The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-03-23

beaten eggs, and teaspoonful OF
soda, teaspoonsul of salt, and a large
tablespoonful of lard, melted; stir into
this as much nice sifted corn meal as
will make batter that pours easily.
Have the bake pan quite hot, with a
tablespoonful of lard melted in it; pour
the batter into the hot pan and bake
in hot oven. The thinness of the
batter will give delicacy to the bread
which it will lack if the batter is too
thick. In making any kind of bread,
especially corn bread, with sour milk,
be careful not to get too much soda
in it; an exact amount of soda cannot
be given, as much will depend on the
on the sOurness of the milk.
welsh Rabbit The term "Welsh
rabbit is of jocular origin, being a
slang term applied to cheese melted
with ale and poured over toast. Some
etymologists have believed that the
word is corruption of rarebit, hence
it is often written "Welsh rarebit.
To make the dish, break two eggs
into the upper pan of the chatting dish
and beat them we'll; then add half
pound Of soft, mild cheese, grated or
broken into small bits, one table,
spoonful of butter, half a teaspoonful
of salt, one teaspoonful of mustard,
grain OF cayenne and half cupful of
cream or milk. Stir the mixture
WE'LL, Put some hot water in the
under pan of the chatting dish, and
place above it the pan containing the
mixed ingredients. Light the lamp
and stir the rabbit with spoon until
the chees melts; extinguish the lamp
at once and Immediately serve the
rabbit on small slices of crisp, dry
toast, on toasted thin water crackers.
The mixture must be stirred all the
time until it is served if not, parts of
ii will become hard. The eggs may
be omitted, and if so, only one-half
the quantity milk should be used.
French Dressing-Put half a tea
spoonful of salt and a saltspoonful of
pepper in cold bowl; add gradually,
beating all the time; three tablespoon
fuls of olive oil; rub and mix until the
salt is dissolved, then add, few
drops at time, beating, tablespoon
full Of vinegar. Stir one minute, then
serve.
Bacon Salad Dressing-Cut half a
pound of sweet, fat bacon into slices
and chop into small pieces; fry until
the grease all comes out, strain the
grease off, and one-third as much
vinegar as there is grease, beating
until it blends.
Cream Dressing-Mash the yolks
of three hard-boiled eggs; add the
yolk of one raw egg and work with
a knife until a smooth paste; add
of melted butter, half
teaspoonful of salt and pinch OF
pepper; stir in gradually half cup
of thick cream and add by degrees
Two tablespoonfuls of vinegar. Beat
until perfectly smooth.
Mayonnaise Dressing-Pour ice
water into bowl; let stand for fifteen
minutes in as cold a place as possible;
then pour water out. Break the
yolk Of two eggs into the bowl, beat
hem well with a wooden or silver
FORK, adding a teaspoonful of salt and
4 dash Of cayenne and pinch of
black pepper; mix well together and
add half pint or more Of olive oil,
drop by drop, stirring rapidly with
out reversing the motion. After half
he oil is used, add a few drops of
vinegar alternately. When thick and
set on ice until wanted.
Many vegetables may be used in COM
oination, or singly. Lettuce, radishes,
young beets and carrots, apples eel
Try, may all be used for this greatly
dish.
Salad Dressing Without Oil-One
Egg, beaten light, one small teaspoon
'ul of mustard, one tablespoonful of
vinegar, pepper and salt to taste; two
ablespoonfuls of butter; cook over
hot water until it thickens, stirring
Ill time, then into bowl and in half
! bowl Of whipped cream. Set on
ice until wanted.