The Barre daily times. (Barre, Vt.) 1897-1959, 1918-08-10

" cup barley flour, " cup rye -four, Y
teaspoon salt, tablespoons sugar, 4 ia
blespoons melted fat, teaspoons baking
powder, cup milk. Mix all dry ingre-
dents Beat in milk, then fat. Bake
in creased muffin pans in hot oven.
Pastry with Maize2 cups barley flour
cup maize, ~ teaspoons salt, or 5
teaspoons shortening, ice cold water for
stiff dough about " cup.
Meat Substitutes.
Halibut with Mexican Sauce--6 slices
halibut, tablespoons corn flour, 2 tea
spoons salt, tablespoons fat, w cups
water, teaspoon Worcestershire sauce.
Dredge halibut with -four and salt
Brown halibut in fat in baking dish.
Pour liquids over fish, bake in moderate
oven IS minutes Pour Mexican sauce
over fish, bake Is minutes and serve.
Mexican Sauce cups tomato, ! table
spoon grated onion, 3 tablespoons corn
-four, 2 teaspoons salt, "a cup cold wa
ter, ! chopped green or red pepper. Bring
tomatoes and onion to boiling point.
Mix flour and salt with cold water, add
to tomatoes, stirring constantly; add
pepper.
Spanish Eggs--2 tablespoons butterine,
IA tablespoons cornstarch, l1a cups
milk, cup grated cheese, teaspoon
mustard, 1s teaspoon salt, "a teaspoon
paprika, teaspoon onion juice, pi-
mentoes cut fine, 6 eggs. Blend melted
butterine and cornstarch Add gradual
ly the milk. When the sauce gets thick
add the cheese. Add seasonings. Pour
the sauce into baking dish and break
the eggs into it. Bake in moderate oven
until the eggs are set.
Nut and Cheese Roast cup grated
cheese, ] cup chopped English walnuts,
i cup bread crumbs, tablespoons
chopped onion, l tablespoon butter, juice
of half lemon, salt and pepper. Cook
onion in butter and little water until
it is tender. Mix in the other ingre-
dents and moisten with water, using
the water in which the onion has been
and brown in the oven.
English Monkey cup stale bread
crumbs, cup milk, tablespoon fat, la
cup mild cheese, grated or cut fine, egg,
" teaspoon salt, few grains cayenne
Soak crumbs in milk for Is minutes
Melt fat, add cheese and when melted
add soaked crumbs, egg which has been
slightly beaten, and seasonings. Cook
mixture for three minutes and pour II
over toasted bread.
Mock Crab cup coarse bread crumbs
mixed with 2 tablespoons melted butter
chop fine l small onion, | small green
pepper, add " teaspoon salt, u tea
spoon pepper, can corn and / or two
beaten eggs, put In layers with the
bread crumbs, having bread crumbs on
top Bake until firm and well brown.
Fish PLAT with Spanish Sauce-l cup
rice, 2 quarts boiling water, teaspoons
salt cup cooked fish, ! cup fine wheat
less bread crumbs. tablespoon Worces-
tershire sauce, u cup rice stock, " tea
spoon pepper. Cook the rice in boiling
sailed water until thoroughly done,
Drain, reserving the rice stock. Line a
creased baking dish with part of the
rice. Mix the fish, crumbs, Worcester
shire sauce, pepper and rice stock and
pack into center of dish, Cover with
remainder Of rice, packing it down to
make a firm mold. Tie paper over the
top. Set in a steamer or on several
thicknesses of paper in a pan of boiling
water and steam for 80 minutes. Serve
with Spanish sauce.
Spanish Sauce tablespoons fat,
tablespoons corn -four, | teaspoon salt,
u teaspoon pepper, cup stewed toma-
toes, / cup rice stock, ] tablespoon
chopped onion, tablespoon chopped pi-
mentoes. Melt fat, add flour, salt and
pepper, remove from fire, add tomato
and water, return to fire and bring to
the boiling point, stirring constantly;
add onion and pimento. Turn mold of
fish on a platter and pour sauce around
it.
Hominy Souffle-lHa cups cooked hom-
my, egg yolks, cup milk, ] tablespoon
melted butter, salt. Mix and fold in