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Show - MENU HINT. Breakfast. Stewed dried fruit Oatmeal Rice muffins 'Coffee Luncheon. Creamed eggs Boston brown bread Baked bananas Coffee Dinner. Tile fish stew Hominy boulettes Boiled cauliflower Cream sauce Apple pie Coffoe COOKIES. Spice Drop Cookies One cup butler, but-ler, two cups of sugar, one cup New Orleans molasses, one cup of sweet milk, two eggs, one teaspoon baking soda, one teaspoon cinnamon, one teaspoon tea-spoon cloves, two cups currants, six ' cups sifted flour. Cream butter and sugar, add eggs, molasses, soda dis-j solved In milk, flour, spices and fruit. I Mix well, drop on buttered tins and bake in quick oven. i i Rolled Oats Cookies Two cups ; flour, two and one-half cups rolled oats, two scant cups brown sugar, two eggs, oue-half cup sour milk, one cup shortening, one teaspoon soda (level), one teaspoon baking powder, two teaspoons tea-spoons cinnamon, one teaspoon cloves, one teaspoon nutmeg. Cookies Without Eggs One pint sour milk, one pint lard, two pints sugar, one heaping teaspoon soda, pinch of salt, flour enough to make soft dough. Sprinkle with sugar. Ginger Cookies One cup lard, two tablespoons butter (or one cup butter substitute), one cup hot coffee, two cups molasses, ono cup brown sugar, five teaspoons soda, two teaspoons ginger, ono teaspoon salt, flour to make a stiff dough. Melt shortening, then measure. Dissolve soda in the coffee. Mix all together well. This makes thirty-five to forty yarge cookies. cook-ies. If smaller amount is required, take one-halt of recipe. Bake until dark brown. Russian Rocks One and one-half cups brown sugar, one cup butter and lard mixed, two eggs, one teaspoon cinnamon, one-half teaspoon cloves, nnp-hnlf InriKiioon allsnice. one-half nutmeg, one teaspoon soda in one-half " cup hot water, three and one-half cups . flour, one cup nuts, one and one-half cups raisins. Drop on tins with a teaspoon. Do not flatten ouL This makes about seventy-five cookies and they keep a long time. Raisin Hermits One and one-half cups brown sugar, two-thirds cup butter, but-ter, three eggs, one teaspoon cinnamon, cinna-mon, ono teaspoon ground cloves, three cups flour, one cup seeded raisins, rais-ins, one teaspoon soda. Cream butter and sugar, add well beaten eggs, floured raisins and the flour which has been mixed nnd sifted with tho soda and spices. Drop by tablespoon-ful tablespoon-ful one inch apart on greased baking tins. THE TABLE. Escalloped Noodles and Corn Make noodles with one egg with twice the egg bulk in milk; make ns usual. Cut them wide, cook ten minutes in salted water, drain. Have buttered baking dish, put in layer of noodlps, then canned corn with bits of butler, salt nil and pepper and pinch of sugar; more noodles and corn. Last, pour over one cup milk and bake one-half hour. Serve six people il supper without meat or potatoes and is fine. Egg Mush (meat substitute) After making cornmeal mush in the usual way, have two or three eggs boiled hard enough for slicing; alternate the corn mush and sliced egg until both are used up. When cold slice, flour and fry until nice brown. Cornmeal Mush Make mush as usual us-ual by thickening well with cornmeal, a quart or more of boiling salted water. Cover and set in pan of hot water. Put in moderate oven for an hour or more. This does not stick to pan and Is well cooked. Cornmeal Fritters (with sausage) Have boiling hot one quart water, add two tablespoons syrup, one and one-half one-half teaspoons sage powder, one teaspoon tea-spoon salt, one-fourth teaspoon whlto pepper. StiT in two cups yellow cornmeal, corn-meal, one pound bulk sausage and one-half one-half cup cracklings that have been put through the food chopper. Cook one hour slowly, stirring all the time. When done turn into well-greaspd crock and grease thp top so It won't get hard when cold. Cut in slices and fry a golden brown. Serve with apple butter. Scalloped Apples Cut small one-half one-half loaf of homemade bread (stale) or one small baker's loaf, remove soft part and crumbs by rubbing through a colander; melt one-quarter cup butter but-ter and stir in lightly with fork, cover cov-er bottom of buttered pudding dish with crumbs and spread over one-half the apples (about one cup). Sprinkle with one-third cup sugar, nutmeg, little lit-tle lemon Juice and little of the rind, repeat until one quart of apples is used and three-quarters cup sugar, grated rind and juice of one-half lem on, cover with remaining crumbs and bako in moderate oven forty minutes. Cover at first to prevent crumbs browning too rapidly. Serve with sugar su-gar and cream ..Dresden Patties Cut stale bread in two-inch slices, shape with a round cutter three inches in diameter, re move centers, making cases. Dip cases in egg slightly beaten, diluted with milk and seasoned with salt, allowing I jH two tablespoonfuls milk to each egg. When the bread is thoroughly soaked, drain and fry in deep faL Fill with any mixture, either left-over meat or tuna jH fish or any other mixture suitable for patty cases. |