The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-10-04
RECIPES
Tomato Egg

The top is cut away from each to-
mato and a little of the pulp and liq-
uid removed-just enough to leave
space for an egg. Then an egg
both white and. yolk-is dropped in,
making sure that the yolk is poured
in whole. If broken it will make an
unappetizing mess. Tomatoes so
filled are placed in a baking dish in
a hot ven until the egg is cooked
and the tomato is quite tender.
Yeast Bread
Two cupfuls of cornmeal, n cup
full of wheat or rye, me cupful of
liquid, one-quarter cake yeast, one
tablespoonful of shortening, one tea
spoonful of salt.
Mix the cornmeal and salt and
shortening and pour over it enough
boiling water to moisten. When cold
add dissolved yeast and rye flour.
Let rise until light, form into a loaf
and bake.
Smothered Onions
Peel, wash and slice as many onions
as your family requires, remember
ing they will shrink about one-half
in cooking. Put in baking dish, add
bits of butter substitute, cover close
and bake two hours in moderate oven.
Season with salt when you eat them.
l use a strawberry basket full of
onions and about a teaspoon of butter
substitute for three persons. They
taste much like fried onions, but less
work and more digestible.
Rice P0p0vers
Two level cups cold boiled rise, two
level cups of flour, two teaspoons
baking powder, two teaspoons sugar,
two eggs separated, two cups milk,
one level teaspoon salt. Mash rice
until smooth. Sift -four, baking pow
der, sugar and salt twice. Beat yolks
of eggs, add whites beaten stiff and
stir them into rice. Then add milk
and flour alternately and beat till
smooth. Fill gem pans two-thirds
full and bake in hot oven about Is
minutes. Grease pans we'll.
Kansas Picked Onions
There was q request in a recent
issue for a picked onion recipe. This
one makes the onions like the bottled
onions, cover with brine, allowing one
and a half cups salt to two quarts
boiling water and let stand two DAYS.
Drain and cover with fresh, hot brine,
led stand two days and again drain.
Make more brine and heat to boiling
point; put in onions and boil three
minutes. Put in jars, interspersing
with mixed pickle spices. Fill jars
to overfowing with vinegar, prefer
ably white, scaladed with sugar, al
lowing cup sugar to one gallon
vinegar. Seal while hot.
Jellied Prunes
Cover half a box of gelatin with
half a cup of cold water; when soft
add two cups of boiling water and
one cup of sugar, stir until dissolved
and add n cup of orange juice and
the juice of one large lemon. Remove
the stones from some stewed prunes
put them in a glass dish, pour the
jelly over them, place on ice unit
firm and serve with whipped cream
Apple Bread Pudding
Mix two cups of brown breal
J, crumbs with an equal quantity o,
. diced raw apple; add th%ree-fourth!
cup of finely chopped suet, one cul
Of seeded ~raisins, beaten egg, on
f tablespoon of flour, one-half teaspoo,
each of salt and all kinds of spices
and finally add one cup of milk. Turf
4 into buttered molds, boil two hour,
and serve with hard and liquid sauce
Tomato Sauce
Cook one-half can tomatoes witt
two teaspoons sugar, eight pepper
corns, bit of bay leaf, and one-hal
teaspoon salt, 20 minutes. Ru'