The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1931-09-24
FEATURES Of INTEREST to WOMEN
Briggs Family
Table Talks
The Briggs Eat Carrots

The Briggs Eat Carrots
After school and on Saturdays
Mother Briggs kept Bill and Dot
out Of mischief by having them
help get the garden vegetables
and fruits ready for winter stor-
age. Beets, carrots, potatoes, on
ions, turnips, apples, cabbages and
cauliflower were kept in the base
ment long after the frost had kill
ed the garden vegetables and
fruits still on the vine.
Young Bill was especially fond
of carrots and as he helped to
carry them from the garden to the
sand box in the basement he sug-
gested to his Mother that carrots
be served for supper that evening.
Eyes,, answered Mrs. Briggs,
we'll have carrots and I'll fix them
a new way bake them in their
skins.
Just like baked potatoes? asked
Bill in a surprised voice, for baked
carrots in the skins was a new
dish for him. Will eat them with
butter and salt.
you've guessed it, Billie" re-
piled his mother. "When the car
rots are baked tender in a--slow
oven, we'll slit them open and
serve them piping hot with plenty
of butter and seasoning. You've
never tasted any carrots quite as
good as baked ones"
After trying them baked in their
skin, young Bill and the rest Of
the family quite agreed with
Mother Briggs about baked car
rot. Other favorite carrot dishes
of the Briggs family are:
Carrots and Turnips Supreme
1 cupful Of diced carrots
/ cupful of turnips cubes
tablespoonfuls of butter
2 tablespoonsfuls of flour
Dash of pepper
2 cupfuls of milk
" tablespoonful of lemon juice
/ tablespoon of meat stock
1-3 teaspoonful Of salt
Chopped parsley
Steam the carrots and turnips
until tender, and cover with the
following sauce: Melt the butter,
add the flour, salt, pepper, and
cook until it boils. Add lemon
juice and meat stock sprinkle the
whole with chopped parsley, and
serve.
Glazed Carrots
Wash, scrape, and cut six med
ium-sized carrots in one-fourth
inch slices. Cook in boiling, sailed
water fifteen minuets, and drain.
Put in saucepan with one-half
cup butter, tablespoon sugar.
Cook slowly until soft and glazed.
Drain and rinse thoroughly one
can Of peas. Cook ten minutes in
boiling water to cover, drain, and
season with butter, salt, and pep
per. Turns peas on hot serving
dish and surround with carrots.
Butter Cookies
With three school lunches to plan
each school day morning, Mother
Briggs kept the yellow cookie jar
in the pantry filled to capacity most
Of the time. Altho she did not al
ways include a sweet in each days
lunch, fresh crisp butter cookies
were included frequently in the
school lunch. Some of Mother
Briggs standby" cookie recipes
are included in this weeks column.
Chocolate Cookies
" cup butter
cup sugar
2 eggs
2-3 cup -four
2 squares chocolate
1 cup walnut meats Qarge)
Il teaspoon salt
n teaspoon vanilla
Cream butter, add sugar gadu-
ally while beating constantly. Add
eggs well beaten, melted chocolate,
walnut meats, salt, vanilla, and
sifted -four. Drop a tiny amount
from tip of spoon on a creased tin
sheet one inch apart and bake in
moderate oven.
Oatmeal Drop Cakes
% cup butter
cup sugar
2 eggs
" cup milk
2 cups rolled oats
2 cups -four
1 teaspoon baking powder
" teaspoon salt
1 teaspoon cinnamon
teaspoon nutmeg
I cup chopped seeded raisins
Cream butter. Add sugar gradual
ly. Add eggs well beaten. Then
milk and rolled oats. Add flour,
salt, baking powder, cinnamon and
nutmeg, which have been sifted to-
gether. Add raisins. Drop by
spoonsful on a CREASED baking
sheet and bake in a hot oven. Nuts
may be added, if desired.
Butter Crisps
1 lb. butter
" cups granulated sugar
~ cups light brown sugar
3 eggs
Juice of " lemon
1 t. vanilla
6 cups -four
t. soda
2 t. cinnamon
Cream butter with sugar. Stir in
eggs. Add lemon juice and vanilla.
Beat well. Add -four soda, and
cinnamon which has been sifted
twice. If the weather Is cool, the
mixture will have to be worked to-
gether with hands. Line two small
loaf pans with heavy paraffin paper
and place one-half mixture in each
pan. Place in ice box until hard.
When solid, cut each loaf in half
lengthwise. Slice as thInly as pos
sible and bake in an oven at 400
degrees until they brown around
edges. They should be handled
quickly after taking from ice box.
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