The labor world. [volume] (Duluth, Minn.) 1896-current, 1913-03-22
CHOICE RECIPES
Crust for Chicken Pie.

Crust for Chicken Pie. +
Sift together one pint of flour, one
teaspoonful salt, two teaspoonfuls
baking powder. Chop in two table,
! spoonfuls each of lard and butter.
Moisten with sweet milk to a. stiff
dough, roll out the size of the dish,
butter the edge Of the dish and cover
with the crust. In the center make
a deep cross, turn back the edges
and insert a cone of stiff paper.
| Dumplings.
| To keep dumplings fluffy and light,
keep them boiling steadily from the
time you first put them into the ket-
tie and be careful not to take the lid
off any oftener than is absolutely
necessary.
An English Boiled Dinner.
! Place three pounds of beef for
boiling in a large boiler, cover with
plenty of sailed water, boil one hour,
then add one small cabbage, and cut
in quarters half of a turnip, four
carrots. four parsnips and one large
onion, all cut in large pieces. Add
pepper, eight potatoes and egg-size
dumplings made with raisins. When
all are boiled until done PLACE meat
and vegetables in a dish, strain soup
that is left, and serve it as first
course.
49,. Veal Croquettes.
Put two cupfuls Of finely chopped
veal in saucepan, add two table,
sp.oonfuls Of fine bread crumbs, one
teaspoonful of butter, the beaten yolks
| of two eggs, one teapoonful of onion
Juice, one-half teapoonful of salt, one
saltspoonful of parprika and speck of
mace. Stir the mixture over the fire
until thoroughly heated, then set
aside to cool. Shape into croquettes,
| dip in. beaten egg, roll in fine crumbs.
let stand one or more hours and fry
until we'll Drowned. Serve with to-
lnato sauce.
J. Pullet of. Veal.
| Make dressing of bread crumbs.
chopped thyme and parsley; add a
little nutmeg, pepper and SALT rubbed
together with some melted butter;
bind with beaten egg. Take out
the bone, roll and pin and skewers,
passing stout Irvine several times
round the fillet. Fill openings with
stuffing. Basic with salt and water.
Dredge with flour and haste with but
ter just before serving.
! Cabbage Stuffed With Meat.
| Take apart one head of cabbage.
| Wash and grind u pounds of fresh
pork trom the loin) and add one
egg, one cup cracker crumbs. a small
| minced onion, one teaspoon salt, a lit
tie pepper. Mold into a round ball.
| Cover with the cabbage leaves to re-
semble head, wrap in cheesecloth
and boil until cabbage is tender. Care
| 1ully remove cheesecloth, place the
| mead on a flat dish and surround with
mashed potatoes, carrots cut in dice
ana small boiled onions, If liked.
| Delicious Steak.
one and one half pounds round
steak, one half pound salt pork or
| bacon, small slice Of onion: salt and
pepper TO- TASTE, two tablespoons but
! ter one, one. pint boiling: water, ono table
! spoon brown flour. Take steak. cut in
. 3k inch squares, put small piece of
salt pork and a slice of onion with
each square, roll together, put tooth
| PICK IN each one, then put butter in
steWpan and brown steak in it: Sea-
son with salt and pepper, then add
brown flour, then the boiling water.
Let simmer about two hours and serve
| not. If not enough water a little can
always be added, but must be boiling.
| Eggs la Southeran.
! Two or three cold boiled potatoes.
two hard boiled eggs, one cupful OF
white sauce and three-quarters cup
full of buttered cracker crumbs. But
ter a pudding dish. Put In a layer of
sliced cold potatoes, then a layer Of
sliced hard boiled egg; repeat; pour
over it the white sauce and cover
with crumbs. Bake twenty minutes.
! Dried Pea Soup.
Wash two cups of split peas. soak
over night in a quart of water and in
the morning add one quart of water.
Let it boil up and skim. Add a small
piece of bacon, one spoon of sugar
one green pepper chopped fine, salt
and cook slowly until a smooth mass
Add one pint Of cream just before
serving.
Frosted Chocolate Cake.
One: half cupful butter, one cupful
sugar, one and one half cupfuls flour.
one half cupful milk, two eggs (whites
beaten separately, one half teaspoon
rul soda, one teaspoonful cream Of
tartar, one square melted chocolate.
Cream butter and sugar, yolks Of eggs,
| and, lastly, melted chocolate. Cover
with white marshmellow frosting.
Pineapple Pie.
Cover an inverted agate pie plate
with rich paste, prick several times
With fork and bake in a moderate
ly hot oven. Add one tablespoonful
OF lemon juice and one-half cupful of
sugar to two cupfu1s of preserved
grated pineapple, let simmer until
thick, then turn into the pastry shell,