The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-09-13
RECIPES

Cream Dressing

Cream Dressing
Whipped cream, / cup; vinegar, 1
tablespoon; lemon juice, 1 tablespoon;
salt, paprika, sugar. Whip the
cream, add the remaining ingredients
slowly and use at once. Sugar may
be added If for a fuit salad.
Bread Soup
This may be quickly made and will
dispose Of stale breadcrumbs. Take
1 1.2 pounds of these, 2 or 8 ounces
OF butter, l 1-2 quarts of stock and
boil them together and stir we'll.
Forty-five minutes is long enough.
Chocolate pudding
Heat l pint milk, mix 2 tablespoons
cocoa, | 1-2 tablespoons cornstarch,
l IL tablespoons sugar. Moisten with
water, add to above. Cook until done
(stir). Flavor with vanilla and place
in cups to mold. Serve cold, with or
without milk.
Peach Conserve
Three pounds of peaches, free from
skin and stones; 8 pounds of sugar, 2
sins. Put ali in kettle and Sr, coo X until 1a;l
thickness desired. When ready to nut
in jars, add ! pound of English wal
nuts, chopped fine.
Cocoanut Salad
One-half q c%ocoanut, grated; 2 ap-
Piles, pared, cored and chopped; / cup
of celery, chopped; 2 tablespoons Of
onion, chopped; l tablespoon Of
chopped parsley, 3 red peppers,
minced fine. Mix we'll and cover with
French dressing or may0nnaise, as
preferred. Chill the ingredients we'll
and serve on lettuce leaves or in
scooped-out tomatoes.
Rice With Green Peppers
Two cups cold cooked rice, 2 table,
spoons chopped green peppers, l cup
milk or white soup stock, salt, pep
per, paprika, 1-2 cup grated cheese.
Mix the rice, liquid, chopped peppers
and seasoning, stirring until the rice
grains r thoroughly separated. Put
into a buttered baking dish, sprinkle
the grated cheese over the top and
bake until the crust is Drowned.
Spinach With Egg
Melt 2 tablespoons of butter; when
bubbling, blend in l tablespoon of
flour, then add / quart Of finely
chopped spinach and cook and stir
five minutes. Add IL cup of cream,
season with pepper and salt; cook and
stir three minutes longer and arrange
in a mound on a heated dish. Gar
nish with slices of hard-boiled eggs
and serve at once.
Tomato Pulp for Tomato Soup
Scald the tomatoes 1 1-2 minutes,
cold dip, remove the skin, stem and
core. Place in an open kettle and boil
80 minutes. Press through a sieve.
While hot pack into hot glass jars.
Sprinkle n teaspoon of salt over the
H. g. ~,,&~% Sc~o 1n vito lxy c1o1 md
cook in the covered wash boiler on a
rack with the hot water at least one
inch above the top of the jars for
80 minutes.
Barley and Rice Mullins
Two cups of barley flour, 2 round
ing teaspoons Of baking powder, !
teaspoon of salt, l egg, 1 1-3 cups OF
milk, l great spoon of sugar or less
according to taste, / cup of hot cooked
or left over rice, 2 tablespoons OF
shortening. Beat all ingredients wei
together, add rice last, first scatter
ing a little -four on the rice. Have
tried these and find them delicate ano
delicious.
Apple Lemon Pie
Cut / large tart apple into dice
add the pulp and grated yellow rin6
of 1 lemon, l cup of sugar, l table
! spoon of butter melted and l beate,
egg. Bake in two crusts for about 4!
minutes.
Baked Rabbit en- Casserole
Lay alternate slices of rabbit ant
thyme, sage, thin-sliced onions, an
salt to taste. Fill the dish witt
water, and bake in slow ven 81
minutes. A covered dish or pan ma.
be used instead of a casserole. AM
the meat may be boned or not as de
sired.
Soup Meat Salad
Cut beef that has been boiled TO
soup into half-inch dice; season wit
) onion juice. Mix lightly with som
: cold boiled potatoes cut into half-inc
J dice, and some parsley chopped fine
! Pour over it a French dressing o
: mayonnaise. Garnish with hard-boile
: eggs and lettuce.
Squash Pie
Mix o%ne-fourth cup sugar, one-thir
teaspoon salt, one-half teaspoon eac
of nutmeg, cinnamon and cloves; ad
one well-beaten egg, one-fourth Gu
molasses, one cup cooked squash, on
and one-half cups milk. Fill pastry
lined pie plate in rather hot over
slow down heat as the pie sets.
A DAILY DUTY