The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-11-20

until they are soft and red. Then
add two tablespoonful Of flour and
STIR until It is q little cooked. To
this add slowly q pint sof boiling wa
ter. stirring all the time so 1t will
be smooth. Boil and mash three
good sized potatoes Add to them
slowly a quart of scalded milk, STIR
ring we'll. Add the potato mixture in
the onion mixture. Season with salt
and pepper. Let It get very hot and
strain Into hot tureen. Sprinkle
parsley over the top and serve with
Egg Shells for Jelly. Those who
find the putting up of lunches part
of the daily, routine may take comfort
in the suggestion Of one resourceful
woman. When using eggs, she sees
to it that only a small piece OF the
shell is broken off from the end of
one egg. The egg shell from which.
the piece has been taken is then wash
ed and kept as a receptacle for jelly
or jam for the noon lunch basket, the
open end being projected by piece
Of paper dipped in paraffin.
7 , = $500 - &n;'~ :: e
+ Egg Outlets. Cream one tablespoon
full Of melted butter: with an equal
quantity OF flour put in a stewpan.
add gradually half c,,pful of milk aud
stir till thick. Remove from the fire,
add two or thrss chopped hard boiled
eggs, a little chopped parsley and o.
ion, and seasoning. Mix, form into
outlet shapes turn in heated egg, roll
an cracker crumbs and fry. to d light
brown in deep Fat. -.,,..
Meat Cakes. - To one pound Of
chopped or ground raw beef add one
large raw potato grated; salt and pep
per to taste; form into cakes, dredge
with flour; brown quickly in hot drip
pings. Then cover and place on back
OF stove for few minutes. A beaten
egg may be- added if desired. Most
appetizing and Inexpensive.
ar1e Steamed Brown Bread. = Two cup
fus soursmiIk, one egg, one half cup
full molasses, zone table Spoonful Of
sugar, one teaspoonful, of soda,.s one
teaspoonful OF salt, one half cupfu1
of white flour, one-half cupful of
cornn1eal, three cupfuls Of graham
flour. A few raisins may be added.
Steam one and one-half hours or bake
three quarters Of an hour
Stuffed Green Peppers. Remove
seeds and drop the peppers into boil
ing water for. five minutes. Fill them
with hash or creamed; meat Of any
81 ~
Bake rs minutes. Keep baking pan
moist with hot water: and little sea-
soning to keep peppers from sticking.
Potato Salad. Using diced potatoes,
one small cucumber, chopped. and a
half Of a green pepper minced makes
q fine potato salad. +
Eggs Iii Cream. s Use very thick
cream, a deasertA poonful to each egg
to cook them In. Put the cream in d
large deep graniteware pieS dish and
set on, top Of the stove for a minute
or two, until the cream gets thin.
Then break in the eggs; sprinkle
little. salt and white pepper over each
egg, set the dish back on the stove,
cover close and let\stand two or three
minutes, or until the eggs are nicely
set. These are most delicious-served
with toast and coffee for breakfast. j.
. !. Baked Custard. One egg, cup
scalded milk, teaspoon salt, 2
tablespoons sugar, nutmeg. Beat egg
slightly, add sugar and salt, and beat
until well mixed. Z Add the scalded
milk, stirring constantly. Strain into
a buttered baking dish, and sprinkle
with nutmeg. Set the dish in q pan
Of hot water, and bake IN 8 moderate
oven until firm, which can be made
sure Of by running a silver knife into
the custard. If 1t comes out clean it
is done. - r. = l5s 1 >
Dark Cake. One egg, one cup
sugar, one-half cup butter, one cup
thick sour mill, one teaspoon soda
(leveD, : one teaspoon vanilla, one-haf
lemon, one-fodrth teaspoon all kinds
Of spice, two cups sifted flour, one.
cup chopped raisins, one cup chopped
walnuts. s q. &. 81 =: /
S Frosting Two cups brown sugar,
one- half cup cold water. Boil until
it, threads. Have ready beaten white
Of one egg, pour on syrup gradually,
add vanilla and beat until cool. This
cake is good with or without frosting.
: Mink Toast. Two cups milk, two.
I tablespoopAs butter. Scald the milk
and the butter, then put slices OF hot
toast In the milk and beat until soft
Remove to q dish, and pour milk over
them. sS,;, ,-@s n
Spanish Meat Balls. Mix one pound
/ chopped beef with one beaten egg, s
/ salt, pepper and cornnneal to make lie
stiff mass then shape into little balls
and roll lis cornnsal. 5 10: I. !.
In 81 deepket put tablespoon
,ful ofaltt 81 Ans on !, of flour Add
81 one :6l,iSn tine, one chill pep-
per, some par ley s. q % s tomatoes,
/ sliced fine. and salt lssst two Quarts
81 boiling water oil tho stoye and boil
five minutes.
Then drop Ia ne4t bal M and
boil forty-five In i, e 1l 4