beaten egg and make them
into soft, round balls. Fry in boiling
fat.
Tenny Lind Hot Cakes.-One large
cupful of flour, one teaspoonful OF cream
of tartar, half teaspoonful of soda, hall
teacupfu1 of sugar, pinch of salt and
two tablespoonfuls of butter or butter
and lard mixed. Rub the butter y? thor
oughly with flour ana mix all the IN
gradients together. Now beat an egg
well and mix it with half cupful Of
milk, finally stirring it into the flour,
When thoroughly mixed bake in cake
cups in quick oven. Serve hot.
Stuffed Loin of Veal-Spread loin
of veal from which the bones have been
removed, out on a Aoured board and
cover it evenly with stufing made ac-
cording to the directions given below.
Then roll it up neatly, tie it around with
pieces of cord to keep it in shape and
roast it in we'll heated oven, basting
| frequently to render it tender and sweet
For the stufling put five tablespoonfuls
of breadcrumbs into a basin and pour
over them sufficient boiling milk to
moisten them. Then place them in a
small saucepan containing about table
| spoonful of melted butter and stir the
| moistened bread over the fire until 1t be-
comes a thick paste. Put aside until
cool. Chop a quarter of a pound OF raw
veal and a small quantity of bacon into
| fine bits Add to the bread, season with
| salt, pepper and nutmeg, with about a
teaspoonful of chopped onion. If neces-
sary for spreading, moisten with beaten
egg and use as directed above.
Green Apple Chutney.-Pare and core
six pounds of greening apples. Boil III
quart of vinegar and set aside to cool
Boil two pounds of brown sugar in one
pint of vinegar. Add two pounds OF
J seeded -aisins and four tablespoonfuls
finely mincc onion, two ounces of red
pepper. and four tablespoonfuls of salt.
Mix we'll together, with more vinegar II
too thick. Keep on the back OF the
stove, slowly simmering, and stir occa-
sionally with a wooden spoon. Bottle
the next day.
Tomato Jam.-Remove the skins from
| some ripe tomatoes and weigh them. Al
low an equal weight of granulated sugar,
| three lemons and two ounces Of ginger
root to eight pounds of fruit. Cut the
tomatoes into slices and spread them out
on flat dishes. covering them with about
half the quantity of sugar to be used
and leave them until the following day.
By this time fair amount OF juice
will have been drawn from the tomatoes.
! Strain this from them and boil it IN the
preserving pan with the remainder OF the
sugar, the thinly pared rinds of the LEM
ons and the ginger, until the sugar IS
| dissolved and a thick syrup is formed.
Add the tomatoes and boil them quickly
until they are reduced to pulp, remov-
| ing the scum from the surface as it rises.
Pass the pulp through sieve, then re-
| boil it until it is thick and clear; and
as soon as il sets and is thoroughly cool
take from the stove and pour into jam
pots. About five minutes before the jam
| is done the strained juice CT the lemons
should be added to it.
Gingerbread Nuts.-Nix together two
pounds of flour, three cups OF molasses,
| half a pound of sugar drown if pos
sibe), cupful Of melted butter and a
very little cayenne pepper. Roll out halt
| an inch in thickness. Cut into small
cakes and bake.
Miss Smyth's Sally Lunn.-One and a
half coffee cupfuls of -four, butter the
size of an egg, a small teacupful OF milk,
a teaspoonful of baking powder, and a
tablespoonful of granulated sugar. Mix
the baking powder, flour and sugar, add
one egg beaten well. then the milk, and
finally the butter to the flour. Bake in
one cake for an hour in a fairly quick
oven.
Puffed Potatoes.-Peel some potatoes,
cut into small dice, making them all the
same size. Put these pieces into cold
water and leave them for twenty min
utes. Then wrap them in cloth to dry.
Heat slowly six or eight tablespoonfuls
; of lard, and when it is warm (not really
. hot) put in the slices of potatoes and
, let them cook until they are quite tender.
They should not, however, become a
, golden brown. Take the potatoes from
, the fat as they are ready, let them drain
i and cool. Re-heat the fat, and when il
. is so hot that it is quite still, with a
: faint, blue smoke rising from it, put in
a few potatoes at time and watch them
closely. Directly they puff out remove
, them from the fat and put them in the
warm oven to drain and dry.
+, Contour Pudding.-Put two table
! spoonfuls of butter into a saucepan, and
= when it is melted stir in by degrees two
E tablespoonfuls of white flour and the
same amount of corn flour. AS soon as
a perfectly smooth paste is formed, add
8 gradually, stirring all the time, two cups
I of milk, until the mixture boils and
. thickens. Remove the pan from the
r stove, add three tablespoonfuls of sugar