The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1906-10-18
TABLE DELICACIES.
A FEW APPETtzlNe AND HEALTH.
FUL DISHES.
Popover pessert-Ralsin Douphnuts
VIII Be Appreciated by Grown-ups
as Well as Children-Hot
Water Sponge Cake.

PopoVer Dessert Put one Cup OF
milk. two eggs. and seven.eichths cup
OF sifted -four into bowl and beat five
minutes with an egg heater Pour
into hot creased iron popover pans
and bake For the sauce cream
rounding tablespoon of butter and
three-quarters cup Of sugar Add a
level tablespoon of cornstarch. one
third of a nutmeg grated. or any other
iavoring preferred Add the white Of
one egg beaten stiff and then pour on
two cups Of boiling water and simmer
five minutes
Raisin Douehnuts. two cups
of milk and cool until ukewarm Add
onehalf yeast cake dissolved IN two
tablespoons of water. and half a level
| teaspoon of salt Add enough flour TO
make a 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 creamed with one
| cup Of sugar Let rise the second
/ time and then adds flour enough to
make a dough stln enough TO knead
/ knead five minutes; let rise third
time. roll ont about a quarter inch
thick and cut in rounds Put a tea.
spoon of chopped raisins i'm the cen.
GER of one round. wet the edges. and
press the second round over It, Now
let the doughnuts stand 20 minutes
Then fry in deep fat. drain, and dust
with powdered sugar
Cheese Souffle- Melt rounding
tablespoon OF butter, add the same of
4 -four and when frothy add one-half
I cup of milk When smooth and thick
add one cup of grated Parmesan
/ cheese and a pinch each Of salt and
pepper Take from the fire. stir i'm the
well beaten yolks OF three eggs, then
fold In the stinly beaten whites Fill
| small baking dishes or ramekins half
| FUN and set in the oven TO bake until
/ risen and Drowned IN top Serve at
/ once before the soufIle falls.
Hot Water Sponge Cake. Beat the
/ yolks of -four eggs we'll add two cups
/ of powdered sugar and beat again.
/ Add two cups of flour sifted with a
saltspoon of salt and three level tea
spoons of baking powder and last a
/ teaspoon of vanilla 0avorng Beat
and fold in the sumy beaten whites of
/ four eggs Then AN throc.quarters cup
OF boiling water. beat and bake in "a
moderate oven
Chicken Gumbo. Disioint a large
fowl and dredge well with salt pepper
and -four Melt a heaping tablespoon
/ of lard and oucquarter cup of butter
add medium sized onion chopped
fne Put in the chicken and dry
brown Add -four quarts of boiling
water cover and simmer two hours
! Add cup of chopped okra and sim
mer 10 minutes, then add one cup Of
drained oysters and cook until the
oysters curl Add more seasoning if
needed, aud serve
Crab Apple Preserve. Wipe the
crab apples, cut ont the blossom end.
but leave the stems Make a sirup
of one pound of sugar for each pound
of fruit and Just enough water to dis
solve it, Let the sirup boil and skim
until they can be pierced with a
skewer Fill the Jars three.quarrers
full with the apple and pour In sirup
to hll If less sirup Is added to the
apples the preserve is apt to be dry.
Sauce for Fish-Cream one-half cup
of butter Add the yolks Of two eggs.
a saltspoon of salt, a few grains Of
cayenne the juice Of one lemon, and
one-half cup OF boiling water Cook
over hot water until II thickens like .
custsrd