The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-05-11
Recipes.
The Comrnon

stiff and beat in cupful Of sugar,
little at time, using any desire
flavoring. A boiled icing is made b
boiling cupful of sugar and tw
tablespoonfuls Of water until it thread
when drop is tried between tn
fingers. Have the egg-white wei
beaten, but not stiff, and pour thi
syrup slowly on it, beating hard will
a silver fork all the while unit
smooth.
To make cream sauce for pota
toes, mix tablespoonful of flour
smooth with very little. cold milk;
have two scant tablespoonful of but.
ter in skillet, and when it is melted,
pour in the paste, stir until it is per-
fectly smooth, but not brown; then
add about a cupful of hot milk Tor
half milk and half water, boiling)
stirring to make the rightconsistency.
Salt and pepper to taste, and let only
come to good boil, and at once take
from the fire. If allowed to boil, it is
not so rich. .0e
When boiling greens, cabbage,
cauliflower, beans and peas, add to
the water in which they are to be
boiled tablespoonful of powdered
borax to the gallon of water, immedi-
ately before the vegetables are put
in the water, and they will be found
much more crisp and tender; will re-
tain their natural color without the
aid of soda, and the disaereeable odor
so many vegetables give off while
cooking will not be noticeable. Try
it.
To break hard water for laundry
try this: Dissolve a pound
OF sal soda in one quart of water, boil
ing hot; bottle; allow two tablespoon
fuls of this for each half tub of cold
water, then put into this the soiled
white clothes and leave to soak over
night. In the morning, wiring the
clothes out of this, and wash in the
usual way with suds. Before putting !
he clothes to boil, stir two tablespoon !
uls of the solution in the half-boiler :
1t water, and finish the washing in
he usual way. =
Strawberry Dumplings-Make a v
ice paste, roll out about a third Of an a
nch thick and cut into squares or c
ircles about four inches in diameter; v
ut into each piece of dough about E
gill of strawberries, fold and pinch r
'e edges together and bake or steam N
lem. Serve with a butter and sugar
auce with few drops of lemon juice. C
Seed Cakes-Mix a cupful of but 81
r and two cupfuls of sugar. Add
alt cupful Of water, three well kl
eaten eggs and two tablespoonfuls b
caraway seeds. Put two cupfuls #
flour into sieve and add one and m
half teaspoonfuls Of baking powder;
If this into the eggs, butter and H
gar, and then add another cupful of re
tied flour. This should make 81
y
tier almost as stiff as dough. Turn in
It on well Toured board, roll out
It'll about an eighth Of an inch thick;
t into cakes rather larger than 8
okies. and bake in a hot oven. br
icy should be crisp, and improve =
th keeping. II wanted crisp, keep II
tin box; if soft, in a stone jar. =,
Yep dry and cool. .;
Shortcake One quart Of flour, one tha
int pint Of milk or water, half a ca,
pful Of lard. heaping teaspoonful of a.
t three teaspoonfuls Of baking i.
WIDER, one teaspoonful OF sugar. VA
( the dry inersdients together and VI
! into 9 chopping bowl, rub up the NO
d fine with the flour, keeping In l
'rythme cold; add tie milk or ia
81, stirring with tie hand, until 81
roughly mixed Divide tie dough Eau6
sixsquat paris and roll ont each g
g t. 1ize 81 tie IT'S Pit ono