The labor world. [volume] (Duluth, Minn.) 1896-current, 1911-10-14

spread over lac DananaSs anu ldSI
beat the whites of the 2 eggs. spread
ing on top. Brown in q quick oven,s
but do not let the pie heat through.
This makes one large pie.
Washington Pudding.
:: Two eggs. we'll beaten, cup of
sugar, 2 heaping spoonfuls of but
ter; lard can be used instead of but
ter; " cup of sweet milk, / heaping
,teaspoonful baking powder. Enough
flour to make stiff; flavor with lem
on, bake and cut in squares, and
lows: 1 teacup sugar, 2 tablespoon
:fuls flour, 1 teacup water; cook until
stiff. Serve hot en- the pudding.
-.-.. Apple Sauce. Cake.
Two cups of apple sauce, cups
of sugar, 1 cup melted lard, cups
flour, cup raisins, 1 egg, teaspoon
full each of cinnamon, nutmeg and
ground cloves, one tablespoonful of
melted chocolate, 2 teaspoonfuls so
da. Dissolve the soda in the apple
sauce and stir the other ingredients
in, stirring raisins in last. Bake in
two layers with chocolate filling.
Bake one hour.
Steamed Coffee Pudding.
One quart grated bread crumbs, 3
eggs, 1 cup coffee (eaough to moist
EN- crumbs), L cup each of raisins.
currants, brown sugar and nuts amy
kind), 1 teaspoonful soda. Add all
kinds of spices, Steam / hour and
servo with hard sauce, or raisin fill
ing, made as follows: Two tablespoon
fuls water, 1 cup of sugar, boil five
minutes, add to beaten whites of
eggs: add u pound chopped raisins
Spread over pudding. '>'
Buns.
One cup yeast, or 1 yeast soaked
until soft, 2 cups sweet milk or luke
warm water. a little salt, flour enough
to make a thin batter. Let rise, then
add two cups milk or water, cup
sugar, / cup melted lard, stir as stiff
as possible with a spoon; let rise
again, then knead into a large loaf
like bread. Let rise, then make into
buns half the size desired when done.
Let rise until very light-about an
hour. Bake in moderate oven until
a light brown.
For Scotch Affair.
Those wishing to give a Scottish
flavor of the feast will be glad Of
these recipes. Decorate with plaids,
use the Scotch thistle for CENTER
piece.
Scotch Haggis.
The liver, heart and tongue of a
sheep; the weight Of these of minced,
fine suet, and also Of oatmeal, with
black pepper, allspice and salt. Par
boil the first ingredients. When cold,
minCe them as fine as the meal. Mix
all we'll together dry, and fill into a
muslin bag or a mold. Cook for two
hours, and serve piping-hot.
Haggis No. 2.
One fourth of pound of fine
minced suet handful of oatmeal,
foru onions sliced and one cup Of
sweet milk. Cook the minced suet
and scalded onions to a nice brown,
then sprinkle in the meal to a con-
sistency of dough, keeping 1t hot
Keep stirring the pot until you have
added black pepper, white pepper
and salt to taste. Then, add the milk
Gone cupful is not quiet enough).
hen it has stood tightly covered 1t
will very soon require. say, one cup
full Of hot water. Stir often, taking
it from the bottom of the pot with a
fork. Then cover, and steam for about
ono hour and a half.
Scotch Scenes.
Two cupfuls of flour, two tea
spoonfuls Of baking powder, one tea
spoonful of salt, one egg, three
fourths of a cupful of milk and one
tablespoonful of butter. Begin by
sitting flour, salt and baking powder.
Add butter chopping it in Then add
the beaten egg and milk. Make a
dough stiff enough to roll out. Roll
about one-half inch thick, in a round
shape. Cut in four or six divisions, as
in cutting a pie. Bake on a hot grid
die about 20 minutes. =:
Shortbread.
Fourteen ounces of flour, one-half
pound of good butter, two ounces of
rice flour, one-fourth Of a pound of
caster sugar and a little baking pow
der. Sift flour, rice flour and baking
powder; beat the butter and sugar
to a cream; add flour gradually Make
into a round piece, and roll out the
size of tin. Pinch around the edge,
prick over the top with a fork, and
bake in a. moderate oven. 80
Currant Bun. -
Two pounds of currants, two
pounds of raisins, one-fourth of a
pound of almonds, one-fourth Of a
pound of orange peel, one ounce OF
ginger, one ounce of cinnamon. one
ounce of allspice, one pound OF
flour and one teaspoonful of baking
powder. Some raisins and mix with
currants; halve almonds and cut peel
in small pieces; sift flour and spices
|! Mix all together with sweet milk ii.