Cañon City record., 1906-10-18
Dainty Recipes For Everyday
Fare.

| nour, four tablespoonfuls OF whole wheat
Hour, four tablespoonfuls of butter. one
tablespoonful of sugar, one teaspoonful
OF cream of tartar, half teaspoonful
OF carbonate of soda, three-quarters of
cup of milk and pinch of salt Mix
the flour, sugar, salt and cream of tar
tar together thoroughly, and then add
the milk, which should first be warmed.
and have the butter dissolved in it.
Lastly, add the soda dissolved in a little
cold milk. Make all into light dough,
being careful to handle as little as pos
sible. Roll out and make up into long
round scenes, and bake Immediately in
| hot oven. On removing them from
the oven, brush over with a little warm
butter. Split and butter and serve hot.
Veal Outlets with Prune Gravy.-Cut
some small round outlets from a slice
OF veal, dip them in egg and breadcrumbs
and Try them good brown color. Keep
them hot while arranging on hot dish
low mound of rice which has been
carefully boiled Place the outlets
around this, sprinkle some hard-boiled
yolk of egg over this, and surround with
good brown gravy or the following
prune gravy. Stew half pound of
prunes which have been previously
soaked until they are thoroughly soft
Rub them through sieve, reheat and
pour around the outlets.
Omelette Souffie Baked.-Divide the
yolks from the whites of four eggs. Put
| the former into basin and whisk them
for few moments with patent beatcr,
then add by degrees while beating the
yolks with wooden spoon. three table
| spoonfuls of sugar, and continue to beat
the eggs in this way until ten minutes
| altogether have elapsed. Next stir in
a teaspoonful of vanilla and a table
spoonful of flour. Add two more whites
TO the four from which the yolks were|
separated, sprinkle dust of salt over
them, and whisk to very stiff froth
Then stir them quickly and lightly intoI
the prepared yolks. Have ready a but
tered china baking dish Pour in the
mixture and bake at once in a quick
oven. II the latter is the correct tenn
perature the souffie should be ready inl
about ten minutes.
Kidneys Served on Toast-Cut slicesl
of stale bread about an inch in thick
ness and scoop out hullow place in thei
center OF each without cutting through
the bread. Fry these pieces quickly in
boiling fat until they are a golden brown,
and fill them with the kidneys prepared
as follows: Remove the skin from four
kidneys, split them in half. and. after
removing the cores, cut them into dice
shaped pieces. Put about a tablespoon
ful OF butter into frying pan with al
slice of bacon. As soon as the butter
is hot add the kidneys, and let them
simmer gently for half an hour. Then
take them from the pan and serve. The
following sauce will add to their tasti
ness: Stir tablespoonful of -four into
fat left in the pan from which the kid
neys were taken. When this is thor
oughly mixed POUR in 4 cup or more OIL
| hot water, tcasposrful of tomato cat
| sup, and season with pepper and salt
Strain the sauce over the kidneys and
I'LL the cases OF fried bread with them,
Two Good Fish Sauecs.-Cook three
or four ripe tomatoes in a tablespoonful
OF butter. adding also half an onion cut
into small pieces. Season with salt and
| pepper, and when soft rub through a
| sieve irto basin and stir in gradually
| cup of boiling milk. Pour this around
the fish, which should be replaced in the
oven for about ten minutes. Olive Sauce
| for Halibut Divide the whites from the
yollss of two erTs. Place the latter in
basin. add 4 pinch OF salt, a little pep
per and dusting OF sugar. Whisk them
| for q few 4eccnds, then add some salad
oil. drop by drop, whisking all the while
| until the mixture is the consistency of
beaten butter. Now add slowly, while
continuing to whisk, tablespoonful of
| cream. teaspoonful of vinegar, and two
tablespoonfuls OF finely chopped olives.
Ginger Coffee Cookies.-Use one cup
full of mo,asscs. one eupful of strong
coffee, one cupful OF brown sugar, one
| half cupful of lard, one-half cupful of
batter, one tablespoonful OF ginger, one
,easpoonful of ginger, one teaspoonful of
soda, three teaspoonfuls of cold water,
and -four enough TO thicken. Beat the
butter and lard well together. Dissolve
| the soda in the water, stir il into the
molasscs and add to the butter and lard
| Add the spice and coffee and sufficient
| flour to make soft dough- Roll the
| dough three-quarters of an inch thick
cut the cake out and bake fifteen minutes
Topfkuchen, German Cake-Beat a
quarter OF pound of fresh butter TO a
cream, then stir in gradually the beaten
yolks OF four eggs, half pound of
sugar, a breakfast cupiul of milk, one
pound of iiour, the rind OF half lemon,
and the well whipped whites of four
eggs. Also mix in teaspoonful of hi
carbonate of soda and two teaspoonfuls
Of cream Of tartar, Put in the ingredi-
ents In exactly the order in which they
are Indicated, and when all are thor
oughly MIXED together pour the mixture
into buttered tin OF good size and bake
in moderately hot oven for an hour.
The tin should only be half filled as the
cake ought to rise considerably.
Potato Croqvcttes To two cupfuls of
mashed potatoes add level teaspoonful
of salt, saltspoonful of pepper, half a
L salfsnoonfiil Of grated nutmeg two