The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1906-12-28
TABLE DELICACIES
SOME OLD AND NEW RECIPES OF
VALUE.
Chestnut Puree an Excellent Dish for
Luncheon or Dinner-Best Method
of Making Delicious Drop
Cakes.


Slice cold boiled beets, then cut into
strips no larger than match. Line
bowl with lettuce and arrange the
shredded beets in mold. Just as the
salad is to be served put few spoon
fuls of mayonnaise over the top.
Brambles.
Cook together for two or three min
utes one cup or raisins and one cup of
sugar, one beaten egg, and the juice
half lemon. Roll out some good paste,
cut in rounds, put teaspoon of the
mixture on one-half Moisten the
edges, roll over, press together, and
bake.
Roast Pork Sparerib.
Place the sparerib in dripping pan
and cover with creased paper. Bake
until about half done, then remove
the paper; dredge with -four and haste
with the gravy. When nearly done
cover the surface with fine cracker
crumbs. Sprinkle lightly with pepper,
salt and powdered sage. Cook ten
minutes and haste again. Skim the
gravy and thicken with Drowned flour;
season with a little sage and lemon
juice and one teaspoon of tomato
catsup. Strain and serve in a bowl.
MoIasses Cake.
Put one cup of molasses, one-half
cup OF milk, one-half level teaspoon
OF salt, and one teaspoon of ginger
into mixing bowl. Dissolve one level
teaspoon of soda in one tablespoon
OF cold water and add to the other
ingredients with two tablespoons of
melted butter, two cups of sifted flour,
and turn into shallow buttered pan.
Bake about 20 minutes.
Flannel Gridde Cakes.
Beat in the whites and yolks of two
eggs separately; add the yolks two
cups Of milk, two tablespoons of
melted butter, two level tablespoons
of sugar, and three cups of sifted
pastry flour. Mix well, then add four
level teaspoons of baking powder;
beat hard and fold in the stiff1y beaten
whites of the eggs.
Chestnut PURGE
Shell four dozen large chestnuts sold
under the names of French, Italian or
Spanish, and the best way to do this
is to put them in a pan with little
butter or lard and set in very hot
oven little while. Turn often and
the shells will become brittle. Cover
with boiling water and cook half an
hour; drain, mash and season with
rounding tablespoon of butter, one
level teaspoon of salt, saltspoon of
pepper and one-half cup of white stock
Rub through PURGE strainer and
cook one hour in a double boiler
Add cream to moisten and beat light
and smooth before serving.
Maple Custard Pie.
Scrape enough maple sugar to make
one-half cup, add one rounding table
spoon of flour and three eggs beaten.
Stir in four cups of milk and a tea
spoon of melted butter. Turn into a
deep pastry lined plate or dish that
will hold it and bake until firm.
Drop Cakes.
One-half cup butter, one cup sugar,
two-thirds cup sweet milk, yolk of one
egg, one teaspoonful soda, and two tea
spoonfuls cream of tartar The white
of the egg well beaten should be put
in before the flour. Rub butter, sugar,
and yolk to cream. Dissolve the
soda in a teaspoonful of warm water,
and add the cream of tartar to two
cups of flour well heaped Now put
enough to mix the flour in we'll. Drop
on pans, and just before putting in
the oven put whole raisin in the
from breakfast)
Mocha Frosting.
One cup confectioner's sugar, two
tablespoons cocoa, two tablespoons
coffee (liquid), one teaspoon vanilla,
butter half the size of an egg; melt
butter, cocoa, and coffee together; add
vanilla, and mix stiff enough to spread
with vinegar. Sometimes it does not
take the full cup. (Use coffee left
from breakfast.)
Maple Sugar Cake.
Cream one-thltd cup OF butter with
one cup of sugar, add the well-besten
yolks of two eggs and one-half cup
of milk; sift two cups of flour with
four level teaspoons of baking powder
and add to the first mixture; beat
smooth and add the stifiy beaten
whites of two eggs; bake in two layers
and put maple frosting on top and be-
tween the layers.