CanÌƒon City record. [volume] (CanÌƒon City, Colo.) 1883-192?, 1906-09-13
Recipes For First Cool Days.

Homemade Sausage Cakes.-Cut half
pound Of lean pork into small pieces, re-
moving all the skin, but leaving very
little Of the fat. Pass it twice through
mincer, or place it in a chopping bowl
and chop up together with two ounces
of bacon. Season with half teaspoon
full of salt, a dash of black pepper,
pinch of cayenne and grating OF nut
meg. To this mixture add two table
spoonfuls fof breadcrumbs mixed to-
gether with beaten egg and make them
into soft, round balls. Fry in boiling
fat
Jenny Lind Hot Cakes-One large
cupfui of -four, one teaspoonful OF cream
of tartar, half teaspoonful of soda, hall
n teacupful OF sugar, a pinch of salt and
two tabiespoonfuls Of butter or butter
and lard mixed. Rub the butter IN thor
oughly with -four and mix all the IN
gradients together. Now beat an egg
well and mix it with half cupful OF
milk, finally stirring il into the -four.
When thoroughly mixed bake in cake
cups in a quick oven. Serve hot.
Stuffed Loin of Veal-Sprcad loin
of veal from which the bones have been
removed, out on a Toured board and
cover It evenly with a stuffing made ae-
cording to the directions gwen below.
Then roll it up neatly, tie il around with
pieces OF cord to keep it in shape and
roast IL in a well heated oven. bastmg
frequently to render it tender and sweet.
For the stuffing put FIVE tablespoonfuls
of brcadcrumbs into a basin and pour
over them sufficient boiling milk to
moisten them. Then place them IN a.
small saucepan containing about a table
spoonful of melted butter and stir the
rnoistened bread over the firc until II be-
comes a thick paste. Put aside until
cool. Chop quarter of pound OF raw
veal and small quantity OF bacon INTO
fine bits. Add to the bread, season with
salt. pepper and nutmeg, with about
teaspoonful of chopped onion. II neccs-
sary for spreading, moisten with beaten
egg and use as directed above.
Green Apple Chutney-Pare and core
six pounds of greening apples: Boil IN
a quart OF vinegar and set aside 10 cool.
Boil two pounds of brown sugar IN one
pint OF vinegar. Add two pounds OF
seeded raisins and four tablespoonfuls
finely mincs onion, two ounces OF red
pepper, and four tablespoonfuls OF salt:
Mix we'll together, with moro vinegar II
too thick. Keep on the back OF the
stove, slowly sinmering, and stir occa-
sionaily with wooden spoon. Bottle
the next day.
Tomato Jam.-Removc the skins from
some ripe tomatoes and weigh them Al
low an equal weight OF granulaied sugar,
three lemons and two ounces OF ginger
root to eight pounds of fruit. Cut the
tomatoes into slices and spread them out
on fat dishes, covering them with about
half the quantity of sugar TO be used
and leave them until the following day,
BY this time a fair amount of juice
will have been drawn from the tomatoes.
Strain this from them and boil i, IN the
preserving pan with the remainder OF the
sugar. the thinly pared rinds OF the lem
ons and the ginger, until the sugar IS
dissolved and thick syrup is formed
Add the tomatoes and boil them quickly
until they are reduced TO pulp, remov-
ing the scum from the surface as It rises.
Pass the pulp through sieve. then re
boil Il until i, is thick and clear; and
as soon as IL sets and is thoroughly cool
take from the stove and pour into jam
pots. Aboa, five minutes before the jam
Is done the strained juice CT the lemons
should be added to it.
Gingerbread Nu,s-Mix together two
pounds of -four, three cups of nolasses,
DaiI pDul1u VI NhkAA NbaS"H -
s,blc), cupful of melted butter and a
very little cayenne pepper. Roll out half
an inch in thickness. Gut into small
cakes and bake.
Miss Smyths Sally Lunn.-One and a
half coffee cupfuls of flour, butter the
size of an egg, a small teacupful of milk.
teaspoonful of baking powder, and a
tablespoonful of granulated sugar. Mix
4 AAt,r aud add
one egg beaten well, then the milk, and
finally the butter to the -four. Bake IN
one cake for an hour in fairly quick
oven.
Pulled Potatoes.-Peel some potatoes,
cut into small dice, making them all the
same size. Put these pieces into cold
water and leave them for twenty min
utes. Then wrap them in cloth to dry.
Heat slowly six or eight tablespoonfuls
of lard, and when it is warm (not really
hot) put in the slices of potatoes and
| let them cook until they are quite tender.
They should not, however, become a
golden brown. Take the potatoes from
the fat as they are ready, let them drain
and cool Re-hcat the fat, and when 1t
Is so hot that it is quite still, with .
faint, blue smoke rising from it. put IN
few potatoes at time and watch them
closely. Directly they puff out remove
them from the fat and put them In the
warm oven to drain and dry.
Cornflour Pudding.--Put two table
spoonfuls OF butter into saucepan, and
when il is melted stir in by degrees two
tablespoonfuls of white -four and the
same amount of corn -four. As soon as
a perfectly smooth paste is formed, add
gradually. stirring all the time. two cups
| Of milk, until the mixture boils and
thickens Remove the pan from the
stove, add three tablespoonfuls Of sugar,