Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-10-31
AUNT JULIA'S COUNCIL
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Question Box, The Atlanta Tri.Week-
ly Journal, Atlanta. Ga.
Dear Folks: Here are the prom
ised recipes. I have tried them out
myself and found them excellent.
Cordially,
AUNT JULIA.
Rolls
Four cups of flour (measure be-
fore sifting).
One and three-quarter cups sweet
milk (scalded and cooled.
One egg well beaten).
Two tablespoonfuls of sugar.
One yeast cake.
One teaspoon of salt.
Mix your sugar and yeast cake in
bowl. If the yeast liquifies the cake
is fresh. Add sweet milk, then half
Of flour sifted in slowly, add we'll
beaten egg and melted shortening,
then the rest Of flour to which has
been added salt. Work until smooth,
leave in bowl to rise two hours, work
down and let rise another hour, work
twice again, an hour apart. Roll out
on bread board, after thorough
kneading, using as little flour for
handling as possible; cut with bliss
cult cutter, brush with melted but
ter, fold over and put in we'll
creased pan. Let rise half an hour
and bake in quick, hot oven, about
ten minutes, until the bottoms as
well as tops are a delicate brown.
This makes about twenty rolls. If
the measure is too large for one
meal set for the last rising in two
pans; after risen, place in refrigera-
tor, or some very cold place, and
bake for next meal.
Pear Salad
This salad may be made either
from fresh or canned pears If the
fresh pears are used, core as you
would an apple, saving the stem end
to replace. Do not peel until Just
ready to serve. Stuff with the fol-
lowing stuffing and replace stem end
and place where they can keep COOL
When ready to serve, peel, handling
carefully, place en- lettuce leaf and
dress with mayonnaise.
If the canned pears are used, one
half can be stuffed and the other
half pressed firmly to it. These may
be prepared quite bit ahead of the
meal and chilled.
Stufing: Philadelphia Tor like)
cream cheese, ground or chopped
nut meats, work together, adding a
small amount of dressing if neces-
lsary, a little salt, and when thor.
oughly held together, stuff your
pears. Your vary your amount, of
course, according to the number of
people to be served. OF course, you
can stuff just half of the canned
pear. rounding the stuffing and tip
ping off with the mayonnaise.
Beef Casserole
This Is particularly good to know
when really tender beef is hard to
get:
One thick Gut of round steak.
One medium-sized onion.
One bay leaf.
Pepper, salt and Worcestershire
sauce to taste.
Scar your beef we'll on both sides,
place in casserole, or baking dish
with tight-f1tting cover. Cover with
hot water or chicken stock, if you
have 1t. Add onion, bay leaf and
seasoning; if the beef has not fat,
add butter. Cover tight and allow
to cook two or three hours, adding
water or stock as it boils out. Leave
enough in at the end to make
rich gravy. Serve in casserole or
baking dish. The amount Of meat
used, of course, must be governed
by the number to he served. One
and half pounds of round steak will
serve six people.
Meringues, Glaces or Kisses
This recipe is from the Boston
Cooking School Cook Book, and is
perfect:
Whites Of four eggs.
one cup Of fine granulated sugar.
One-half teaspoon vanilla.
Beat whites until stiff, add grad
ually two thirds of sugar and con.
t1nue beating until mixture will hold
its shape; fold in remaining sugar
and add f1avoring. Shape with
spoon on wet board covered with
letter paper, or on a fiat biscuit pan
reversed and covered with letter pa.
per. Bake thirty minutes in slow
oven. Remove from paper.
Serve as you would cake, or for a
more elaborate dessert, carefully re-
move oft part with spoon, replace
IN oven to dry and when cold fill,
with whipped cream to which has
been added crushed nuts, or fill with
ice cream.