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Show A. v AM COST DISHES FOR mm OOST DAYS (. V a-iIIE following recipes have been pub-i pub-i llshod before, but as they are so palatable several requests have bicn received for republication. J Whito War Bread. Boll one cupful of rice till soft, but not watery. Boll n.id mash three good sized --tatocs, and put In mixing bowl with the rice. Add sugar, salt and shortening to taste, about one lablospoonful of each. When tho mixture is cod r-.dd a yeast cake, dissolved in as little water aa possible pos-sible and flour to make a very hard dough. Do not use any water or ml.k, ns enough rnlsture comes .'rom the rice and potato. At first the dough will be crumbly, and seem too dry, Lut kr.cad'j.g It will bring jut the moisture. When kneading It for tho pans In the morning more flour will oroba'jly be found reces-pi. This will make two largo 'oaves. Part barley flour may be used, but the bread will then bc la:kcr. t. Stuffed Beets. Boll new beets of oven size until tender: ten-der: set aside for several hours, or over night, covered with vinegar; when ready' to serve, rub off the skin, scoop out the centre of each to form a cup and arrange tho cups on lettuce leaves ; for each five cups chop fine a cucumber ; make a French dressing of two tablespoonfuls oil, ono tenspoonful vinegar (scant), one-quarter one-quarter tablespoonful each of paprika and salt; stir the dressing Into tho cucumber and fill the boots with mixture; tako th'c beet removed to form cups, cut slices, forming stars or any shapo and decorate the lop of each cup ; chopped radish, cress, olives or celery are all excellent for a filling; also cold boiled new cabbage. New England Doughnuts. One cupful sugar, two eggs, one quart flour or half flour and half barley, two leaspoonfuls baking powder, one-third cupful cup-ful butter, one cupful milk, pinch salt, ono teaspoonful cinnamon; sift flour, salt! baking powder and cinnamon together! rub In tho butter and add BUgar; mix to a light doush with tho milk and egg roll out, cut and fry In hot fat; drain and sprinkle with sugar. Lemon Custard Pie. Cream one cupful sugar with piece of butter slzo of an egg. add two leaspoonfuls leaspoon-fuls flour, tho grated rind and Julco of ono lemon and tho well beaten yolks of two eggs, one cupful sweet milk and lastly cut the bpatcn whites of the eggs Into tho mixture. Bako with one crust. Small Cucumber Pickles. Wash thoroughly, count, and for every 100 cucumbers allow one cupful salL Cover with boiling water. Let Btand twenty-four hours; then drain. Fill quart preserve Jar with cucumbers, then add two tablespoonfuls mixed wholo splcca, a piece of alum the size qf a pea and boiling boil-ing vinegar to fill the Jar. Seal, let stand n, week before ualng. Measuro tho boiling water, ns an equal amount of vlno-sar vlno-sar will bt needed. |