Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-02
Household Hints

| the fact that 1t is so hard to make
just the right amount Of icing. the fol-
lowing recipe is good Butter crack
ers and spread with leftover icing.
Sprinkle with nuts, raisins or dabs OF
peanut butter. Put in very slow oven
to brown. These will make delicious
little cookies for luncheon or tea.
Pies.
Caramel Pie-For large pie: Bake
fine crust first Then set 1t to cool.
Take one and one-halr cups sugar
eight brown, put in skillet with two
tablespoons melted butter. Let scorch
| very little to give the caramel taste;
| then add two cups milk, yolk of two
eggs, two tablespoons -four, beating
milk, flour and eggs together. Then
add the caramel and boil till 1t thick
ems. Pour into the baked crust.
Beat the whites of the two eggs, add
spoonful sugar and spread on pie. Re-
turn to oven till light brown.
| Butterscotch Pie-One cup brown
sugar, one and one-half cups water.
one tablespoon butter, two table,
spoons cornstarch, yolk of one egg
Still together and boil in double boil
er until well cooked: pour into baked
crust. Beat white of egg very stiff:
add little powdered sugar. cover top
Of pie with it and place In ora to
brown.
Lemon Pies-One and one-half cups
granulated sugar, one and one-hais
cups water, three teaspoons flavor.
four eggs tsave whites for top of
pies). Do not boil; ready for pies as
soon as mixed. This will make two
pies.
Lemon Pie-Moisten a tablespoon
cornstarch. add it to a cup of boiling
water. stir till it boils clear. Pour
over one cup sugar. a little butter:
when cold add juice of one lemon and
: grated rind and beaten egg. Bake
with one crust and frost
Cheese Pie-For the dough: One
. pint scalded milk; when cool add two
tablespoons butter, one teaspoon salt
, one cup sugar, two eggs we'll beaten,
, two cups flour; then add 2-cent yeast
, cake dissolved in little warm Wa
ter and sugar. Set this aside in q
warm place to rise; when double ito
size add enough -four to handle and
, roll out a little thicker than pie crust.
Put in pie tins and set aside to rise
again until double its thickness. Then
! spread with melted butter and fill with
! the following: Two pounds cottage or
Dutch cheese; beat we'll SO it is free
from Jumps, then add four well-beaten
: eggs, one and one-half cups sugar,
!; Juice and grated rind of one lemon.
two cups rich milk or cream, one cur
r currants and a little nutmeg. This
amount will make six pies nicely anG
is an old recipe.
E The Table.
! Apples Baked with milk (new)--
Clean and core apples; bake as usual
;. Sprinkle flour and sugar over top. ado
!: butter. then pour cup of milk over
] them instead of water The milk
gives them fine flavor and is some
thing different FROM the old way.
Now split each sweetbread in two;
I lay pieces in shallow earthen bak-
r ing dish, cover with melted butter and
r dust lightly with salt and pepper
S Place in hot oven and cook unit
d brown on one side, then turn and
brown other side. This takes about
d fifteen minutes. Serve Immediately
: garnished with parsley and greer
S peas. Also serve baked stuffed pota.
e toes or potato croquettes. An excel.
n lent luncheon dish. For a company
= luncheon use individual baking dish.
Il Homemade Yeast.
Boil one potato. Scald one cup flour
4 to which add potato after it is mashed
y Allow to cool until lukewarm, ther
a add one cup good yeast and stir well
n Let set until morning.
In the morning add enough luke
!, warm water to make one-half gallon
Pour into large pan and thicken witt
cornmeal and -four until moisture il
II absorbed Use about twO-thirds corn
meal and one-third -four. Spread clotl
u on table and spread yeast on cloth t.
| dry. When dry on top side break il
II pieces and turn over to dry on othe
n side.
j To scald few hops and add tn,
water to the sponge in the evening il
beneficial, although not absolutel.
necessary.
When the yeast is dry one-half cul
is sufficient for large aking. b