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Show m. the rn n kitchen , lmicabinetU. Let us question the thinkers and dor-r And hear what they honestly say" S' And you'll find they believe, like b'-M woers In "where there's a will, there's way." a ECONOMY IN CAKE MAKING We are slowly coming to realize thr-t pther fats besides butter may be u-j and result lnanf ppzTj frul1ke- LTjXf lri'lk is another 5 sential ; water, c,,. fee, -fruit may ai! SStg be used to take a a place of milk. Of course where t,,; is abundant there is no excuse for y economy, but with milk ten and e'U fifteen cents a quart the expense m v be saved. The tedious process of creaming the butter and sugar is not necessary fw an every-day cake; the fat may b warmed not melted, then It miw quickly; the eggs beaten and add first, the whites folded in at the lan Another and still shorter cut Is performed per-formed In the following manner-beat the eggs with the sugar, add flour an other ingredients used and stir In the melted butter or fat at the last, then give the cake a good beating and see what a tasty fine-grained cake yj have with little time expended. When using any fat instead of butter salt must be added to bring out uV flavor. Pastry flour Is smoother ia texture than bread flour and cakes an: pastry made from It are nne-grajrrf and better texture. It does not n; the many siftings which bread fKr seems to require. j Fats skimmed from the tops of sots is vegetables have not been cooked :i it, drippings from roasts and ehid-a fat are all good fats to use in ecie making. When the fat is melted a:.: added last, the cake should not te stirred much until after the fat is added, then give it a good beating. ty stirring before, It seems to toughen tie texture. Prune Cake. Three eggs, one cv.i of powdered sugar, three tablespeo:-fuls tablespeo:-fuls of sour cream, two cupfuls e: flour, (two tablespoonfuls or less if y. : use bread flour), one teaspoonful of auspice, au-spice, two teaspoonf uls of cinnamon, s cupful of cooked, finely cut prun--. half a teaspoonful of soda and three-fourths three-fourths Of a cupful of melted burs added at the last, then give a g'X-i beating. To do our own thinking, listen!"? quietly to the opinions of others, b:t to be sufficiently men and women, tj act always upon our own convlcuoni Creed of the Open Road. A FEW LOW COST DISHES. To reduce the meat bill conibiM vegetables with meat and cook tta together In various ways. PJ-V Vf tu's saves the meat as a iyJT'i" small portion with a erous helping of ve: i ; tables supplies a g -'. main dish. , C?frtJ Hungarian Goulash-ijj) Goulash-ijj) V) Seven people may t (fisi well -served with tl-i'YfJ tl-i'YfJ reclPe : Take a pound o: ..rvj lean veal, half a pon-of pon-of lean beef, three tat spoonful.sxif drippings or olive oil. ; large onion, three cupfuls of boil--water, one teaspoonful of paprika, potato ball's, six small button oniot six carrot bails, six turnip balls, r-teaspoonful r-teaspoonful of salt, one. bay leaf, clove, four tablespoonfuls of flour, te a pint of water, and one chopped ch:-pepper. ch:-pepper. Slice the onion and brown1; in the fat, remove the ouiou and the meat cut in small pieces, kK'-these kK'-these well, remove the meat to a serole, add paprika and water, the dish and place in the oven. the potato, carrot, turnip and o: halls in hot fat, add them to the n after it has simmered an hour an1' ; half. Add salt, pepper, cloves, lc-loaf lc-loaf and flour mixed with cold wa'j';; pour this into the casserole and until smooth, add the pepper with i cupful of boiling water. Cover :" let simmer for another hour and ' half. Serve from the casserole. Cornish Pasties. Cut half a P''. of mutton into small pieces; add a pound of peeled diced potatoes, i1' chopped onion, one teaspoonful chopped parsley, half a teaspoonful '; salt and a quarter of a teaspoonful1 pepper and two tablespoonfuls of 11 ter. Roll out thin a plain pastry. It in large rounds and place a 1''" of the mixture in the cT-nter, wet edges, press together and crimp the fingers. Brush each over will' ; beaten egg' and bake in a hot oven three-quarters of an hour. Serve K Any mixture of meat rolled UP tied in cabbage leaves, then cook1 1 an hour or more makes a delh'"-" dish ami adds variety. |