The Bottineau courant. (Bottineau, Bottineau County, N.D.) 1895-1929, 1915-10-28

Recipes That
lzave Merit


JELLIED CHICKEN-Line a 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 n cupful
of molasses and half a cupful of soul
llilk. Add one cupful of raisins or
c~urrants (if raisins are used cut them
small), one teaspoonful each of cloves
and cinnamon, half a ~teaspoonful of
soda dissolved in a tablespoonful of
hot water and six cupfuls of flour.
Mix all toether well and drop from a
spoon on a 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 a pint of rich cream.
Remove the eggs carefully and place
them on slices of buttered toast. Add
a dessert spoonful of American cheese
(grated) to the cream, with a pinch
Of salt and a little cayenne pepper as
seasoning. Allow the cream to simmer
until the cheese has dissolved, then
pour it owe the eggs and toast and
serve Immediately.
FILLET OF CHICKEN AND OYS-
TLNDO Tolxo hole tho hroocf nf q 70
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 a piece of buttered white
paper, and place them in a buttered
saucepan. Cook them in the oven
for about ten minutes, serve with a
little cream or plain white sauce.
MUTTON TEA WITH BARLEY
One pound of lean mutton, half q
gill of milk, one heaping tablespoonful
of barley or sago, n yolk of egg, sea-
| soning to taste. Put the barley into
a basin, pour yer some tepid water
and let soak for a few minutes. Mean
while free the mutton from skin and
/! bone and cut up in small pieces; put
1t in q saucepan or earthenware dish
with a 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 a clean
saucepan, mix the milk and yolk of
egg and stir into the broth; heat long
enough to bind and serve.
STEWED TR1PE.-Half a pound of
tripe, one small onion, half a pint of
milk, one dessertspoonful of -four, 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 a saucepan. Season with
pepper and salt. Simmer gently for
two hours. Blend the flour smoothly
with a little cold milk, and pour in.
Stir until 1t boils up. Serve very hot.
ICED BEEF T~EA.-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 q
pail surrounded with crushed ice and
0o4I, anu 4CL ~ 0I0AO AVA oOOOS S"OASJ
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 q pinch
Of salt, break two eggs in q saucer,
taking care not to break the yolk. and
slip them into the milk when boiling.
Boil gently for five minutes. Take up
with q slice and trim of 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 t~ahleeQQon-