Mountain Home Republican. [volume] (Mountain Home, Idaho) 1915-1946, 1921-06-18


fourth OF & cupful of sugar and let
simmer few minutes to form n sir
up. Set aside to chill. For the Jelly
soften one-fourth of two-ounce pack.
age of gelatine In one-fourth of cup
ful of cold water and dissolve In three
fourths of cupful of boiling water
add half a cupful of sugar and two
thirds of cupful of lemon Juice. A
package of lemon jelly will do away
with the above work, If it is at hand.
Pour into dish to make sheet about
three-fourths of an inch thick. When
chilled and set, cut ii cubes. Set the
figs and sirup in individual dishes, ar
range the cubes of jelly around the
figs and pour custard over all.
Ribbon Cake.--Cream one scant cup
full of butter; add gradually two and
one-thlrd cupfuls of flour with four
and one-half teaspoonfuls of sugar, and
four eggs one after the other without
beating; sift four cupfuls of flour with
four and one-half teaspoonfuls of bak-
ing powder add to the first mixture, al
ternately with one cupful Of milk.
Bake rNothirds of the mixture In two
layer cake pans. Add the following
to the rest of the cake mixture: One
cupful each of nut meats and raisins,
0ne-half cupful each of currants, cit
ron and cherries (the fruit is minced
and the nutmeatS broken In bits) add
two tablespoonfuls each of molasses
and cocoa, one-half teaspoonfuI of
cinnamon and one-fourth teaspoonful
Of cloves. Put the layers together with
fruit Jelly, cover with boiled frosting
and decorate with halves of walnut
meats.
How to Cook Pork chops.--Arrange
the chops in heavy iron frying pan
with just water enough In the pan to
cover the bottom; steam and cook I'M
covered until the water is eyaporated
then brown, season and serve. The
chops will be well done, well seasoned
and not dry.
spiced Tomato Soup.-Take the
Juice from quart of tomatoes, one
small can of pimentos, one potato
one onion three tablespoonfuls of but
ter, salt and pepper, chopped parsley,
cayenne and one whole Glove. Chop
the onion and parsley and fry In the
butter five minutes. Pour over the to-
mato juice; add potato, chopped fine,
and the seasoning. Cook for so min
utes, adding water if needed
Popcorn Puddng.-Take two cupfus
Of popped corn, finely pounded, three
cupfus of milk, three eggs, slightly
beaten, one-half cupful brown sugar.
one tablespoonful of butter and three
| quarters of a teaspoonful of salt
Scad the milk pour over the corn and
let stand one hour. Add the remain
ing ingredients, turn into buttered
dish and bake In a slow oven until
firm. Serve with cream or maple
sirup,
Lemon Cheese Cake.-Line patty
pans with puff paste or rich pastry
and fill with the following mixture:
One pint of well-draned cottage
cheese. mashed very fine, three eggs
well beaten, one tablespoonful of -four
one tablespoonful of butter, the grated
rind of lemon. all well mixed in the
cheese; add one and half cupfuls of
thin cream and sweeten to the taste
After filing, dust the top with grated
nutmeg and sugar Bake in hot
| oven.
SilIabubs.-Take quart of heavy
cream sweeten to tast ana fla -Jrr az
desired; whip until stiff, Swimming off
the top and putting into sieve, so
that every bit of the unwhipped cream
can drain through. When all is drained
| pile hiHl in stemmed sherbet glasses
and serve with sponge cake.