The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1918-10-18
RECIPES.
American Chop Suey.


with two good-sized onions in one
tablespoon butter. Add n cup cook
ed rice, n cup cooked spaghetti,
a tomato soup. Season with salt
and pepper and simmer half an hour.
Jelly Roll.
Three eggs, beaten; quarter cupful
sugar, one Tablespoonful milk or
cream, one level cupful flour, one and
a half level teaspoonfuls baking pow
der, half teaspoonful butter, melted;
jam or jelly, slightly warmed.
First grease a jelly roll tin and line
it with buttered paper.
Corn Sausage.
Place in a saucepan three cupfuls
Of boiling water, one teaspoonful of
salt, one large onion, chopped fine,
one green pepper, chopped fine.
Now add one and one-quarter cup
fuls or cornmeal very slowly, stirring
constantly to prevent scorching. Cook
for IS minutes and then cool. When
cold mold into sausages, roll in barley
flour and then brown in hot fat.
Oklahoma Potato Pancakes.
Crate two or three potatoes in a
pan, beat two eggs, one cup sour milk,
one teaspoon salt, one teaspoon baking
powder, add a little Soda, and thicken
with flour until the batter is the con-
sistency of ordinary pancake batter.
Bake on a hot creased griddle. A
part cornmeal can be used instead of
all white flour.-Mrs. C. w. Joy, Mu-
tual, Okla.
Apricot TapiOca.
One-half cup minute tapioca, one
half cup brown sugar or karo syrup,
18 apricots, two and one-half cups
boiling water.
Soak apricots in water until soft.
Add boiling water to tapioca, cook in
double boiler until soft. Add syrup
and apricots either whole or forced
through a sieve. Cool and serve.
Sauer Kraut.
Shred the cabbage with a vegetable
%slicer, pound in a stone jar with 8
teaspoon of salt between each layer
of cabbage. When the jar is fillec
put a clean white cloth on top of the
cabbage, cover with a plate with g
rock on top, set in a warm place II
days until finished. Wash the cloth
every day. If it becomes too SOU
boil an hour in an open kettle and can
Prune Loaf.
Half box gelatin in half cup colo
water, half pound dried prunes cook
ed until they slip from seeds, quarter
pound each of citron, r~aisins, c~urrants
/. salt, grated rind and juice of on
, lemon. Mix all together; add one pin
| boiling water in which the prune;
5 were cooked, and one cup sugar. Pu
) on stove, let all come to a boil. Whel
cold add half cup chopped nuts. Pou
into molds, set away to harden, an
5 serve with whipped Thi
t amount will serve IL persons. 1t i
S best to make this the day before.
Pressed Chicken.
One bowlful chicken chopped fine
e one teaspoon sage, one beaten egg
one cup muffin crumbs, one small
onion, previously cooked and choppe
fine, salt and pepper to taste. Mois
\ ten with hot chicken broth, press in
bowl. Serve cold.
New Kind of Potato Salad.
Mix highly together two cups of di
ced cold cooked potatoes, one cup Q
finely cut celery, ~three-fourths cup Q
cooked peas and one small cucumbe
pickle and eight olives cut into sma
pieces. Moisten with ~mayonnaise Q
boiled dressing and serve with a gan
nlsh OF cress or parsley.
Black-eyed Susan.
One cup brown bread crumbs, tw
and one-half cups scalded milk, tw
eggs, n tablespoon b%utterine, one
third cup molasses, one-half teaspoo
cinnamon, o~ne-fourth teaspoon sal
one-third cup raisins.
To brown bread crumbs add scalde
milk and let stand until mixture cool.
then add eggs slightly beaten, and +
naming ingredients. Bake in a moo
crate oven until firm. Serve he
with sugar and top milk.
Blackberry Mush.
Stir two cups of b~lackberries int
one and a half pints of water. The
mix in gradually enough graham {
white corn flour to thicken, being carr
full to avoid Jumps. Stir in a cupf'
Of white flour, which has been moi'
tened and made smooth in a little col
water. Cover and set where it wi
continue to cook without scorchinl
and let it remain 10 minutes, stirrtn
once or twice. Then set it back Q
stove, where it will not cook for
few minutes. Pour into a mold ar
set to cool. Serve with cream ar