The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1926-09-10

Flavor with one teaspoonful of vanilla
and fold In the stiffiy beaten egg
whites. For filling and icing put three
cupfuls Of confectioner's sugar into
a bowl, add one-fourth of cupful OF
milk and beat until smooth. Add one
tablespoonful of shredded pineapple.
Spread melted butter over the layers
and sprinkle with the pineapple,
spread with icing and garnish the top
with pieces of pineapple. For dessert
serve a slice covered with whipped
cream.
Chicken Pudding-Take two me-
diminished chickens, one onion sliced,
two stalks of celery, two sprigs OF
parsley, one quart of water, one table
spoonful Of salt, one-third teaspoonful
of pepper. Cut each chicken into six
pieces and cover with water, adding
the onion, celery and parsley. Sim
mer until tender. Remove the chicken,
separate the meat and bones and place
In a well-buttered baking dish. Cover
with the following batter: One cup
full of milk, one cupful of water, two
cupfuls of flour, two teaspoonfuls or
baking powder, one-fourth teaspoon
full of salt, one tablespoonful Of but
ter melted, and two eggs. Beat
thoroughly together and pour over the
chicken and bake in hot oven until
brown. Serve with the following
sauce: Three-fourths of a cupful OF
milk, one-fourth of a cupful of water,
one cupful of chicken broth, one table
spoonful of butter and one tablespoon
full of flour, one tablespoonful of
minced parsley and salt and pepper
to taste.
Grapes are one of the favorite
fruits, usually well liked by all and
| have both cleansing and tonic effect
upon the alimentary canal.
Apples are an ideal nerve food, are
laxative, hold valuable salts such as
sodium and iron.
Cornstarch pudding nodded in small
cups and served with fresh crushed
fruit is an -to-prepare and pretty
| dessert.
Warm Weather Dishes.
Frozen sweets and desserts are with
in the reach of most housekeepers. In
the summer time
when the average
appetite needs TO
be coaxed, frozen
F. A dishes make an ap-
d oNp-X8 peal that is diff
WA 5 cult to resist. The
N@ following recipes
are easy of execu'
ton:
Coffee Mousse.-Add one cupful OF
powdered sugar to a pint of thick
cream, one cupful of clear coffee
Whip the cream, add the sugar and
coffee. Put into a freezer without the
beaten or in a mold and pack in Ice
and salt, using equal parts of salt anC
of ice. Let stand four hours.
Maple Mousse.-Beat two egg yolk
thoroughly, add one cupful of no
maple strip. Cook in double boile
until thick like custard, then set ava.
to cool. When cold fold in one pin
of thick cream which has beer
whipped until stiff. Turn into molt
or freezer can and pack in ice and sal
for four hours.
Raspberry Punch.-Add to two cup
fuls of crushed raspberries the juic
of three lemons. Make a strip of on
and one-fourth cupfuls of sugar an
one pint Of water. Chill and add {
\ In hn
pour over a square of Ice in pune
bowl. Before serving add quart o
carbonated water.
Baked Tuna Fish au Gratin.-Tak
one large can of tuna, one small ca
of peas, three potatoes boiled an
sliced. one-fourth pound Of rich We
low cheese and two cupfuls of whit
sauce. Melt the cheese in the whit
sauce. add potatoes, fish and peas
layers and bake in moderate owe
forty minutes.
! Spjced Custard Pie.-To one cupfl
| of sugar add one teaspoonful OF Gil
| namon. one teaspoonful of cloves an
| two tablespoonfuls of butter. Creai
| these as for cake, then add two wei
| beaten eggs and two cupfuls of swe'
| milk. Pour into pan lined with rio
| pastry and bake in moderate ovel
| very hot at first to bake the crus
| then lower the heat for the cooking I
| the custard.
| Rose Apple Salad.-Cook nice d
| vored apples cored and peeled In
| cupful Of sugar and cupful OF wat
with a handful of cinnamon candle
| sometimes called "red hots." Whe
| the apples are tender remove to tie
/ der blanched lettuce leaves; fill Il
| centers with chopped nuts and ser
| with good salad dressing. Celel
| and nuts may be used as filling, or OF
| may use raisins or any fruit desire
J wv. No. vet