Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1916-06-12
HOUSEHOLD HINTS

ed yeast, one cup mashed potatoes,
one cup graduated sugar, one cup
-four, one cup of the water in which
potatoes were boiled, one-half cup
lard. Mix together and let stand over
night. Add three well-beaten eggs
and pinch Of salt Let raise until
dough can be handled nicely, like
bread. Make into biscuit and let
raise until very light. Bake.
Raisin Cream-One-fourth cup rails
ms, one small cup milk, one egg, one
fourth cup sugar, one tablespoon but
ter, three tablespoons toasted bread
crumbs Add sugar and egg to crumbs,
beat well. Add cream or milk, butter
and raisins, heat to scalding point,
pour into cups or mold, chill and
serve with or without cream. Raisins
are an ideal food and should be used
more in our cooking Graham bread
is much improved if one adds cup
Of raisins to every loaf. A fine sand
witch is made by spreading peanut put
ter on white bread and layer Of
seedless raisins on this.
Economical Shortcake - One egg,
two heaping teaspoons baking pow
der, three heaping tablespoons sugar,
four heaping tablespoons flour. Cream
yolk of egg and sugar, add -four and
baking powder sifted together and
enough milk to make soft batter.
Bake in two layers. Beat white OF the
egg to stiff froth for top of cake.
Fig Filling - Four pounds apples,
one pound figs. one pound raisins,
one pound sugar, one tablespoon Gin
namon, nutmeg TO flavor. Pare and
slice apples, boil with sugar, CHINA
mon and a little nutmeg till apples
are tender, then mash. Add figs and
raisins which have been run through
meat grinder Simmer and stir TIL
thick This makes six jelly glasses.
To make fig newtons, cut cooky dough
in strips Spread filling on one strip.
cover with the other Bake till brown.
This recipe is good also as a jam.
Surprise Cake-The ingredients for
this cake are nearly always IN every
household. and it takes only short
, time to make: Threefourths cup
graduated sugar, two cups corn
starch, one teaspoon baking powder
three eggs, one large tablespoon but
ter, one teaspoon vanilla Beat eggs
together, add sugar, butter, baking
powder and vanilla, mix well by neal
ing butter a little over fire, then put
in cornstarch little at time Place
in cake tins and bake in hot oven.
/ The vanilla flavor can be lett out Il
you like.
Herring Salad-Take four salt her
ring which have been soaked over
night in water Add four hart-ooilea
eggs, mustard pickles. picked oeets'
one apple. one onion and enough poia-
toes TO fill covered dish. Take all o.
it and cut up in small pieces, tnen
take the yolks of the four hard-Dolieu
eggs, mash fine with fork, add ohe
teaspoon olive Oil and two tablespoons
vinegar, mustard, pepper and Iltu'
bit of sugar, mix well together pour
into the salad. mix it and leave siam
for a half hour.
Jellied Chicken-PlaCe some SINAI!
pieces of chicken in saucepan nan
filled with boiling water and COOK uhtN
tender. Remove chicken and Whea
cool separate meat from bones ana
skin. To the chicken broth add one
finely chopped onion, bay leaf one,
half teaspoon whole white peppers one
blade mace. one teaspoon salt, one
half teaspoon celery seed and inc
chicken bones and skin, Simmer ull
reduced to one pint, then add one
heaping tablespoon clear calfs-foot ger
attn, dissolve and strain. Arrange
layer of chicken (Which has been pulisSa
into small piecesl in a wet mold aaa
a few slices OF hard boiled eggs, on lop
OF this a scattered layer OF stoned sliceu
olives and chopped parsley, then nioie
chicken, and so on until chicken y
used. Then fill the mold with the ger
attn stock and place in icebox unu.
needed. To serve; Turn out on plaue,
and garnish with lettuce and siieea
e.lcumberS