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Show nronies ' Three-fourths' cup butter creamed, 1 cup brown sugar, 2 eggs beaten separately, 2 squares chocolate melted, 3 teaspoons vanilla, cup flour sifted sif-ted three times, 1 cup chopped nuts. Bake one inch thfck and cut Into little squares. Don't bake too much. Sausage and nracnronl Cook package macaroni In plenty of salted boiling water till done. Drain and put in layers in a baking dl3h. Between Be-tween layers put thin slices of sau-. sage and some tomatoes. Sprinkle grated cheese on top and bake Vz hour. Chnuteaubriand Steak Wipe a nice tenderloin stoak with a damp oloth, put on a buttered broiler and broil over a Ore until done, but not dried. Transfer to a hot plattor, butter thickly and cover with broilod 'mushrooms, laid close together. Bcanpot Roast One and one-half pounds of clear stew meat, cut into two-inch bits. Put into bcanpot and cover. Set in oven two hours and bako slowly. Do not add anything but teaspoon salt. It will be rich with lots of nice gravy if cooked slowly. Nico served with pota-toOB pota-toOB and hot slaw. Sometimes when nearly doneitake out of ovon and put a thick layer of mashed potatoes on evenly all over. Set back in oven to brown slowly. Baked Eggs ' Separate as many eggs as you desire to serve, saving yolks whole. For whites of six. eggs add one even teaspoon baking powdor and beat dry. Butter gem pans or any molds, divide the white mixture to correspond to 4& & & A .v .. the number of yolks. Put the white part in the molds then drop tho yolks (whole) in center of white, sprinkle with salt and pepper, dot with bits of butter and bake a light brown. Should you use gem pans and do not use them all, put a little water in tho unused ones to keep from burning the tin. Quick Buns Ono quart of sifted flour. 3 teaspoons tea-spoons baking powder, 1 cup sugar, one-half teaspoon cinnamon and salt each. Sift all together and rub in 2 teaspoons of butter. Add one beaten egg to 3 cups of sweet milk and stir Into dry ingredients. Roll out like biscuit dough, cut and bake in pans, or shallow loaf if preferred. Currants well floured may be added. Cut with a sharp knife across top in form of cross and brush over with melted sugar. Pea Soup Boil a 3 or 4-pound mcatv shinbone till the meat falls off. Pour the liquid through a strainer and carefully re-movo re-movo all fat from tho meats, and marrow mar-row from the bono. Shred the meat fine; add tho shredded meat and marrow mar-row to the strained liquid, together with a whole large onion, pepper and salt to taste. Tho onion can be removed re-moved lator if desired. About an hour before the meat is done place In another pan 3 cups of split dried peas. Cover with . about 2 quarts of water and let simmer slowly till soft and mushy. Crush through flno strainer into the hot meat liquid and let boil all together for half an hour longer. Caro must bo taken not to scorch the peas. This ohould mako at least 4 quarts of soup nourishing and tasty, and better at three days old than when fresh made. |
