The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1907-02-12

SOFT taramols-Fur n ncunu brown
sugar allow one cupful milk. a table
spoonful and hall az butter. and
, half cake grated chocolate Cook
nine minutes. take from the Gre and
stir steadily FIVE minutes but not un
IN too stin 60 pour. Turn into a
buttered pan and mark in squares.
This candy will DO crumbly and rich.
Nut Carsmels-Put into saucc-
pan quarter or a pound grated an.
sweetened chocolate. fU,lr ounces but
ter. one pound brown sugar. n hair
cupful mOlasGes. the same amount
of cream and a half teaspoonhil van
lila. Cook until a little dropped I'm
cold water Is brittle. then add "A
pound of nuts chopped fine The
nuts may be OF one kind or mixed.
as preferred
Cheese Potatoes-Boil potatoes IN
salt water rub them until soft. add
three tablespOonfuls of grated cheese.
little milk and little batter Put
them into a pudding dish. scatter
bread crumbs over the top and bake
for half an hour or more.
A Handy Salad Dressing-A jar
OF this easily made and wonderfully
good dressing always at hand makes
play OF the salad course Mix to
gether one tablespoonful OF salt. the
same quantity of dry mustard. four
tablespoonfuls OF sugar and two Of
-four. Add four egg yolks slightly
beaten. five tablespoonflls OF melted
butter, one and one-half cupfuls OF
milk and a half oupful OF vinegar.
the latter added slowly. Cook in
double boiler, stirring constantly un.
til thick. Press through fine sieve
and add paprika. This dressing will
keep for weeks
Horseradish Subjective ounces
Of horseradish, six tablespOonfuls
vinegar. one tablespoonful sugar, one
half dozen peppers Crate the horse
radish, mix 1t with salt sugar and
pepper. Add the cream or milk gradu.
ally and heat the whole over the Pre.
stirring we'll all the time. II H.
lowed to boil it will spoil Serve
with hot roast beef.
Toasted Cheese-Put thick layer
OF cheese on strips OF bread and but
ter; dust with a little salt. red pep
per and a few drops OF onion Juice
Run into n hot oven until the cheese
is melted. Serve. at once.
Tomato Fondu-Put a half pint OF
tomato into a saucepan. When boil
Ing add one pound of grated cheese
and a level teaspoonful of salt, a
teaspOonful of Worcestershire saaoe
and dash of red pepper Stir until
the consistency OF cream. Pour on
crackers or toast and serve at once.
Tomato Souffle-A delicious toma-
TO souffle Is made as follows: Take
half pint OF tomato pulp that has
been rubbed through sieve. an
ounce OF butter, two ounces of graf
ed cheese, an ounce and a half OF
boiled macaroni, an Dance of stale
.breadcrumbs and a teaspoonful OF
made mustard; mix all together in
a saucepan, and stir over the fire I'M
I'll boiling; take from the fire. let
cool; add first the yolks OF two eggs.
and then tho whites of three. with
salt and pepper Turn into but
tered dish, and set into the oven to
bake quickly. Dust over with grated
cheese.
Plain Raised Doughnuts-Put one
cup of milk, one cup of sugar, one
yeast cake dissolved in one cup of
lukewarm water and a pinch OF soda
together Mix with flour to make a
dough just barely stin enough to
handle. Cover and let rise. Roll half
an inch thick, cut I'm squares. let
rise on the board and fry in deep hot
fat Pit the upper side on the board
down In the fat
It is estimated that alcoholic