The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-03-17
THE DAILY MssoULIAN SATURDAY MORNING. MARCH H. 1917
stale Bread oriddle Cakes

Stale Bread 0riddie Cakes
Crumb the stale bread into a large
bowl. pairing off as much Of the
crust as possible. Pour over the
crumbs pint of boiling hot milk
and let stand until the bread Is well
swclled. then beat in the yolks Of
two eggs, n pinch of salt, a tablet
heaping tablespoons of flour and the
beaten whites of the eggs. Beat
well, then fry as usual. being care
full in turning them as they are
very delicate. If eggs are not con-
venient, add half cup of crumbs
and pinch of sait to two cups of
sour milk and let stand over night.
adding after the bread has swelled
enough flour to make batter of
the usual thickness. In the morn
ing dissolve level teaspoon of soda
in a little water and stir into the
Cheese Charlotte-Cut stale bread
in strips about the width of lady
fingers. toast slightly, butter scan
tily. and arrange charlotte russo
fashion around the sides of shall
low earthenware baking dish. Fit
slices Of the toast neatly to cover
the bottom of the dish. Make a
custard Of two eggs, cup of rich
milk. tablespoon of melted but
ter, pinch of salt. half teaspoon
of dry mustard, a teaspoon of flour
and half pound Of dairy cheese
shaved into thin bits. Mix well.
turn into the dish and bake until
the top begins to brown. Serve at
once.
Economy cake-Mix together two
tablespoons of drippings or any pre-
ferred shortening and two cups of
brown sugar. a cup of seeded raj
sins. two teaspoons of ground nut
meg, cinnamon and cloves mixed,
and a pinch of salt. Put in the
saucepan and cook, after boiling be-
gins. for five minutes, then cool.
When cold sift with three cups of
flourHa heaping teaspoon Of soda,
and add 40 the rest. Beat well and
bake in two loaves for one hour in
a moderate oven.
Spanish asauce-Chop fine three
onions and cook until soft in a ia
blespoon OF shortening. Stir in a
small can of tomatoes. a chopped
pepper If You have one. otherwise
chop a few olives, season to taste
with red pepper and salt, and when
the fish is fried or broiled turn the
sauce over it just as it is ready to
go to the table.
Hermits-Cream half a cup of
butter orr substitute with a cup of
sugar. and add to it a half cup of
rich milk with which has been beat
en- one egg. Sift a cup of flour
with a teaspoon each of cloves, Gin
namon and nutmeg. Mix with the
shortening and sugar, and stir in a
half teaspoon Of soda dissolved in a
little cold water. Mix well. add a
cup Of seeded and chopped raisins
and enough sifted flour to make
dough that can be rolled out. Cut
out and bake.
Cranberry Pudding-sift together
two cups OF Slour, a pinch of salt.
and three teaspoons Of baking pow
der. Add milk sufficient to make a
dough about the same as. for any
batter pudding. stir in a cup of
we'll -sweetened and strained cram
berry jelly and steam for an hour
and one-half Serve with hard
sauce.
Eggs, Chicken and Fish-Eggs,
'hicken and fish are the stand-bys
# the spring and summer menus,
md may be prepared in a great
many appetizing ways. Omelets
re particularly nice for breakfast.
is delicious cooked in a
asserole; also fish.
Breakfast Omelets.-lf you wish |
o have really successful omelet !,
ou will need to have an aluminium !
rying pan. 1t is light and easy to
andle, and then the egg does not
tick to this, and Is so very easy to
urn out. Have everything in readi- !