Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1908-07-29

apples ana remove LAS CoACS' NNAS
careful not to break the apple. Put
info a granite or enameled baking pan
of suitable size. Fill the holes made
by removing the cores with sugar
moisten the sugar with the lemon
Juice and sprinkle little of the graf
ed rind on each apple. Pour sufficient
water into the pan to half cover the
apples. Cover with plate or enamel
! the lid and bake until clear.
|
Farina Mold-One quart of milk,
one third cupful of sugar, one-haf
cupful of farina and half teaspoon
full or less of salt. Put the milk into
the double boiler; when scalding hot
set the inner boiler on range until
milk boils; then stir in the tarma,
sugar and salt. Let boil until the far
ina is set. then set back in outer boil
er and cook an hour. Turn into mods
previously oiled or dipped into cold
water. May be served with cream,
sweetened and favored, or with fruit
juice or stewed fruit.
| Brown Betty-Two cupfuls of chop
ped apples, one cupful OF bread
crumbs, one-half cupful of butter, one
cupful of chopped seeded raisins, one
cupful of raisin or prune juice. FIJI
| pudding dish with alternate layers OF
the fruit, crumbs and butter-frult
first, finishing with bread crumbs on
top. Pour over the fruit juice. Set the
dish in pan of hot water; cover and
bake in a moderate oven for nearly
an hour, then remove the cover and
brown lightly. Serve with sweetened
cream or lemon sauce.
Raspberry Granose-Put a layer OF
granose in a deep pan of sufficient
size; cover with layer of respber-
ries and sugar with few currants IN
terspersed repeat until the pan is
full. Press lightly. Serve with cream.
Pineapple Tapioca-One cupful OF
pearl tapioca, one medium sized ripe
pineapple, one quart of water, one cup
full of sugar, one pinch of salt. Wash
the tapioca and put to cook with the
water and sugar in double boiler.
Cook until cleared and very tender.
Pare the pineapple, remove the core
core and slice very thin. Put layer
of pineapple in deep pan; pour over
some of the tapioca, then another
layer of pineapple, and so on till all
the pineapple and tapioca are used.
Serve cold.
Lemon Omelet-One dessert spoon.
full of cornstarch, one-half cupful of
cream, four eggs, butter, powdered SUI
gar, salt, one teaspoonful of flour, one
cupful of boiling milk, some lemon
honey. Mix the cornstarch flour, cream
and salt. Beat until smooth add the
beaten yolks of the eggs and the boil
ing milk. Stir in the whites of the eggs
beaten to a stiff froth. Butter four
pudding plates, pour in mixture and
bake in quick oven ten minutes.
Spread lemon honey on half, fold
over and sprinkle with powdered III.
gar on top Serve hot.
Lemon Honey-One cupfui of white
sugar, the yolks of three eggs, one
tablespoonful of butter, the grated r1nd
and juice of one lemon, the white of
one egg. Put the juice, sugar and but
ter in a double boiler over the fire;
while it is melting beat the eggs and
add to them the grated rind of the
lemon. Add this to the sugar and but
ter cooking and stirring until it is
thick and clear like honey.
Baked Apple Pudding-Two table
spoonfuls of butter, four eggs, six tart
green apples, grated, one-half cupful
of sugar, or lemon. Stir the butter and
sugar to cream, stir into this the we'll
beaten yolks of the eggs, the juice and
grated rind of the lemon and grated
apples. Stir in the beaten whites of
the eggs, flavor with cinnamon or nut
meg and bake in an enameled pan in a
moderate oven. Serve cold with cream.
Burberry Pudding-Eight slices of
buttered bread one quart stewed blue
berries, one-half cupful of sugar, the
juice of half lemon or a few cur
rants Trim the bread, cutting Off all
the crusts; put FF"lr slices in the bot |
tom of a puddif- an, cover with half
the berries, VIII, Of should have the
juice strained off; sprinkle over part |
of the sugar, then little of the lemon
juice, then the rest of the bread and |
the remainder of the berries and SUI |
gar Pour over all the juice that has |
been drained, there should be enough !
to moisten the bread thoroughly. If |
served the same day put another pan |
on top of the pudding, with a weight |
in it to press the pudding Ut is not |
necessary to press the pudding.) |
Serve with sweetened cream or sweet |
sauce.