Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1917-11-17
The Table.


salt and one and one-half cups
white cornmeal. Stir constantly three
minutes. Cook 20 minutes, then add
one and one-half cups chopped cold
pork (cooked), one onion minced me,
one beaten egg and little pepper or a ]
dash Of cayenne. Shape into outlets,
dip into egg and dry cornIneal, then
fry in hot fat. Sausage meat may ne
used in place of the pork
Bread Dumplings-Soak pint bread
crumbs in water, mix with one beaten
egg, two teaspoons baking powder, ada
q little milk and enough -four so il viii
drop from a spoon. Cook these nearly
one-haif hour. When done they viii
rise to the top. They are good in any
kind OF broth, in potato soup or with
sauerkraut.
New Dessert-Bring one pint milk
to boiling point in double boiler. While
milk is heating put half cup sugar in
clean saucepan and melt to brown
| LIQUID over rather slow fire. Stir all
| the time to prevent scorching. When
all is melted pour into hot milk, STIR
ring rapidly to dissolve the sugar,
which will stiffen and cling to the
j spoon. When sugar is all melted into
milk, add a pinch Of salt and one and
one-half tablespoons eornstarch dis
solved in a little cold milk. Cook ten
minutes aud remove from fire.
Slice four bananas in to a serving
dish and pour over them contents of
double boiler. Serve cold This will
serve seven or eight people.
Bran Cookies-dix one pint each Of
bran, cat fakes and white flour with
three teaspoons baking powder and
one of nutmeg, cinnamon and ginger
and one and one-half cups sugar Rub
through the mixture one scant cup
shortening. Add just enough very cold
water TO bind the ingredients; roll
thin
Goldfish balis-put fish in cold wa
ter. set on back of stove. when water
gets hot. pour off and put on cold
again until fish is fresh enough; then
pick it apart Boil potatoes and mash
them; mix fish and potatoes together
while potatoes are hot, taking two
thirds potatoes and one-third fish Put
in plenty Of butter; make into balls
and fry in plenty of lard. Have lard
hot before putting in balls
! French Goulash-One pound ham
burger steak, one teacgp uncooked
rice, one small onion, grated; three ia
blespoons -four with enough water
/ added to make creamy; add to meat
, and rice. with salt and pepper. Miz
thoroughly; make into balls the sizs
> of walnuts, drop in boiling water 81
soup stock of any kind and cook Il
/ minutes A can Of tomatoe soup dit
luted and a green pepper added makes
: tasty meal. This viii serve six peo
pie,
Pumpkin Pie-For three pies u.s.
one quart of milk, three cups boilei
, and strained pumpkins, one and one
4 half cups sugar, one-half cup mo
\ 1asses. yolks and whites OF three egg
\ beaten separately. little salt and on
I tablespoon each of ginger and CHINA
| mon. Beat and bake with an under
! crust.
Escalloped Noodles and Corn-NIaAt
noodles with one egg with twice egl
y bulk in milk; make as usual Gu
I them wide, cook 10 minutes in saItet
water, drain. Have buttered bakini
dish, put in layer Of noodles. thei
canned corn with bits of butter, sal
j. and pepper and pinch of sugar; NOR
: noodles and corn. Last, pour over on
: cup milk and bake one-half hour
+ Serves six people q supper withou
+ meat or potatoes and is fine,
Egg Mush (meat substitute}-Afte
K making cornmeaI musb in the usua
n way, have two or three eggs boile
IS hard enough for slicing; alternate tn
IS corn mush and sliced eggs until bot
are used up. When cold slice, flou
and fry until nice brown.
e Cornmeal Musb-Make nush as us
t. ual by thiekening well with corr
r meal, a quart or more of boiling sal
n ed water. Cover and set III pan of he
ID water. Put in moderate oven for a
Ic hour or more. This does not stick 1
pan and is well cooked.
Cornmeal FritteTs with sausagel-
J. Have boiling hot one quart water. ad
IN two tablespoons syrup, one and on,
N half teaspoons sage powder, one tes
IS spoon salt, 0ne-fourth teaspoon whit
pepper. Stir in TWO cups yellow corr
meal, one pound bulk sausage an
: one-hah cup craeklings that has bee
m put through the food chopper. Cos
? one hour slowly. stirring all the tim
When done turn into well-grease
crock and grease the Top SO it won
s. get hard when cold. Cut in slices an
y fry golden brown. Serve with app
IL butter.
Tapioca Pudding Wash tapfoca al
II soak it in a quart Of milk for tv
ne hours. putting 1t on the back Of Il
at stove to soak. Beat up three eggs al
w enc cup sugar together, saving whit
+ for a meringue If liked. Melt a tie
spoonful Of butter, add q little sa
or and stir into milk, then add egg al
as syrup. Bake one-half hour, or uni
n, It is nicely Drowned on top.
Soupbone Dinner-Buy q % &c
soupbone. put it On early in cold watt
let it co9k until real tender, tn
lit strain the broth (about three quart
n and divide it. One part cook with p
p tatoes, the other part with noodI
made with one egg and two tabl
spoons milk or water The meat c
.-- from the bone, using both fat a
lean; run through food grinder, m
with one egg, TWO or three slices
/ stale bread soaked in warm water a
| squeezed out, a little onion, salt a
| pepper. Make into hamburgers a