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Show Myrtle Soup Fry three chopped onions in a little beef dripping until they nrc a golden brown;, stir In onc- foufth.or a pound of ground oatmeal; fry that brown;' add ono quart of water, a half dozen potatoes cut in thin slices; salt and pepper, nnd boll until the potatoes ure fin(tv then strain, sot on the stove 'again to boil for Ave minutes and serve. , Plain Marlboro 'Pie Into, Swo cups ,of sifted apple sauce, stir while hot two tablospo'on'fuls of blotters, Heat the yolks oftwo eggs; ndd ono cup sugar; onc-half'of 'flfegratcdrlnd'nnd all the juice of one lemon. Mix this with the npple. Cover plate with, a rich crust; turn In the mixture and bake about - Imlfcan.limir Jii.p moderate oven. Cover with, meringue or whipped-? cream, or put a top crust oti. Unit Moons Four eggs, ono cupful of powdered sugar, one cupful of rice Hour, ono tcaspoonful of vanilla and the J u I co and rind of one lemon. Beat Itfho butter to n cream, then ndd the i" $ugar gradually, bating all the while. 'Add tlio yolks ofthe eggs, beat again, then add the whites beaten to a stiff froth, and, gradunlly, tho rlco Hour. flavor, beat until Que nnd light, nnd pour Into small patty pans, which have been well buttered. Hnko In a mod-crate mod-crate oven for twenty minutes. s . JlnkdSqunsttBakcd squash Is n . nomely "YegetaffTe, but" since most people" peo-ple" are fontV of sweet potatoes, of Which favorite baked squash has nil tho virtues nnd several others, tho .old. time recipe for preparing lt per-'firefly" per-'firefly" la revived, "tlhoosa hard Hub-fmrd Hub-fmrd sqtiqsfjes anfl' cujt. or saw them .,jn large pieces of uniform size. Take out the seed arid'bakc" Inn moderately hot oven uutll n fork enn easily penetrate pene-trate the pulp. Serve In the shell with . salt ailjibutter. IAppIo Meringue Peel' core and slice ten or twelve good-sized apples. Cook them with thrco ounces of sugar, two " inuiccs of JitVer,niul th.o.grated rind of n lemon. Cook as 'dry ns possible, then beat them till smooth and form In a loaf shape. Cover with a meringue amnde with tho whites of two eggs 1 ? 'bvMcii Oil "stiff, wltli4wo tablespoon- ''fuls of. sugar luliled ta-tho egg Just before be-fore using, Ilako in n moderate wen I "hi a nice, gojden brown. Serve with ' n boiled custard sauje.' Cream of Celery Soup Wash twelve stalks of celery In small pieces. Put over the llro three cups of wntcr nnd ns soon as it bolls ndd tlio celery with ' n blade of inneo and half nu onion, and let It boll for half an hour. Then put I through n puree sieve nnd add a pint ill" " '" ai!'iuIk' snlt and whlto pepper and a f, thickening made by stirring n table' V spoonful of Hour with n generous table '. spoonful of mcUed butter. Let tho I m ' ,n'xt'"ro uo'" "P oncv, add n cup of ff crenm nnd serve 'with croutons. |