The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1911-09-09
FOUR USEFUL RECIPES
HOW TO MAKE BATTER CASES
FOR VARIOUS MIXTURES.
Full instructions for Cooking Swiss
Steak, Potato Waffles and
Boiled Meat Pudding.

viking Barter Cases@beat UP oue
egg, add quarter Of teaspoonful
OF salt, half cupful of milk. one cup
full Of -four and dessert-spoonful OF
olive oil. Mix till smooth and glossy.
Add three tablespoonfuls of milk and
allow to stand in cool place for one
hour. Dip timbale iron into hot fat.
let 1t stand for two or three minutes,
then drain and dip into the batter
to half an inch of the top of the iron;
return at once to the fat and hold
there until the batter Is crisp and
lightly colored, then remove from the
iron and turn upside down on paper
to drain. All kinds of sweet and
savory mixtures may be served In
these batter cases.
Swiss Steak.-One pound or steak,
one cupful of -four. salt and pepper,
four skinned tomatoes, one sliced
onion, water. Have the steak cut
two inches thick, and pound into 1t
the -four with the sanitary steak
shredder. Put the steak into a skill
let, with some lard. and brown on
both sides. Then cover with water,
sliced and cover closely and let sim
mer for three hours Just before
the steak is done add salt and pepper
to taste. When done the gravy Is
already made and is delicious. Swiss
steak is best when prepared with the
sanitary steak shredder, as 1t makes
1t SO very tender and very juicy. The
shredder weighs half pound. and
may also be used for other purposes
that will readily suggest themselves to
the intelligent housewife, as a fruit
or vegetable chopper, potato masher
or noodle cutter, each impression
cutting a noodle "a inches long. 1t
is practically indestrucHble, and will
last lifetime.
Potato Waffies-Peel some potatoes
thinly and slice them on a potato
slicer. Allow them to lie in cold
water for half an hour, then dry them
thoroughly. Fry them few at a
time In smoking hot fat, drain.
sprinkle over with little salt and
pepper. and serve at once.
Boiled Meat Puddlng-Sift half a
pound of -four into a basin, add to 1t
a pinch Of salt and one teaspoonful
of baking powder, then chop quar-
ter of pound of suet very finely and
mix 1t in, rubbing 1t into the -four
with the fingers. Add as much cold
water as will wet It, and make 1t up
into a stiff piece o. paste, then roll 1t
out on q Toured board into round
piece. Grease a pudding mold, line
1t neatly with the paste. which cut
even around the edges; mix together
on a plate one teaspoonful flour, one
teaspoonful of salt and half tea
spoonful of pepper. Cut one pound
of lean meat in thin slices, dip them
In the seasoning and place them in
the mold. and pour in a tecupful
of water for gravy. Wet the edges of
the paste on the mold. roll out the
scraps that remain large enough to
cover the dish, place 1t on, press down
at the edges and sprinkle a little
flour over the top. Now dip pud.
ding cloth in boiling water, tie It
tightly over the top, and plunge the
pudding in plenty of boiling water,
then boil 1t for two and three-quar-
ter hours. Remove the cloth. and
turn the pudding over on dish. Liver
and bacon mixed. or mutton. makes
. good pudding of this kind.