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Show Crnnberry Plo-Chop two cups cranberries, cran-berries, add cups sugar, one table-; table-; spoon Hour or cornstarch, wet with two I tablespoons cold water: stir In slowly I ono cup boiling wntcr and n llttl- Bnlt; then ndd ono spoonful vanilla if thnt llnvor Is Ilkcd; use two crusts. Candled Po.icorn-Holl one cupful of j gronulrted sugar, jiie tablespnonful of butter end three tablespnon'uls of water wa-ter for flvj .nlnutes. Then add to the syrup lu,co quarts of nicely popped corn. 3tlr quickly until nil Is evenly mixed, then remove from flre .ind continue con-tinue stirring uutl: each grain Is sep-, sep-, nratcd nnd crystallzed with candy. Green Tomato Pic Line a pie pan with pnsto like biscuit dough; slice some medium-sized tomatoes very thin, heaping the pan with them (pare the tomatoes hoforo slicing); grate n nutmeg nut-meg over the contents of pan; put in half cup butter nnd n medium cup sugar; pour In hair cup vinegar nud sprinkle Hour over the top; then ndd the crust; serve hot nud bake half hour. Chnrlotto Hutso Snnk one-quarter ofn bos of gelp.niie In one-quarter of n cup of cold water; chill and whip one pint of cream nnd set the bawl in Ice water; sift over the whipped cream one-third of n cupful of powdered sugar; flavor with n tcnspoonful of i vnnilla; dlssolvo tho gelntlno with n little hot wntcr; strnln It into tho crenm, Jentlng quickly. When nearly stiff, pour into moulds . led with lady , fingers or thin layers of sponge enke. I Saining ndl-'mko one pound of I i sugar and bnlf n cupf.nl of cold water J " nnd be ' together until It becomes brlt-? brlt-? tlo when dropped in cold wnter. Do not stir after tho sugnr melts. Mutter n shnllow tin nnd cover tho bottom closely with almonds, hickory, peenn nnd hnzel nuts, thin strips of coconnut I stoned dates nud bits of Ugs. When tho candy Is done ndd to it n table-spoonful table-spoonful of lemon Julco nnd pour it over tho nuts und fruits. Mark in strips or squares when cool, lloston Doughnuts-Tnko one-hnlf pound of flour, one-hnlf ouuco of yeast ono ouuco of sugar, ono ounco of butter, but-ter, one-quarter pint of milk, two yolks of egg nnd some jam. sift tho flour i with one-hnlf tcnspoonful or salt into n good-sized basin. Cream tho yeast With n tenspoonful of tho sugar mentioned men-tioned In tho recipe, until It becomes liquid. Melt tho butter in n snucepnu, I ndd tho milk nnd let It become Just tepid. Pour it into tho small bnsln with the dissolved yepst, mix well together to-gether nnd strnln into tho flour. Mix nil to n smooth dough nnd let It rise Tor twenty minutes. Now bent the yolks nnd ndd them to tho dough, nnd nlso put in tho rest of tho sugnr. Heat nil well with tho hand ns for buns, nnd put it to rlso for ono nnd n half hours. ADIvIdo into nbout rourteen cvcn-slzcd M'leces. Form these into rather Hat rounds with tho hand, and placo n pleco or stiff Jam In the contro of each. Then gather up the edges und carefully press together into n round ball, quite hiding nil trnco of Jnm, which should now bo In tho centre. Let these rise ou floured tin for n quarter of nn hour. Make n pnn or frying fnt hot, but not .boiling, und when It begins to show n 'faint smoke put in the doughnuts nnd fry slowly n' palo brown, brain well and roll In two tnblespoonfuls of castor sugar in which -a tenspoonful of grouud cinnamon has been tulxod. |