The Whitefish pilot. [volume] (Whitefish, Mont.) 1904-current, 1912-12-26
MISCELLANEOUS.
CulTant Mullins.


of sugar and of butter. Add one
beaten egg, a little salt, two and
one-half cups of flour into which has
been stirred teaspoonfuls of bak-
Ing powder, and one half cupful OF
currants. Bake in buttered gem
pans.
Good Way to Cock Cheap Meat.
Boil either a shin or neck piece
until tender and the water has bell
ed down to small quantity. Lift
meat into bowl and chcp, after re-
moving all bones. 1t is better chop
ped than ground as the latter pro-
cess mashes the meat, which does
not need to be very fine. Skim all
grease from liquor, of which there
should be about a cupful to two or
three Of meat. Mix all together and
season to taste. Sage may be add
ed If liked.
Set the grease aside for frying.
With spoon or hand press the meat
together lightly and leave to cool 1t
is nice sliced and eaten cold. To
heat it cut into rather thick slices
and drop them into a hot skillet
with a little beef grease in it.
Turn the slices as soCn as slightly
brown, lift to platter and send to
the table at once.
For a breakfas. omelette use a
cup of the beef, two eggs and three
tablespoonsful of milk. Heat milk
first, stir in the beaten eggs and
milk and cook until the eggs are
done.
Eggs-American.
Peach four eggs end serve them
On small squares of buttered toast.
Cut up two ounces of cheese, put it
into saucepan with half pint of
milk, add cayenne pepper and salt,
and stir over the fire until quite
smceth. Pour over the eggs and
serve very hot.
How to Make Yeast.
The following recipe for yeast is
a good one.
Take six large potatoes, peel and
put On to boil with plenty OF water.
Boil until done, Strain water off into
a clean kettle and dry potatoes as
for a meal. Then take them thru
a fruit press or sieve and put one
cup of sugar INFO them.
Now the most important part.
You have put the potato water into
a clean kettle; we'll, put this on to
boil, and when boiling take off the
stove and add enough flour to make
a stiff paste. Beat it we'll to get rid
of Jumps. Add the mixed potatoes
and sugar and leave till it gets to-
pid or lukewarm. Soak a yeast cake
in small drop of tepid water, and
when mixture is cool enough add
the starter. Any kind of yeast can
be used as starter, but have al
ways used the compressed cakes. Put
in warm place and let stand for
"a hours, beating it up every now
and then.
This yeast will foam up when it
is ready. Put away in a clean, warm
pickle jar and keep a cover put
loosely on it. Now you have yeast
that won't freeze and will keep for
month.
A person can set bread about
o'clock and be all done by dinner
time. One cupful is all that is re-
quired for seven loaves, although II
you want to hurry up your bread
you can put in three cups and it
won't hurt. The incest bread is the
result.
The only time a person has poor
bread this way is when they get the
yeast scalded in making up the
bread by using too hot water or by
standing it to rise on the stove.
Cream Salad Dressing.
One cup cream, sweet or sour
8 eggs, one-third cup vinegar, one
half teaspoon salt, one-half teaspoon
mustard, l teaspoon sugar, salt
spoon paprika. Cook all together II
double boiler until thick. Keep il
covered jar in cool place.
Graham POpOvers.
| Stir together one third cup o
wheat flour, two-thirds cup of gra
ham flour, two-thirds teaspoonful o
baking powder and a little salt. Ad,
the yclks of 2 eggs, teasnoonful o
melted butter and three-fouvths o
cup of milk. Beat hard and thel
add the stiffly beaten whites o
the eggs. Put in, buttered poDove
pans and bake in a quick oven
: Hominy Balls.