Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1907-04-20
FOR THE FAMILY TABLE.

FOR THE FAMILY TABLE.
Welsh Rabbit.-Heat one cup of milk
| to the boiling point add one cup of
| bread crumbs and three-uuarterS cup of
cheese. Have ready six toasted crackers
| and Ms soon rs the cheese is melted add
one weIl-beatcn egg and Il pinch of salt.
Cook one minu,e and turn on 10 the
crackers.
Lemon Snerbet.-Put one cup of sugar
into two cups of cold water Crate the
yellow rind of one large lemon and add
the juice of four medium sized lemons.
Set on the range until the sugar is melt
ed but do not let 1t boil. Cool and freeze
until like a mush,
Potato RibbOns-Pare farge potatoes
and cut each potato round and round
one-eighth of an inch thick. Be careful
not to break the spiral pairing. Cover
the ribbons with a napkin as fast as
pared to prevent turning dark. Fry in
deep hot fat in frying basket Sprinkle
lightly with salt and serve hot with
salad.
Fried Apples.-Do not pare the apples
but cut in slices about one third.inch
thick. Sprinkle with sugar aud let
stand few minutes, or while frying
some fat salt pork. Take up the pork and
put III the apple. Have only enough 20
cover the frying pan in one layer. Turn
aud take up without breaking, if posi-
Bile, then fry second layer; serve hot.
Pork in Batter--Make batter of one
egg beaten with one-third cup of milk
and enough flour TO make like pour
batter. which is about like griddle cake
batter. Fry some slices of salt pork
until they look clear and are beginning
to crisp. then dip In the batter to cover
well and return to the hot fat. When
the latter is cooked, take the pork up
on hot dish and serve with baked po-
| tatoes.
Steamed Chocolate Pudding
one-half cup of butter with one cup of
sugar, add the yolks of two eggs beaten
hight and one cup of milk. Melt one
square of chocolate over hot water, add
| to the batter with two cups of -four sift.
| cd with two level teaspoons of baking
| powder, Add the whites of the two eggs
| beaten stiff and pour into huttered cups.
! Steam three-quarters of an hour and
serve with liquid sauce.
| Hot Tea Cake.-Cream one-quarter cup
/ of butter with one cup of sugar. add one
/ half cup of milk. one well beaten egg
| aud one and three-quarters cup of -four
/ sifted with four level teaspoons of bak.
! ing powder. Turn the batter into II
rather shallow pan and dust the top
| with granulatcd sugar and Il little CHINA
| mon. Bake IN q rather shallow pan and
| cut IN squares while warm. Heat the
knife before attempting to cut the cake.
Steamed Bread Pudding.-IIcat two
| cups of milk, add one cup of fine bread
crumbs, one rounding tablespoon each Of
| butter and sugar. Mix well aud les
stand until cool, Beat three eggs light,
add TO the mixture with a pinch OF Gin.
namon and one-half teaspoon Of vanilla.
Turn into II buttered pudding mold and
steam one and one-half hours Serve
| with II hard sauce or a liquid sauce fla
vored with vanilla
/ Picked OniOns--Select small silver:
skinned or button onions and after tax.
1 ing off the outside skins remove one more
| skin, when the onions should look clear.
! Put them into strong brine for three
/ days. Measure enough vinegar to cover
aud Z did a blade of mace and three of
| the tiny red peppers 10 each quart of
vinegar used Heat the vinegar To the
/ boiling point and pour while hot over
/ the onions. that have been well drained
! from the brine. Let stand two or three
/ weeks aud the pickle will bee ready for
! use.
Ideal Apple Pie.-Pare seven medium
! sized apples and core and set them
! round in a saucepan with one cup Of
/ sugar and a teaspoon of lemon juice In
! water TO cover them. Cover aud cook
| slowly until the apples ar" so soft that
they can be pierced with fine skewer
! They must not be soft enough to break
I Take up carefully with Il wire spoon or
skinner aud put into a deep pie tin lined
with rich paste rolled thin Fill the cen
tcrs with peach or ounce marmaladc
ana put narrow strips of paste across
the top, crossing them To make din.
monds. Bake in quick oven and when
barely cool serve with whipped cream
Chocolate Pie-Heat one cup Of milk
with one square of chocolate stirring
until the chocolate, which should b.
/ broken fine, il melted, Beat the yolks
Of three eggs and add four tablespoons
Of milk Put a saltspOon Of salt and
one-half cup Of sugar into the milk and
chocolate, and when hot again add the
diluted egg yOlks. Cook two minutes.
take from the ire and add half a tea
spoon Of vanilla. Line pie plate with
good paste and pour in the filing. Bake
twenty minutes in a quick ~Uvrn and
cover with Il mcringue made from thu.
whites of three eggs beaten stiff with
0ne-third cup Of powdered sugar; color
slightly in cool oven.
MARJORIE WEBSTER