The National tribune. [volume] (Washington, D.C.) 1877-1917, 1911-02-09
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SONORA SARA.

reserving the inner stalks for other use;
then chop one large green sweet pep
per, rejecting the seeds and inner tough
membrane. The vegetables must be
chopped just as fine as possible. Cut
two pimentoes into thin sliVers ana
halve one pint of sailed peanuts, re-
jecting the red skins. Press the yolks
of three hard-boiled eggs thru sieve.
reserving the whites for decorating the
salad. Mix all the ingredients together;
then add enough mayonnaise dressing
to Just moiSten the salad. If may
onnaise dressing is not liked, then add
vinegar to moiSten and two tablespoon
fuls of melted butter and one level tea
spoonful of dry mustard. This mixture
made with the mayonnaise is fine for
sandwiches cut from entire wheat or
graham bread.
To get porch chairs that have sagged
back into place, moisten them thoroiy
on the under side, and set upside down
in the sunshine to dry. They will shrink
back into place.
+ To make good meat pie:
Cook the bones and trimmings of cold
roast beef and small sliced onion for
two or three hours. Strain. and to the
broth add cold roast beef cut into small
pieces. Season with salt and pepper and
cook slowly until tender. Pour into a
baking dish and cover with potato
crust. Bake until the crust is done.
Almost a necessity at this time of
year is the pumpkin pie. To one quart
of stewed pumpkin rubbed thru coarse
sieve add one pint of boiled milk, says
one good recipe.
When cool, add four well-beaten eggs,
half a breakfast cup of brown sugar, a
teaspoonful of ginger, a heaped table
spoonful of powdered cinnamon and
half a small teaspoonful of salt. Have
ready some good pastry, with which line
a deep buttered pie plate, brush the
pastry over with white of egg, pour in
the pumpkin mixture and bake with
out a Govern until the custard is firm
Or, if you are too hygienic for pie,
simply bake the pumpkin custard in a
bowl.
You can have no idea until it is eat
en- how extremely rich a prune ,@yer
cake is. To make il take one cup of
butter cups of sugar, II cup of
milk, 8 u cups of flour, tablespoonfuls
of baking powder Z whites of eggs, 2
cups OF graduated sugar. Y a cup of
prune liquid, whites of eggs, Y a
pound of cooked prunes, Y cup of al
monds, filling and frosting.
Rake in two or three layers, according
to the size of the pans. Boil the sugar
and prune liquid, as in making fond
ant, to PA degrees, Fair. Pour in a
fine stream upon the whites of eggs,
beaten dry, beating constantly mean
while; add the prunes, cut in pieces,
and the almonds, blanched and sliced.
One or two tablespoonful of sherry
wine and a teaspoonful of lemon juice
may be added, if the frosting be not
too soft.
To make bread and nuts into outlets
chop together or run thru meat
grinder two cupfuIs of bread crumbs
and.yone cupful of shell walnuts. Mix
in d tablespoonful of minced onion and
a small piece of butter. Melt in hot
saucepan teaspoonful Of butter and
The same of flour, and gradually a cup
full of milk. Stir in the bread and nuts,
season to taste, add one egg well beat
en- and spoonful of lemon juice. When
cool roll into outlets or croquets, dip
in egg and bread crumbs. and fry in
deep fat until brown.
To make apple short cake make a
dough OF pint of -four sifted with two
teaspoonfuls of baking powder and
little salt. Rub tablespoonful of but
ter thoroly into the -four and add a
teacupful of sweet milk. or what will
make soft dough- Divide in three
equal parts and roll, handling as little
as possible. Lay one in pan, lightly
grease with butter; place another sheet
en-, grease it and lay on the third. Bake
in hot oven until done. Separate the
sheets, and spread between them warm
apple sauce. seasoned with sugar, but
ter an6 pinch of salt. Serve warm.