Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1913-02-13
SOME SELECTED RECIPES.
Spiced Beef Tongue.

Wash cream and neatly trim q
large, fresh beef tongue, and then
drop into enough boiling water to
cover it well. Add a half teaspoon
full of salt and small pepper pod.
Cook slowly until the tongue can be
pierced with a fork, adding boiling
water from time to time if needed.
Take out and peel off the skin. Put
it again over the fire in a clean
saucepan; add tablespoonfuls of
sugar, tablespoonful each of
ground allspice and cloves, l cupful
of water, Y cupful of cider vinegar
and simmer until liquor has been
evaporated. Turn on ice, cut into
very thin slices and garnish with
sliced lemon anl parsley.
Potato Soup.
Pare and slice 3 large potatoes
and boil until soft; add butter the
size of a walnut, teaspoonful of salt,
pepper to taste, sufficient water to
make 2 quarts, and l cup of milk or
cream.
Cream Frosting.
Boil cup of sugar till it hairs,
set off to cool, then whip, adding
sweet cream gradually till of the
right consistency.
Sour Milk DOughnuts.
Sift l quart of sifted flour with
1 teaspoonful of salt, teaspoonfuls
of baking powder, " teaspoonful of
mixed spice and 1 cup of milk. Or,
use Y teaspoonful of soda and 1 cup
of sour milk in place of milk, sitting
the soda with the other dry materi-
ais. For richer doughnuts add an
other egg and l tablespoonful OF
thick cream or melted butter.
Brown Nut Buttermill1 Bread.
Two cupfuls of buttermilk, 2 cup
fuls of graham flour, cupful of
white flour, Y 'cupful of molasses,
l tablespoonful of sugar, teaspoon
full of baking powder, Y teaspoonful
of salt, l cupful Of mashed raisins,
IL walnut meats. Sift the flour into
basin and add the sugar, salt and
| molaSses. Dissolve the soda in a
very little water, add it to the but
termilk, and then add the whole to
the flour with the nuts and raisins
Stir vigorously and turn into a we'll
buttered bread tin. Bake in a hot
oven for about so minutes.
Filled Cookies.
One cupful of choppe raisins, y
cupful of sugar, Y cupful of water
and 1 tablespoonful of flour. Boi
the mixture until thick, watch close.
ly, as it burns easily. While the
paste is cooking, make the cook!
dough by using / cupful of sugar
u cupful of shortening, 1 egg, Y
cupful of milk, 3 y cupfuls of flour
2 teaspoonfuls of cream of tartar,
! NNocpOOhiu vi vi OOlu anu L VI NdHIlld
Roll the dough thin, cut out, spread
the top with the paste, put another
cooky on top, and bake in a moder
ate oven
Lemon Pie.
One cup raisins and the yellow
rind of l lemon chopped fine Ado
l cup of sugar and put in crust
then slice the lemon pulp over it anC
bake with two crusts.
Creamed Salmon.
One tablespoonful butter, table
spoonful flour, | pint cream. Cool
until thick. Add salt and pepper
then l can of red salmon minced
and l cup of cracker crumbs.
Hungarian GOulash.
Goulash varies with differen
cooks, but the following is an ex
cellent recipe, and it is very savory
Slice an onion and cook in 3 table
spoonfuls of porl; fat until it il
thoroughly Drowned. Remove tn,
onion and turn in a pound of lea1
veal and Il pound of beef cut il
very small cubes. Brown these il
the fat thoroughly, remove the mea
from the pan and place in a casse
role. Add y pints of boiling wa
ter and teaspoonful of paprika
Cover the dish and place it in the
oven. Place more fat in the fryinl
pan and when smoking hot pour into
it dozen or so balls cut from pareC
potatoes, Il dozen small onions ant
II dozen balls cut from carrots anC
the same number cut from turnips
Ada them to the casserole after tn,
meat has cooked for an hour and ;
half, After the salted vegetables ar,
added, add l teaspoonful OF salt, !:
OF bay leaf and Glove and table
spoonfuls of flour mixed to n thil
paste with cold water. Pour thi
into the casserole and stir about un
til the broth is slightly thickened
Add cupful moro of boiling water
stir thoroughly and just before tn
cover is put on again, place