The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-09-07
Recipes.
The Cornmoner.

4
:. add more water if needed to keep tn
= pint. Strain out the ginger and b.
. sure there is pint of the water, 1T
:, which add the juice and grated rint
of one lemon. Have five pounds O
tart apples, after peeling, coring ane
, ! cutting into small pieces, and add tt
them five pounds of sugar; put the
:, fruit and sugar into the ginger water
and stew slowly until the apples are
clear and tender.
Dreamed Potatoes-Cut boiled OF
4 baked potatoes into small pieces, put
them into an iron kettle or frying pan
, with little salt and pepper and suf-
ficient cream to cook out in twenty
minutes-no rule can be given, as it
! depends on the amount Of potatoes
and thickness Of the cream. Milk,
with little butter can be used, but
thick cream is best. Cover the kettle
after putting in the ingredients, and
lift the potatoes occasionally with a
knife to prevent burning, but do not
STIR When cooked sufficiently, each
piece should be coated with the cream,
but there should not be any gravy"
1t may be set in the oven if preferred.
Tomato Soup-One can of tomatoes,
or eight ripe, fresh ones; cook until
tender enough to rub through a sieve;
have ready quart of hot milk; re-
turn the tomatoes to the fire and add
pinch of soda as big as a pea, and
when it ceases to foam, add salt and
pepper to taste, then the hot milk,
stirring constantly. Do not let boil,
but let get scalding hot, and add to it |
three large square crackers rolled !
fine, and lump of butter the size of
a walnut. AS soon as the butter is
melted and thoroughly stirred in,
serve the soup.
Vegetables at all wilted should be
placed in water for an hour or more
before cooking. This will freshen
them, and improve the flavor.
Apricot Jelly-Soak one-half pack
age of gelatine in one cupful Of cold
water until it is softened; then add
two cupfuls of boiling water, one
cupful of sugar and one cupful of
lemon juice, stirring until the gelatine
and sugar is dissolved; then strain
through cheese-cloth; add one pint
of apricot pulp, made by pressing the
ripe fruit through a sieve; then set
the liquid in dish of ice water and
stir slowly until it begins to CONCEAL,
then turn into bowl or fancy mold
and set on ice until firm. If the
weather is very warm, the jelly must
be made the day before and placed in
4 cool place so as to become firm.
Just before sending it to the table,
naive nice fruits, remove the pit and
ill the cavity with sweetened whipped
cream. Ripe peaches may be used
instead of apricots, if preferred.
Cold coffee makes delicious bev-
,rage if after the glasses are half
Tiled, tablespoonful of vanilla ice
,ream is added. Cold tea may be
served in the same manner to adj
'antage.
For the peach shortcake, have
ich biscuit dough, made in two lay :
RS, the perfectly ripe peaches halved
nd the pits removed, the cavity filled /
With sugar, piled between the layers, L
which must be piping hot. On the
op layer of the halved peaches, i
overed with sweetened, whipped
ream, or vanilla ice cream, will make
delicious sauce. Il
The proper proportions of flour,
utter and milk used in making
are as follows: Put two Ii
nd one-half tablespoonfuls of butter
l sauce pan, and when melted and
add one-third cupful of flour y
i've and one-third tablespoonful, MI
alf teaspoonful of salt, a pinch of
round pepper and stir until smooth
aste; let cook minute, then add
lpful of milk and stir until thick,
nooth and glossy. The milk should
e hot when used. This is an excel u
mt sauce for meats, fish or outlet
-onuetteS. =