Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1916-01-28
HOUSE HOLD
HINTS
THE TABLE.

DRIED Beer IN Creanl-SnaVe peel
very fine; pour over it boiling water,
let it stand for a few minutes, pour
this off and pour on good cream let
it come to boil. If you have no
cream add milk and butter and thick
en- with a very little flour. Egg may be
added the last thing by dropping in
middle of gravy. Season with pepper
and serve on toast or as you like.
Veal Birds-Take veal steaks or
chops and trim. Make dressing OF
bread crumbs, little minced onion,
pepper and salt, and the veal trim
mings which have been fried lightly in
a little butter or drippings. Put this
dressing on each steak and roll, then
fasten with tOothpicks, put in skillet
with little butter; fry lightly on both
sides, then pour on enough hot water
to cook nicely and set in oven to fin
ish cooking.
Stuffed Beets-Wash half cup rice
and sprinkle it in kettle OF boiling
water. Boil rapidly Is minutes and
drain. Chop cupful of nuts, mix them
with rice, and small teaspoon salt and
little pepper. Scoop centers from
cooked beets, fill space with the rice
mixture stand them in baking pan
and bake 20 minutes. Chop beet taken
from the center very fine, add it to a
cream sauce and pour around beets
after they are dished
Vinegar Cookies-These cookies are
delicious and will keep moist two
weeks. Beat two eggs, add two cups
brown sugar, one scant cup lard, one
teaspoon salt and half teaspoon nut
meg; mix well, add three tablespoons
vinegar and flour enough to make soft
dough, adding two teaspoons of soda
to the -four. Nuts or raisins may be
added for variety.
Crumb Cake-Two cups brown sug-
ar, two cups -four, butter size of egg
little salt. Mix like pie crust and
take out about twO-thirds cup OF
crumbs for top. Add scant cup of sour
milk and one teaspoon of soda in the
milk. Put crumbs on top and bake in
goodsized pan.
Molasses Cake-One-half cup short
ening, one-half cup brown sugar, one
half cup molasses. one-half cup cold
water, one and two-thirds cups flour
one cup chopped raisins, two eggs
| (save whites for frosting), one tea
spoon soda. Put chopped raisins in
| frosting. This cake is fine and mex
pensive.
Fig Pudding-One cup figs, one cur
English walnut meats, one cup OF
bread crumbs. one cup brown sugar
one cup milk, two teaspoons baking
powder. Cut figs and nuts fine and
sprinkle with -four to keep them from
settling to bottom. Bake slowly ont
hour. Serve with whipped cream.
| Parsnip Rolls-Boil two large par.
ships, press through colander add one
quart hot milk, one teaspoon salt, one.
| half cup butter. one yeast cake mixed
| with One-fourth cup sugar, enough
flour to make stiff batter Allow tC
rise twice its size, knead some foul
into 1t, let rise again, divide into small
! pieces, lay on buttered tins to rise fol-
10 minutes. Bake 20 minutes in ho
oven.
Pineapple Pie-Beat one-half cuJ
butter. one cup sugar and yolks o
three eggs to cream. Add one car
grated pineapple. Dissolve one table
spoon cornstarch in cup of swee
cream and add TO pineapple. Mix thor
oughly. Beat whites OF the eggs stiff
and fold In lightly. Have ready pit
plate line with crust, fill with pine
apple mixture and bake in moderat,
oven.