Omaha daily bee., 1917-03-10

stufting, rub the meat over with
mixture OF tablespoon OF salt, and
half tablespoon each of pepper
cloves and allspice, and wet all over
with good cidar vinegar. Let stand
over night, then in the morning pu
in pot with small cup of water
cover and cook slowly for two and
half hours, or thirty minutes for every
pound of meat, turning it severa
times whole cooking so that the gravy
will moisten every part. When ready
to serve put on hot platter and
slightly thicken the pot liquor for
gravy. This is delicious hot or cold
and is pleasant variation from the
usual pot roast.
Black Bean Soup-Wash we'll and
lpick over quart of black beans, then
put to soak over night in plenty OF
water. In the morning drain, put in
the soup pot with two quarts of cold
water, and bring slowly to the boil.
Cook two tablespoons Of drippings i'll
the skillet, and fry in them sliced
onion. When slightly brown stir into
the beans. Cook for four hours; if
necessary add more boiling water.
When soft enough rub the beans
through a colander and return to the
liquor, season with salt, pepper and
little dry mustard mostened to
paste with boiling water. Thicker
with one and a half tablespoons OF
flour. Put in the soup tureen two
hard boiled eggs cut into slices and
we'll washed and thinly sliced lemon.
Stir into the soup half teaspoon OF
Worcester sauce, and strain over egg,
Eggless Fruit Cake-Stir to
cream a cup of. sugar and half a cup
OF shortening; and sift together two
| cups OF flour, teaspoon of cinnamon
and nutmeg, and half teaspoon OF
cloves, mix this with the other ingre-
dents. and add slowly half a pint OF
buttermilk, and a teaspoon of soda
dissolved in little hot water. Last
OF all add a cup Of mixed seeded rails
ms and English walnuts, pecans or
hickory nuts. Bake in loaf in a
moderate oven.
Ginger Pudding-Sift together
twice, two and one-fourth cups of -four.
three and one-half level teaspoons of
baking powder, a pinch of salt and
level tablespoon of ginger. Cream
two heaping tablespoons of>butter or
butter sub Institute with half cup of
sugar, mix this with the flour, ETC..
and make into batter with a CUP of
milk with which has been beaten
one egg. Turn into a well creased
pudding mold, leaving at least an
inch and a half space for swelling,
cover closely and steam for two hours.
When done take off the cover and set
the can in the oven for ten minutes
to dry off the pudding. Turn out and
serve with vanilla sauce made by
Dreaming. half cup of butter with
halt cup of sugar, two tablespoons
OF cream, two tablespoons of milk and
a halt teaspoon of vanilla. Beat un-
til smooth and creamy. The sauce
should be- very cold, the pudding hot
Applesauce Cake-To one cup of
unsweetened applesauce allow half
cup OF butter or substitute, with
which cream one and a half cups of
sugar. Stir into the applesauce a level
teaspoon of soda and add the sauce to
the sugar, etc, alternating spoons of
the sauce with one and three-fourtbs
cups of sifted flour with which has
been mixed half teaspoon each of .
nutmeg, cloves, cinnamon and salt
Add last of all half cup of seeded
raisins. Beat well, and bake in a loaf
tor three-quarters of an hour.
Doughnuts-Cream half a cup of
melted shortening with cup OF sugar
and add to it two well beaten eggs,
one-fourth of teaspoon of nutmeg
and cup of milk. Sift together four
scant cups of -four, a pinch of salt, and
three level teaspoons of baking pow
der, then combine the two mixtures,
mix we'll and roll out. cut with ring
cutter and fry in boiling shortening
until well colored. Lay On sieve to
drain off grease, and dust when nearly
cold with powdered sugar.
Apple Dowdy-Rub an earthenware
pudding dish well with any preferred
shortening, and line it with slices of
bread spread with butter or some
good nut substitute for butter, then
NIL the dish with pared, cored and
sliced apples, sprinkle with brown
sugar and a little nutmeg, and turn
in half cup each of hot water and
molasses, then cover with slices of
buttered bread, the buttered side
turned downward. Cover the dish for
the first hour baking, then uncover
and bake for another hour, or until
brown. Serve from the baking dish, .
which may be wrapped in a napkin,
with powdered sugar and cream for
a sauce.
Stale-Bread Griddle Cakes
sCrumb the stale bread into a large
bowl, pairing off as much of the crust
as possible. Pour over the crumbs
a pint of boiling hot milk and let
stand until the bread is we'll swel,ed
then beat in the yolks of two. eggs
a pinch of salt, tablespoon OF
melted shortening, two heaping table
spoons of flour and the beaten whites
OF the eggs. Beat we'll, then fry as
usual, being careful in turning them,
as they are very delicate. If eggs
are not convenient add half cup Of
crumbs and pinch of salt to two
cups of sour milk and let stand over
night, adding after the bread has
swelled, enough -four to make bat
ter of the usual thickness
Economy Cake-Mix together two
tablespoons of drippings or any pre-
ferred shortening and two cups of
brown sugar, cup of seeded raisins,
two teaspoons of ground nutmeg,
cinnamon and cloves mixed, and a
pinch of salt. Put in the saucepan
and cook, after boiling begins. for
five minutes, then cool. When cold
sift with three cups of flour a heap
g .aI. ..I