Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1912-05-25
Racairofc used by Mrs. Mary J. Marshment at
AAN~0ApNO cooking in

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cups sifted -four, white Of egg.
tablespoons melted lard or butter, 1s
teaspoon salt. Dissolve yeast and
sugar. in the luke warm milk, add one
half the flour and beat until smooth,
then add the white of the egg, well
beaten. lard, and remainder Of flour,
and the salt Knead lightly. Place
in a we'll creased bowl. Cover and let
rise till double its bulk. Mould into
rolls the size Of a walnut. Bake 10
minutes.
PASTRY CRUST-Three cups Of
sifted flour. level teaspoon salt.
cup Of lard, add enough cold water
to bind. Mix with a knife. (About
2-3 of a cup.) This will make 2 large
pies or 8 small ones.
SPONGE CAKE-Four eggs, beat
en- separately, scant cup of sugar, 3
tablespoons Of cold water; scant cup
Of flour 11s tablespoons Of cornstarch,
pinch Of salt, l teaspoon lemon ex-
tract, 11a level teaspoons baking pow
der. Beat eggs yolk till light and
creamy, add sugar and beat again,
then add the cold water and extract
sift flour. cornstarch and baking pow
der, add to sugar and eggs then fold
In the stiffly beaten egg whites. Bake
IN moderate oven As minutes.
CAKE-Mahogany Cake-1a cups
sugar. II cup Of butter, 1 cup sweet
milk, eggs. 2 cups of -four, tea
spoon soda, 1 teaspoon vanilla, l
square of chocolate or I tablespoon Of
cocoa. Dissolve the chocolate in half
the milk (heated) then add the rest Of
the milk. and vanilla and stand aside
to cool. Cream tine sugar, butter to-
gether, add the eggs, one by one, beat
thoroughly, add the chocolate mixture,
the flour with soda mixed thoroughly
Bake 40 minutes.
FRUIT sAUcE-cream together
one-half cup of sugar. and one table,
one cup OF mashed fruit and one cup
Of cornstrach in enough milk to dis
boil three minutes, and serve.
CORN PUDDING can Of corn,
eggs beaten very light big pinch of
salt. one tablespoonful OF sugar, plenty
OF red and black pepper. put the eggs
into the corn pulp, one-half cup of
soft butter and big cup of whipped
milk more than half cream. Pour into
a we'll creased bag. Seal and cook
about 25 to 80 minutes.
APRICOT ROLL-Two cups of sifted
flour. one heaping teaspoonful baking
onehalf teaspoonful salt, one
large tablespoon lard, one cup Of milk
Sift all the dry ingredients together
rub in the lard, mix to a soft dough
with the milk. Roll out. cover with
apricots. roll up pinch edges together.
Form into crescent shape. Place in a
we'll creased bag. Seal and cook 80
to 45 minutes. Serve with fruit sauce.
SMOTHERED CHICKEN Cut a
with butter, roll in -four thru which a
Place in we'll creased bag. Seal and
cook 45 to 60 minutes.
POTATOES AU GRAT1N-1 pint OF
cold boiled potatoes seasoned with
pepper and salt, cup Of white sauce
II cup Of crumbled cheese. i. cup OF
bread crumbs and small bits Of butter
Seal and bake 80 minutes.
OEIONS-Peel small onions, drop
into cold water, place in a we'll but
tered bag with 1 teaspoonful salt.
piece Of butter and " a cup of cold
water Seal and bake one hour.
BAKED APPLES-Core but do not
peel the apples. If large. half them.
sprinkle with little salt. Bake around
the tenderloin.
PORK TENDERLO1N STUFFED,
Split the tenderloin but do not cut thru.
Make dressing Of one pint Of bread
crumbs, 1 small onion minced fine. a
little sage, pepper and salt to taste, and
a little butter Bind with little milk,
stuff the tenderloins tie Place in
we'll creased bag. Seal and cook As
minutes in a moderate oven.
POTATO MATRE DE HOTEL
pint Of potatoes cut into 1 inch dice,
Y glass Of milk, Y teaspoonful salt and
dash Of nutmeg.
PoTATOE CUBES, PARSLEY BUT
TER SAUCE pint of potato cubes
or balls, tablespoon cold water, Y
a teaspoon salt. Place in well creased
bag. Seal and cook 30 minutes.
Sauce cup OF butter creamed, juice
Of one lemon and one tablespoon Of
finely minced parsley, heat and pour
over the potatoes just before serving.