The Montgomery advertiser., 1909-10-31


 Mrs Hiller finished the second week of her most interesting lectures yes- terday afternoon at the auditorium. She chose for her subjects. batters and 9doughs and she made the most dali cious cream biscuit and fruit biscuit. She continued the vegetable lesson. and worked up potatoes into various shapes and forms. Monday, Mrs. Hil- lers lesson will be on poultry and game. She will roast a turkey. bake ham and boil fowl The stove yes terday was won by Mrs. David Cohen 532 g. McDonough St.. who offered [ recipe for foaming lemon pie
 Mrs. w. D. Haliowell Mrs. B. g.. drefl. Mrs. O. A. Cardwell Mrs. M :. H. Mitchell, and Mrs. Sidney G. Well received honorable mention.
 Some Of the recipes offered were:
 Foaminx Lemon Pie.
 One cup of water. one. scant cup of sugar. pinch of salt. one tablespoon of flour. three eggs. rind. and strained juice of one large or two small lemons. Bring water to boiling point. sift sugar. flour and f. g.. of salt together Pour boiling water over the mixture, return to fire and cook a few minutes then remove from fire and add the lemon juice and riud When this Is slightly cook add the unbeaten yelk of the three eggs. Now beat the gently Into the filling and turn the whole custard. or filling into the pie crust which has been partially baked Bake in moderate oven, the result will \ be the most delicious pie.
 Pie Crust.
 ss One and one-haif cups flour; 3-4 cups butter and lard: 1-e teaspoons salt: 1-2 to 3-4 cup ice water.
 Scotch short Tread.
 One pound flour, i-2 pound butter, IA pound sugar, one egg. Cream but together, add egg. not beaten, mix till tirm.
 shape in flat cake Ia inches thick. and pinch the edges with fingers. prick with a fork. Put on greased paper, and bake slowly light brown.
 Cheese straws.
 One cup sifted pastry flour. F. C.. Salt, F. O. Cayenne pepper. two and one-half tablespoons shortening (ievel sdr o1 ans Sns rpp spassp water, sift flour and salt and pepper together. Mix in the shortening very lightly Add the grated cheese and then the water. handling as little as possible. Roll out thin and cut in strips about three, inches long and one half inch wide. Bake in quick oven to a delicate brown. Sprinkle lightly with salt
 Suggestion for an after luncheon . dish as served in the Spanish restau- rant, Tampa. Fla: Half inch slices or Guaya paste from the imported wooden boxes, balls of Philadelphia pressed s cream cheese made the size of wall nut with gropvej butter paddles; two halves of English walnuts, pressed on each cheese ball 2 serve with salt waf- CTS and cheese straws.
 Cream Corn Muffins.
 Mix and sift three-fourth cup corn meal, one and one-fourth cups flour, one-half teaspoon salt, four teaspoons baking powder and onssfourth " cup sugar; add one itand. :orie- fourthn cups of sweet thick cream and the yolks :: ,f two eggs beaten1i thick and light solored; add the stiffly beaten whites of two eggs; bake In hissing hot but tered gem cups twenty-five minutes In a hot oven.
 Planlxed Eggs.
 Arrange d bed of hot highly season M cd steam rice on hissing hot well butter Hitler plank; make six nests In the rice and put dot of butter in leach; break six eggs one at a time sslnto cup and turn one in each nest; sprinkle with salt, pepper, f. g. 'f1Cayenne and Parmesan cheese: place in broiler until eggs are firm and scheese melted. Serve on plank for 's luncheon or tea.
 ssS Rice OmeIef.
 Beat two eggs slightly, add one-half teaspoon salt and one cup of warm boiled rice; melt two tablespoons but 7 ter in omelet pan, turn In mixture and r cook as a puffy omelet. If the mix tureI is too dry, moisten with two or ..- more tablespoons milk or cream. Serve with cheese sauce.
 Cheese Sauce.
 Melt two tablespoons butter In a sauce pan; add one and one-half table spoons flour, one-half teaspoon salt one-half teaspoon pepper, f. & Cayenne; one cup milk, and one-hali cup Edam cheese cut in small bits cook until cheese is partly melted pour round rice omelet.
 s Fruit Biscuit.
 Mix and sift two cups flour, one tea