Meade County news. [volume] (Meade, Kan.) 1900-1918, 1906-09-06
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
mincer, or place it in a chopping bowl
and chop up together with two ounces
of bacon. Season with half a teaspoon
full of salt, a dash of black pepper, a
pinch of cayenne and a grating of nut
meg. To this mixture add two table
spoonfuls of breadcrumbs mixed to-
gether with beaten egg and make them
into soft, round balls. Fry in boiling
fat.
Jenny Lind Hot Cakes.-One large
cupful of -four, one teaspoonful of cream
of tartar, half a teaspoonful of soda, half
teacupful of sugar, pinch of salt and
two tablespoonfuls of butter or butter
and lard mixed. Rub the butter in thor
oughly with flour and mix all the in
gradients together. Now beat an egg
well and mix it with half a cupful Of
milk, finally stirring it into the flour.
When thoroughly mixed bake in cake
cups in a quick oven. Serve hot.
Stuffed Loin of Widespread loin
of veal from which the bones have been
removed, out on Toured board and
cover it evenly with stnfhng 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 a we'll heated oven, bast1ng
| frequently to render it tender and sweet.
For the stufing put five tablespoonfuls
of breadcrumbs into 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 it be-
comes a thick paste. Put aside until
COOL Chop quarter of 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 in
a quart of vinegar and set aside TO cool.
Boil two pounds of brown sugar in one
pint of vinegar. Add two pounds OF
seeded raisins and four tablespoonfuls
finely mince onion, two ounces OF red
pepper, and four tablespoonful 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 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 eut
on fat dishes, covering them with about
half the quantity of sugar to be used
and leave them until the following day.
By this time a 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 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 it sets and is thoroughly cool
take from the stove and pour into jam
pots. About FIVE minutes before the jam
- UOlIC Tic Oh diiNo yNANN - $3.50 ~~---O--0
should be added to It
Gingerbread Nuts-Mix together two
pounds of -four, three cups OF molasse5,
half a pound of sugar drown it pos
sible), 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 flour, butter the
| size of an egg, a small teacupful of milk,
teaspoonful of baking powder, and
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 fairly quick
| oven.
Pulled .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 mill
utes. Then wrap them in cloth to dry
Heat slowly six or eight tablespoonfuis
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 dram
/ and cool. Re-heat the fat, and when II
is so hot that it is quite still, with a
| faint, blue smoke rising from it, put II
a few potatoes at a 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 saucepan, and
when it is melted stir in by degrees two
tablespoonful of white -four and the
same amount of corn flour. AS soon as
a perfectly smooth paste is formed, add
gradually, stirring all the time, two cups
of milk, until the mixture boils and
thickens Remove the pan from the
stove, add three tablespoonfuls of sugar
the grated rind of large lemon, and
a teaspoonful of vanilla. Then beat ir
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