The Ordway new era., 1906-10-12
TABLE DELlcAcIES.
4 egw APPEr,xlNo AND HEALTH.
FUL pisHEs.
popovsr Dessert-RaIsln oouohnuts
VIII BE Appreciated BY orown-ups
a. Well a. chIIdren-Hos
Water Sponge Cake.


Popover Dessert.-Put one cup OF
milk, two eggs. and sevcn-eighths cup
OF sifted flour Into n bowl and beat hvc
minutes with an egg beater. Pour
into hot creased Iron poPover pans.
aud bake. For the sauce cream a
rounding tablespoon OF butter ana
three-quarters cup of srsar. Add
level tablespoon of cornstarch. one
third OF a nutmeg. grated. or any other
flavoring preferred. Add the white OF
one egg beaten stifi and then pour on
two cups of boiling water and simmer
five minutes.
Raisin Doughnuts.-Scald two cups
OF milk and cool until lukewarm. Add
one,half yeast cake dissolved In two
tablespoons OF water. and half level
teaspoon OF salt. Add enough -four to
make dry batter. using about two
cups. Beat hard five minutes. Cover
and let rise until light as honeycomb.
Add three eggs beaten light, and one
half cup OF butter crcamed with one
cup OF sugar. Let rise the second
time, and then add flour enough to
make a dough stiff enough to knead.
Knead FIVE minutes; let rise third
time: roll out about quarter inch
thick. and cut in rounds. Put tea
spoon OF chopped raisins In the cen
ter OF one round wet the edges. and
press the second round over II. Now
let the doughnuts stand 20 minutes.
Then fry In deep fat, drain, and dust
with powdered sugar.
Cheese Souffie.-Melt rounding
tablespoon OF butter. add the same OF
cup OF milk. When smooth and thick
add one cup of grated Parmesan
cheese and a pinch each OF salt and
pepper Tak,-frpm the fire. stir In the
well beaten yolks of three eggs, then
fold In the stifily beaten whites. FIJI
small baking dishes or ramekins half
full. and set in the oven to bake until
-isen and Drowned on top. Serve ut
once before the soufile falls.
Hot Water Sponge cake.-Bcat the
yolks of four eggs well. add two cups
of powdered sugar. and beat again.
Add two cups OF -four sifted with n
saltspoon OF salt. and three level tea
spoons of baking powder. and last n
teaspoon of vanilla favoring. Beat
and fold in the stifIly beaten whites of
four eggs. Then all three-quarters cup
of boiling water, beat and bake in n
moderate oven.
Chicken Gumbo.-Disjoint largo
fowl and dredgc well with salt. pepper
and -four Melt n heaping tablespoon
of lard and one-quarter cup OF butter.
add n medium sized onion chopped
fine Put in the chicken and dry
brown. Add four quarts of boiling
water. cover and simmer two hours.
Add a cup of chopped okra and sim
mer Is minutes. then add one cup OF
drained oysters and cook until tho
oysters curl. Add more seasoning II
needed, and serve.
Crab Apple Preserve.-Wipe the
crab apples. cut out the blossom end,
but leave the stems. Make sirup
of one pound of sugar for each pound
OF fruit and Just enough water to dis
solve II. Let the sirup boil and skim
until they can be pierced with n
skewer. Fill the jars three-quarters
full with the apple and pour in sirup
to fill. II less sirup is added to the
apples the preserve is apt to be dry.
Sauce for Fish.-Cream one-half cur
of butter. Add the yolks OF two eggs
n saltspoon of salt, few grains Of
cayenne. the juice of one lemon, and
one-half cup of boiling water. Cook
over hot water until 1t thickens like \
cus.ard.