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Show l . MOTHER'S COOK BOOK RECIPES WORTH TRYING CANDWICHES are something that are like the poor "always with us" and a new filling is always greeted with a kind welcome. Here is one that is called: Delicious Sandwich Filling. Mix the following ingredients tlioroughly and spread on bread or toast: One cupful each of peanut butter and grape jelly, one cupful of chopped raisins and one cupful or chopped pecan meats. Apple Cinnamon iVaffles. Take one and one-half cupfuls of Hour, one-half teaspoonful of salt, one-third teaspoonful of cinnamon, one-fourth cupful of sugar, two tea-spoomuls tea-spoomuls of baking powder, two eggs weD . beaten, one cupful of milk, one and three-fourths cupfuls of diced apples and three table- 3i-uuiu.ms or snortemng (melted). Mix and bake on a hot waffle iron. Serve with butter and trown sugar. Rnkrrl Stoat Place a three-pound sirloin steak in a flat baking dish, spread with butter, after boning the steak. J Sprinkle with sail and pepper and add a thin layer o lemon sLces, then one layer of chopped green pepper and a third layer of onion slices. Use two large bermuda onions and one green pepper, one lemon. Cover with two cupfuls of catsup and place in a hot oven to bake, allowing twenty minutes to the pound. Add mushrooms to the gravy in the pan and serve with the steak. Prune Hearts. Soak one dozen prunes over night and cut into small pieces. Wash and trim a beef heart, making several sev-eral gashes in it. To the prunes acid six graham crackers, one-eighth one-eighth teaspoonful of salt and fill the heart cavities. Skewer with toothpicks, and lace with cord to hold in the stuffing. Add the juice cf half a lemon to the prune juice and pour over the heart. Baste often while roasting for one and one-half hours. Western Newspaper Union. |