Gunnison news-champion., 1920-07-02

leugthwise into two sections. Remove
the white portions, rinse well and par.
boil ten minutes In saucepan Of wa
ter. Remove and invert on q sieve to
drain. Sprinkle in each pepper q few
buttered crumbs which have been
moistened with cream. Break an egg
carefully In each. season with salt and
pepper. and bake until the white Of
the egE 10 set. Servo on rounds of
lightly Drowned and buttersd bread.
perevplns Appiss.-Core and peel
uniform apples which will not lose
their shape IN cooking. Put them to
cook In sugar. ar.and-watef sirup and
when tender enough TO be soft ON the
outside. remove from the sirup and
decorate with almonds blanched and
cut In eighths. Use the pointed end
to stick Into the apple. arrange the
decorated apples In . baking dish.
pour around the sirup and bake In the
oven until the almonds are brown.
Serve hot or cold. with or without
cream.
ssur Cream caks.-Slft together two
and one-fourth cupfuls Of Hour. two
teaspoonfuls Of baking powder. one
half teaspoonful Of salt, and one tea
spoonful each Of cinnamon and nut
meg. Add one and one-fOurth cupfuls
of sugar. half q cupfui Of nuts and one
cupful Of chopped and Toured rnisIns.
Stir into one cupful Of thick sour
cream. one-fourth teaspoonful Of soda
dissolved In tablespoonful Of water.
Add to this one-fourth cupful Of soft
ened butter: stir enough to mix. Com
bine the -four and other dry ingredients
with the cream and butter. beat to-
gether for one minute. Add one Or
two eggs and bake in . papcr-lined
pan. One cupful Of cream. II rich and
thick. may be counted as equal to one
third Of q cupful Of shortening.
n II too bad to serve q dish or
any kind OF vegetable without
an appropriate seasoning. It n not
good economy to spoil the dish for lack
Of butter. milk or seasonins.
Potatoes Cooked In Dreth-Cut the
potatoes with cutter into balls. or
they may be cut In cubes; cover with
boiling salted wafer and let boil i've
minutes Drain and set to finish cook
ing In we'll seasoned broth. When ten
der, draiD and sprinkle with salt and
Anely minced parsley. This dish IL es-
pecially good for those who cannot eat
cold meat.
Hamburs Steak With erusssls
I Spseutss-Chop one pound Of steak
from the top OF the round. add One-half
eupful Of cold water aud teaspoonfui
Of salt. Nix thoroughly and shape into
: small cakes. Rub over a hot frying
pan with bit Of suet and lay In the
cakes. When the juice is seen on the
top Of the cnkes turn at once to cook
on the other side. Have ready q
smooth brown sauce; cook in It little
chopped ham and few tablespoonfuls
OF mushrooms. Have cooked until ten
the water. add salt. pepper and butter
to season. then shake the saucepan
over the fire till the sprouts have
taken up all the seasonings. Set the
sprouts In the center Of hot platter,
the steak around them, and pour the
sauce around the steak.
EsealIopsd Cabbage and
boil cabbage as for hot slaw. Make .
white sauce. Butter baking dish and
put ina layer Of boiled cabbage, then
layer Of white sauce. and sprinkle with
grated cheese. Continue until the cab
bage IL used or the casserole II full.
Season each layer with salt and pep
per and bake % minutes In moderate
oven.
Mn. NA1x.elo