The Marion daily mirror. (Marion, Ohio) 1892-1912, 1908-08-11
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Egg Rolls--Two cups -four, one
level teaspoon salt, two level tea
spoons baking powder, two level
tablespoons lard, two level table
spoons butter, one egg, one-half cup
milk.
Sift together the -four, salt and
baking powder, work in the shorten-
ing with the fingers. Add the egg
well beaten and mixed with the milk.
Mix well, toss onto a Toured board
and knead lightly. Roll out and cut
in two-iDch squares. Place a half
inch apart in a buttered pan Cash
the center of each with a sharp
knife. Brush over with sugar and
water. and bake fifteen minutes in a
hot oven.
Stuffed Prunes.-One pound OF
prunes, the white of one egg. one
quarter of a teaspoonful of vanilla.
and as much confectioner's or powd-
cred sugar as the egg will take up.
To prepare the prunes to resemble
stuffed dates, stew the prunes until
they are soft but not mushy. then
split them lengthwise on one side and
remove the stones When they have
cooled stuff with the following mix
ture: Slightly beat the white OF the
egg, add the vanilla, and rub in
powdered sugar until the mass is
solid enough to be nodded.
Fill each prune with the mixture
and pack in small tin boxes. busting
each layer with powdered sugar.
These will not keep long, as the
mixture used for filling is not cook
ed, but they are much liked by child
rem for their luncheon baskets, and
form simple and healthful confec-
tlon.
Lemon Cream Jelly-Soak one
fourth of a box OF gelatin in one cup
ful OF cold water; put one cupful of
sugar and one cupful of water in
saucepan, add the rind of one lemon
and the Juice of three; add the soak
ed gelatin, and when II has dissolved
remove and strain It.; when It Is cool
and begins to thicken add two cupfuls
Of whipped cream; turn into a mold
and let stand in a cool place two
hours.
Coffee Custard-Make good
strong extract of coffee by dripping
1t as slowly as possible through
percolator; for six people you will
want one cupful; take four of the
same measures OF milk and beat in
to the milk the yolks of three eggs:
add two ounces of powdered sugar;
mix into this the cupful of coffee; as
coffee differs in strength. taste 10
see that 1t is strong enough; pour
the mixture into cups, and put the
cups In a not too deep pan with boil
ing water: the level of the water
ought not 70 stand higher than half
the cup; do not boil the water too
hard; about fifteen minutes of boil
Ing is necessary; turn out on dish.
They may be eaten hot or cold.
Apple Meringue-Slice any kind OF
stale cake, put the slices in baking
dish and pour a little milk over;
pare and core four or FIVE apples:
cover the cakes with the sliced ap-
pies; sprinkle cinnamon or a little
grated nutmeg over and a half cup
of granulated sugar; put the dish in
quick oven and when the apples
are tender make meringue by beat
Ing the whites to stlf froth: to
each white add one tablespoonful of
powdered sugar; using two or three
whites TO this quantity OF ample, heap
lightly over the pudding and brown
slightly in n quick oven; serve with
sweetened cream.
To Corn Small Piece of Beef
Sometimes it is difficult to get good
corned beef, or 1t is desirable to save
n ninnn Of frnrh hnnf In LI,i. 49,. LI.I...