The Idaho Springs siftings-news., 1906-10-20
Dainty Recipes For Everyday
Fare.

American Scones.-To cups of white
Hour. four tablespoonfuls OF whole wheat
four, four tablespoonfuls of butter. one
tablespoonful OF sugar. one tcaspoonful|
OF cream of tartar. half teaspoonful|
OF carbonate of soda, three-quartcrs of
a cup OF milk and a pinch of salt. Mix
the -four. sugar, salt and cream of tar
tar together thoroughly. and then add
the mix. which should first be warmed
and have the butter dissolved in il.
Lastly. add the soda dissolved in a little
cold milk. Make all into light dough
beng careful to handle as little as pos
slbie. Roll out and make up into long
round scones, and bake Immediately in
a hot oven. On removing them frornI
| the oven. brush over with a little warm
butter. Split and butter and serve hot.
Veal Outlets with Prune Gravv-Cu,
some small round outlets from slice
of veal, dip them in egg and breadcru1nbs
and Try them good brown color Keep
them hot while arranging on hot di III
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
a good brown gravy or the following
prune gravy Stew half a pound Of
prunes which have been previously
soaked until they are thoroughly soft
Rub them through a sieve, reheat and
pour around the outlets.
Omelcttc Souffie Baked Divide the
volks from the whites of four eggs. Put
the former into 4 basin and whisk them
for few moments with a patent beater.
then add by degrees while beating the
yoks with a 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
teaspoonful of vanilla and table
spoonful Of -four. Add two more whites
to the four from which the yolks were
separated, sprinkle a dust of salt over
them, and whisk to a very stiff froth
Then stir them quickly and lightly into
the prepared yolks Have ready a but
tered china baking dish. Pour in the
mixture and bake at once in quick
oven If the latter is the correct tenn
perature the souffle should be ready in
about ten minutes.
Kidneys Served on Toast.-Cut slices
of stale bread about an inch in thick
ness and scoop out hollow place in the
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
full of butter into frying pan with a
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 flour into
lat left, in the pan from which the kid
neys were taken When this is thor
| oughly mixed pour in a cup or more of
hot water, teaspoonful of tomato cat
sup, and season with pepper and salt
Strain the sauce over the kidneys and
| fill the cases of fried bread with them
Two Good Fish Sauces-Cook three
or four ripe tomatoes in 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 a basin and stir in gradually
a cup of boiling milk Pour this around
the fish, which should be replaced in the
| oven for about ten minutes. Olive Sauce
for Hallbut: Divide the whites from the
| yolks of two eggs. Place the latter in
a basin. add pinch of salt, little pep
per and dusting Of sugar Wllisk them
| for few seconds, then add some salad
OIL drop by drop, whisl,ihg 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
tablespoonful of finely chopped olives.
Ginger Coffee Cookies.-use one cup
| full of molasses. one cupful of strong
coffee, one cupful of brown sugar, one
half cupful of lard, onc-half cupful of
butter, one tablespoonful of ginger, one
teaspoonful of ginger, one teaspoonful OF
soda, three teaspoonfuls of cold water
and flour enough to thicken. Beat the
butter and lard well together. Dissolve
the soda in the water, stir it into the
molasses and add to the butter and lard.
| Add the spice and coffee and sufficient
-four 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 a pound of fresh butter to a
cream, then stir in gradually the beaten
yolks of four eggs, half a pound of
sugar, a breakfast cupful of milk, one
pound of -four, the rind of half lemon,
and the well whipped whites of four
eggs. Also mix in teaspoonful of BIZ
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 a moderately hot oven for an hour.
The tin should only be half filled as the
cake ought to rise considerably.
Potato Croquettes.-To two cupfuls OF
mashed potatoes add level teaspoonful