The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1912-02-09

0AuSO sU0 SAEA0y 40 0pGI W I0QOAI0
the whole oven and long slow cook
ing, better put him on early. and take
him up before beginning the other
things. -
Sweet Potatoes In Choose
smooth, even potatoes OF medium size,
boil twenty minutes, drop in cold
water, peel. dip in melted butter, roll
in sugar, put into buttered bag, with
sugar. butter and lemon juice enough
to make fairly rich syrup. Seal
bag, and cook for twelve minutes. in
a fairly hot oven. Pour the syrup
from the bag around them into a hot
dish.
Spanish onions.-Parboil for fifteen
minutes Spanish or Bermuda onions.
chill them in cold water, then cut
v out of the hearts. Fill the space
with butter, after busting it we'll with
salt and pepper, put the onions in a
bag with lump of butter and very
little water, seal and cook twenty
minutes in hot oven, or thirty min
utes in very moderate one.
Baked Pears.-Ripe, well-fiavored
pears are best for baking, but the
ordinary cooking pear will answer
if baked with sugar, lemon juice and
spices. Peel the pears, cut of the
stems and take out the core, but only
a little way beyond the blossom end.
Stick Glove, shred of mace or bit
of cinnamon in the core-space, fill in
around it with sugar and roll the
fruit in dry sugar before putting it
in buttered bag. Put in half gill
of water also to the half dozen, seal
bag, and cook at slow heat fifty min
utes to an hour.
Dreamed saIsify.-Boil tender, drop
into cold water, peel and cut in two
inch length strips, steep in dress
ing of butter and cream, lightly sea-
soned with pepper and salt. Put in
well-greased bag, seal and leave in
the oven a few minutes only.
smothered chicken.-Have a good
sized broiler cut into joints, taking
care not to leave sharp bones to the
joints. Salt and pepper them lightly,
dredge with -four and lay in a we'll
creased bag upon thin slices of ba.
con. Cover with more bacon slices,
taking care to keep the chicken
spread rather fiat. Add a teaspoonful
OF water, or couple of peeled and
sliced tomatoes. Shreds of green
pepper add somewhat of flavor to the
tomatoes. Seal in bag and cook for
forty minutes, Stacking heat almost
half after the first five minutes. Make
peep-hole in the upper side of the
bag near the middle, and if the bacon
and chicken are not as brown as you
like, cook five to ten minutes longer.
Serve on hot dish with gravy from
the bag.
Good pies demand good crust
shorter than any temper, easier brok.
en- than promises. Make it by NJ.
Soye-'s recipe, then surely it will be
up to grade. Here is the recipe:
Take one pound of -four, three-quar-
tiers of a pound of butter. Mix the
flour with water and sat lightly until
the consistency of butter Leave this
dough for half an hour, then flatten
with your hand and lay your butter
on the top of the paste. Then fold
four-corner way, and give it two rolls,
as usual. Leave your paste in cool
place for forty-fNe minutes, and then
roll twice more. Leave it for forty
five minutes and then roll twice again.
Bake all your pies in bags; it may
seem extravagant, but the gas-saying
more than pays for the bags. Use
thin pie tins. Roll out and fill as
usual. Set pans inside bags and set
the bags on trivets. Cook two pies
at once, but shift them midway the
cooking, from upper to lower shelf,
and vice versa. Thus they will brown
top and bottom. Grease the bags
but lightly underneath; even though
they crisp there it does NO harm.
The essential thing is to keep the
upper surface covered and maintain
steady heat. Have the oven hot at
first, but slack heat after little-as
soon as the bag corners show rather
brown. Average pies, with average
heat, require twenty-five to thirty
minutes. Make peep-holes on top in
the bags when you think they are
done; if not brown enough, raise the
heat wee bit and cook five minutes
longer.
To make the cider-cup, cut thinly
the yellow peel from six oranges and
six lemons, squeeze out the juice and
put in with the peel and three cups
of sugar. Make a gallon of sweet
cider very hot, but do not let it boil,
pour it upon the peels and juice, and
let .tand in cold place for twenty
four hours, stirring it several times.
The peel can be strained out, but it
looks rather pretty in glasses.
For tea lemonade, take the juice
Of dozen well-washed lemons and
three sweet oranges, cut the squeezed
fruit in rings, and add it to the Juice.
Put in five cups of sugar and strain
over the whole gallon and quarter
of weak tea. boiling hot, then add a
cupful of rum. This also is better
for standing-it keeps several days
in cool place. The rum can be
omitted If there are scruples regard
ing it. In that case the strained
juice of pineapple that has been