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

cream one-halt cup Of butter with
one cup OF powdered sugar until white
egg, beat till light, then add another
egg White and beat again.
Just before serving beat in one half
cup OF sherry and one-half cup of
boiling water. Stand in a basin of hot
water and stir until frothy. but not a
moment longer.
Take from the fire and serve imme-
diately, or it VIII lose its lightness.
Scalioped Apples.
Pare and cut into dice some apples.
Put a layer in a baking pan, then
layer of coarse bread crumbs. dot with
butter. Fill the dish With alternate
layers. having the bread crumbs for
the top layer. Sprinkle sugar AMI Gin
namon over the top. Bake in a mod
crate oven. Serve With hard sauce.
Hard Sauce.
Cream one-third cup of butter with
one cup of sugar til! light and white.
Beat in the sttlly beaten white of one
egg and few drops OF lemon juice.
Pineapple Cocktail.
and cut in dice: also dice three
oranges, carefully taking out all of the
white pulp Place in sherbet cups.
sprinkle With sugar, and let chill for
an hour: sprinkle With shaved ice and
serve Immediately.
S0ramei'zed SaFfotS.
Scrape carrots cut in section about
two inches long, then into strips about
as thick as 4 lead pencil. Boil until
tender. Drain and place in a shallow
saucepan, cover With onc-half cup of
vinegar. three quarters cup of brown
suear, dash OF salt, one tablespoon
of butter, simmer to a syrup. Serve
hot.
Finnan Haddip, Delmonico.
The request for tinnan haddie with a
sauce is seasonable as the fish is at
it's DCst in this market.
Select a thick fish, place skin side
down in wide sauce pan or frying
pan, cover with warm water and let
stand about half an hour. Then place
over a slight flame and let simmer
about one-half hour. Drain. remove
all of the skin, carefully separ-
ate into flakes, and sprinkle with lemon
juice. Make a sauce of one pint of
milk and one rounding tablespoon each
of butter and flour. Add the haddie
season well with pepper and salt. Serve
with points of lightly Drowned toast
If au eratin is desired, pour the
haddie and cream sauce into a shallow
Saucepan. sprinkle with grated cheese
and bread crumbs and place in hot
oven till lightly Drowned over.
Puddines and Pudding Sauces.
Replying to vegetarian" who OBJ
jects to serving her family with pie
| and asks for a recipe for dainty pud-
| ding: The following is rich or other
| wise, depending upon the preserves
| used and is at the same time light and
digestible. 1t also affords a means OF
| using up left over preserves of any
kind, home put-up fruits or stewed,
evaporated fruits or the jams .pur-
chased from the grocer. This Is a
very old recipe and is known as
Virginia Pudding.
| Ingredients Five tablespoons OF
preserves. five tablespoons of sugar,
threequartcr cup of flour, three table
! spoons of butter, one egg, one table
| one quarter teaspoon of soda, one half
| teaspoon of baking powder. Sift the
-four baking powder, soda and sugar
together Work in the butter, beat
the egg, add it, with the sour cream,
to the flour, stir in the preserves. Pour
| into well creased timbale molds or
| ramekins, place them in shallow pan
| containing about two inches of no,
water. Cover then for the first fifteen
minutes after putting then into a hot
oven. Bake forty minutes.
Serve with whipped cream unsweet-
| ened.
The measures should all be level.
Neapolitan Pudding.
! Ingredients--One quart of milk five
tablespoons of sugar. four heaping
tablespoons of flour, pinch of salt, two
| squares of chocolate, some red fruit
color, canned peaches or apricots in
halves
Scald the milk. add the suga1
and salt, mix the flour with a little
cold milk beating smooth with a rotary
egg beater. add this to the hot milk
and when well cooked divide into
thirds. To one portion add the choco-
| late (melted to another portion ado
enough of the fruit color to make il
a delicate color. Place a portion OF
the halved fruit in the bottom of ar
individual mold, dispose Of blancmange
by placing a spoonful of each color ir
each mold. Set away to chill anC
serve with custard sauce.
EatweI Apple Dumping.
ingredients PASTRY three cups OF
flour, one and a half cups OF milk
three teaspoons of baking powder
enc teaspoon of salt, two rounding
tablespoons of shortening. Sift the
flour, sugar. salt and baking powder
Work in the shortening with a fork
then add the milk and turn onto 6
well Toured board, roll out as for bis
cults. brush with butter. Peel four OIL
five tart apples, mince them, spread
ing over the pastry. Roll up. turning
toward the farther edge. dampen this
edge with water, so that it will adhere
to the roll. Now brush the outside O.
slice in one inch Slices place in deeI
dripping pan. Pour over the following
sauce and bake in a moderate over
thirty minutes.
| Sauce.
| Put one cup of sugar mixed Will
one rounding tablespoon of flour int
a saucepan, add a rounding teaspoon
of butter. and one lemon sliced thin
Pour over these two cups of boiling
water Stir until thickened. 1t is thei
ready to pour over the dumplings De
fore baking them.
The Eatwell apple dumplings ar
best served with whipped cream o.
a hard sauce.
Hard Sauce.
Cream one-third cup of butter witt
one cup of sugar, when very white ant
curdled looking, add the stiffly beatel
white of one egg and one tablespoon o
lemon juice. Force through ros
tube into roses or twists, sprinkle witt
pistachio nuts, blanched and minced
Set away to chill.
Either brandy or sherry may be use'
instead Of the lemon juice. In correc
ton of article On milk in issue Q
March l. There are one and one-hal
million globules Of fat in one drop o
milk.