The Idaho Springs siftings-news., 1906-10-06
DELlCAClES FOR EARLY FALL

Mush Fritters-Heat one pint OF milk
in double boiler, asd just before it
| begins to boil sprinkle in half cup OF
granula,ed white meal. Cook. stirring
constantly, for ten minutes. Then cover
and cook slowly for thirty minutes Add
level teaspoonful of salt and turn into
tin molds. Stand aside to cool When
cold. cut into slices a half inch thick.
dip in egg, roll in bread crumbs and fry
in hot fat
Sauted Celery-Select six small, solid
stalks of celery. Wash and cut them
into length Of one and a half to two
inches Soak them in cold water for
half an hour and throw them into boil
ing water Add a teaspoonful Of sal,
and boil rapidly five minutes Drain
again Now toss them in a napkin un-
til thoroughly dry. Put two tablespoon
fuls of oil or butter in a frying pan.
Add q teaspoonful of chopped onion,
and when hot put in the celery, small
quantity at time. Stir or toss over a
very hot fire until slightly Drowned.
Lift with skinner and drain on brown
paper. When ready to serve sprinkle
over two tablespoonfuls of catsup and
send at once to table.
English Beef Soup.-Make a plain
soup stock by boiling a shin of beef
well seasoned. When cold remove the
bone from the stock and cut the meat
into neat small pieces. Put tablespoon
full of butter in saucepan with table
spoonful OF flour, and after mixing to-
gether without browning add one quart
of the beef stock and season with one
half teaspoonful of salt, dash of pep
per and teaspoonful of kitchen bo-
quet. Bring to the boiling point Now
add the meat blocks and one hard-boiled
egg chopped fine. Throw into the soup
half a lemon cut into thin slices and
then into quarters. Serve at once
Planned Baked Apples Wash and
core the number of apples required, but
do not pare. Cut them into parts, eight
parts to each apple. Put layer in a
baking dish, cover with two tablespoon
fuls Of sugar, then another layer of ap-
pies, and so continue until the dish is
filled. Add to each quart of these a
cupful of water, cover the pan and bake
in quick oven until soft, or about ff-
teen minutes. They must be tender, but
the parts must remain quite whole-that
is, not becoming mushy. Serve warm
in the pan in which they are baked.
Steak en- Casserole.-For this choose
a round steak. and have it cut at least
one inch thick, and then into small
pieces about two inches square. To each
pound of steak allow one-half pint Of
small new onions, one tablespoonful Of
chopped parsley, one good-szed carrot,
one turnip, one teaspoonful of salt, and
saltspoonful of pepper. Peel the
onion, cut the carrot and turnip into
fancy shapes, and put a layer of the
mixed vegetables in the bottom of cas-
serole c. earthen dish. Heat an iron
pan and rub the bottom with suet.
Throw in the small pieces of steak, let
them heat quickly on. both sides. Now
lift and put them in the earthen dish
over the vegetables. Cover with the re-
naming vegetables, add the seasoning
and two cups OF boiling water Cover
the dish and stand in quick oven to
bake for an hour. Serve in the dish in
which it is cooked.
Rice Jelly.--Cover quarter Of box
of gelatin with half cup of cold water
and soak for half an hour. Wash a