Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1911-12-15
Liver Duniplings.

liver tCalfs liver Is bt'' p Wv
bacon, two onions anu ~"
Of parsley celery ana ,'N '"''.
Squeeze water out ot pea l. ah'' ~
these ingredients all loBelhtI Hu"''7
two eggs and flour enough To lo'',
dumpllngs. Drop INTO h''uo Va
salted boiling water one AT " u'''r'
from a large spoon, ana Don auou' III
teen minutes. Drain INTO a u'S" ""u
pour over a seasoning ol 'I",N''
crumbs fried IN butter serve ''o'
Delicious rot hohs'
Take round STEAK lhr'e InC"''
thick and pound IN II as huV" i'""'
as possible. When the ilour mas p''n
well pounded into both Sues pI"""
the meat in a sizzling not IrElHE-pan
on both sides Remove To Sau''p'''
heat one-half can tomatoes ana 'h"P
fine one onion and one sweet pepper
II desired. Pour over meat coNr'
closely and cook slowly uhtlI meat 10
tender, probably two or three h"urS'
Just before the meat Is done, SAT- anu
pepper to taste.
Iscalloped Salmon
In a well-greased earthen or ehaulel
baking dish put layer OF dry preau
or cracker crumbs, then a layer ol
canned salmon, or any bits of leftover
bCiled fish, season TO taste put In
another layer Of crumbs, then an
other Of fish, and have the top layer
os crumbs. Season and dot with but
ter. Pour in milk to nearly cover
and bake about three-fourths of an
hour to a nice golden brown, but be
careful not to bake il too dry. Serve
hot.
Potato Suct Pudding.
To one large raw grated potato add
one Gun chopped suet one-half cupful
sugar one-half cupful md1asses, one
pint buttermilk in which one teaspoon
ful soda has been dissolved. and flour
enough TO make n stiff batter. Spices
t. suit taste may be added to the flour
and also raisins and currants, if liked.
steam about one hour and serve with
any preferred sauce. prepare about
five or six times the above amount in
the fall, omittlng the soda and spices,
and put away in a well-covered Jar In
a cool place. From this take a small
amount as l need it, and add neces-
sary soda and spice. In this way l
can have a quick desert with very lit
tie trouble Sometimes l use the same
recipe with the spice omitted ana
steam in small individual molds, and
serve with canned fruit or whipped
and sweetened cream. | have found
that this pudding seems to improve
with age.
Cheese Croquettcs.
Heat gradually one cupfui milk and
one tablespoonful butter When near
boiling point add three tablespoonfuls
corhstarch made smooth with little
milk, then add a little cayenne pepper .
and salt. When the mixture has be-
come thick and smooth odd one cup
ful mild cheese and one-half cupful
strong cheese. cut In bits Cook lit
tle' then spread on platter to cool
When II can be handled shape as de-
SIRED roll IN beaten egg then crumo,
ana fry quickly in deep hot fat
Mock Suet Pudding.
To one-half sugar add one-half .
cup molasses, one-half cupful butter
milk, in which dissolve one level tea
spoonful soda, one tablespoon butter,
melted, one and one-half cupfuls
flcur, and lastly one-half cupful of
chopped and seeded raisins well dred-
5ed with flour. Steam about two
hours.
Pohnny Cake.
To one quart yellow corn meal add
one teaspoonful each soda and salt,
-hree tablespoonfuls sugar. one-half
lr three-fourths cup melted drppings,
md buttermilk enough to make a soft
latter. Bake in well-greased shallow
)an about one-half hour. Serve with
ely or syrup.
Bread or Fruit Pudding.
Almost any kind Of fruit or berries,
aimed or dried. can be used with
Tried bread crumbs or leftover cake
'rumbs, or a little of both. mixed
out in alternate layers in a buttered
budding dish, sweeten to taste. add {
plce to taste, and if the fruit is not |
cry juicy, moisten with a little wa ,
er or milk. Bits of butter dotted /
,ler the fruit is an Improvement ,
When such fruit as apples or pcaches
re used.