The Marshall republican., 1906-12-21
Autumn Recipes

Cabbage Rolls With Meat.-Let a
head Of cabbage lay in boiling water un.
oil the leaves are wiited Drain care
fully. remove the leaves and cut out the
solid center. Have ready two eupiuls Of
cooked meat chopped hne. Add a tea.
spoonful OF sat, a s~altspoonful Of pep
per and n onion. Place some Of this
mixture in the center OF a cabbage leaf,
fold in the sides Of the leaf and roll II
up. Place In a saucepan in such a position
as TO prevent unrolling. Continue max
ing these rolls until the meat and cab
bage mixture Is used up. Squeeze over
the top the juice OF one lemon or a table
spoonful Of vinegar and cover with boil
ing water. Cook slowly twenty minutes
Drain carefully and turn the rolls out on
a platter. Thicker the water In which
the rolls were cooked with two table
spoonfuis Of butter rubbed together. Stir
: rptil boiling; take FROM the FIRE. Add
the yolks OF the eggs slightly beaten.
S,rain over cabbage rolls and serve at
once.
Lemon Pudding.-Put two tablespoon
fuls OF butter In 4 saucepan, and when
melted stir IN by degrees one tablespoon
full Of -four and ono tablespoonful OF
corn meal, the two having been previ-
ously mixed together. As room as the
ingredients form a perfectly smooth
yss,e. add gradually. stirring all the
time. one pint Of milk Continue TO stir
until the mixture has boiled and thick
Tened. Remove the pan from the stove
and add three ta~blespoonfuls OF granu-
lated sugar. the grated rind OF a large
<moa and a teaspoonful Of vanilla. Beat
IN b. degrees the yolks OF two eggs
which have been whipped. Add n pinch
OF salt TO the whites OF the two eggs and
whisk to a firm froth. When the pud.
ding Is cool stir in the strained juice OF
the lemon. q little at a time. and then
the whites Of the eggs. Line a pudding
dish with very light pastry. Pour in the
lemon mixture and bake In a fairly quick
oven until the top Is light and evenly
drowned The heat must not be fierce,
. should the pudding be allowed 10
remsin m the oven more than twenty
or thirty minutes or Il viii eurdle and be
spoiled.
Quick Cinnamon Bun--Rub one table
spoonful Of lard into one quart of Hour
and add one teaspoonful OF salt and two
teaspoonfuls Of baking powder. Stir IN
suickly half a pint Of milk. Roll out IN
. tim sheet. cover with a thick layer OF
sasar, another Of eurrants, and then .
sprinkling OF cinnamon. Roll out and
put into buns about two inches long.
Stand these on their ends in a creased
pan and bake twenty minutes IN q quick
i Sen
Sweet Potatoes, Soathern Fashion,
Boil the number Of sweet potatoes re-
CURED until they are partly done. No~
semovs the slins and cut in slices. Put
q layer Of these slices on the bottom OF
Q baking dish and sprinkle over two
: ta~biespoonfuls Of sugar, another layer ol
potatoes and a sprinkling Of sugar. Add
half a cup of boiling water, the
dish and cook in a mod be oven until
they are soft but not mushy. and trans
parent.
q Potato Custard-Pare four good sized
potaioes. and after plunging them into
cold water CRATE them quickly IN one
0tauart of milk. Beat four eggs without
separating. Add one half cup OF sugaI
md the segs 10 the milk. Add also q
: tesspoonful Of cinnamon and pour the
/. mixfure into q tudding dish Bake three
quarters of an hour in a moderate oven
Deimonico Potatoes.-Boil four good
Sized potsto~s. and when cold ehof
rather enc. Rub together n table
spoonful Of salt and q dash of pepper
Nix this sauce with the potatoes and
pour al into an ~earthenware baking dish
'~sprinkiipg in gradually four tablespoon
hsDs of sraecd American cheese. Bake
until . geidss brown ~ a quick oven