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Show I i The Kitchen 1 H fe B Hamburg Steak Soup. H Have lean beef hamburg and place on stove with cold water. Boil three- B quarters to one hour only. Nice with M rice and carrots, or rice only, also 1 served as vegetable soup. Vegetables H must be put in at once with the ham- H burg, as they will be done together. H Season to taste. Quickly done and pre- B clsely the same as other soup. Nice B also for supper to put the little ones to H sleep on. M Goulash. H Cut up two slices bacon and one H small onion and brown together in H frying pan. Then add some left-over H beef cut up and some gravy and a lit- H tic water and let simmer about three- H quarteis of an hour. Just before sorv- H iug add one or two tablespoons catch- Hj Oruncc iJ ml (ling. M Put one cup of milk in double boll- H tr. ""iVhen hot add a beaten egg yolk H into whlcLi you have stirred one-quart- M or cup o' sugar and a heaping tea- H spoon of cornstarch. Cook until II is B thick, but don't let it cook too long, H us it v. ill then grow watery. Slice ono H orange very thin, then cut into small H piece j. Pour the cooled custard upon B this. .lust before serving beat one egg H luie iitiu" and put it or, the pudding H in dots. B Prune aud Date Pie. H' Soak prunes ovjr night and remove j etoiies. To two cups of prunes add B half a cup of dates cut in tiny pieces, H tho grated rind and juice of one lemon. Hl three tablespoons sugar and the p;une Hl juice. Dredge with flour, dot with bits VA of butter, nut on upper crust and bake. H I'.oilctl Cod, Crcnni Sauce. H After carefully cleaning a Trcsb cod- H "sh place in a kettle of salted cold H water When it begins to boil lot It ' boil fast for 15 minutes, then boil siow- t y until done. Takeout and remove skin Make a cream sauce by putting H half "cup butter into a stew pan. When H loclted, blend in ono tablespoon of H flour, brown and stir in a cup of cream, Hc add a pinch of salt and pepper and ft serve with the fish. H Broiled Oysters. Take one quart of large oyaters: put H them in a collander to drain. Put an H Iron baking pau on hot stove, with one H tablespoon of butter; put in the oys- H tcrs and let them remain until they begin to curl around the edges. In a B covered dtub put one cup butter and M one tablespoon of table sauce. Pour H oysters on the butter and Bervo at M Acadian Ynlley Bread. B One cup corn meal, one cup ' oats (the rolled oats), half cup molas- H' s'es or sugar; scald these in one quart H boiling water or water and milk; then M Tet Btand until cool. Now add one ta- B blespoon salt and one tablespoon lard; H' after it is cool enough add enough H white flour to make the dough of usual H consistency and add one yeast cake H dissolved in a little warm water. H Knead like any other bread. 'Fine. H- Baked Carrots. H Take three or four good-sized car- H rots and cut into dice; put ovor a rcod- H orate Are in slightly salted water and H simmer gently (don't boil hard) until H very tender; drain off all tho water, H then mash fine and season "with salt, H pepper and a little butter; turn into a H deep pudding dish and cover with Qno H cracker or bread crumbn; sprinkle a H little salt and a dust of pepper over H aud three or four tiny bits of butter; put into a good oven and bake until the crumbs are a delicate brown; serve hoL Colonial Cake. One-half cup butter, cue and a quar ter cups granulated sugar, three eggs half cup thin cream or rich milk, half even teaspoon soda, one even teaspoon cream tartar, two coups of pastrj flour, half cup seeded raisins. Add whites of eggs last and bake in tube pan. When cold frost with a heavy white icing that will contrast prettily with the yellow of the cake. Citron sliced In thin strips may be used in stead of raisins, or in combina'jon with them. Chicken Croquettes. One pint of chicken chopped fine, one cup of cream or chicken stock, one tablespoon ta-blespoon flour, two eggs, one teaspoon salt, half teaspoon pepper, one teaspoon tea-spoon onion juice, one tablespoon lemon juice, one pint brea,d crumbs, three tablespoons butter. Heat the stock, blend butter and flour together add to hot cream, add chicken and seasoning: sea-soning: cook two minutes, then add tvo eggs well beaten; take from Are immediately and set away to cool, then shape and frj'. Jltnccd Beef on Tonst- Cut a cup of cold roast beef Jnto small cubes. Make a cream sauce by cieltir.gonc tablespoon of butter. V.'hen melted ad-i one tablespoon of flour When mixed, but uot browned, add one cup of hot miik and season with pepper pep-per and nail. Stir until smoothly thickened aud simmer three minutes, then add meat, stirring unui heated, uo longor. Remove from fire and serve on toasL ji uuuu uup ot rca. It is generally believed that any one can make ina. This is far from the cafjo. Great care should be taken to ; have the teapot hot. Scald it out with hot water before putting in the dry tea. The water to pour on the leaves should not bo only boiling, but should be freshly boiled. The big tea kettle which stands on the stove all day and Is filled at irregular intervals, doc-? not furnish the best water for the purpose. Get a small enameled ware kettle holding hold-ing about a quart of water. Pour tho water on tho tea, which should not steep over three minutes. Then you will have a cup of tea which is not only very much better In flavor, but is much more wholesome than that made in the ordinary careless fashion. Cheese Fritters. Three ounces of flour, egg, gill of tepid water, three ounces grated cheese, little pepper and salt, ounce of butter. Flour and condiments are put in basin and water added by aegrees, then cheese with yolk of egg is added and lastly the stiffly beaten while. Drop this by spoonfuls into boiling lard and cook about threo minutes. Results are delicious, golden, brown balls, as big as your fist, permeated with flavoring fla-voring of cheese. Leftover Creamed Oysters and 2fnca-roni. 2fnca-roni. In a well-buttered dish put a pint or Icbs of cold creamed oysters. Put bits of dry cheese (quarter pound) and b!x thumb-end sized pieces of butter into one cup hot milk. When cheese and butter are dissolved, turn over the oyster oys-ter preparation. Cover with cracker crumbs moistened in hot milk or water. wa-ter. Bake In covered dish and brown before earring. |
