Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1909-04-15


water, one-half cup grated chocolate,
melted with teaspoon of butter Boil
the sugar and water six minutes: add
the chocolate and boil til dissolved.
This is nice served warm with the
chilled Bavarian cream.
Mince Meat Pudding.
One pint of mince meat, stir into it
one beaten egg, and -four enough to
make thick batter Put into q mold
with tube and steam two hours.
If put into a Geep can like a coffee
can it requires much more time to
Serve with foamy sauce.
German Compete.
Core and peel the apples; keep them
whole. This can be done by coring
them first. Throw each one into a
| bowl of cold water to prevent dis
coloration. When all are ready place
them in baking dish and fill the
cavities with orange marmalade. Pour
over sufficient water to almost cover
the apples. Cover and cook until the
apples are tender. Remove each
carefully to a glass dish. Moisten a
teaspoon of arroWroot, add it to the
| liquor assuming that there is half
pint; if more add arrowroot in pro-
portion. Bring to the boiling point,
pour over the apples and serve warm.
Apple Custard.
| One-haif pint of apple, grated, two
eSSS, oHe-louith cup OF sugar, one cup
| Of milk. Separate the eggs, add the
sugar to the yo!ks, beat and add the
| hot milk cook for moment. take
| from the fire and add the apple grad
ualy or the milk may curdle. Turn
this in the dish from which it is to
be served. Beat the whites rather
stiff, two tablespoons of powdered
sugar, beat again and pour over the
| cuStari.
Cheese Sandwich.
With firm knife combine a rich
| cream cheese or frontage de Bre with
| third as much butter. When we'll
| creamed. spread on thin slices of rye
bread. Sprinkle minced green pepper
| over the cheese or stuffed olives in
| slices. Press another slice to this, trim
the edges, cut once through the center
Egg Mayonnaise Sandwich.
Hard boil sufficient eggs, drop inme-
diately into cold water and remove the
shells. Separate the yolks from the
whites. Put the whites through the
food chopper first, then the yollls. Mix
with enough mayonnaise dressing to
hold together
Butter thin slices of bread, spread
with the egg mixture. place crisp
leaf Of head lettuce on it and then an
| other slice of bread.
These are particularly dainty If after
putting together, they are cut out with
| a large biscuit cutter.
| B. M. G-You evidently used too
much soda and depended entirely upon
the acid in the milk to furnish leaven-
ing enough. The better way is to use
half as much baking powder as you
would, We're YOU using sweet milk. 1t
requires just SO much leaven for Ger
tain amount of flour and this is OBJ
tanned with acid neutralized by alkali.
Now in the quantity of butternilk re-
CURED for biscuits there is not suff1-
Gent acid to be neutralized by the so
da. In other words not enough gas
Carbon dioxide) is formed. Try this
recipe and you will have no more
heavy yellow biscuits.
Sift two cups of flour with one
rounding teaspoon Of baking powder
and one level teaspoon of salt. Mix
in with a fork or spatua one rounding
tablespoon of shortening. If the but
| termill is very sour mix in it onc-half
teaspoon of soda dissolved in a table
spoon of water If the buttermilk is
not very sour use proportionately less
soda One cup Of milk more or less.
according to the kind of -four used, will
be required for two cups Of flour. Stir
in the milk with the fork and do not
handle the dough with the hands until
turned onto the Toured board. Roll it
| out about one half inch thick and cut
with medium sized biscuit cutter.
E~ush the tops with melted shorten
ing and bake in moderate oven about
twelve to fifteen minutes.
Instead of getting out pastry board
for rolling out dcLgh for biscuit cook
les, doughnuts and pies, use instead q
piece of canvass. and can easily take
off the flour with knife fold it IN
and put away in the drawer when my
baking is done In the making OF
cookies pies and douehnuts. not nearly
so much -four will adhere to whatever
is being rolled on it, Buy three fourths
G Hr,t L.
on the two raw edges and it is ready
to use
The pastry tube and pastry bag in.
structions viii he taken up next, ir
connection with some pretty ideas for
ST p"trick day serving.
"Subscriber" asks for some fruit
cocktail recciDes.
The ambrosia and fruit salad recipes
given Feb. 16, may be served in tai
sherbet glasses as cocktails.
St. Pa.rick's Cocktail.
Take equal parts OF diced pineapD''
and bananas, sprinkle lightly will
sugar, and chill. and if desired lit
tie white dash of sherry may be added
, Cut green maraschino cherries r
halves. Arranre rounds Of lettuce
leaves in tall sherbet glasses, dis.
tribute the fruit in the glasses witt
the Juice. Place three sections of the
green maraschino cherries in the cente,
, shamrock.
Requests From Red Wing.
For the mixed gathering mentioned
where meat sandwiches are not desir
able, l would suggest the "Rajah" fol
one kind, as it is rich, fruity, nutri
tious and a novelty. Preceding the
plate of Raiah sandwiches with nut
cheese or egg mayonnaise sandwiches
Ra jah Sandwich.
Ingredients: One pound dates
t washed, stoned and put through the
food chopper with one fourth pound O.
, crystaliZed or preserved ginger, juice
of one lemon and either brown sherry
, grape juice or the juice of an orange
Have twice as many slices of white
bread as of punlpernickel, which is
, a coarse black sweetish rye bread
Very fresh whole wheat bread may be
substituted for the pumpernickel
Butter each very lightly with soft but.
ter. Make paste just right to spread
; of the dates ginger and juices.
Spread this on each slice of the
dark bread and on half this number
OF white slices. Then place each slice
:. of brown bread between TWO slices OF
the white press very firmly together
: trim the edges. Cut with very SHARP
| hin kpifa into inch wide StriDs