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Show I I The Kitchen! -If Jl H -V -P?PSfe?BgJt yra3SRrSPrf"SfcTT . -& rJfjhw "-tsBfflS H Cocoa Fudge. M Three tablespoons of cocoa, two- j thirds cup of milk, two cups of sugar. H a piece of butter size of walnut Boll j for 16 minutes, when done beat for five Hl minutes steady. When at hardening Hl point stir In one teaspoon of lemon or H maple extract and a cupful of chopped Hf walnuts. Pour Into buttered pans, 1 when hard cut into squares. This is H nice to serve when you have company. H , Steamed Pudding. H One cup cold water, one cup molas- H scs, two-thirds cup butter, beef drlp- 1 pings or suet, one teaspoon soda, one H teaspoon cloves. Stir not quite so H stiff as for cake. Steam two hours. B Serve with any favorite sauces. The m following is a good inexpensive sauce: H Pudding Sauce Two cups hot wa- H ter, one cup sugar, three heaping tea- H spoons cornstarch, one tablespoon but- M ter, one tablespoon vinegar, one tea- H spoon lemon extract H Apple Dumplings. H Make same mixture as for biscuItB H i and roll it out thin. Pare and core six H apples. Cut dough large enough to Hj fold over an apple. Place apple on H piece of dough. Fill center with sugar H and spice to taste. Wet the edges of H the dough and fold it so as to entirely H cover the apple. Steam or bake about Hl 45 minutes. H Lemon Drop Cake. H One egg, one cup of granulated H sugar, one-eighth cup shortening, one H cup of sour milk, one even teaspoon of i soda. Beat into milk until dissolved H one and two thirds cups flour, one te- H, spoon of lemon extract Will be stiff H batter. Drop in gem pans and bake H ! In hot oven. This rule makes about 16 H ! Devils Food Cake. H ; Grate into a dish one-quarter cake H of unsweetened chocolate, add one-half H ' cup of boiling water and one teaspoon H soda; let stand until other part of H; cake is mixed. H! Cake Part Two cups of brown H sugar, one-half cup each butter and U sour milk, two and a half cups flour; K pour in the chocolate mixture and bake M ' la layers. M Filling for Same Two cups of H brown sugar, one-half cup of sweet M , milk, butter size of an egg; boil a lit- H , tie, stirring all tho while. Do not let it M boil too long as it will sugar. H Macaroni Ragout. B Six potatoes boiled in jackets. When H cold peel and cut in dice. Boil one cup R of macaroni 30 minutes and blanch W with cold water. Take one cup of milk, m butter size of an egg, half pound of cheese (cream), salt and pepper to m taste. Set on stove until checBe is Hr melted. Mix potatoes and macaroni H and put Into milk. When thoroughly B heated put In tho oven and bake half ! an hour. H Delicious Cake. Hj One-half cup sugar, one-quarter cup M , milk, one and a half cups flour, half B ' teaspoon cream of tartar, quarter tca- spoon soda, whites of four eggs beaten H stiff and added last Bake in two lay- Hl era. H Cream for Filling One cup sugar, M i quarter cup hot water. Lot the sugar m and hot water simmer until it will hair M or form a soft ball in water. Add the H beaten white of one egg, then stir In H when cool half cup chopped raisins ! and half cup shopped English Walnut meats and one teaspoon of vanilla. H I Dumplings for Stew. H Two cups sweet milk, two teaspoons M cream tartar, one teaspoon soda, one teaspoon salt, enough flour to stir as stiff as you can. Drop from spoon into boiling stew and boil for 20 minutes without stirring. If you get in flour enough they will be very light and nice. Hash With Eggs. This is delicious: One cup of boiled ham, chopped fine, one cup of potato, mashed or chopped, one cup of cracker or breadcrumbs; season well, mix all together with water, put In a deep plate, smooth it over and then make little dents in the top large enough to hold an egg. Put it lu the oven and heat it through, then remove and drop an egg in each of the places and return It to the ovon till the eggs are cooked. Lemon Custards. Take tho yolks of four eggs and whites of two, one cup sugar, one cup of cold water, butter half size of egg, one tablespoon cornstarch. Set ou flro to cook, then add the grated rind and juice of one lemon, heat all together and put in custard cups, fill to three-quarters, three-quarters, then beat remaining two whites, adding three tablespoons powdered pow-dered sugar, and fill the cUBtards. Spread Bmoothly and set in oven to brown slightly. Cheese Tuddlng. Fill a shallow pudding dish with alternate al-ternate layers of broken crackers, grated cheese and a sprinkling of salt and pepper. Over the top layer put a spoonful or more of butter in bits. Pour in enough milk to Just show above the top layer. Cover and bake in a moderate oven for throe-quarters of an hour, uncovering when two-thirds two-thirds done. Salt Mackerel Cooked In Milk. Let the fish Ho fresh side down over night in cold water. In the morning drain, put in agate pan, where t will lie flat. Cover to the depth of one-fourth one-fourth inch with fresh, sweet milk, and let simmer very gently on the back of range or in tne oven ior auuuu cm minutes. min-utes. Shrimp In Aspic One pint white stock boiling, add ono dessert spoon powdered gelatine, juice half lemon, drain and rinse two cans shrimps. Place shrimps in Individual molds and pour partially cooled jelly over them. To unmold nicely, set molds on cloth wrung out in hot water for Ave seconds. Serve on heart lettuce let-tuce leaves with mayonnaise. Left over bits of salmon orcooked white flBh can be used in this way. The stock, of course, is thoroughly seasoned season-ed when the fowl or veal is cooked, for a four-pound fowl or three-pound veal knuckle add three quarts cold water, wa-ter, ono bay leaf, two cloves, ono cup celery tops and coarse bits, two onions sliced, one tablespoon salt, quarter teaspoon white pepper. This usually produces one quart and ono cup of rich well flavored stock, useful in 100 ways. Scalloped Beef and Tomatoes. Cold roast or boiled beof, one can tomatoes, to-matoes, half cup gravy, one tablespoon butter, one cup bread crumbs. Drain the juice from the tomatoes and set on tho fire with one tablespoon of sugar. Cut tho beef into slices and place a layer in a greased baking dish. Over this put some tomato, another layer of beefa and so on until all is used, the laBt layer being tomato. Moisten thoroughly thor-oughly with the juice and gravy, season sea-son highly. Sprinkle with the bread crumbs. Dot with bits of butter. Bake half hour covered. Uncover, brown and serve. |