Belding banner., 1916-11-22
WOMAN AND HOME


cupfuls of sifted -four pinch of salt,
three well-beaten eggs, and two cup.
fuls of milk, beating with an egg
beater until the batter is full of bub-
bles. Half an hour before the roast
is to be served, pour out little of
the drippings into a shallow pan con-
tanning hot-greased muffin rings and
fill with the batter. Serve nicely
Drowned as border to the roast.
Royal Bouillon.-Take two and a
half pounds of lean beef, finely
chopped, cover with two quarts of
water, allowing it to stand an hour,
then bring to the simmering point
and cook three hours, removing any
scum that may rise. Now add one
two cloves, four, peppercorns, and
two stalks of minced celery; simmer
until the vegetables are tender.
Strain into an earthenware bowl and
let it cool. When ready to serve re-
move any fat, clear by stirring in the
white of an egg, boil up, strain and
serve at once.
Fish Pudding, Russian.-Take one
and a half to two pounds Of fresh
mackerel, one and half tablespoon
fuls of butter, one cupful of cracker
crumbs, three cupfuls of milk, six
eggs, one grated onion, six pepper
corns, and one tablespoonful Of sour
cream. Cut the fish lengthwise, wash
it, take out the bones, removing the
skin. Chop the meat fine, with half
tablespoonful of butter, put into a
bowl the yolks Of the eggs, with the
salt needed, onion, peppercorns,
cracker crumbs, tablespoonful of
butter and the sour cream. Beat
well, add the fish, stir in the beaten
whites and put into buttered dish;
cover and cook slowly for two hours.
Serve with caper sauce.
Caper Sauce.-Cook together a ta-
lespoonful each of butter and -four,
add pepper, cupful of milk, salt and
two tablespoonful of capers. Cook
slowly and serve hot.
Almond cakes may be prepared the
same way, using six egg whites, a
pound Of sugar and a pound Of al
monds finely sliced.
For Breakfast
There are several things which en-
ter into the right kind Of q break
fast: first, the individual to be served,
age, state of health, occupation, sea-
|
plies to be obtained.
The old standbys of bacon, toast,
coffee, preceded by some sort Of fruit
is the breakfast of the average per-
son. 1t is the meal which most
housewives complain about the often
est, being hard to give variety.
. Grapes are one Of the fruits most
enjoyed in the fall and are most
wholesome fruit; apples, pears and
peaches all have a wholesome acid
very beneficial to the digestion.
Plain boiled rice makes a welcome
breakfast cereal; omelets of various
kinds give a change from the every.
day shell-cooked, poached or friec
egg. A most appetizing method Of
serving eggs is TO drop them into
individual ramalkins, cover with
cream, dot with bits of butter anc
season with salt and pepper; plac,
in the oven in dish of hot water anc
bake until the eggs are set.
Where fresh mackerel is obtained
no more tasty fish can be Offered
than broiled mackerel or the fsl
baked in cream. Place it in drip
ping pan with little water, skin sid,
down, and place in the hot oven
when the water has evaporated pou
over the nSn cupIul OF good cream
heat through and serve, adding tn,
seasonings at the last, not to curdl,
the cream, although that need no
entirely spoil the dish, but it doe
detract from its appearance.
Chops, liver and bacon, sausage
of various kinds, are all meats use,
for breakfast. Only small portion
should be served, as it is much bet
ter for the health to eat meat bu
once day and that at the heav
meal, or dinner.
Hot breads are liked for breakfast
and griddle cakes the year roun
never seem to lose their popularity
For the Sunday breakfast it is wis
1 to have an entire change. As it is
meal of more leisure than every-da
breakfasts, it may be a little NOR
j elaborate.
A fruit that is subacid is best I
d serve in the morning; cereal wit
cream is given, though the practic
}. of serving acid fruits and cereal
d with cream is quite general.
Palatable Foods
A nice, rich, steamed brown brea
...A i.