Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1916-10-25

cheesecloth and add to liquor used in
washing oysters. Measure liquor, and
add enough water to make one and
one-half cupfuls OF liquor. Melt three
tablespoonfuls of butter, and add four
tablespoonfuls OF flour with one-half
teaspoonful of salt, one-half teaspoon
full of curry powder, and one-eighth
of teaspoonful OF paprika. Pour on
one and one-half cupfuls of liquor
gradually, while stirring constantly,
and bring to the boiling point. Add
oysters and season with one teaspoon
full of Worcestershire sauce, one table
spoonful of lemon juice, ten drops OF
tabasco sauce, and with salt to taste.
Serve on unsweetened wafer crackers.
Brown Bread Sandwiches.
Mix and sift one cupful of rye meal,
one cupful of granulated corn meal,
one cupful of graham flour. three
fourth Of tablespoonful of soda and
one teaspoonful of salt Add three
fourths of a cupful of molasses
and tow cupfuls of sour milk. Fill but
tered one-pound baking powder boxes
two-thirds full of mixture, adjust but
tered covers and tie down with string
otherwise the bread in rising might
force off the covers. Place boxes on
trivet in kettle containing boiling
water, allowing water to come half
way up around molds. Cover closely
and steam one and one-half hours, ad-
ding more boiling water as needed.
Remove from molds as soon as taken
from water. See to it that baking
powder tins do not leak before using
them for steaming brown bread. One
and one-third cupfuls of sweet milk
or water may be substituted to this
recipe for the sour milk. Cut brown
bread in thin slices crosswise and
spread very sparingly with butter,
worked until creamy. Put together
in pairs with slices of crisp cucumber
marinated with French dressing be-
tween. .- T.
Priscilla Popped Corn.
Pick over popped corn and measure;
there should be two quarts. Put two
tablespoonfuls of butter in sauce
pan; when melted add two cupfuls
of brown sugar, one half teaspoon
full of salt and one half cupful of
water. Bring to the boiling point
and let boil sixteen minutes. Pour
over corn gradually, while stirring
constantly, until every kernel is well
coated with sugar.
Grandma's Cake.
Work one-half cupful Of butter until
creamy and add one cupful of sugar
gradually, while beating constantly;
then add the yolks Of FIVE eggs and
one whole egg well-beaten. Mix and
sift one and three-fourths cupfuls of
flour, three and three-fourths tea
spoonfuls of baking powder and one
| fourth of a teaspoonful of salt. Add
alternately with one-half cupful of
milk to first mixture. Turn into a
buttered and Toured cake tin and
bake in moderate oven fifty min
utes. Remove from pan to cake
cooler, cover with mocha frosting,
and sprinkle with Jordan almonds.
Sweet Cider Punch.
Mix one cupful of sweet cider, one
| Suplui VI SiaPS yuiSSJ ohSoL SaPAai
of grapefruit juice, two tablespoon
fuls of lemon juice and two pint
bottles of mineral water. Add sugar
to taste, and pour into punch bowl
over a large cake of ice. Serve in
punch glasses. Many think few
gratings of nutmeg an improvement
to this punch. Two, pints of water
may be substituted for the mineral
water.
Sour Cream Dressing.
To one cupful of sour cream add one
egg, slightly beaten, one-fourth cup
full of vinegar, two teaspoonfuls of
salt, two teaspoonfuls of sugar, one
teaspoonful of mustard aud one
eighth teaspoonful of peppef, thor
ough1y mixed. Cook in double
boiler, stirring constantly until mix
ture thickens.-Woman's Home Com
panion.
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