The Idaho Springs siftings-news., 1906-09-15
Recipes For First Cool Days.

Necipes For FIRST Nooi Lays.
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
= ,nncer, or place il in chopping bow
and chop up together with two ounces
OF bacon. Season with half a teaspoon
ful OF salt, a dash OF black pepper, a
pinch OF cayenne and grating Of nut.
meg. To this mixture add two table
spoonfuls of breadcrunbs mixed to-
ge,her with beaten egg and make them
into soft, round balls. Fry in boiling
fat
Jenny Lind Hot Cakes.-One large
cupful of flour, one teaspooniul OF cream
OF tartar. half teaspoonful of soda, hall
4 teacupful OF sugar, pinch OF salt and
tno tablespooniuls of butter or butter
and lard mixed Rub the butter in thor
ouuhly with flour and mix all the IN
gradients together. Now beat an egg
well and mix it with half cupfu! 0!
milk. finally stirring ii into the flour
When thoroughly mixed bake in cake
cups in quick oven. Serve hot
Stuffed Loin Of Neal-Spread a loin
nf veal from which the bones have been
removed, out on a Toured board and
cover it evenly with stuffing made ac-
cording to the directions gwen below.
Then roll it up neatly, tie II around with
pieces of cord to keep It in shape and
roast il in a well heated oven, oasthg
frequently to render it tender and sweet.
For the stufilng put fve tableSpooniuis
OF breadcrumbs into a basin and pour
over them sufficient boiling milk to
moisten them. Then place them IN
small saucepan containing about table
spoonful OF melted butter and STIR the
moistened bread over the TIRE until II be
comes thick paste. Put aside until
cool. Chop a quarter of pound OF raw
veal and a small quantity OF bacon INTO
fine bits. Add to the bread, season with
salt, pepper and nutmeg, with about a
teaspoonful OF chopped onion. II neees-
sary for spreading, Inoi.ten with beaten
egg and use as directed above,
Green Apple Chutney-Pare and core
six pounds OF greenins apples. Boil IN
quart OF vinegar and set aside to COOL
Boil two pounds OF brown sugar in one
pint OF vinegar. Add two pounds OF
seeded raisins and four tabiespocrfuls
finely mincc' onion, two ounces OF red
pepper, and four tablespoonfuls OF salt
Mix well together, with more vinegar II
too thick. Keep on the back of the
stove, slowly simmering, and stir occa-
sionally with a wooden spoon. Bottle
the next day.
Tomato Jam.-Remove the skins from
some ripe tomatoes and weigh them AL
low an equal weight of granulated sugar,
three lemons and two ounces OF ginger
root to eight pounds of fruit. Gut the
tomatoes into slices and spread them out
on flat 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 It IN the
preserving pan with the remainder OF the
sugar, the thinly pared rinds OF the lenl-
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 a pulp, remov-
ing the scum from the surface as It rises.
Pass the pulp through sieve, then re-
boil it until it is thick and clear; and
as soon as it sets and is thoroughly cool
take from the stove and pour INTO Jam
pots. About five minutes before the jam
is done the strained juice ot the lemons
should be added to it.
Gingerbread Nuts.-Mix together two
pounds of flour, three cups OF nolasses,
half a pound OF sugar brown II pos
sible), a cupiul OF melted butter and a
very little cayenne pepper. Roll out halt
an inch in thickness. Gut into small
cakes and bake.
Miss Smyth's Sally Lunn.-One and a
half coffee cupfuls of flour, butter the
size of an egg, a small teacupful OF milk,
teaspoonfu of baking powder, and a
tablespoonful OF granulated sugar. Mix
the baking powder, flour and sugar, add
o&se egg beaten well, then the milk, and
finally the butter to the flour. 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 tabespoonfuls
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-heat the fat, and when it
is so hot that it is quite still. with a
faint, blue smoke rising from it, put in
a few potatoes at a 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.
Contour Pudding.-Put two table
spoonfuls of butter into saucepan, and
when it is melted stir in by degrees two
tablespoonfuls of white flour and the
same amount of corn flour. As soon as
a perfectly smooth paste is formed, add
gradually, stirring all the time. two cups
of milk, until the mixture boils and
tl1ickens. Remove the pan from the