East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-09-06
hoUsEHoLD
MISCELLANEOUS MARITIME IsE-
CIPIS.
Ground Isicc Pndding--An Old Fash-
toned Dish.


Ground Isicc Pndding-.An Old Fash
toned Dish.
Take a tablespoonful of groun,
rice and little suet chopped fine
and add half pint of milk; sweetel
70 taste. and having poured 1t into
saucepan. let 1t remain over a cleal
fire until thickened. Beat up an egl
with 4 drops of essence of lemon ant
4 ., tablespoonfuls white wine; add thii
mixture to the ingredients in tn,
saucepan, give 1t shake or two from
right to left, then pour it into 8
creased dish. and bake in a moderate
ly heated oven.
Il Scallopcd Potatoes.
Peel and slice potatoes thin. put III
layer of potatoes dredge with flour
salt and pepper. dot with butter. Con-
/ tinue till dish is full. Last layer OF
cracker crumbs and butter, cover with
milk. Bake an hour and a half ol
two hours.
Salad Dressing.
Two raw eggs. / tablespoonful but
ter melted, tablespoonfuls vinegar,
/ tablespoonful sugar, IL tablespoon
mustard, dash of red pepper, salt.
Beat all together and put over boil
ing water. Stir until it becomes like
cream.
War Time MIOIasses Cookies.
One cup sugar 1 cup molasses. 1-2
cup water (boiling), IA cup shorten
ing (scant), l egg (well beaten).
teaspoon ginger, 1 teaspoon cinnamon.
salt, / tablespoon soda, tablespoon
vinegar, about 2-S quart each corn
flour and wheat and oatmeal flour.
Creamed Lima Beans With ESg-A
Meat Substitute.
One-half pound dried lima beans, .
hard cooked eggs cups milk. ia,
blespoons flour tablespoons butter.
1-2 tablespoon salt. speck of pepper,
Soak lima beans for two hours, and
cook in boiling salted water until
tender, and drain off the water.
Make the white sauce as follows;
Heat milk in to of double boiler. Add
the flour mixed with water until
smooth and add to hot mIfl1, stirring
constantly until the consistency of
thick cream. Add seasoning and
butter; add the hard cooked eggs
cut up in small pieces and the cooked
lima beans.
This dish is very appetizing and
nourishing. The recipe is enough for
a family of four.
Potato Cakes.
Take leftover mashed potatoes.
say two cupfuls Add one egg. one
Tablespoonful of flour; and salt to
taste. Form into balls and fry a
golden brown. These are delicious
for breakfast.
Liberty Doughnuts.
one cup sugar, l tablespoon melted
lard l egg, cup sour milk. 1 cup
riced boiled warm potato. l teaspoon
soda; salt nutmeg and flour to roll.
They are much improved by the pota-
to and keep moist. Please try this
recipe.
Squash Mullins.
To 1 pint of sifted suash add ? ta-
blespoons each of sugar. sweet milk |
and melted butter. a teaspoonful of |
salt, and a cup OF yeast then stir in |
flour till 1t IS stiff enough to knead; |
when it is risen very light. knead |
roll out and put them in pan till /
light enough to bake.
Apple Corn-Starch Pudding.
Set n quart of milk over night.
take off the cream in the morning
and heat your milk in a spider to n
boiling point. Wet two dessert spoons
rul of cornstarch in little cold milk
and stir into it, and continue stirring
L until it thickens. Set it off from
he fire Beat together two eggs and
1alf a cupful Of white sugar then
)our your cornstarch into this. stir
ing IT together carefully and add n
easpoonful of salt. Pare and slice
hin. six large sweet apples. lay them
nto your pudding dish pour the Gus
ard over them and bake an hour, or
Until the pudding is tender. FOr
auce. add sugar, nutmeg and little
xtract to the cream.
jam and MarmaIadc.
Less sugar and some salt for jam :
nd marmalade. In England and in :
ur own country the experiment OF
sing a very small amount of salt for
art of the sugar in making jam and
larmalade has been tried with sue c
ess
The proportions used were as fol-
,ws: "a cup sugar and ~ table
poon salt to one pound of fruit. Tho q
alt and sugar were added together 7
nd the jam was made as usual.
Some points noted: The method
wed 2 cents glass (half pint) over b
le usual proportions of pound for o
ound. The jam is less rich. but
cry palatable: not "sickening' sweet
: when made with all sugar.
Jam should stand five or six days II
efore being used. The salty flavor -
qannaare in 4bof TINA "