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Show ililiciH I AMD PAHTRYf Receipts requested by readers are given below. The first one is for sausage sau-sage and cabbage pip. To make this dish shred a cnbbago coarsely and place in a saucepan "with two ounces of fat, a pinch of salt and pepper and about one gill of water. Put it on the fire with a lid on and cook slowly. Fry ono pound of sausages to a nice color and place them with the cabbage. cab-bage. Wash the pan out with a little water, which add to the cabbages. If desired a carrot and an onion can also be added. When done turn out into a pie dish. See that there is sufficient gravy, but If not add a little water or stock. When cold cover with pie crust and bake. Sausages may be replaced by any other meat, and rice added to the cabbage will make this dish more substantial. BELL OLIVES A L'ALLAMANDE. Ono and one-half pounds of steak, one teaspoonful made mustard, one small onion, ono sliced smoked beef, or Bausage, pepper, salt, cayenne, gravy. gra-vy. Grate the onion, scrape the smoked beef finely and mix this with the seasonings. sea-sonings. Cut the steak into meat squares, spread each piece with the stuffing, roll up and tio, or fasten -with a small skewer. Stew them one hour in the gravy and arrange neatly on a hot dish after cutting the strings or taking out the skewers. SWEET POTATOES WITH CINNAMON Wash the required number of sweot potatoes thoroughly; put them to cook in boiling water. When tender peel and mash, season with a little salt and add a piece of butter. Place in a buttered baking dish, sprinkle well -with sugar, dot with butter and cinnamon and let brown in the oven. SOUR MILK BISCUIT. Two cupfulB of flour, three table-spoonfuls table-spoonfuls butter, one teaspoonful salt, one-half teaspoonful baking soda, one cupful sour milk. Sift flour and salt into basin, rub butter lightly into them. Stir soda into milk until It effervesces ef-fervesces and then add to flour. Turn out on floured baking board, knead lightly until smooth, roll out quarter of an Inch thick, cut with biscuit cutter, cut-ter, place on greased tin and bako 12 to 15 minutes in hot oven. FRENCH WAFFLES. One quart flour, four tablespoonfuls o... ono and a half pints milk, three eggs, four teaspoonfuls baking powder, pow-der, ono teaspoonful aalL Add the salt and oil to the flour and mix thoroughly. thorough-ly. Separate the eggs, add the milk to tho yolks, add this to the flour and beat for fivo minutes. Lot them stand 30 mlnuteB, add the baking powder, beat again, fold in tho well beaten whites and bake at once If well made these are thin and crisp. Brush tho waffle Iron thoroughly with oil. 1 |