The Barre daily times. (Barre, Vt.) 1897-1959, 1916-08-01
Selected Recipes.

A Christian Science Monitor reader
who has tested the following recipes and
found them worthy OF being added to the
housewives scrap book, sends them in
for the benefit of other readers
| Salmon Loaf-Remove the bones and
| skin from one can OF salmon. Add two
| Tablespoons OF melted butter, two thirds
of cup of milk, pinch of salt and a
dash OF pepper, and stir together with
the salmon. Then add the beaten yolks
of two eggs, two-thirds Of a cup OF
bread crumbs, and the juice OF half a
lemon. Finally, fold in the whites OF
the two eggs, beaten stiff. Put in a
well buttered mold and steam for one
hour, covered. Then put in hot oven
flor Is minutes to brown. Serve with
Hollandase sauce, made as follows:
Cream together quarter OF cup o.
butter and one rounding teaspoon of
cornstarch. Add half saltspoonful vi
yolk OF one egg, and lastly one cup Of
boiling water. Cook in a double boiler
for ten minutes; theen add the juice Of
half lemon; and serve hot. This is de-
licious with fish.
"a good boiled salad dressing is made
with three egg yolks, a quarter teaspoon
of mustard quarter saltspoon of cay
enne pepper, two tablespoons OF sugar,
two tablespoons of melted butter, one
teaspoon of cornstarch, one and a quar-
ter cups of milk, one saltspoon Of salt,
three quarters of cup Of vinegar Beat
the eggs and milk together stir the
cornstarch, salt, pepper, mustard and su-
gar together, add the melted butter and
stir until wen blended. Then add the
vinegar which has been heated. Stir all
together and pour slowly into the beaten
milk and eggs. Cook for ten minutes
in double boiler. Beat well with egg
beater while cooking. This will make a
pint and will keep long time if kept
in cool place If little is added to
whipped cream, it is delicious for any
kind of salad.
A spice cake that Is particularly good
is made by using one and one half cups
of sugar, a quarter cup of butter, three
well beaten eggs, two teaspoons of Gin
a half teaspoon of cloves, a quar-
ter of nutmeg, one cup of sour milk,
a half teaspoon of soda, three teaspoons
of baking powder, one cup of raisins, one
cup of currants, and two cups of -four, |
For white cake, cream a half cup Of
butter and one cup of powdered sugar, |
adding the sugar part at time. Beat /
well. Sft three quarters of a cup oil /
-four and four teaspoons of baking pow I
Ter three times. and add small portion I
to the butter an sugar; then add !: part I
Of half cup of milk. Alternate the I
-four and milk until all are used. Beat
we'll, and add third of teaspoon of va
1illa and two thirds teaspoon of lemon
uice. Then fold in half cup of nut
meats, and the whites of three eggs
which have been beaten stiff. Bake in a
.heet or layer. When cool, spread with
,lain boiled white icing, or chocolate
cling.
Bran mullins close this readers con-
,ributions The recipe calls for two
,ggs. two tablespoons of sugar, q quar-
.er teaspoon OF salt, one scant cup OF
milk, one cup of bran, one cup of white
lour, four level teasoons of baking ow
Ter, and three tablespoons of melted but
err Beat the eggs, add the sugar and
alt and the milk. Beat we'll and add
he bran, the flour and the baking pow
er Again beat well, and fold in the
Melted butter Bake in well buttered
EN- pans for p or 80 minutes. This
viii make a dozen mullins.
o