Morris tribune., 1911-12-15

:. BY Miss Mary L. Bull, Exten-
sior Division, Minnesota Ag- :,
!. ricuIturaI College. :.
j. j. + j. i. i. + i. i. j. X j. i. j. i. j. j.
Puree of Tomato. Fairy Soup Sticks.
Watermelon Sweet Pickles.
Dill Pickles.
Roast Duck-Apple Dressing.
Currant Jam, Uncooked.
Brown Gravy.
Riced Potatoes. Baked Squash.
Fscalloped Onions.
Beet and Cabbage Salad.
Bread. Butter.
Raspberry Cream Cake.
Coffee.
Apples. Homemade Kisses.
PUREE or TOMATOES.
One qnart of canned tomatoes,
strained ard the pulp rubbed through
the sieve; two cups of hot water; one
tablespoonful of sugar. Rub together
two level tablespoonsful of -four and
two of butter; stir this into the hot
liquid, and cook until the flour does
not taste raw. If it is desired to have
the soup less cloudy, use four level ta-
blespoonsful of corn starch instead of
-four. Season with salt, three-fourths
of teaspoonful, and very little pep
per. (Just speck of red pepper i'm
proves the favor.) This amount of
soup makes twelve large portions.
FAIRY SOUP STICKS.
One cup of flour, one and half level
teaspoonsful of baking powder, one
half level teaspoonful of salt, one
tablespoonful of lard, or one-half of
lard and one-half of butter; one-third
of cupful of cold water Sift the
baking powder and salt with the
-four; rub into this the fat; add the
ice water, mixing only enough to in
corporate the two. Turn onto a mould
ing board busted with -four; roll light
ly, until one-half inch in thickness;
cut into strips about six inches long
and half an inch wide; twist slightly;
put into a buttered tin, and bake in
a quick oven.
ROAST DUCK.
When preparing duck for roasting,
draw the tendons from the legs be-
fore removing the feet. Break the
skin on the front of the leg, just above
the foot, and run skewer under the
cords or tendons, taking up only one
at time, and carefully pull and
twist them until they are loosened
from the flesh, and slip out Continue
in this manner until all are removed.
This renders the first joint much
more tender and desirable portion
than if tough, bony bits are left in.
APPLE DRESSING.
One and one-half quarts of bread
crumbs; one tablespoonful of salt;
one-fourth :teaspoonful of pepper;
three level tablespoonful of butter;
three-fourths of cupful of milk.
Pare, core and chop fine medium
sized tart apples and mix with the
bread crumbs. After stuffing the duck
with the dressing, sew the openings;
wrap the wings with a cloth, to pre-
vent their burning or becoming too
dry; tie the legs close to the body,
and put to roast. When the breast is
nicely Drowned, turn breast-side down
and finish roasting. This renders the
breast less dry than if left the other
side up. Baste very frequently every
twenty minutes, while roasting. Roast
slowly for two or three hours, depend
ing upon the age of the duck.
EsCALLoPED ONIONS.
Into buttered and crumbed baking
dish put layer of thinly sliced onions;
cover with layer of crumbs, and con-
tinue in this manner until a suff1ci
amount is prepared. Add enough
seasoned milk to cover the onions,
and cover all with buttered crumbs.
Bake at least three-fourths of an hour,
or until the onions are tender. To
one cup of milk add two level table
spoonsful of butter, one-fourth tea
spoonful of salt and little pepper.
BEET AND CABBAGE SALAD.
Take one quart of chopped cabbage;
one quart of chopped cooked beets;