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Show Rand Tarts Bent separately the yolks nnd whites of four eggs, then fold together to-gether nnd add one cup of butter, one nnd one-half cupfuls of sugar, two tablespooufuls of- water, one-half tea-spoonful tea-spoonful of baking powder, mix In Hour sufficient to mnko stiff enough to I roll Itnll out thin, cut In shapes, sprinkle with sugar and cinnamon and bake In a moderate oven. Boston Scallops Ureal; Into bits n hnlr dozen raised biscuits, nnd allow them to soak for a few moments In n cupful of sweet milk. Then ndd one iipful of grated "cheese,, two lnble-spoonfuls lnble-spoonfuls of melted butler, n little aalt and pepper: mix well, put Into buttered" scallop dishes nnd bake slowly for twenty minutes. Oyster Soup (Farmer's Hcelpe) Clean one quart of oyster.?, chop and then parboil, drain and add to liquor enough water to make one quart of liquid. Brown three tablespooufuls of butter with three tnblospoonfuls of Hour, ndd oyster liquor and cook slowly slow-ly for one-half 'hour. Season with salt and paprlkn and celery salt. Just before be-fore serving ndd ono cup of cream; i two tablesponnfuls of chopped parsley may be added If desired. Creum Spaghetti Conk one-third of n i pound of spughcttl In .salted water nil- til very tender, then drain and place In a baking dish; cover with n dressing made of one tnblcspoonful of tlour. n saltspoonful of salt, and half ns much pepper; stir this until smooth, and then ndd very slowly two, cupful of hot milk. Cover with lilts o'f butter mill cracker crumbs and set In the oven to brown. Tapioca Consomme Boll three tnble-spoonfuls tnble-spoonfuls of hi! need oiilou and two tHlilespoonfuls of minced celery together to-gether for an hour and n half; then strain the water and add to It live tablespoonfuls of pearl tapioca, and cook for another hour; then pour In one quart of milk, a dessertspoonful of salt and a generous sprinkling of pepper. Heat thrcb spoonfuls of butter with two of flour, and stir Into the soup. Allow It to cook for twenty minutes, then serve. Kngllsh Hatter Puddlng-A light nnd feathery batter pudding Is made with a quart of milk, twelve tablespooufuls of tlour, nine, eggs and n tenspoonful salt. Heat the yolks of the eggs with the tlour and a llttlo of tho milk to make a smooth nutter. Then add the remainder of the milk, slowly, to avoid lumps, stirring It continually. Fold In rkthc still whites of the eggs, liuttcr a Jeau pudding cloth thoroughly. Dredge It with, flour, put In tho pudding and tic i: up loosely, leaving plenty of room for tho pudding to swell. I'lungc It v lulo boiling water, and let It boll steadily stead-ily for two hours. If prererrpd.lt can be boiled In a tin ptuldlnt; mould. The water must not stop boiling ouce, or tho pudding will bo heavy. A good sauce Is inuilo of two scant cups of ngnr and a half cup of butter beaten to u cream, with a large cup of crushed trnwborrles added to It. |