Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1907-03-02
FOR THE FAMILY TABLE.

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Buttered Beets.-Rub the skins from
h0t huttercd beetS and chop coarsely.
Season with salt white pepper and but.
ter. DO not scant the butter. but usn
one rounding tablespoon to each cup Of
| chopped bcets.
Frizzled Ham.-Shave raw BAN aS fine
as possible and put into IA hot frying
pan Stir rapidly and let tine nam cook
until the pieces curl but not until they
burn. Pour in one or two tablespoons
OF boiling water and serve.
Cocoanut Pie.-I.ine Il plate with good
paste. Make filling from two-thrds
cup of cocoanut soaked two or three
hours in milk to cover. Add one and
Ione-quarter cups of milk, a pinch of salt
and two beaten eggs; bake like ii Gus
tard.
/ Broiled Smelts-Split large smells
open and take out the back bone; wipe
carefully and dip in melted butter Dust
with salt and pepper and lay in Il
CREASED wire broiler Broil five minutes
and nearly al of the time on the flesh
side. Serve with sauce tartare
Corn Cake.-Sift two cups of corn
meal, one cup of flour and one level
| teaspoon each OF salt and soda Beat
the yolks of three eggs with one cup at
sugar. add two cups of sour milk and
stir into the dry ingredients. Add two
! tablespoons of melted butter. Beat the
whites of the eggs stiff, add to the mix
| turc and bake at once in small creased
muffin tins or i'll one large loaf
| Lily Cake.-Cream one cup of butter,
add one and one-half cups of sugar one
cup Of milk, three cups of flour siftrd
| with three level teaspoons of baking
powder and Il few drops of rose flavor
ing. Fold in last the Stitfly beaten
whites of five eggs. Bake in two shall
| low square pans of the same size
| put together and sprinkle the top with
cocOanut.
| Plain Fruit Cake.-Cream one cup of
| butter, add two cups Of sugar and beat
again. Add the well-beaten yolks of
| four eggs, then one cup of milk, the
| whites Of four eggs beaten stiff and last
| three and one-half cups of flour siftcd
with three level teaspoons of baking
powder and atcaspoon Of vanilla flavor
ing. Stir i'll one cup of tioured currants
and one cup of seeded raiSins. Bake in
one loaf in Il moderate oven one hour
Potato and Nut Salad-Cut four
cooked potatoes into dice. Put onc cup
of English walnut meats, bit Of bay
leaf, Il slice of onion and half % tea
spoon of salt into boiling water and
cook ten minutes. Drain the nut meats
and dry them on a cloth and rub off the
brown skins; break into small pieces
and mix with the potato dice, which
should be hot Pour French dressing
over that is seasoned strongly with
onion.
Buckwheat CakeS.-Aix four cups Of
buc<wheat flour, one cup of cOrnmeal
and Il level teaspoon Of salt. Add two
cups of lukewarm water. two cups of
milk and beat smooth then stir in one
yeast cake dissolved i'll one cup of luke
warm water. Cover and let rise. Add
two tablespoons of molasses and one
level teaspoon of soda. Fry brown on
both sides. Reserve Il cup of the batter
to start the next mixing of cakes but
do not repeat this method of starting
more than twice, then begin new with
Il yeast cake.
Apple Pudding.-For two cups of stale
cake crumbs allow two cups of mildly
acid apples that have been pared. cored
and cut in eighths. Butter Il baking DISH
sprinkle with crumbs half an inch deep;
over these put Il layer of the apples,
then repeat and make top layer If
crumbs. Make Il custard 10y mixing
one beaten egg. two cups of milk. one
quarter cup Of sugar. Il saltspoon of salt
and half teaspoon of lemon or vanilla
tiavoriug. Pour the cuSturd over the
crumbs and apple and bake about three
quarters Of an hour. Serve with liquid
Sarcc.
Orange Marmalade-Weigh Seville
oranges and take an equal weight IF
CUT sugar. Put the oranges without
cutting into a kettle ami cover with cold
water. Bring TO the boiling point and
drain off the water Put fresh cold
water on the oranges and cook until the
rindS are tender. Drain and cut iE
very thin slices. using noth skin and
pulp Throw away the seeds and put
the fruit into a saucepan with half the
sugar and add one cup OF water To every
pound of fruit. Cook over a moderate
fire for half an hour, then add the re
mainder ol the sugar and cook twenty
minutes longcr-when the marmaladc
should become like Jelly. II il does
not jelly, cook u little longer. Four
into small jars and seal.
Cape Cod Stew-Fry five slices OF salt
pork chat have been cut IN strips, until
crisp. Cut TWO pounds Of beef into
large cubes and brown in the fat after
having taken ont The scraps. Pat All
INFO kettle and cover with boiling wa
ter. Cook gently two hours. then add
paUsupS sCrHped and cat in halves. tIr-
uipS cut IN round slices. and when nearly
dome white and sweet potatoes. whole
or cut in halves il large When the po-
tators are almost done lay dumplu1>
round on the top Int not SO that the
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