The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1922-04-07
nc SCIENCE
HOME COOKING

Forite recipes presented in
Home Economies club dur
e and useful campaign and
3 the culinary abilities of
st members, as follows:
kies-Mrs. Lewis. One and
of sugar, one cup butter,
three tablespoons of hot
a teaspoon of soda dissolv-
bees to taste. Stiffen with
bne and a half cups raisins
a half cups of nuts. Drop
pan.
Cookies-Mrs. Ora Cock
np lard, one cup oatmeal;
on stove. One cup sugar,
Eoa-nut, one pound raisins,
one half cup sour milk
easpoon of soda, two cups
teaspoons cinnamon; mix
I'd and oatmeal and drop on
-Mrs. l.. E. Tillotson. Cut
in small pieces, flour inch
axe bacon, cut in cubes and
nions, and chopped pickle;
Dressing and put spoonful
iece of veal; roll and tie
put in cooker or casserole,
tomato sauce and bake.
Il Pudding-Mrs. Dean. Put
grape-nuts, then a layer
n a baking pan, bake half
over with white sauce be-
4g. &
llad-Mrs. Nc cCracken. Re-
of prunes and stuff with
pws, serve with mayonaise.
ee-cream-Jessie Sims. One
two oranges, two lemons,
ngar, one cup water, two
m, one cup milk. Put in
erder given but do not stir
in freezer.
mon Pie Mrs. Ira Gable.
\ Ebuttermilk, one cup sugar,
3 of walnut, heat on stove.
mespoons of flour mix with
wo eggs, stir into mixture
md cook. Add lemon extract
8y to put into crust. Cover
te of eggs.
Rolls-Mrs. Soule. Two cups
|ded, two cups mashed pota-
half cup of sugar, one halt
6r, one cup yeast, salt; mix
ise, then mix stiff with -four
Gates. One pack
|s chopped and seeded. One
Iats, two eggs, one teaspoon
and q half tablespoons but
md a fourth cups flour, one
1g water, one cup sugar, va
bring. Pour the boiling water
y and let cool, add eggs, but.
sugar and nuts. Bake il
hour.
h Pasties-Mrs. Jas. Mitchell
h with pie crust. Take pota
pips and onions, slice, seasol
and mix; lay on half O
5ice meat and season, put i
'ables and cover with pastry
Scotch Pie-Mrs. Hal Bird
cup cream, one cup brown
vo egg yolks, one Tablespoon
ne tablespoon -four. Cook il
(oiler and put into crust.
'cam-Mrs. H. L. Bird. Fou
cream, three cups skim milk
"a half cups of sugar, fiv
u tablespoon of vanilla an
sspoon of lemon extract. Thi
ne gallon of cream.
berry Jam-Mrs. Warner
1awberries through chopper
cup for cup sugar and straw
Set for five days in cool air
u occasionally. Pour into can
u with parafine to keep ou
/ Butter for tarts or cake Al
). Dwight Smith. Three egg
juice an1 grated rind of on
me cup sugar, one tablespoo
yook in double boiler.
cream Cookies-Mrs. Harr
s- One teaspoon soda, one tei
salt, one cup of sour cream
sugar, flavor with spices an
sxtract, and enough -four
softly.
ke Salad-Mrs. Tillotsol
slaw with pineapple. Ad
Use dressing.
{ Marmalade-Mrs. Gate
ii rub the skin from a numbt
is. Then put carrots throug
chopper. To each pint of ii
4 juice and grated rind of or
Put into a sauce pan. For eac
( the mixture pour over thre
alf cups of sugar and let bo
IS clear and appears sufficien
ID. Put into jelly glasses.
Cream Cookies-Mrs. Harl
Boil until soft one cup ra
N yolks of two eggs, one CT
am, one fourth cup sugar, tv
>ons -four, one half teaspoC
Inamon AMI cloves each, thr
>ons vinegar. Cook in doub
ill cooked pie crust and u
0f eggs on top.
ID Cookies-Mrs. D. A. Smit
.ggs, whites and yolks beat,
ely, one cup sugar, one c-
one half cup milk, three te
baking powder, one teaspo
-four enough to roll out soft
II, cut and bake in very h
BRQUGH-ALDRITS.