| Show STILL MORE RECIPES Omelets Batter Cakes Corn Cakes and Dumplings List of Salt Late Ladies Who Are Studying the Intricacies of tho Calm nry Art The cooking school has been holding regular regu-lar sessions during the week and the interest terest has been greatly increased The homemakers of this city realize that the quicker the element of drudgery is eliminated from the household duties the quicker will homes be made attractive With the great improvements made in the I onstruction ot houses the kitchen is no longer left to chance but now supercedes the parlor in importance The housewife must now be able to make an omelet or dumpling with the same skill hat she can play the latest waltz Let the good work go on say one of our prominent physicians and though the dyspeptics will be fewer wo will have enough to look after in other human ailments ail-ments The following ladies are now pursuing a course in cooking Miss Mary Woodward Mrs Daggett Miss Fritsch Mrs J H Jennings Mrs H H Young Mrs J E Caine Mrs Fred Clawson Mrs M G Clawson Miss Anna Powers Mrs Mc Jurrin Mrs Coates Mrs Dr Stand S art Mrs Dr Bascom Mrs Gledding Mrs Critchelow Mrs Foster Mrs Pfoutz Miss L Gilrner Mrs P L Williams Mrs Dr Richards Mrs Dr Freeman Mrs O H Avery Miss Kate Thomas Mrs C W Pierce Mrs Hauenstein Miss Emma Mc iormek Mrs Varian Mrs Wallace Miss Wallace Miss Nellie Clawson Mrs R W Young Mrs McNieco Miss Teasdel Mrs S v H Irvine Miss Erickson Miss Glen field Mrs Johnson Mrs H T Duke Miss I Ivy Clawson Miss Winnie Clawson Mrs Spencer Clawson Mrs H S Young Mrs Dix Mrs Moyle and Mrs Hool THE HERALD herewith gives the usual aluable collection of recipes which the readers will find worthy a place in the cook books SECRETS IX OMELETS Procure a Russia iron frying pan eight inches in diameter Keep it specially for omelets do not wash with water but wipe with paper and cloth Melt tablespoonful table-spoonful of butter pour out all but enough to cover bottom and sides let it cool beat 3 whole eggs as light as you can with Prof Pfaus egg beater and pour in the cold pan and set on gentle lire bake to a golden color on lower sIde should the top be liquid put in hot stove till set dust with pepper nnd salt double over on not platter and serve Add chopped ham or parsley or jelly for different kinds BATTEIl CAKES Measure 1 quart wheat flour with 2 tea spoonsful baking powder and sift for every cake desired use 1 tablespoonful of flour and for every eight cakes take 1 egg and enough milk to make thin batter add salt and bake BUCK WHEAT CAKES Mix M pound of pure buck wheat and 3 pound of wheat flour mix with milk 1 tablespoonful of flour will always make one cake use 2 teaspoonsful of baking powder com CAKES Mix three parts of corn meal to one part of wheat flour and to every quart of the I mixture add two teaspoonfuls of baking I powder one tablespoonful makes one cake for every S cakes wanted add 1 egg necessary neces-sary milk and a pinch of salt COKX BREAD To 1 pint of the above mixture add 2 eggs a pinch of salt 1 1 tablespoonful of butter 1 of sugar and 3 pint of milk bake in a hot oven and serve hot APPLE DUMPLINGS Peal and core 6 nice greenings and fill with cinnamon sugar and currants out of 3 pound of butter and 1 pound of four and a pinch of salt and enough ice water make a rather dry dough put in cool place for half an hour after mixing roll out in one piece 116 inch thick like pie crust cut in square pieces large enough to wrap the apples in wash the dough with milk and lay the apple on the dough and fold over lay apple on the folded side brush allover all-over with the milk and bake SAUCE FOR APPLE DUMPLINGS Take 4 ounces of sugar 2 small tea spoonsful corn starch 3 pint water juice of 2 lemons and rind ot a half lemon set in water and boil till thick i brandy or wIne is wanted discard half the water and replace with wine brandy or rum BREAD PUDDING WITH APPLES Toast 12 slices of bread without the rind butter a pan 10x3 sprinkle a few cracker crumbs on bottom and u handful of currants cur-rants on top of currants put layer of the I toasted bread a thin layer of pealed sliced I apples a few currants and another layer of bread and apples and last a layer of bread I this will fill the pan twothirds full over this pour i3 pints of custard made out of 1 pint of milk 3 eggs J pound sugar and I I teaspoonful of corn starch beat well pour over pudding and bake 1 hour Serve with above sauce Milk and eggs can be substituted substi-tuted in sauce for wine and water |
