The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-10-19
DOMESTIC SCIENCE DEPARTMENT
Conducted by
Mrs. Belle De Graf
Domestic Science Director Spcrry Flour Co.

dishes for her breakfast menus a.
for luncheon and dinner.
Cinnamon Rolls
Two cups sifted flour; 4 tea
spoons baking powder; " teaspoon
salt; 2 tablespoons shortening; Y
cup OF milk.
sift dry ingredients. rub or chor
in the shortening; then add milk
gradually. mixing with a knife. Roll
dough out one-half inch thick, with
one-third cup Of sugar and one tea
spoonful cinnamon; spread on top
OF dough, then roll like a Jelly
roll and cut into one-half inch
slices. Place In q creased baking
pan and bake in O hot oven about
twelve minutes. f.,
Fish Cakes
Mix equal portions OF fiaked
cooked fish and mashed potatoes.
Season with salt. pepper. q little
lemon Juice and add one we'll
beaten egg. Shape into cakes. dip
in flour and fry a golden brown in
two tablespoons Of shortening.
Serve plain or with q white sauce.
Poachcd Egg Creole
One cup of tomato sauce or
strained tomato; / tablespoon Of
shredded green pepper.
Simmer while poaching eggs. Al
low one piece Of toast for each egg.
Pour the tomato sauce onto a plat
ter or individual serving plate:
place buttered toast on top and set
poached egg on each slice Of the
toast. Serve at once.
Baked Bananas
Select underripe bananas; place
In medium hot oven without re-
moving the skins and bake until
skins burst open.
Soft Cooked Eggs
Cover eggs with cold water, set
over the fire and heat slowly to
the boiling point, then remove at
once.
Country Sausage
Prick each sausage In several
places with a fork; cover with hot
water and simmer fifteen minutes
Drain and brown in q frying pan
or In the oven.
Fried Corn Meal Mush
Take leftover hot corn meal
mush and pack In buttered, molds
or jelly glasses and set aside to be-
come cold. When wanted turn out
of mold. cut in one-half inch thick
slices, dip in flour and fry on both
sides ntwo tablespoons OF short
ening until a golden brown. It
takes some time for the mush to-
become brown.
Crcamcd Goldfish
Cover fish with cold water and
soak over night. In the morning
pick apart. removing all bones;
cover with hot water and cook
slowly about fifteen minutes. Drain.
Make a white sauce of two table
spoons OF butter, two tablespoons
of flour. one cup of milk and one
well-beaten egg (may be omitted).
Melt butter, remove from fire, add
flour: mix until smooth, then cook
until frothy: add milk. stirring con-
stantly until creamy: add fish, sea-
son to taste and Just before serv-
ing add eggs and cook one min
ute. Serve on toast.
Gingerbread.
Two cups flour; teaspoon soda;
l teaspoon cinnamon: 8 teaspoons
ginger; teaspoon salt; l teaspoon
baking powder; I cup molasses; y
cup milk; sweet or sour; egg; y
cup shortening.
Mix and sift dry ingredients. Put
molasses and shortening into a
saucepan and heat slowly until
shortening is melted and mixed
with molasses. Beat egg, add milk.
then molasses mixture and dry In
gradients. Bake in well-greased
shallow pan or muffin tins in
moderate oven twenty-five minutes
Gingerbread is greatly improved by
adding the grated rind of an or
ange to the batter before baking
One-third cup chopped walnuts or
raisins may be added also.
POpOvers
One cup milk; l cup flour; Y
teaspoon salt; eggs; 1 teaspoon
melted butter.
Add flour and salt to milk and
beat we'll with an egg-beater. Then
add one unbeaten egg at a time.
beating thoroughly. Add melted
shortening. Have iron muffin-pans
or custard cups very hot, grease
we'll, pour in popover batter and
bake in a medium hot oven about
forty minutes. Care should be
taken not to take from the oven