Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1907-07-27
FOR THE FAMILY TABLE,

| FOR THE FAMILY TABLE,
Cafe Mousse-Beat the yolks of three
eggs, add one cup of hot strong coffee
| and cook one minute; cool, add one pint
| OF whipped cream and one cup of sugar.
Pack i'll freezer and let stand without
stirring seven OF eight hours
Caper Sauce.--Melt a rounding table
spoon of butter. add the same OF flour,
| and when it begins to cook stir in one
cup Of broth from the steamer Cook
| five minutes, add a rounding table
spoon more of butter and one-quarter cup
of capers
Delicate MuffinS.--Siit one and three
quarters cups of flour with one third cup
of sugar and three level teaspoons of
baking powder. Beat one egg. add to
one cup of milk and mix with the dry
| ingredients, Fill small muffin tins two
| thirds full
Steamed Leg of Mutton-Wash leg
of mutton and trim off all the rough fat
Put into tightly covered steamer and
cook until tender More time must be
allowed for steamng than for boiling
When the meat is tender lay it in a PAN
dredge with flour and salt and set in
| the oven to brown. Serve with caper
sauce and currant Jelly.
| Dried Green Pea Soup.-Soak one cup
of dried green peas over night in plenty
of cold water Drain and put into
saucepan with two quarts of cold water
and cook slowly one hour, Add one tea
| spoon of salt and a bone from cold roast
beef or from boiled ham, Cook slowly
until the peas are soft and mushy.
Strain, add one cup of thin cream and
cook five minutes; add salt and pepper
| as needed
Apple Cake.--Bcat one egg and tho
yolk of another, add one cup of sugar
and two tablespoons of melted butter,
one half cup OF milk and two cups of
flour siftcd with three level teaspoons of
baking powder, Bake in two large lay
ers and spread apple filling between.
For the filling CRATE one large sour
apple beat with one cup Of powdered
sugar and the white of one egg until
light
Stuffed Leg of Pork--Nake deep in
Al7APAA III q HHitttl Attoh maui hAih Hti WIN
stufllng made as for chicken and highly
seasoned with onion Fasten the gashes
} with small skewers; rub the outside with
salt, pepper and a little powdered sage.
Bake in a moderate oven and haste Oft
en-. When done, strain the contents of
the pan, add Il spoonful or two of cold
water which viii cause the fat to rise.
Skim we'll and thickcu, using rounding
tablespoon Of flour to one cup of liquid;
cook five minutes
Baked Chocolate Pudding, Crate
enough stale bread to ill one cup but
do not use any of the crust. Soak the
bread twenty minutes in two cups OF
milk, which has been heated in a double
boiler. Melt one square of chocolate in
n small saucepan set in dish of hot wa
ter, add one third cup OF sugar, one half
| cup of milk and a salt spoon of salt.
Add to the bread and milk and stir in
Inst two beaten eggs and teaspoon of
vanilla. Bake in buttered pudding dish
in moderate oven for three quarters of
mn hour. Serve with hard sauce
Cream Pie and Filling.--For the cake
! part beat the yolks of three eggs, add
one cup of sugar, one cup Of flour isi-s
which one level teaspoon OF baking pow
der is sifted. and last the stiiiIy beaten
/ whites Of three eggs. Bake in one large
round pan and when cool split and spread
with cream filing,
For the filling heat two cups of milk
20 the scalding point and stir in one half
| cup of -four mixed smooth with ne.half
! cup Of milk When this has cooked
/ smooth add nequarter cup OF sugar and
/ .ynt, g.
/ IN lemon iiavonng aud spread between
! the cakes.
French Omelet Break three eggs. one
at a time. in a cup, 10 be sure they are
| fresh. Turn into "A bowl and beat light,
/ but not as long a for -a-eakn.- add three
| tablespoons Of milk Heat level tn
! ble-poon Of butter in a small omelct pan
and when hot turn ia the eggs. As the
omcct cooks pick it up in several places
50 that the ncooked mixture may run
under the edges When the egg looks
creamy. but before it il cooked hard.
! slip broad knife round the edge, then
under one side and 'fold over Serve on
| n hot platter by laying the platter on
the omeIct pan and then invertng both,
| WHOM the omeet will be on the platter
! unbrokeu.
! Tea Rolls Scald two cups OF milk.
add two level tablespoons Of sugar. quar-
/ ter cup Of butter and one half cake of
compressed yeast dissolved in one-uuar-
/ ter cup Of lukcwarm water Mix with
sifted bread flour until stiff enough to
! handle. Kncad and let rise When twice
| the original size cut down with knife
| and if it is too early TO bake the rolls
| cover and let rise again. Otherwise knead,
roll half an inch thick. cut in rounds and
! spread one half of each with melted but
! ter. Fold over. press together and set
/ in rows close together in a pan. Let
/ rise very light and bake in quick oven
Beets in Butter Sauce-Mx two Ia.
! bIc-poons Of vinegar, a rounding table
/ spoon Of butter. one level tablespoon of
! finely minced parsley, a saltspoon Of salt
and "a few grains 0f-pappeE-- LLe-lt- all
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