The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1907-10-18

lnTee ounces OF the WnlJe part OF
caulifower, half ounce of butter, three
eggs, half teaspoonful salt, scant half
teaspoonful of pepper; beat the eggs
well, whites and yolks separately;
then add the potatoes, the caulifiower,
chopped fine, and the seasonings; stir
all well together, then fill small greas-
ed shells with the mixture and bake
in moderate oven for half an hour.
A small ball of butter placed on the
top will help to brown them, and any
flavoring of chopped onion, parsley or
herbs are an Improvement.
Salad of Cold Vegetabes-This is
an economical salad, as it can be
made from whatever cold Vege-
tables have been left from yester-
days dinner. such as peas, string
beans, caulifiower, potatoes or beets.
Cut them into small pieces. then place
on the ice; when ready to serve Ane
a salad dish with crisp lettuce leaves;
put the cold vegetables in these and
pour over a French dressing.
Scotch Apple Tart-Peel and core
half dozen tart apples and place
in a crock in a slow oven, adding
neither water nor sugar. When tender
mix in Sultana raisins, allowing
quarter of a pound to each pound OF
apples. Turn into a deep baking dish.
sprinkle with sugar and grated lemon:
cover with a top crust, pricking well
IN a1lnu for hn Of etc and
bake in a quick oven. Serve with
milk
English Apple Tart-Peel and core
tart apples, put into a large saucepan.
cover with boiling water; stew gently
until the apples are tender, but an
broken. Line the edges of a deep pie
tin with crust, then fill the center Of
the dish with apples, dropping into
the center of each a spoonful Of or
ange marmalade. Cover the top of the
dish with strips of pastry arranged
lattice fashion and bake quickly until
brown. Serve hot.
Ham and Egg Loaf-Chop remains
of cold boiled ham, add crushed crack
ers and from three TO six eggs, we'll
beaten, according to the amount Of
your meat. Bake in small tin, and
when cold it can be sliced.
Old-Fashioned Pumpkin Wafers--A
recipe for pumpkin waters has been
handed down in one household for
generations. This is the way they are
made: After preparing the pumpkin
in the usual way by pairing il and
removing the seeds il is steamed un
til it becomes very dark. rich and
thick looking, then sugar is added to
taste, and it is cooked a second time
in a moderately heated oven. When
dry and thick it is of the right con-
sistency to be rolled out on Toured
board. and shaped with the tin cut
ter. The waters are placed on plates.
and when thoroughly dry are wrapped
in oiled paper. They will keep indef-
nitely, and besides being delicious for
afternoon tea, a few OF them dissolved
in milk and the necessary ingredients
added make homemade pumpkin pie
pOooiOlC III Il oAOlI
Bacon and Apples-Slice bacon thin
and fry It crisp. Transfer to a platter
and keep it hot while you fry thick
slices of unpeeled sweet apples in the
bacon fat. When these are tender.
drain and put in the center of hot
platter. Lay the fried bacon about the
edge of the dish. sprinkle sugar over
the apples and serve.
Raisin Bread-Scald a pint of milk
and beat into it teaspoonful of melt
ed butter and one of salt When the
mixture is lukewarm add half a yeast
cake dissolved in a half cupful of hot
water and beat in enough flour 20
make a good batter. Set in a warm
room to rise for eight hours. Beat
hard, add a cupful of -four and work
in cupful of halved and seeded rails
ins, plentifully dredged with flour. Set
to rise until light, then bake.
Cream Sandwiches Make nice
short pastry and roll It rather thir.
and cut three inches long and one and
one-half inches wide, and bake in
hot oven. When done light brown,
brush over with the yolk of an egg:
cut lenghtwise, and spread with
raspberry jam, to form a sandwich.
Put on whipped cream plentifully, and
on the cream a stiff froth, made of
teaspoonful of powdered sugar aud
the white of an egg.
Cabbage and Tomato Pickle-Feur
quarts of chopped red cabbage, two
quarts of chopped green tomatoes.
two green peppers, chopped, one quart
of good cider vinegar. four cupfuls of
sugar, one heaping teaspoonful each
of cinnamon, allspice, cloves, mustard.
and black pepper. Mix and cook thor.
oughly.