The labor world., 1911-02-11
CHOICE RECIPES.
Deviled Chicken.

Melt two tablespoonfuls of butter,
add two tablespoonfuls Of bread
crumbs, two cupfuls of finely chopped
cooked chicken, and one-half cupful
of rich, sweet cream. Stir until
heated. Press two hard boiled eggs,
through sieve and add with. two
tablespoonfuls of chopped parsely,
three drops of onion extract, salt
and pepper to taste. Mix we'll, take
from fire, add curry powder, if liked,
put into shells or individual souffle
dishes, cover with buttered bread
crumbs, and BROWN: :.,:?>->:
80 Hasty Pudding. i: >"* f.
One. cup of flour, one teaspoon Of
baking powder, one Tablespoon of
melted shortening. three tablespoons
of sugar; crate in. a little nutmeg,
one-half cup currants, one-half cup
cold water or sweet milk, a pinch of
salt. Steam half an hour. Serve
with sauce as above.
.... Suet Pudding.
Almost delectable, inexpensive and
easily made suet pudding. One cup:
of sugar, one of molasses, one of
chopped suet, one Of raisins,. one of
currants, two of milk or cold coffee,
one teaspoon Of cinnamon, one of So
da, one-half Of cloves, one-half of.
nutmeg, one-half of salt, and flour
to make a batter about as stiff ais
ordinary cake, probably three cups.
Add suet and fruit last. This batter:
can be prepared and set in cold
place, and only as much steamed at
a time as may be: needed. !, This lis
better than steaming al at once and
reheating. This makes about two
quarts, enough to make three good
puddings. Steam in dish, set inside
of steamer for from two to three
hours. Serve with sauce made as
follows: One tablespoon of butter,
one of flour creamed together. Pour
boiling water on this, stir brisAly
until we'll cooked and smooth, two
thirds of a cup Of sugar, and any de-
sired flavoring may be added. Wine
or brandy If liked; if not, any other
will answer. Serve, hot. .~~
Chicken and Rice Croquettes. =.
One and one-haf cupful OF chicken
one-half cupful of rice, two stalks
celery chopped fine, one-half pepper,
green, already cooked, chopped; one
one egg beaten, cracked crumbs,
one-half cupful white sauce or stock,
salt and pepper. Mix all ingredients,
make in balls and roll in egg and
cracker crumbs and cook in hot lard
live minutes. - .,t
Cake Hint
A cake has been set away and. for
gotten until it was as hard as the
proverbial brick. It was wrapped
in a cloth wrung out Of hot water
and. then had an outside covering of
paper. Let 1t remain so for about
twenty-four hours, and it will. be as
moist as if freshly. made. This >re-
cipe has been tested. ':Ts:f:
Little German Cakes. ..-.
Beat one dozeQ fresh eggs and
three pounds of pulverixed sugar for
fifty-five minutes, then add; as much
soda as will lay on the end. Of "A
knife and beat five minutes longer.
Be sure and don't stop beating. Add
flour enough to knead. Set it aside
in a cool place., just so it doesn't:
freeze, euntil evening. Then roll "a
little. thicker than pie crust. .Tha
Germans have little fancy molder for
these, but any small cookie cutter.
or baking powder can lid can. ; be
used to cut them with. After they
are all cut spread out on a table
and cover with a thick cloth and
let lay over night. In the, morning
sprinkle baking pans, with caraway
seeds and place cakes in pans on
seeds and bake in slow oven for
three-quarters Of an hour: These
are favorite little cakes among tie
Germans and are excellent.
r, n. To- 4@s
a new way to cook bacon. Cut
thin slices; roll In beaten egg then
cornmeal. and fry slowly dainty
brown.