Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1907-03-15
RELIABLE RECIPES,
Chicken Pot Pie,-Cut the ch;cl,en INF

Chicken Pot Pie.-Cut the chicken into
pieces as for fricassee; put it in a
Kettle with nearly enough water to cover
ana cook slowly until tender. but not
lallns from the bones. Take off the
cover during the last half hour and al
~" the gravy to be reduced to three
cups. Cool, skim off all the fact and re-
neat Make the dumplings of two cups
OF pastry flour sifted with four level
fashions OF baking powder, half tea
spoon OF salt and rounding tablespoon
OF butter rubbed in. Mix with milk to
make soft dough that can be rolled
out adding the last carefully, because
no more flour should be taken. Roll out
an inch thick and cut in rounds Put
a perforated tin pie plate over the
chicken lay the dumplings on it and coy
er closely. The chicken should be boil
ing when the dumplings are added and
Kept at the boiling point for half an
hOur. Lay the dumplings on q hot plat
ter in border; fill with the chicken and
thicken the gravy with a rounding table
spoon OF flour made smooth in IA little
round the chicken.
Apple Merlngue-Line plate with a
good paste. Stew mildly sour apples
and press through a strainer and to
two cups OF the apple add the yellow
rlnd of one lemon grated and also the
juice. Rub a level tablespoon of -four
smooth in a little cold water, add to the
apple, with sugar to sweeten. Season
with a few gratings of nutmeg and beat
all very light with a fork. Make Il
meringue with the whites of three eggs
beaten to a stiff froth with two rounding
tablespoons of powdered sugar add Il
teaspoon of lemon juice. Spread over
the pie. dust with Il little powdered
sugar and set i'll a cool oven to brown.
Little ngerbreads.-Put one cup of
molasses and one-quarter cup of butter
into Il small saucepan and when it
reaches the scalding point add at once
one and one-half level teaspoons of soda,
one-haf cup of sour milk mixed with
one beaten egg and two cups of flour
sifted with one-half level teaspoon of
salt and one teaspoon of ginger Turn
into small buttered pans and bake in Il
rather quick oven.
Sour Cream Cake-Break two eggs
in a cup and fill the cup with sour cream.
Turn out into bowl and beat very
light, then add one cup of sugar and
beat again. Sift one-half level teaspoon
of soda and pinch of salt in one and
one-half cups of flour and beat with
spice to the taste Ii sweet cream is
used take three level teaspoons of bak-
ing powder instead of the soda.
Fried Smelts.-Dry the smelts on
cloth, dust with salt and pepper, roll in
flour then in egg beaten with one table
spoon of cold water and last in fine
bread crumbs. Fry i'll deep hot fat for
five minutes. drain and serve with sauce
tartare. The smeltS selected for fry
ing should be large. They may be
skewered with wooden tooth picks into Il
circle.
Sauce Tartare-Measure one-half level
teaspoon Of dry mustard, the same of
Il
grains of cayenne. Add the unbeaten
volks of two eggs, one-half cup of olive
oil. one and one-half tablespoons of
vinegar tarragOn preferred. rounding
teaspoon each of chopped pickles, ca
pers and olives and level teaspoon OF
minced parsley.
Gold Leaf Cake.-Measure one-hal
cup of butter solidly, then take out
level tablespoon to make 1t Il scant meas
ure. Cream this with one cup Of sugar;
heat the yoks of eight eggs until they
grow light colored and add to the butter
and sugar Add one-half cup of milk
and one and one half cups of flour, sifted
with three Level teaspoons of baking
powder. Put in half Il teaspoon OF
orange f1avoring and bake three~quarters
of an hour in one loaf. The cake will be
light but more Of the texture of pound
cake than if made with the whites of
eggs.
Air Balls.-Sift two cups of flour with
four level teaspoons of baking powder
and add 4 saltsp0On of salt. Rub III
level tablespoon of butter and mix will
Seyen-eighths cup of milk or enough to
make a soft dough to roll out Roll one
third of an inch thick and fry in deep
hot fat. Drain and dip in hot molasses
These may be served as L desert or for
Il luncheon dish.
French Rolls.-Sift two quarts of flour
which would be eight measuring cups
full, with Il level teaspoon of salt and
one-haIf cup of sugar. Heat two cups of
milk to the scalding point, add one-quar-
ter cup of lard and when lukewarm turn
in one-half yeast cake dissolved IN
little cool water. Make Il hole in the
center of the flour, pour in the mixture
but do not stir: cover and set away td
rise light When risen mix and knead
and let rise again. Repeat the rising
and cut down, then roll out. cut III
rounds, brush half of each with melted
butter. fold over and let rise in a pan
set closely together. Bake in a hot oven.
Salad Dressing-Put one rounding
tablespoon of butter and a level teaspoon
each of mustard, salt and sugar into Il
bowl and beat until creamy. Add slowly
three tablespoons of olive oil and two
and One-half tablespoons of vinegar; beat
we'll and add one beaten egg, beat again.
and the dressing is ready to serve. All
the ingredients should be very cold be-
fore beginning to mix them.
Lemon Ice.-Put two cups of boiling
water and one cup of sugar into Il sauce
pan and simmer twenty minutes. Add
one-half cup of lemon juice, cool and
freeze.
Glazed Carrots.-Scrape carrots free
from their skin and cut with a grooyed
cutter in lattice fashion, or cut in thin
slices, Boil FIVE minutes. drain, lay in Il
buttered pan and set in the oven to bake
until tender. Basic with syrup made
from one-quarter cup of sugar. one
rounding tablespoon of butter and three
=, l. of