The Barre daily times. (Barre, Vt.) 1897-1959, 1916-07-07


jelly Cake Fritters-Some stale spong,
or plain cup cake cut into rounds with 1
cake cutter. hot lard or butter. straw
berry or other Jam or Jelly boiling milk
Dip each slice for a second in bowl o.
boiling milk and drain; lay on hot dist
and spread thickly with strawberry jam
peach Jelly or other delicate conserve
Send around hot with cream to pour
over them.
Individual Scotch Pudding This is a
most delicious dessert, made from left
over cake crumbs or stale cake. To this
add left over preserves (any fruitl
draining well the fruit from the syrup
and chopping fine the fruit and cake.
Mix this well, adding a handful of cur
rants and raisins. Moisten this mixture
with a custard made from well beaten
egg. sugar and little milk. Then pro
coed to line your muffin pan with a rich
peerust, filling each with the above left
overs. Bake in hot oven. II desired,
icing may be used, adding much to the
appearance OF this delicious dessert
Surprise Salad--Take left over vege-
tables such as potatoes, peas, beans or
corn to this add One large apple,
chopped fine, two stalks OF celery, two
tomatoes, one small onion and one cupful
of cold meat chopped fine, Mix all to-
gether with French dressing, place on
lettuce leaves and pour mayonnaise over
same. This is an excellent way to use
all the left over vegeta bles as luncheon
salad.
Delicious Soup from Leftovers-One
half cupful of celery, cut small, one cup
full Of cooked peas or string beans or
corn one quarter cupful of cold boiled
rice, one cupful of chopped raw onion.
Boil the onion and celery in two quarts
of water for half an hour; add the to.
mato pulp and cook 10 minutes. Then
add the rest of the vegetables and a half
tesepoonful extract of beef. Season to
taste If the water in which the rice
was cooked is used in place of part of the
two quarts Of water, it is even better.
Cream Puffs-One cupful Of boiling
water, one half cupful of butter one
cupful of -four. and three eggs. Melt the
butter and pour it into the dish with the
cupful of boiling water, being careful not |
to pour the butter salt in. This will |
have settled to the bottom of the dish |
when the butter melted. While this mix
lure is boiling on the stove. put in one |
'upful of dry -four, stirring it rapidly all |
The while. and as soon as smooth remove
rom the stove and let it cool Then add |
three eggs mot beaten) and stir with a
,poon 10 minutes. Bake in a brisk oven
n patty pans. This recipe will make IL.
They may be baked on fat tins, being
nut on in spoonfuls. When cold, open on
me side carefully and fill either with
whipped cream or with thick rich Gus
ard
Ham Toast-A very nice way to use
he remnants of boiled ham is to make
lam toast, which is not only easily pre-
jared but makes an excellent dish for
luncheon or supper Grind or chop the
am until YOU have a cupful of the meat
sing a little of the fat, as that improves
he flavor. Melt a tablespoonful of but
err in a saucepan, and add a tablespoon
al of flour. As soon as blended, add a
upful and a third of sweet milk Let
his thicken slightly, then add ham and
he whites of two hard boiled eggs which
ave been mashed with fork. Season ,
18th pepper and little salt Pour over In
ound slices Of toast which have been }
laced on a platter Crate the yolks of y
ne eggs and sprinkle over the top. Gar n
lsh with parsley.
Spanish Meat Losf-Grind up through i
ne coarse part of a foodchopper frag- a
ents of cold roast or boiled meat, such
: beef or veal, and perhaps leftover z
ice or two of bacon. Then to two cup "
Ills of meat take one cupful of stale $
read crumbs; soak bread crumbs in e.
yeet milk until soft; then mix same I
it'll ground meat. adding a little more IN
IL. pepper and powdered sage. Then G
ease a baking dish with butter and h
ace this in the bottom Of it: next Iii
read over the top your cold boiled rice Il
say to the thickness Of an inch-and fl
4 over the top with small humps of
liter; then take your left over cooked .,
mstoes. add small lump Of butter. Il
uple Of whole cloves, a little onion II
opped very fine. and dash Of CAYENNE p.
pper and a teaspoonful Of -four let w
is all boil M together and pour it over Of
2 nice and place in the oven and bake lds
r one-haIf hour. You will find this 4,
licious dish. and utilizing many left n
eru fknTrfhv Der4ar IN