The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1921-08-10
In The Kitchen
WHAT TO COOK.

IL VIII soon be harvest now, and we
will just wonder some days what we
will have for dinner and supper that
will be a little change. We get tired
of cooking the same things each day.
SO must try to have a change. If we
must cook meat and spuds every day /
We can make them taste different. A |
dish of scalloped potatoes is fine for !
change.
know men like the change. Try.
Baked Eggs.
for breakfast. Break eggs in butter
ed muffin tin, add little cream and
fine bread crumbs and brown in oven.
The following recipes will help out
for the harvest meals.
HOneycOmb Pudding.
u pint molasses, y cup sugar, l
cup flour, teaspoon soda, cup but
ter, u cup milk, eggs "a are bet
teri.
Set mixing bowl on top of teaket-
tie put in butter and molasses, add
sugar, milk and flour, then the eggs,
and lastly the soda and flavoing.
Bake three quarters of a hour In
round, CREASED pudding pan. Serve
with the following:
Brown Sauce
cup sugar, large egg well beat
ter, butter size of an egg. Heat y
sup of milk to the boiling point, pour
into other ingredients and stir rapid
" until it foams, and flavor to taste.
Egg Noodles.
Beat we'll together eggs, 2 tea
spoons cream, p teaspoon salt, add
, slowly IL cups flour. If eggs are
large it may take more. The dough
must be stiff enough so it will not
stick when rolled out on floured
board. Roll out into a very thin
, sheet, then roll over and over Ill
jelly roll. With a good sharp knif
cut off 1-8 inch slices. Shake GU
and let dry a few minutes. Drop in
boiling sailed water and cook for IL
minutes. Drain and season WITH
: cream and butte. Your harvest hands
> will do credit to these, and it viii
/ take touble the above recipe. They
are fine in beef or chicken broth in
stead of the big fat dumplings we art
= so apt to make.
3 These noodles can be dried ahC
: stored in a tight box like mcaroni. 1
is splendid idea to make up and pu
away a quantity of them at TIM
n when eggs are plentiful and cheap.
W More eggs and I'm through. / know
is if you are reading this at az you ar
tired CT it.
"a Bell onv number Of ~o~s = an
p ~u+ in f7vo lcno thwi~9 - n
ST chaHcw Dish sid c--~. with the TO
.e lcwinG( CT 9~v) good salad dressing
= 10 cup vinegar, "A cup sugar,
e whcl, eggs, or two yolks, u Gu
sugar, p teaspoon salt l teaspT1
flour, l teaspoon mustard, 1-3 Gu
water. Bea+ wei and cook until thic
ct ard smootN. Pour over sliced eggs
Vi II me Hade Yeast.
k. Two gallons rain water, 2 pound
IL brown sugar, / cake Fleischman
he yeast, 2 slices toasted and buttert
n, bread. Place ingredients in a j;
ne with the toasted bread, buttered siC
at down. Let stand undisturbed for OF
in month. 1t will then be ready for u
at and is very strong and good.
as German Potato Salad.
h Boil six large potaties until te
" der. While hot cut into cubes and m
carefully with 1 large cucumber sli
ed, two onions chopped fine, chopp
ok green pepper, a small piece of r
oh pepper Cor dash Of cayenne). al
Ter to taste withsapncwod
he season to taste with salt and peppC
In frying pan put Il pound bac
cut in small pieces, fry slowly IN
TX brown and the fat we'll fried oil
tie. then add Il cup of cold water, a C.
Ich vinegar, a cup sugar II teaspo
mustard, Il teaspoon salt. Cook un
the sugar is we'll dissolved and pc
sly over potatoes while hot. Meat on pl
ze- ter and serve with border Of ''wee
ng ies". Or the salad may be served CT
ses without the sausages.
,ur A good hearty supper dish.
Lemon Pie.
AS a change from the ordinary lie
sic on pie with meringue, try the folio
tbs ing:
nu- Use any favorite recipe, usi
,ic- three eggs for large pie. Separate
ur- usual, beat z cup suger into
II x1rbifa~ apd l. c,ar c77Car into