The Ordway new era., 1906-01-05
@Nous6HoLo
Ss RECIPES :. {

kpisl lsftt u 49,
gravy. put the roast in 1t; after trim
ming Ii into shape again, cover closely
and put In n hot oven for Ten minutes
or less. according TO the size OF the
piece. Or out In slices and lay In hot
gravy. only long enough TO heat than
through. t.
Nut Candy-Onc pint OF brown g,i-
gar. one .,cacupful 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 n little. Boil the milk. butter
and sugar until the candy is ncssiy
done. then add the nuts.
Chocolate Fudge-Onc pint of light
brown sugar. one half cup OF chocolate.
one Tablespoonful of butter. one cup
of sweet milk. Put this on in gran
lite pan and stir while cooking. Try by
taking n little in saucer and stirring
rapidly; IL 1t thickens well it is d"ne
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 Jquares
before IL hnrdcns. ste
Almond Pudding-Blancha and beat to
paste four ounces of sweet almonds
and six bitter ones. adding little rose
water 10 prevent ollipg. Add few
Jumps of loaf sugar, which have been
well rubbed on the rind OF a lemon.
piece of butter. the size of an egg, pre-
vlously melted In II glass of warm
cream. five eggs well beaten. and a lit
tie grated nutmeg. Put the mixture
into n buttered piedish or in 'buttered
cups: bake In moderate oven for half
an hour and serve with sweet sauce.
Cnuliiiowcr Boiled With Tomato
Sauce-Soak a fine caullfiowcr in cold
salt water for an hour, then plunge In
salted boiling water and cook for
half hour or until tender. Transfer
to hot dish. Bring the contents on
II half can of tomatoes to n boil, COOK
for n minute. strain. season with onion
Juice. salt and pepper. and thicken with
II little flour rubbed into tablespoon
full of butter. Stir until smooth.
Break the cauliflower into bits Of uni
form size, put into a deep dish, and
pour the tomato sauce over 1t. >
Pineapple Pudding With Orange
Sauce-Make batter of one cup OF
milk, heaping, cupful.' Of -four In
which has beer, sifted n teaspoonful or
baking powder. five eggs, the yolks and
whites beaten separately, two-thirds OF
cupful of dried bread crumbs and
one cupfuI of chopped pineapple. Pour
into well-buttcred mold and steam for
three hours. Saucc-Beat the yolks Of
four eggs with one cupful Of powdered
sugar until very light; add the Juice Q.
an orange, and cook over hot water
until the mixture begins to thicken.
Cool, then fold in one cupful Of
whipped cream. iy6EJsy
Preserved ounces -<H quarter,
and core the fruit, s skins and
cores. Put ounces me fire with
snst enough wate RIVER them and
simmer until soYt, sbut 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
ielly bag. To each pint OF this l;1uid
nliow pound OF sugar. Boil and skim
thIs and then boil fifteen minutes long,
81. Take alI on the hfe Rnd Jet stand
in deep dish twenty -four houfs. Then
draIn off syrup and let It boil. Hut ~
6u1uces 4 nd boll fifteen miuutee. Take
0uf fruik again, spread on dis196 151l
7hSn boil Syxups Wp ~ ~ q II