| Show I I RECIPES R E C I 1 PES P E S I f tt HaiR lJ I t r Contributed i iT no Tat T ale e nice aloe lean Jean pieces of toll cold meat mea meath t that th haTe harp been left over from a emit meal 1 L c op very fine De season with salt sal i pepper and a tablespoonful of butter If you like Jike add also a few minced nine 1 cold boiled potatoes Put it on the i stove sto with enough water to keep it i t from frolic sticking stacking to the skillet More fore water may Iny be added if you desire it i t moist Let t it cook for fifteen or twee twenty twenty tweety ty minutes and when done turn it i t ted into a dish disk upon slices of buttered butter ed toast t t laid ia is the bottom It may be served without the toast tout Every Day Frosting for Cake Beat the whites of three eggs stiff st f fadd add two n sad d a half cups of powdered sugar gradually beating briskly all an anthe the time line m Flavor Tor with vanilla Rice Cake Contributed Co Add Ada to io one eup cup of boiled bo cl rie rieb one and a half ball cups cup of tour flour our a little salt pullet ounce of compressed yeast and aad a cup of I milk Mix n all aD well wen together Let it rise ri e in a buttered b pan paD and bake Mb in a medium hot owes oven ov m when light HOUSEWIFE Rice O Contributed One of your four correspondents some sometime sometime sometime time since S wished to know how to pre prepare prepare prepare pare farmers rice rice This was wag w a favorite dish in our fam family family ily when I wig was a child sad find I think my mother made it i t in lit this way May Beat one egg add to it flour which has been slightly salted until the mix x c t iiO c c ture can be crumpled between the fingers into small lumps Heat one on quart of milk to near Dear boiling point then gradually add the rice so S called stirring very lightly just enough to prevent sticking Cook Coo until it begins to thicken but do not no let it get too thick Perhaps they there th re remay may be too much of o the flour and egg egg This can be ascertained while stirring it in in What remains can be used an another another other day as it will keep a short time in in a cool place L I K R Boiled Cornstarch Pudding g Heat Seat a quart of milt milk ilk to boiling in ina n na a double boiler and aDd stir into it va heaping leaping teaspoonfuls of cornstarch dissolved in a little cold mink milk Stir until this thickens then add a Jl lump of butter add gradually a 11 leaten l aten egg and beat bent in a teaspoonful spoonful of vanilla and a 11 dash dub of grated nutmeg Serve Sene hot with butter and sugar or sugar and cream One 0 we Way lay W y of Usia Using Us j Stale S SY Ie Bread Soak a K small loaf of bread br d in warm wa wawa water wa erthen then c mash to a pulp Add a minced onion a little age sage pepper salt and minced parsley and adash a dash of bE red pepPer pepper Put into a a greased pan and bake Eat with toast roost beef pouring a good gravy over it i Irish Colcannon C Peel and cut a 3 large parsnip into small pieces cook for fifteen min minutes minutes minutes utes in in boiling boding water ws tel then add peeled peele potatoes and an onion When the vegetables are very ery tender drain the mash adding add milk or cream until you have a smooth mass Season n to taste tas with salt and aud pepper 7 |
