The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-12-28

this add enough flour to make a thin
batter. In the morning add two eggs,
well beaten, one-half cup Of melted
;butter, and enough: -four to make a
soft dough. Let rise in a warm place
until light. Roll lightly into balls,
Without any kneading, and bake in a
quick oven.
= :.: Plum Pudding.
Most plum buildings are too rich
to be served with such heavy din
ner. This one has been chosen be-
cause it didn't seem SO rich. In one
cup Of -four sift one-half. teaspoon
full Of salt and. one-half teaspoon of
soda, and two level teaspoons of mixed
spices. Add two cups Of stale bread
crumbs and one cup Of finely-chopped
beef suet. Beat two eggs light. and
add with one cup Of molasses. Then
add a pound Of prepared fruit, which
may be raisins, dates, figs, currants,
candied orange or lemon-peel. Nuts
may be added if desired. Put into
mold and steam three hours. This is
better If made several weeks before
Christmas. Remove 1t from the mold,
wrap carefully In oiled paper, and set
in a cool place. On Christmas return
to the mold, steam until hot through,
and serve with a hard sauce to which
has been added the yolk of one egg
and one-half cup of chopped raisins.
The cakes and candy may be any
kind desired. Cookies are especially
good to be served, because they can
be prepared so long in advance and
if they are not eaten may be returned
to the jar for future use.
~ - COnSOmme,
Two pounds lean beef; two pounds
knuckle of veal; one pound of mar
row-bones; two quarts of cold water,
one-quarter cup, each, of carrot, on
ion and celery, cut in small pieces;
one quart of chicken broth; two table
spoonfuls Of butter; IL peppercorns;
three cloves; sprig of parsley, one
third of bay leaf. Wipe the meat, cut
it into half-inch cubes, and brown
one-ha1f in the marrow from the mar
row bone. Put the rest into a kettle.
add the Drowned meat, the veal cut
into: small pieces: and bones, and COW,
er with: cold water. Let it standahalf
ing-point and simmer four hours. Do
not boil. Add the. chicken stock: and
simmer another hour, Supply the
water lost in evaporation. Cook the
vegetables in the butter ten minutes.
Add to: the soup with seasonings;
simmer one or two hours. Strain,
cool, remove fat. and clear. The Sc
cret Of fine favored .consomme~ is slow
cooking: If the fat is not removed,
thisswill keep: at least a week in a
cold place. The. meat can be used
in hash. or various other made dishes.
To Cook Ham. >.
Have the ham sliced in full thick
slices straight across the ham. and
place them. in a frying pan, covering
we'll with: boiling water. Set the pan
directly over the fire for few min
utes. that it may boil rapidly; then
transfer 1t to the bottom of the oven,
where it must be left to cook slowly
for fully one hour. Replenish the
hot water in the pan as often as may
be necessary, as the ham must not fry
until the hour has passed. After 1t
has cooked in oven one hour. return
the pan to top of stove; fry until
brown and serve. Ham cooked in
this way way will be tender and de-
liciously favored.
Fried Chicken (Southern Style.)
Cut a nice, tender chicken into
small pieces, cutting at the joints
Have: ready a hot frying pan. in which
| has been fried one-quarter pound Of
! salt pork. Roll the pieces of chicken
in flour, in which has been mixed salt
! and pepper to season; place largest
pieces in pan first and cover. tightly
with a large tin cover. AS the larger
pieces are Drowned, add the smaller.
Give constant attention, not to let
burn. It Will require Is to 30 minutes
to cook the meat through to the bone.
When nicely Drowned, place on plat
| ter and pour over 1t the gravy, made
1 as follows: Cream gravy-Stir in
flour into the hot fat, in which butter
the size Of an egg has been melted.
Salt and pepper to season and pour
\ in milk until 1t is Of thickness to
suit your taste.
l. Meat SOuffle..
L. Cook together two .tablespoonfuls
OF butter and two tablespoonfuls OF
! -four until smooth, then stir in gradu-
ally one pint Of hot milk and stir
continually until smooth and creamy
Then add one-half cup of stale bread
crumbs and one-half of an. onion
chopped fine; add one pint Of cold
meat-beef.; lamb or veal, chopped
fine. When it all is thoroughly mixed
season; with pepper and salt; remove
from the stove and stir in the beater