Webster City freeman. [volume] (Webster City, Hamilton County, Iowa) 1884-1946, 1915-05-25
Observation-Disclosures
Recipes that
Have Merit



stale bread into slices one-quarter of
an inch thick. Shape into squares
about an inch and half. Beat the
yolks of two eggs in basin, add half
pint of milk and an ounce of sugar.
Mix we'll and soak the bread in this
for ten minutes. Fry the pieces of
bread in very hot fat until they are
a golden brown. Mix together lit
the powdered sugar and cinnamon,
and as soon as the fritters are done
toss them about in this. Serve very
hot.
FRANCH PANCAKES Three
eggs, ounces of flour, 8 cups of
milk, ounces of sugar, 2h ounces
Of butter, jam.
Cream two ounces of the butter
and the sugar together; run the flour
through a sieve, add it to the butter
and sugar; stir in by degrees the
milk and eggs and beat all together
for quarter Of an hour. Let the
mixture stand for an hour. Butter
some saucers with the remaining
half an ounce of butter, pour in the
mixture and bake quickly for about
ten minutes. When done, spread
each pancake with jam, roll, dredge
with powdered sugar and serve
quickly before they cool.
ROLY-POLY-Roll half a pound of
short pastry into round about a
quarter Of an inch thick. Spread
over it layer of jam, leaving a mar
gin all around. Wet this edge slightly
and then roll the pudding up. Press
the edges tightly. Then place the
roly-poly in a Toured baking tin and
bake thirty minutes. Serve hot with
a hard sauce seasoned with sherry
or brandy.
ORANGE CUSTARD TARTS -
Three ounces of butter, ounces of
sugar, yolks Of eggs; hat cup Of
cream, puff paste.
Cream the butter and sugar to-
gether until soft; then work in, one
at time, the three yolks of eggs.
Beat well, CRATE the orange rind and
add it with the strained juice of half
an orange to the other ingredients.
Beat in the cream and mix all well
together. Line some patty pans with
the puff paste, fill in with the mix
ture and bake in a moderate oven
for twenty minutes.
BERKELEY CAKE Beat two
rounding teaspoons of butter and one
cup of sugar to cream, add one tea
spoon flavoring Sift three level tea
spoonfuls of baking powder and two
Ups flour together, then add it alter
tt ltely with one cup milk. Beat five
ct irutes. Bake in shallow pan in a
elk. rate quick oven thirty minutes.
osdor ge or chocolate icing is best with
- axe.
~ AN AND TOMATO SOUP-Take
sert aold beans which have been left
ice g, add twice as much cold water
W nd let simmer until soft. When near
ny done add half as many tomatoes.
:, Rub them through rather fine sieve,
nd hot water till of the right consis-
te cy and season to taste with salt,
G. ! ner and mustard. Heat again and
va with toasted crackers.
ICED GINGERBREAD - Mix in
the .rder given and you will say 1.-THE
best yet" Two eggs, one-half cup
sugar, a pinch of salt. Beat thorough
ly, then add one cup molasses, one
half cup milk, one-half cup melted lard,
one level teaspoon soda in little cold
water one teaspoon ginger, one-half
teaspoon soda in little cold water,
one Glove, nutmeg and cinnamon, one
cup raisins rolled in flour, three cups
of pastry flour. Beat as long as you
can The more one beats it the better
it is. Bake in moderately hot oven
half an hour; test with a straw from
a corn broom.
BEEF BROTH-One pound of lean
beef, one pint of water, pepper and
salt to taste. Cut the beef into small
pieces; free from fat and skin; put it
into a saucepan with the cold water;
simmer very gently for two or three
hours; season and strain. If liked,
half an ounce of barley or rice may
be cooked with it. A chopped onion
would also make it more savory. Glib
let's of a fowl may also be used for
this broth.
GRILLED CHOP-Beat the chop
with bat and trim it. Brush the
gridiron over with butter or little
olive oil and place on the chop. Cook
it from four to six minutes on each
side, in the front or over a good,
bright fire, and season a little. Mix
small piece of butter with little chop
ped parsley. Take up the chop, dish
up and put the parsley butter on the
chop; garnish with few nicely fried
potatoes ribbons or straw.
MEAT JUICE-Shred very finely a
half pound of raw beefsteak, free from |
fat and skin; add half pint of cold
water, stir it well together, add a
pinch of salt, and let it stand for half
an hour in warm place; stir again.
then strain off the liquid through
muslin, and press it well, so as to
extract all the juice. This may be
taken cold, or, before using, the cup
containing it may be placed in
Of hot water until just
warm. 1t may also be mixed with
little cream, or beaten egg or brandy.
II given raw, it should be handed to
the patient in a colored wine glass.
so that the red color is not noticeable.