The Florida agriculturist., 1907-08-14
Tried Recipes.

EOIatO NlDbOnS-AWaSn ana peel the
vegetable in the ordinary way. Now
begin peeling again round and round,
just as if you were peeling an apple
Be careful not to break the ribbons;
drop into very hot fat and fry to a
delicate brown Drain on paper
spread on a sieve. Keep hot until
all are fried.
Colonial Breakfast Cakes-These
are mixed and allowed to rise over
night. In the evening make smooth
batter with one gill each of liquid
yeast and molasses, a teaspoonful Of
salt and enough 1ukewarm water to
make a thick batter. Put the batter
in an earthen jar or pitcher and cover
with folded cloth. Put in warm
place. The next morning, if the batter
is little sour, stir in a saltspoonfu1
of baking soda dissolved in a little
hot water just before baking the cakes,
Some people object to using molasses,
as it sometimes gives bitter taste
to the cakes. They substitute the
same amount of yellow corn meal,
which makes the cakes brown nicely.
Boiled Eggs With Cream Sauce
Boil the eggs hard, remove the shell
and cut in halves; put in warm COW
cred dish and pour over them a sauce
made by heating a cupful and a half
of milk (part cream is better), stir
ring into it two tablespoonfuls of but
ter and one of flour rubbed together:
season with salt and paprika, and
cook for ten minutes, until thick and
smooth. A teaspoonfu1 of curry
powder added to the sauce is an i'm
provement, or a piece of onion cook
ed in the butter may be used as
favoring
Postdam Cakes.-Sift into a mixing
bowl two cups of flour and two tea
spoonfu1s Of baking powder, add to
this one cup of granulated sugar and
one-half cup Of butter softened, but
not melted Break into a cup two
whole eggs and fill it up with sweet
milk. Stir this and pour into the
mixture Beat all brisk1y with a
wooden spoon, flavor with vanilla and
bake in gem pans. delicious cakes
made by an easy and inexpensive
recipes) Germany
Steamed Golden Pudding Requir
ed: Four ounces of flour, two ounces
ded suet, two eggs, half lemon, two
ounces of breadcrunbs, two table
sooonfuls of golden syrup. Mix the
dry ingredients together, then beat
I'D the eggs and stir in the syrup.
also the grated rind and Juice of halt
a lemon Pour into buttered mould,
tie down with paper, and steam one
hour and half. Serve with a little
hot golden syrup poured round.
Celery Sandwiches-Mince enough
celery to make cupfu1 Of the tiny
hits. Rub the yolks of three hard
boiled eggs to a soft paste with a cup
of thick cream: add the minced celery.
and work all to a smooth mass. Sea-
son to taste with salt and pepper,
and spread on thin slices Of white
bread
Lettuce and Cream San dwiches.-
Cut the crust from a loaf Of brown
bread. slice verv thin and spread each
slice thicklv with cream cheese. DIP
fresh lettuce leaf in French salad
dressing, and lay upon the cream
cheese. Press the two sides Of the
sandwich firmly together, and with
share knife trim off the uneven edges
of the lettuce leaf, letting Just enough
Of the leaf project from between the
slices of bread to make line OF
green in pretty contrast to the brown
of the hread.-Gi1bert Allen, Madison
Co., Ind.
Nut Cookies-Cream one scant ta-
h1esDoon Of butter with one-half cup
Al