The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1909-03-26

finished. the satchel looked as bright
and clean as when new. \ black
satchel could be cleaned in the same
way, except that black dressing
SD ,uld be used. The dressing must
b. the liquid dressing that is used
for ladies and chiIdren's shoes, not
the paste.
Stuffed Apple:-pare and core
large tart apples. Fill the centers
with seeded, chopped raisins, dates
or figs, or a combination of these.
Place them in q deep earthern dish
with a little water around them.
Cover the dish, to preserve the juici-
ness CT the apples, and bake slow. y
un il nearly done. Then uncover
for few minutes, to permit them
to brown lightly. Served with a
lemon or vanilla sauce, these are
delicious.
Cheese Omelct Beat four eggs
slightly, and season with one-fourth
of a teaspoonful of salt and a few
grains OF cayenne. Melt one and
one-fourth tablespoonfuls of butter
in an omelet pan, pour in the mix
ture, and cook slowly, without stir
ring, until firm. Loosen from the
pan, roll, and sprinkle with two
tablespoonfuls Of grated cheese.
For Belmont Egg, make six slices
of milk toast, and arrange on
platter. Beat five eggs slightly,
using a silver fork. Add one-half
leaspoonful of salt, one-eig!th of
teaspoonful Of pepper and one-half
cupful of milk. Heat an omelet or
iron frying pan, put in two table
spoonfuis of butter, and when the
butter has melted, turn in the mix
ture. Cook until of creamy con-
sistency, constantly stirring and
scraping from the bottom and sides
of the pan. Pour the eggs (which
should be slightly underdonel over
the toast, and sprinkle with four
tablespoonfuls of grated mild cheese.
Put in the oven to melt the cheese
and finish cooking the eggs. Make
the sauce for the milk toast after
this fashion,: Melt four tablespoon
fuls of butter, add three and one
half tablespoonfuls of flour, ard stir
until well blended; then pour on
gradually, while stirring and beat
ing constantly, two cupfuls Of scald-
ed milk. Bring to the boiling point
and season with one-half teaspoon
full of salt.
Dried lima beans are good cooked
this way: Pick over and soak one
cupful of dried lima beans over
night in cold water to cover. Drain
and cook in boiling sailed water un-
til soft; again drain, and dry on
towel. Put in a sauce pan with
two tablespoonfuls of butter, and
cook, stirring occasionally, until
Drowned; tnen pour over this sauce:
Cook one and one half tablespoon
fuls of butter with one half tea
spoonful of finely chopped onion
two minutes, stirring constantly.
Add one and one-half tablespoofuls
of flour, and stir until well brown
ed; then pour on gradually, while
stirring constantly, one cupfui of
stewed and strained tomatoes
Bring to the boiling point, and sea-
son with salt and pepper.
E>CALLoPED CABBAGE
Cut one ha'f a medium-sized boil
ed cabbage in pieces, put in a but
tered baking dish, sprinkle with
salt and pepper, and add one cuD-
full of white sauce. Lift the cabbage
with fork, that it may be well
mixed with tie sauce. Cover with |
buttered cracker crumbs, and bake |
until the crumbs are brown. For
the sauce, met two and one-half |
of butter, add two
Of flour. and stir un-
til we'll blended; then pour on
gradually, while stirring constantlv
one cupful of milk. Bring to the
boiling point, and season with one
nIlrt h Of Il II