Iron County news. [volume] (Hurley, Wis.) 1913-1950, 1914-01-24
COLD WEATHER DISHES
ABUNDANT NUTRIMENT FOR THE
BODY IN WINTER.
Appetlzlng Method of Preparing and
Serving Veal cutlets-corn Bread
at lts 5est-ReciPe for Vir-
uinia Smothered Chicken.
By Ida AMEs WILLIS.

BY Ida Am Efo " 4A~A~AN2
Veal Outlets la Maintenon-Pro-
cure two pounds of veal culets, having
them cut three-fourths Of an inch
thick. Trim neatly, then dip each
one FIRST In beaten egg, and then III
pounded cracker crumbs, seasoned
with salt pepper and bit OF mar
joram. Wrap each outlet In nall
sheet OF buttered letter-paper or heavy
parafln paper, well buttered; lay on
a creased broiler. and broil over, or
exposed to- a clear fire, not not
enough to scorch, however. Turn Oft
en-. When they are done, have fresh
papers ready to put the outlets IN II
those enveloping the outlets become
| discolored. The edges of the papers
| should be fringed and twisted to Sc
| cure the Juices OF the chops. veal
! cooked in this manner is delicious, as
! all the Juices and flavor are retained.
Baked Squash.-Cut in pieces as Tor
serving, remove the seeds and strlhgy
portion, brush with molasses, season
with salt and pepper. and bake until
soft. Add butter and serve from the
| shell.
Trife.-Get half a dozen little
sponge-cakes Qady fingers or slices OF
stale sponge-cake may be used. Also
| a dozen fresh macaroons. Make
thick custard with three eggs, two
tablespoonfuls of corn starch mixed
with third of cupful of sugar, and
two-thirds of a pint of milk Scald
the milk, turn it over the eggs and
sugar and cook over hot water until
thick; then set away to cool Arrange
the sponge-eake in a glass dish and
moisten with a gill of cream favored
with vanilla. Sprinkle powdered su-
gar over the cake. Then spread
layer of raspberry jam or strawberry
Jelly over this. Add the macaroons
and pour the cold custard over the
whole. Heap whites of eggs, beaten
stiff, over the top, sweetening them
slightly, or whipped cream in place
of the eggs. Chill thoroughly before
serving.
Corn Bread.-Sift one cupful OF vel
low cornmeal, and one cupful OF -four,
and put together. Add one teaspoon
full Of baking powder, and half a tea
spoonful of salt. Beat two egg yolks
light; add a pint Of milk and a table
! spoonful Of melted butter Stir this
! into the meal and -four, and last of all
stir in gently the beaten whites OF
the eggs. Pour the batter into a
thoroughly wellgreased breadpan
The batter should be two inches deep.
| Just before it is placed in the oven,
pour carefully into the middle Of the
batter cupful OF sweet milk. Do
this very gently, and do not stir it.
Bake in a moderate oven for at least
three-quarters of an hour When
done, cut into squares with hot
knife. split open and butter and eat
| while hot.
Virginia Smothered Chicken.-Spllt
a tender chicken down the back and
lightly season with salt and pepper.
Put into a roasting pan with a cupful
of hot water and bake in hot oven
until tender AS soon as it begins to
brown, make a paste of two table
/ spoonfuls each of butter and -four,
| spread over the chicken, and then
haste every ten minutes with the pan
drippings until the chicken IS nice
brown. Take out the chicken and
keep hot. Place the pan over the fire
and pour in a cupful of rich milk or
thin cream, and stir until it boils up.
Season to taste with salt and pepper,
and pour over the chicken. Garnish
your dish and serve.