Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1914-01-09
alisesllansous 8saains.
POINTERS FOR THE COOK
Good Receipts that Come in Handily
at Times.

at Times.
Warm Breadth the south, one sell
dom, II ever, sees cold bread upon the
table. In the north, warm breads are
becoming more and more popular.
These small loaves are light, crisp
and easily made. To half pound OF
-four add a scant teaspoonful of
baking powder and pinch Of fine
salt. Pour in a cupful Of milk, STIR
ring as you do, with a silver fork
instead of a spoon. Divide this
dough into six pieces and shape them
like miniature loaves Of bread.
Dredge a skolf in the oven with
flour, place the loaves on it and bake
from ten to fifteen minutes.
Chocolate Icing-Two cups sugar,
half cup sweet cream, half a cup
butter. Mix together and boil twenty
minutes, then add cocoa or chocolate
to suit the taste.
| Potatoes and Cheese-Two cups OF
chopped cooked potatoes, one and
one half cup Of white sauce, three or
four tablespoonfuls of grated cheese,
four tablespoonfuls Of cracker
crumbs, two tablespoonfuls Of melt
ed butter. Make the white sauce and
stir into 1t the potatoes and cheese.
Pour into a buttered baking dish.
Melt the butter and stir into the
crumbs and spread over the top OF
the potato mixture. Set in hot
oven long enough to brown the
crumbs. This dish can be served
when dinner without meat is desired
Fruit Cake-The following fruit
cake Is delicious, but expensive, cost
ing in materials alone $2.55 for the
proportions given. 1t is better made
now and kept for Christmas: One
pound Of butter, creamed; l pound OF
flour, sifted and measured; 1 pound
of brown sugar, rolled smooth; l
pound of citron, washed and chop
ped fine; 2 pounds Of seeded raisins,
cleaned; pound of almonds, shelled,
washed, blanched and chopped; IL
eggs, beaten separately; 2 teaspoon
fuls Of cinnamon, Of mace, or
nutmeg; 1 of allspice, one-half tea
spoonful Of cloves and two Of salt;
juice of an orange and a lemon; or an
equal amount Of melted jelly. Cream
the butter and sugar, add spices and
salt, add nuts and fruit, then fruit
Juice, and stir thoroughly. Cut and
fold in the egg whites, add flour.
Pour the mixture into tins that have
been we'll creased and lined with two
layers Of creased paper. Bake six to
eight hours in very slow oven.
Opera Cream Candy-Take one and
one half pints granulated sugar, one
half pint sweet milk or cream, one
quarter teaspoonful cream Of tartar.
Stir all the time it Is boiling. 1t Is
done when it forms a soft ball in
cold water Remove from fire, set
pan aside and let the contents be-
come cold. Do not stir or handle In
any way while cooling or 1t will go
back to sugar. When cold, put into
large plate or platter and stir with
paddle until it creams. When too
hard to stir, work with the hands un-
til it becomes about the consistency
Of putty. Flavor with vanilla. The
candy may be divided, leaving some
plain. Work shredded cocoanut into
one part and place nut kernels on the
rest. Mold in any desired shape and
put away to harden.
Mock goose Is a satisfactory dinner
dish. Stir one pint Of dry bread
crumbs in a pint Of water until boil
ing hot Take from the fire, add six
hard boiled eggs, finely chopped; one
pint Of cold boiled rice, one table,
spoonful Of salt; one tablespoonful Of
grated onions, one tablespoonful OF
finely powdered sage. Mix thorough
ly and add three we'll beaten eggs.
Place on oiled paper into a baking
oven formed into the shape Of a
goose reserving some for legs and
wings. To form the legs stick In
each a piece of dry macaroni for the
bone and press close to the side of
the body Form the wings and press
them down near the back on the pa
per. This may be done the day be-
fore cooking. One hour before
serving time, brush the goose with
melted butter, dust thickly with fine
bread crumbs, and bake in a quick
oven for an hour, basting several
times with melted butter. Serve with
apple or gooseberry sauce. In serving
cut off the legs and wings and cut
the body in slices cross-wise.
Cookies-To make delicious cook
les, take l pound Cor less) Of dates
or raisins, and one-half cups oat-
meal, 2 and one-half cups flour, 1
cup butter Cor part lard), one tea
spoonful soda, one-half cup granu-
lated sugar. Put the dates, the gran
ulated sugar and the cold water into
saucepan and let boil until dates
are soft, then let cool. Cream the
brown sugar and shortening with the
hand. Add the hot water and soda.
Roll out thin and cut. Spread the
date filling on one cookie, then lay
another cookie on top. Bake on but
tered tins in a hot oven. If raisins
are used they must be seeded and
run through the food chopper.
Doughnuts-Sift together several
times five cups flour, three level tea
spoons baking powder, one level tea
spoons grated nutmeg. In another
vessel cream together three level tea
spoons butter with one and one-half
cups granulated sugar. Add one cup
sweet milk, two beaten eggs and four
cups Of the sifted flour. Use the
fifth cupful for the mixing board.
Roll out the dough to quarter Of an
inch thick and cut with a doughnut
cutter. Arrange seedless raisins
(Which have been previously cooked
and cooled) on half Of the doughnuts.
Wet the outer and inner edges, lay
another Of the doughnuts on top and
press firmly together. Fry in deep
pan.