The Mercur miner. [volume] (Mercur, Utah) 1895-1913, 1907-10-23
VARIETY OF DISHES
MANY RECIPES AND ALL OF
THEM GOOD ONES.
Suggestions for ssvory Dishes That
viii Tempt the faded Appetites
Of the Entire Family.

Su99esuoHs TOT odNoTy OlsneS inaT
viii Tempt the faded Appetites
Of the Entire Family.
Caulfower and Potato Souffle-
Three ounces OF mashed potatoes,
three ounces of the white part of
cauliflower, half ounce Of butter. three
eggs, half teaspoonfu salt, scant half
teaspoonful of pepper beat the eggs
well, whites and yolks separately:
then add the potatoes. the cauinower,
chopped fine. and the seasonings; stir
all well together. then MI 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
havoring Of chopped onion, parsley or
herbs are an Improvement.
A Salad Of Cold Vegetables-This is
an economical salad as 1t can be
made from whatever cold vege-
tables have been left from yester.
days dinner such as peas, string
beans. caulinower. potatoes or beets
Cut them into small pieces. then place
on the ice; when ready to serve line
a salad dish with crisp lettuce leaves;
put the cold vegetables in these and
pour over French dressing
Scotch Apple Tart--Peel and core
a half dozen tart apples and place
in a crock in a slow oven. adding
neither water nor sugar When tender
mix in Sultana rasins. allowing
quarter OF 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
to allow for the escape Of steam, and
bake in quick oven. Serve with
milk
English Apple Tart--Peel and core
tart apples. put into large saucepan.
cover with boiling water; stew gently
until the apples are tender. but un-
broken. Line the edges OF a deep pie
tin with crust, then I'LL 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 Losf-Chop remains
OF cold boiled ham. add crushed crack
ers and from three 10 six eggs, well
beaten. according to the amount OF
your meat. Bake In small tin, and
when cold II can be sliced.
oid-Fashloned 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 II and
removing the seeds II Is steamed un.
III It becomes very dark. rich and
thick looking. then sugar is added to
taste. and IL is cooked a second time
in moderately heated oven. When
dry and thick Il is OF the right con
slstency 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 indefi-
nitely. and besides being delicious for
afternoon tea, . few OF them dissolved
in milk and the necessary ingredients
added make homemade pumpkin pie
possible In short tlne.
Bacon and Apples--Sllce bacon thin
and fry II crisp. Transfer TO a platter
and keep 1t 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.
and beat into II a teaspoonful OF melt.
ed butter and one OF salt. When the
mixture II lukewarm add half a yeast
cake dissolved In half cupfu OF hot
water and beat In enough -four to
make a good batter Set in warm
room to rise for eight hours. Beat
hard, add cupful of -four and work
In cupful OF halved and seeded rails.
ms, plentfully dredged with -four. Set
TO rise until light then bake
Cream Sandwiches Make nice
short pastry and roll Il rather thin.
and cut three inches long and one and
one-half inches wide, and bake in
hot oven. When done a light brown.
brush Syer with the yolk OF an egg;
cut lenghtwise. and spread with
raa y jam, to form sandwich.
Put hlpped cream plentifully, and
on the cream a stir froth, made of a
teaspoonful Of powdered sugar and
the white Of an egg.
Cabbage and Tomato Plekle-Four
quarts OF chopped red cabbage. two
quarts Of chopped green tomatoes,
two green peppers chopped, one quart
of good cider vinegar, four cupfuls of