Elmore County Republican. [volume] (Mountain Home, Idaho) 1910-1915, 1911-09-23
FOUR USEFUL RECIPES
HOW TO MAKE BATTER CASES
FOR VARIOUS MIXTURES.
Full instructions for Cooking Swiss
Steak, Potato Waffles and
Boiled Meat Pudding.

MIXING Barter CaSeS-bedt up oHe
egg. add a quarter OF teaspoonful
OF salt. half cupful OF milk. one cup
full OF flour and dessert-spoonful OF
olive oil. Mix till smooth and glossy.
Add three tablespoonfuls of milk and
allow to stand in cool place for one
hour Dip timbale iron into hot fat,
let it stand for two or three minutes,
then drain and dip into the batter
to half an inch of the top OF the iron;
return at once to the fat and hold
there until the batter is crisp and
lightly colOred, then remove from tie
iron and turn upside down on paper
to drain. All kinds of sweet and
savory mixtures may be served in
these batter cases.
Swiss Steak.-One pound of steak,
one cupful of -four, salt and pepper,
four skinned tomatoes, one sliced
onion, water. Have the steak cut
two inches thick. and pound into It
the -four with the sanitary steak
ola GuueI. Ut lie otcdh iHlO ohH-
let, with some lard, and brown on
both sides. Then cover with water,
adding the sliced onions, tomatoes
sliced and cover closely and let sim
mer for three hours. Just before
the steak is done add salt and pepper
to taste When done the gravy Is
already made and is delicious. Swiss
steak is best when prepared with the
sanitary steak shredder, as it makes
it SO very tender and very juicy, The
shredder weighs half pound. and
may also be used for other purposes
that will readily suggest themselves to
the intelligent housewife. as fruit
or vegetable chopper, potato masher
or noodle cutter, each impression
cutting noodle "a inches long. 1t
Is practically indestructible, and viii
last a lifetime.
Potato WaffIes-Peel some potatoes
thinly and slice them on a potato
slcer. Allow them to lie In cold
water for half an hour, then dry them
thoroughly Try them a f,w at a
time in smoking hot fat. drain,
sprinkle over with little salt and
pepper. and serve at once.
Boiled Meat Puddng-Sift half a
pound of -four into basin, add to 1t
pinch of salt and or y, teaspoonful
of baking powder, then chop a quar-
ter of pound of suet very finely AMI
mix it in, rubbing it into the flour
with the fingers. Add as much cold
water as will wet j., and make 1t up
into stiff piece paste, then roll 1t
out on a Toured board into a round
piece. Grease pudding mold, line
it neatly with the paste which cut
even around the edges; mix together
on plate one teaspoonful flour, one
teaspoonful of salt and a half tea
spoonful of pepper. Cut one pound
of lean meat in thin slices, dip them
in the seasoning and place them in
the mold, and pour in a tecupful
of water for gravy. Wet the edges of
the raste on the mold, roll out the
scraps that remain large enough to
cover the dish, place it on, press down
at the edges and sprinkle little
-four over the top. Now dip a pud
ding cloth in boiling water, tie it
tightly over the top, and plunge the
pudding in plenty Of boiling water.
then boil 1t COR two and three-quar-
ter hours. Remove the cloth, and
turn the pudding over on dish Liver
and bacon mixed, or mutton. makes
good pudding of this kind.