Webster City freeman. [volume] (Webster City, Hamilton County, Iowa) 1884-1946, 1915-06-08
Recipes That
Haze Merit

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JELLIED CHICKEN-Line pint
bowl with slices of hard boiled eggs;
fill with chopped chicken that has been
seasoned with salt, white pepper, eel
cry salt and melted butter Pour over
it one cup of water in which one table,
spoonful Of gelatin has been dissolved.
Set on ice:
DROP COOKIES-Mix two cupfuls
of sugar with two eggs, add one cupful
of moasses and half cupful of sour
llilk Add one cupful of raisins or
currants Gf raisins are used cut them
smalD, one teaspoonful each Of cloves
and cinnamon, half teaspoonful OF
soda dissolved in a tablespoonful OF
hot water and six cupfuls of flour.
Mix all toether we'll and drop from a
spoon on buttered tin, having the
cakes some distance apart. Sugar and
bake in a slow oven for fifteen min
utes.
EGG AND CHEESE DISH-Poach
three eggs in half pint of rich cream.
Remove the eggs carefully and place
them on slices Of buttered toast. Add
dessert spoonful of American cheese
(grated) to the cream, with pinch
of salt and a little cayenne pepper as
seasoning. Allow the cream to simmer
until the cheese has dissolved, then
pour it over the eggs and toast and
serve Immediately.
FILLET OF CHICKEN AND OYS-
TERS-Take half the breast OF raw
chicken, cut it into two fillets, trim
them neatly and tab them out, place a
raw oyster in the center of each, roll
each fillet in piece OF buttered white
paper, and place them in a buttered
saucepan. Cook them in the oven
for about ten minutes, serve with
little cream or plain white sauce.
MUTTON TEA WITH BARLEY
One pound of lean mutton, half
gill of milk, one heaping tablespoonful
of barley or sago one yolk of egg. sea-
soning to taste. Put the barley into
basin, pour over some tepid water
and let soak for few minutes. Mean
while free the mutton from skin and
bone and cut up in small pieces; put
it in a saucepan or earthenWare dlsh
with quart Of cold water and a pinch
of salt Let it come to the boil SLOW
ly, skim and simmer gently from two
to three hours. Add the soaked bar
ley half an hour before taking up the
broth, strain, put back into clean
saucepan, mix the milk and yolk of
egg and stir into the broth; heat long
enough to bind and serve.
STEWED TRIPE.-Half a pound of
tripe, one small onion, half a pint OF
milk, one dessertspoonful of flour, pep
per and salt Blanch the tripe and re-
move all fat and cut in square pieces.
Put the tripe, the onion (chopped) and
the milk into saucepan. Season with
pepper and salt. Simmer gently for
two hours. Blend the -four smoothly
with little cold milk, and pour in.
Stir until it boils up. Serve very hot.
ICED BEEF TEA.-Either slow or
quick beef tea can be iced or frozen.
Allow the beef tea to get cold and put
it in a deep basin. Place this In
pail surrounded with crushed ice and
salt, and let it stand for about twenty
minutes. At the end Of that time stir
up the beef tea and beat up for several
minutes: allow it to stand for another
ten minutes and repeat this operation
two or three times until it appears to
be frozen and is quite smooth.
POACHED EGGS IN MILK.-Poach-
ing an egg practically means boiling 1t
in water or milk without the shell. To
poach eggs in milk three parts fill
small saucepan with milk, add pinch
of salt, break two eggs in saucer,
taking care not to break the yolk, and
slip them into the milk when boiling.
Boil gently for five minutes. Take up
with a slice and trim off the rough
edge of each egg, place them on two
rounds of buttered toast, pour little
milk on the plate or dish and serve.
PLAIN OMELET.-Two eggs, one
Tablespoonful of butter, one tablespoon
full of milk or cream, pepper and salt.
Break the eggs into basin, beat
them we'll with a fork, add milk, sea-
son with tiny pinch Of pepper and
salt. Melt the butter in an omelet
pan; when hot pour in the eggs, stir
quickly with fork over a quick fire,
shake the pan; when set shape the
omelet on one side of the pan, allow 1t
to take a color, then turn quickly on a
hot dish and serve. A small chopped
shallot may be added if liked, but they
should be fried little with the butter
before the mixture is put in the pan.
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