Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1906-10-24
TABLE DELICACIES.
A FEW aAPPETIzING AND HEALTH
Full DISHES.
Popoves Dessert-Raisin Doughnuts
Will Be Appreciated by Grown-ups
as Well as chiIdren-Hot
Water Sponge Cake.


milk, two eggs, and seven-eighths cup
Of sifted flour into bowl and beat five
minutes with an egg beaten Pour
into hot creased iron popover pans,
and bake. For the sauce cream a
rounding tablespoon of butter and
three-suarters cup of sugar. Add a
level tablespoon of cornstarch, one
third IL 4 nutmeg, grated. or any other
fiavoring preferred. Add the white OF
one egg beaten stiff and then pour OF
two c.tps of boiling water and simmel
five nsautes
Raisin Doughnuts.-Scald two cups
of milk and cool until lukewarm Ado
one-half yeast cake dissolved in tive
tablespoons of water, and half leve.
teaspoon of salt Add enough -four t.
make a dry batter, using about two
cups. Beat hard five minutes. Cove.
and let rise until light as honeycomL.
Add three eggs beaten light, and one
half cup of butter creamed with Ole
cup of sugar. Let rise the second
time, and then add flour enough to
make dough stiff enough to knead.
Knes.d five minutes; let rise third
time; roll out about a 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 it. Now
| let the doughnuts stand 20 minutes.
| Then fry in deep fat, drain, and dust
with powdered sugar.
| Cheese Souffie.-Melt a rounding
| tablespoon of butter, add the same of
| flour and when frothy add one-half
| cup of milk. When smooth and thick
| add one cup of grated Parmesan
cheese and pinch each of salt and
pepper. Take from the fire, stir in the
we'll beaten yolks of three eggs, then
fold in the stiffly beaten whites. Fill
small baking dishes or ramekins half
full, and set in the oven to bake until
| risen and Drowned on top. Serve at
once before the souf1e falls.
Hot Water Sponge Cake.-Beat the
| yolkS of four eggs well, 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 fiavoring. Beat
| ~
| four eggs. Then all three-quarters cup
of boiling water, beat and bake in
| moderate oven.
Chicken Gumbo.-Disjoint large
fowl and dredge we'll with salt, pepper
| and flour. Melt a heaping tablespoon
of lard and one-quarter cup of butter,
add a 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 the
oysters curl. Add more seasoning it
| needed, and serve.
Grab Apple Preserve.-Wipe the
crab apples, cut out 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 strip boil and skim
until they can be pierced with a
skewer. Fill the jars three-quarters
full with the apple and pour in sirup
to fill If less strip 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
saltspoon of salt, few grains OF
cayenne, the juice of one lemon, and
one-half cup of boiling water. Cook
over hot water until it thickens like a
cuStard.