Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1912-04-13
Pecan Breakfast Rolls.

{ Two CYPRUS OF folleu pecan nut meats,
one quart Of slfted flour, two level tea
spoonful of salt, two teaspoonfuls Of
baking powder. one tablespoonful OF but
fer and two cupfuls Of milk. Sift the
flour. salt and baking powder together.
Rub in the butter add the nuts and
milk and mix to a smooth dough. Give
one or two quick kneadlngs on a Toured
baking board. Roll out two-thirds of an
inch thick and cut into strips about four
inches long by two inches wide. Place in
Q creased baking tin without touching
each other. brush over with milk, and
bake in a moderately hot oven for TWEEN
ty-five minutes. Brush over with milk
egain when taken from the oven.
Chocolate Cream Puffs.
Put two ounces OF butter into a sauce
pan. add half a pint OF water. bring TO
boiling point. add quickly half pint Of
flour. q pinch OF salt, one teaspoonful
Of sugar and two tablespoonfuls OF grated
chocolate. stir well with a wooden spoon
until the mixture leaves the sides of
the PAN. remove from the fire. allow
TO cool. then add four eggs. beating each
one well In. Put into forcing bag with
q plain tube and force onto a baking
tin into small rounds. brush over with
beaten egg and bake in hot oven for
half an hour. when cold decorate with
a star Of whipped and sweetened cream
and a cube OF pineapple.
German Coffee Cake. fl
Make a sponge with one yeast cake.
softened in a quarter Of cupful OF
lukewarm water. one. cppful OF scalded
milk, and flour enough to make Of the
right consistency. When light, add four
heaping tablespoonful OF butter. melted.
four heaping tablespoonsfuls Of sugar.
half tesspoonful OF salt. two we'll
beaten eggs. half cupful Of cleaned
siiltaha raisins. the grated rind Of one
lemon. one teaspoonful OF vanilla ex-
tract and flour enough to make very
stiff batter beating well. When light
again, pour into buttered and figured
round cake tin. cover. and let rise. When
ready to bake. brush over with beaten
egg and dust thickly with sugar and
cinnamon. Bake in hot oven. When cold
sprinkle over the top with powdered
sugar. "-1
Pineapple Junket.
,ope ,jnnket tablet, one quart of milk.
q quarter Of a cupful OF sugar. two tables
spoonsfuls of sherry wine and a pinch
Of salt, Dissolve the junket tablet in
tablespoonful of cold water Heat the milk
Until lukewerm. add the junket tablet,
sugar. wine and salt; heap 1t on a dish,
let It stand in a warm room till set,
then chill. Decorate II with whipped and
sweetened cream to which has been added
three tablespoonfuls Of chopped or grated
pineapple. Garnish with slices Of pine
apple.
Grape Fruit jelly.
Two heaping tablespoonfuls of pow
dered gelatine, three cupfuls Of grape
fruit juice and pulp. two tablespoonfuls
Of sherry wine. two teaspoonfuls Of lemon
juice. half a cupful of sugar, and one and
a half cupfuls Of water Put the gelatine
into a saucepan, add all the ingredients
except the wine, stir over the fire until
they almost boil, then strain and add the
sherry. Divide into small wet molds.
Turn out when set. This Jelly is very
good when served with whipped and
sweetened cream.
Ribbon Jelly.
One quart Of lemon jelly little sherry
wine, red coloring. green coloring. little
chartreuse and some ribbon candy.
Divide the Jelly into three equal parts,
color one part with red coloring and
flavor with chartreuse. Pour the green
part into a wet mold, then the plain. /,
then the pink jelly. Great care must be
taken that each layer is perfectly firm
before pouring in the other or the effsei
will be spoiled. Turn out when set and
garnish with ribbon candy. The appear
ance Of this dish is greatly improved
by using Q ring mold for the jelly
and afterwards filling the center with
whipped and sweetened cream.
Date Custard.
Stew one heaping cupful Of chopped
dates until tender. rub through a sieve.
add three eggs we'll beaten. three cup
fuls Of scaIded milk, two heaping table
spoonfuIs Of sugar one teaspoonful of
VANILLA extract, pour into a deep pie
plate lined with pastry. Soak the dates
for two hours, drain. take out stones.
then stew.
Russian jelly.
Two cupfuls Of water. four heaplng
tablespoonfuis of powdered gelatine. ten
ounces Of lump sugar. half a cupful Of
rum, two cloves, two inches Of cinnamon,
one bay leaf. one teaspoonful OF coriander
seeds, pinch Of grated nutmeg. rinds
of three lemons, rind Of one
orange. juice Of two oranges, whites
and crushed shells Of two eggs
and one winegIassful Of curacao. Put
the gelatine into 4 saucepan. add all
the ingredients except the curacao.
wnisk over the fire till IT Just comes to
The boil. Life the pan gently from the
fire and let It stand on the side Of the
stove for ten minutes. Strain through