Daily capital journal. (Salem, Oregon) 1903-1919, 1913-08-15

SdlJ anu duu . JdDAoopOOhoAul VI Du'OOAj
serve on saltine waters. This will serve
six or eight.
Swiss Pudding,
To two-third pint flour add ! tea
spoonful baking powder and a small
spoon salt; rub together A heaping ta-
blespoonsful of sugar with Q Of melted
butter; break in the flour l egg and !
thin the whole with two.thirds pint Of |
sweet milk; add seasoning to taste
we prefer lemon; steam in mold 2
hours.
Sauce-Two tablespoons sugar, Q ta-
blespOons butter, y tablespoon corn
starch, the yOlk of one well-beaten egg
and a teacup of boiling milk; boil l J
minute and add the stiff beaten white. I
Puff Pudding
Two cups flour, teaspoons baking
powder, pinch salt, add enough swet
milk to make thick batter; drop table
spoonful in well buttered cup, table
spoon of jam or fruit, another table
spoon of butter, then steam 20 Minutes;
enough for six people; serve with whip
ped cream or plain sauce.
Pudding Sauces,
One egg, beat with cup sugar, MAX
white sauce, with flour and water, us
ing Judgment as to quantity; add but
ter size of walnut, stir until very
smooth, boil and pour over egg and su-
gar, beat all together, but do not let
boil.
One large tablespoon butter 4 Of su-
gar, set to warm, add yolks of 2 eggs,
beat all together; beat whites to stiff
froth, add to the above and beat thor
Oughly
Some Simple Menus for the Beginning
Gems, Corn.
From a freshly-opened can of corn
take one heaping cupful, draining well
before measuring. Pass through the
food chopper, add one beaten egg, one
third of a teaspoonful of salt, a good
dash of black pepper, two tablespoons
full of cream or rich milk, two heaping
tablespoonsful of flour and one quarter
Of a teaspoonful of baking powder. The
mixture should be thick enough not to
spread to any extent when dropped
from spoon-if not, add little more
flour Heat teaspoonful of butter in
the blazer, drop in the batter by small
spoonsful. When brown turn over and
brown on the other side These are
also called mock oysters, the seasoning
added giving some resemblance in fla
vor.
Gems, Whole Wheat
Mix two cups of whole wheat flour
with one teaspoonful OF salt and two
teaspoonsful of sugar. Beat the yolk
two eggs light, add one cup of milk to
them beating all the while. Add the
milk and eggs to The flour, beat until
smooth and add one cup of lukewarm
water. When well beaten add the
whites beaten to a stiff, dry froth, mix
quickly, turn into hot creased pans and
bake in hot oven for 25 minutes.
Mullins, Rice.
One cupful of cold boiled rice, one
cupful of the water in which the rice
was boiled, one and one-half cnpfuls
of flour, one-half teaspoonful of salt,
one scant teaspoonful Of sugar, one and
one-half tablespoonsfuls of melted but.
ter, one teaspoonful Of baking powder.
To the cold rice, add gradually the rice
water, stirring well to break up all
Jumps; add one egg well beaten flour,
salt and melted butter and beat well.
Stir in the baking powder, fill muffin.
pans two-thirds full and bake in a quick
oven.
Potatoes Au Gratin.
One tablespoonful butter, one-half
cupful grated cheese, one tablespoonful
of flour, one-half teaspoonful of salt,
One'fourth tablespoonful Of pepper, one
pint o cold boiled potatoes. Make a
white sauce with the butter, flour, milk
and seasoning. Dice the potatoes In
baking dish put alternate layers of
potatoes, cheese and sauce making the
last layer sauce. Put one teaspoonful
of butter in saucepan, when melted
add onehalf cupful of bread crumbs
and stir until the batter is absorbed
Sprinkle this over the potatoes and
brown in a quick oven.
Potatoes Latticed.
Pare q number of good siznd nototoo,