Daily capital journal. (Salem, Oregon) 1903-1919, 1913-07-11

~1N
vegetable broth or water add ! tea.
spoonful of salt, bay leaves, small
onions halved, carrots cut in quarters,
and let simmer slowly for half an hour
then add potatoes cut in half, and let
cook for half an hour more, and add
more vegetable broth to keep the vege-
tables covered. Make dumplings and
drop into the boiling stew, cover tight
ly and cook 10 minutes more: sao-or
well with salt and pepper and serve
with enough of the stock, thickened
with little flour and butter, to cover.
Tomato souffle.
Put small piece of butter and lit.
tie chopped onion in frying pan; cook
10 minutes and add a little celery
salt; Train off liquid of can of toma.
toes and put the solid tomato in the
frying pan; add . well beaten eggs,
season with salt and pepper and serve
on toast. The liquid tomato may be
used to flavor soups.
Favorite Vegetable Recipe.
Here is a favorable vegetable recipe:
Fry out bacon until it is crisp and part
y cook some cabbage, then chop it and
fry it until done in the bacon fat and
serve with the bacon. Very tasty. Po-
tatOes may be boiled with the cabbage
and served with it if desired.
Aunt Becky's Fried Chicken.
Roll in flour and fry in lard and
butter (equal parts) with plenty of
pepper and salt, fry a golden brown.
Fill the frying pan in which the chick.
en- has been cooked with rich milk or
part cream for gravy, let it slowly
simmer for two or three minutes. salt
more if necessary and pepper to taste.
Chicken Pie.
Cut up the chicken and stew until
tender. Put it in a deep pan, with its
liquor and add butter, pepper salt,
also little flour sifted over it. Make
crust like biscuit dough. Put it over
the top and bake until done. Their
make a small hole in the top of crust
and pour in one pint of sweet milk
thickened with two or three tablespoons
of flour for the gravy.
Chinese Pheasant.
Salt, pepper and flour the pieces, fry
in butter until a golden brown. Add
one'half cup of hot water baste FIRE.
quently until thoroughly done, add one.
half cup of cream, and thickening to
the gravy and pour over the game.
Dumplings.
Take one quart of flour, 4 teaspoon
of salt, one well beaten egg, two tea.
spoons of baking powder, mix with
sweet milk to a soft dough and drop
into the boiling stew.
German Potato Gales.
Take ten large potatoes, peel and
CRATE, add two eggs, salt and beat in
a batter and fry like pancakes.
Lettuce Greens.
Boil four or five heads of crisp let.
tuce with two or three slices of bacon.
Let boil one and one-half hour. Drain
well, season with salt, pepper and vine
gar in which has been dissolved a lit.
tie sugar.
Long Ago Pudding.
Four large tart apples, four ounces
of bread crumbs, one teaspoon CHINA.
mon one,half grated nutmeg, one.half
teaspoon of salt, four eggs with the
whites and yolks beaten separately.
- "hon apples, add bread crumbs
and egg whites beaten very light, add
salt and spices, and boil in creased
molds four hours.
Loganberry Dumping.
One pint of loganberries, add one
half pint of water and enough sugar
to sweeten, let it boil and then add
the following mixture, three teacups of
flour, two teaspoons of baking powder.
mix very stiff with milk, chop the
boiling berries as you would dumplings,
serve with cream or whipped cream.
Cherry Nectar.
To one quart of ice water add the
juice of one lemon, oue.half pint of
rich cherry juice, three heaping table.
spoonsful of sugar, one.eighth teaspoon.
ful of ground Buckeye cinnamon,
dash Of cayenne pepper.