Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-03-11
Home and Kitchen Suggestions
BY MARIAN JANE PARKER, Home Eco
nomics Department. Calumet Baking Pow
der Company. Chicago, Ill.

VEGETABLE DINNERS
Lima Bean soufne Cole siaw
Prune Whip
III
Rice and Nut Croquettes
Green Beans Perfection Salad
Steamed Apple Dumplings
III
Peppers a la Creole
Corn oysters Celery
Stewed Fruit Cookies
RECIPES
Lima Bean Soufhe
Two C. cooked lima beans, 2 tbsp. butter,
l level tsp. salt, y tsp. pepper, 1-S C. milk,
eggs, n level tsp. Calumet baking pow
der.
lngs, butter and milk. When thoroughly
| blended, add well beaten egg yolks. Fold
In stif1y beaten whites and baking pow
der. Turn into buttered baking dish, set
dish in water and bake slowly until firm.
Serves about 8.
Rice and Nut Croquettes
Three c. cooked rice, 2 tbsp. sugar, few
grains nutmeg, " level tsp. salt, 2 egg
yolks, l c. chopped walnut meats, c.
dried bread crumbs, / egg beaten. 2 tbsp.
water.
MIX rice, sugar, nutmeg and salt. Add
beaten egg yolks, nuts and l c. or bread
crumbs. Shape into croquettes. Roll in
remaining bread crumbs, then In beaten
egg to which . tbsp. water have been add
ed, then In crumbs again. Fry In deep,
hot fat until a delicate brown. Drain on
unglazed paper. Serve hot with raisin
sauce.
Ralsin Sauce
One third C. butter, Y c. confectioner's
sugar, ! egg, II c. orange juice, u c. seed
less raisins.
Cream, butter and sugar together. Add
beaten egg, orange juice and raisins. Cook
over hot water, stirring constantly, about
5 minutes or until thoroughly heated.
Steamed Apple Dumpltngs
One and one-half c. -four, ~ level tsp.
Calumet baking powder, tsp. butter, " C.
milk. 6 apples.
sift together thoroughly -four and bak-
ing powder. Work In butter with tips of
fingers and add milk. Place on a Toured
board, pat and roll out to a little less than
n Inch In thickness. Peel apples, cut In
halves. Cut dough into rounds large
enough to inclose the apple halves. Place
In a buttered steamer and cook over boil
ing water for 20 minutes.
Batter and Fruit Combinations
The housewife who is seeking new cook
ing ideas is the one whe Is going to be
more skilled along the lines of cookery.
Perhaps not many OF you have thought
of combining fruits and batters to make
a dessert which will replace the old one.
Fruit may also be added to fritter batter,
and the ~fritters may be served In place Of
the meat dish for luncheon or supper.
These fritters will be sufficiently substan-
tial on account Of their being fried in deep
fat.
When fresh fruits are in season, such ms
strawberries. cherries or raspberries, they
may be added to the batter, and this either
steamed or baked and served with whipped
cream or a hard sauce. When fresh fruits
are not available the canned ones may be
used just as satisfactorily be careful to
drain of all the juice, and this can be used
In place of the liquid called for in the
recipe.
u BY making a regular fritter batter fruit
may be dipped into 1t, fried In deep fat
and served with syrup or powdered sugar.
Many people prefer to add the crushed
fruit to a thick fritter batter and fry in
deep fat. Sliced apples. crushed peaches,
bananas or any desired fruit may be used
Then drop by spoonfuls In deep hot fat.
They Will require about three minutes for
cooking and may also be turned often.
Great care must be taken to have the fat
OF the proper temperature. If too cool
they win absorb the fat, and IL too hot
they viii cook so quickly that they Will
not be well done on the inside.
CORN MEAL DIsHEs-GOOD MARCH
FOODS
Foods prepared from corn meal make ex-
celent dishes for cold weather, and these
may be served for breakfast, dinner or
; soup which is served at the beginning of
a meal to a most delicious dessert.
Corn meal is made from various kinds
OF corn, giving us a white or yellow meal.
hAdtS - II diTShSSiVuS tOuttTnlnE the
food value of both; some people have the
Idea that yellow is richer, and more nu-
~tritious on account Of its color and there
fore prefer it to the white. FROM the
standpoint Of composition, one contains
no more food value than the other. How
, ever, yellow is more popular In some To-
~calities than white. The Southerners gen
orally use white, and the Northerners yell
the other.
There is a little difference In the flavor,
but this is left to the Judgment of the
individual.
! pound or in sealed packages, 1t being a
little less expensive when purchased In
the bulk. There Is always a disadvantage
of buying any kind Of food In loose guam
titles due to the fact that in many stores
containers where such food is kept are
not tightly covered, and you run the risk
Of buying foods which are not absolutely
/ free from dust or dirt.
Corn meal is a food which should be
included in the diet Of every economical
family, since it yields a large amount Of
food at a comparatively low cost. 1t is a
food which is high in food value, and yields
both heat and energy. This is the reason
for its wide use during the winter season.
Take for instance fried mush you sell
dom think Of serving 1t on a hot summer
morning for breakfast, but it is an ideal
at the present time. 1t is delicious, served
with either syrup or honey.
Corn meal must be well cooked in order
to be palatable, and when served with
milk or cream Is a particularly good food
for children especially for the evening meal,
since 1t Is easily digested.
Corn Mullins with Dates
One C. white -four, 3 level tsp. Calumet
baking powder, 1 c. corn meal, "a level tsp.
salt, ! tbsp. brown sugar, l egg, 2 tbsp.
melted butter, " c. dates, / c. milk.
Mix and sift the corn meal, -four, salt,
baking powder and sugar. Add well beat
en- egg, milk and melted butter. Mix and
add the dates chopped. Bake In a hot
oven 1875 degrees F.) Is minutes.
) DEFINITIONS IN COOKERY
Suppose that English were the only Ian
guage a person knew, and suppose that
the greater part Of his dining had been
I done at home-or In the homes Of others.
E Could there be anything but a vast incom-
: prehension and an embarrassing situation
when the waiter In a restaurant handed
e him a menu every page completely COW
cred with French words and phrases?
A menu might just as well be a blank
: white page as far as many fine persons
e are concerned. As there seems to be nc
: possibility of chefs and owners changing
/ the custom, everyone should acquaint him
4 self with at least the most common OF