The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-01-12
Some Contributed Recipes.'

C0mm0nef. M 4 n,
Fricassee-Take the left overs Of
boiled or roasted beef or mutton;
chop fine with plenty Of onions mo
potatoes); when sufficiently cooked
with little water, set where it will
keep warm; then make thick brown
sauce with Drowned flour and butter,
and add to this gravy two tablespoon
fuls Of good vinegar. When dipping
up the hash, pour this gravy over it.
No one has ever eaten Of this dish
without desiring it often again.
For packing away sausage, this is q
better way than frying: Season the
sausage we'll and make into small
cakes; lay these in the bread pan.
touching, and set in hot oven until
the sausage is cooked; then pack the
cakes of cooked sausage into glass
cans, or small glazed jars that can be
! sealed, and covered with two or three
inches of the clippings, or fresh lard:
seal and set the cans OF jars bottom
end up after the lard is cold. This
will effectually seal them.
Virginia Chicken Pudding-Beat
four eggs very light; add to them a
pint of milk with spoonful of melted
butter; stir in as much flour as will
make thin, good batter; take two
young chickens, cut off the legs and
wings after nicely cleaning them, put
them in sauce pan with some salt
and water, bundle of thyme and
parsely (as much or little as liked)
and boil until nearly done. Then
take the chicken from the water
(Which should be nearly boiled away,
and put into a deep dish, pour over it
the batter and bake. Serve with
white sauce.
Cream Cake-Take two eggs, beat
we'll and add two cupfuls of sugar,
one cupful of sour cream, one cupful
of lard, one teaspoonful of salt md
two teaspoonfuls of soda. Put to-
gether as any other cake ingredients.
This is recommended for plain cake.
Liver and Egg Salad-Six chicken
livers, or same amount of calf's liver,
four hard boiled eggs and three small
onions. Cook the liver, cut into
small pieces (do not chop, chop the
eggs slightly, chop the onions fine,
mix we'll with salad dressing and
serve.
Peach Roll-Make rich biscuit
dough, cut into small pieces, the size
desired, roll out about half an inch
thick, moisten the edges, and cover
with nice canned peaches; roll up,
fold over the ends of the dough Sc
curely and lay in pan with the fold
down. Pour the sweetened peach
juice around this, to which has been
added bits of butter; while it is bak-
ing, add little water to form a syr-
up about the consistency of a pudding
sauce. Peaches fresh, dried or cam
ned, may be used, as convenient, or
other fruit, if preferred. This is de-
licious.
A cheap, wholesome Mexican
stew" is made in this way: Wash a
pint of red kidney beans through
several cold waters and soak them
overnight. In the morning bring toa
boil in the water they are soaked in,
then drain and throw the water away.
Put four tablespoonful of olive oil,
suet or butter in a kettle; when hot
put in pound of lean beef cut into
half-inch cubes, shake until the meat
is brown, then add the beans, four
chopped chill peppers, and one quart
of stock, or stewed and strained
tomatoes. Cover well and stew
slowly for one hour, season with salt
and pepper and serve with rice or
corn bread. The stew should be
cooked until the meat is tender.
Mint sauce may be made of dried :
mint by rubbing up quite fine, adding
one tablespoonful of sugar and one
teacupful of vinegar to one large
tablespoonful of the dried and pull
verified mint. Bring to boil.
NH-- n ns-lI 0s-D