Omaha daily bee., 1907-02-23
Winter Recipes.

Frozen Tomato Salad-The Pilgrim con-
tributes this recipe: Open one quart can
tomatoes turn from can, and let stand one
hour that they may be reoxygenated. Add
three tablespoonful sugar, and season
highly with salt and cayenne, then rub
through a sieve. Turn into one-half pound
breakfast cocoa boxes, cover tightly, pack
in salt and ice, using equal parts, and let
stand three hours. Remove from mold, ar
range on lettuce leaves and serve with
mayonnaise dressing.
Rice Mufins-Sift together half a tea
spoonful of salt, a heaping teaspoonful of
baking powder and two cupfuls of flour.
Add two well beaten eggs to one cupful of
sweet milk and stir into the flour, with one
teaspoonful of melted butter and one cup
full Of dry boiled rice. Beat thoroughly and
bake In buttered pans for thirty-five min
utes. Serve with maple syrup.
Apple Pudding-A wholesome and tempt
ing dessert is apple pudding. Pare and
chop three or four apples and slice them
thin. Lay In the bottom of the pudding
dish a layer of sliced apples. then a layer
| OF bread crumbs, with little brown sugar
and grated cinnamon sprinkled between
the layers Let the crumbs form the top
layer and dot with Jumps OF butter. Bake
|
with either thick or whipped cream
| A delicious change from the ordinary
method of cooking dry beans is made by
stewing them until we'll done, then adding
cupfdl of sweet cream. OF course the
cream will soon sour. and hence but a small
quantity-enough for one meal-should be
added at a time. Many people object TO the
use Of dry pole beans because of their dark
color. but they are nonetheless whole
some. The cranberry and other varieties
| Of these beans are OF much richer flavor
than the navy ana do not require so much
cooking TO render them digestible.
Raisin Cake-One cupful of butter two
and one-half cupfuls Of light brown sugar
four cupfuls Of sifted entire wheat -four
six eggs. two pounds OF seedless raisins
two level tablespoonfuls of ground Gin
namOn. one cupful of maple syrup and two
heaping teaspoonfuls OF baking powder
Rub the butter and sugar TO a cream, add
the syrup and the ground cinnamon stirrinf
them we'll together. Next add the yolks o.
the eggs and beat for a few moments. sif
a little q the -four over the raisins and SCI
aside. Add the remainder of the -four
little at time. TO the mixture in the bowl
Beat for FIVE minutes, then add the bakins
powder. Mix thoroughly but do not beat
Next stir in the Toured raisins and last Of
all fold In the we'll beaten whites Of thu
eggs. Line two medlum-sized tins Will
buttered paper and bake in a rather SLOW
oven for an hour and a half.
It is almost impossible 10 serve sec
ond portion Of welsh rarebit on account o.
It's becoming tough as soon as It cools
To prevent this stir a beaten egg int,
what remains. cover II closely. and re
heat over a small flame, using the hot
water pan. II stirred up and cooked
moment It win be found quite as good al
when FIRST made
II you have no fish kettle tie the nsl
In piece Of coarse muslin before coolxinJ
T. so that there may be no delay In llftin,
II out when done. Rub II slightly will
vinegar or add a little to the boiling water
as II whitens the fish and makes Il hrmer