Meade County news. [volume] (Meade, Kan.) 1900-1918, 1906-09-27
Dainty Recipes For Everyday
Fare.

| hour, four tablespoonfuls of whole wheat
flour, four tablespoonfuls of butter. one
tablespoonful of sugar, one teaspoonful
OF cream of tartar, half a 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 if
| Lastly, add the soda dissolved in a LITTLE
cold milk. Make all into a light douob
being careful to handle as little as nos
slDle. 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 Gravv-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
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.
Omelette Soufie Baked.-Divide the
yolks from the whites of four eggs. Put
the former into basin and whisk them
| for few MON, IFS with patent beater.
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 -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 but
tered china baking dish. Pour in the
mixture and bake at once in a quick
oven. If the latter is the correct tenn
perature the soufle 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 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
fat left in the pan from which the kid
neys were taken. When this is thor
oughly mixed pour in 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 into a 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
yollls of two eggs. Place the latter If
basin, add pinch of salt, a little pep
per and busting of sugar. Whisk then
, for few seconds, then add some salad
, oil, drop by drop, wfIsking all the while
until the mixture is the consistency Of
. beaten butter. Now add slowly, while
continuing to whisk, a 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 cupfu1 of brown sugar, one
,, half cupful of lard, one-half cupful oil
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 we'll together. Dissolve
the soda in the water, stir it into the
j, molasses and add to the butter and lard
! Add the spice and coffee and sufficient
! -four to make soft dough. Roll the
dough tfree-quarters of an inch thick
, cut the cake out and bake fifteen minutes
Topfkuchen, a German Cake-Beat ;
quarter of pound of fresh butter to ;
cream, then stir in gradually the beater
/ yolks of four eggs, half pound O
sugar, a breakfast cupful of milk, one
pound of -four, the rind of half a lemon
/ and the well whipped whites of foul
eggs. Also mix in teaspoonful of BIZ
carbonate of soda and two teaspoonful
. of cream of tartar. Put in the ingredi
ents in exactly the order in which the,
are indicated, and when all are thor
! oughly mixed together pour the mixture
into buttered tin of good size and bak'
in a moderately hot oven for an hour
The tin should only be half filled as tn
cake ought to rise considerably.
Potato Croquettes-To two cupfuls o
: mashed potatoes add level teaspoonfu
: of salt, a saltspoonful of pepper, half ;
saltspoonful of grated nutmeg, twc