The Elbert County tribune., 1906-01-04
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Y RECIPES a

Roast Beef n Second Time-Heat the
gravy. put the roast in it; after trim
ming it into shape again, cover CLOSELY
and put in hot oven for ten minutes
or less. according to the size of the
piece. Or cut in slices and lay in hot
gravy. only long enough to beat than
through.
Nut Candy-One pint OF brown su-
gar, one teacupful of nut kernels, one
tablespoonful of butter, one cup of
sweet milk Break the nut kernels
into small pieces and place in the oven
to brown Il little. Boil the milk. butter
and sugar until the candy is neacly
DONE then add the nuts.
Chocolate Fudgc-One pint Of light
brown sugar, one-half cup of chocolate.
one tablespoonful of butter. one cnp
of sweet milk. Put this on in gran
ite pan and stir while cooking. Try by
taking a little in saucer and stirring
rapidly; if it thickens well it is done
and should be taken from the stove
and stirred rapidly until 1t is of the
consistency of thick cream. Pour
quickly into pan and cut into squares
before it hardens.
Almond Pudding-Blanch and beat to
paste four ounces of sweet almonds
and six bitter ones, adding little rose
water to prevent oiling. Add few
Jumps of loaf sugar, which have been
well rubbed OH the rind of a lemon. a
piece of butter. the size of an egg. pre-
viously melted in glass of warm
cream, five eggs well beaten, and u lit
tie grated nutmeg. Put the mixture
into buttered pie-dish or in buttered
CUPS; bake in Il moderate oven for half
an hour and serve with sweet sauce.
Cnuliflower Boiled With Tomato
Sauce-Soak fine caulifiower in cold
salt water for an hour. then plunge in
salted boiling water and cook for Il
half hour or until tender. Transfer
to hot dish. Bring the contents OF
a half canaof tomatoes to a boil, cook
for minute, strain, season with onion
Juice. salt and pepper, and thicken with
little flour rubbed into a tablespoon
full of butter. Stir until smooth.
Break the caulifower into bits of uni
form size, put into deep dish, and
pour the tomato sauce over 1t.
Pineapple Pudding With Orange
Sauce-Make batter of one cup of
milk, a heaping cupful of flour in
which has been sifted n teaspoonful of
baking powder, five eggs, the yolks and
whites beaten separately, two-thirds of
a cupful of dried bread crumbs and
one cupful of chopped pineapple. Pour.
into a well-buttered mold and steam for
three hours. Sauce-Beat the yoiks of
four eggs with one cupful of powdered
sugar until very light; add the juice of
an orange, and cook over hot water
until the mixture begins to thickeni
Cool, then fold In one cupfui of
whipped cream.
Preserved Ounces Pare. quarter
| and core the fruit. saving skins and
cores. Put ounces over the fire with
| just enough water to cover them and
simmer until soft, but not broken.
Take out fruit and spread on dishes
to cool, add parings and cores to water
| in which ounces were boiled, stew
them an hour and then strain through
jelly bag. To each pint of this l.quid
allow pound of sugar. Boil and skim
this and then boil fifteen minutes long
er. Take all Off the fire and let staud
in deep dish twenty-four hours. Then
drain Off syrup and let 1t boil. Put in
ounces and boil fifteen minutes. Take
out fruit again. spread on dishes and
then boil syrup down to nearly a Jelly.
Put fruit into Jars two-thirds full s1lti
cover with the syrup.