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Show Doughnuts One cup sugar, ' tablespoons melted butter, 2 eggs, 1 cup milk, 3 1-2 cups sifted flour, L tablespoor salt, 1 teaspoon tea-spoon baking soda, 2 tablespoons cream of tartar, pinch of cinnamon and nutmeg. Mix together, being careful care-ful not to handle tho dough much. Roll out 1-4 Inch thick, cut, and fry in boiling lard. Fry tho centres separately sep-arately and roll in sugar. This receipt makes four dozen doughnuts. Bird's Nest Pudding One cup sugar, 1 tablespoon buttor creamed together; 2 eggs, 1-2 cup sweet milk, 2 level teaspoons baking powder, pinch of salt, flour to make like cako batter. Put tablospoon of jelly or preserve, or any fruit desired, though jelly is boat, in custard cup; All nearly half full with batter, and steam 25 or 30 minutes. Bo suro water is boiling when steamor is set over. ITam Snlnd Take cold boiled ham, fat and lean together, chop it until the pieces are about tho size of peas; add an equal quantity of lettuce. Lino a dish with lettuce leaves and All with the chopped chop-ped ham and lettuce. Pour over it mnyonnaiso dressing made with -beaten eggs, 2 tablespoons sugar, butter but-ter sizo 1-2 egg, 1 tablespoon mustard, a littlo pepper, 1 cup vinegar. Cook until like a soft custard. Fine way to use left-ovor ham. Banana Plo Lino a deep plato with rich crust and bako a delioato brown. Filling Tako a scant cup of sugar into saucepan sauce-pan and cream into a generous teaspoon tea-spoon of buttor, not molted. Boat In tho yolks of 2 eggs and 2 tablespoons flour, add a cup of boiling water, cook until thick, stirring constantly; flavor. Slice into the crust a layor of bananas alternated with a layer of the cream, Thero should bo two layers of each. Frost with tho whites of 2 oggs. Poor Man's Fruit Cnko Dissolve 1 teaspoonful soda In a tablespoon of water; put in n bowl, add 1-2 cup molasses, 1 cup thtok sour milk, 3 tablospoonfuls olive oil or molted butter, mix thoroughly. Add 1 cup brown sugar and then stir in 3 oups siftod flour, add 1 level tea-spoonful tea-spoonful each of cinnamon and glngor and 1-2 half nutmeg greated. Stir in 1 pound seeded raisins. Turn into a squaro breadpan and bako In a mode-rato mode-rato oven ono hour. When cool put In a tin box to ripen for at least ono week. Old-Fashioned Chicken Tot Plo Cut 1 chicken into pieces, wash wall in saltod water, cover with warm Lvator and let it slowly como to a joiling point, skim well, boil gently until nearly done, season with salt H and pepper. Mako smooth 2 largo H tablespoons flour with a littlo cold H water and as much butter. Stir this H Into tho gravy. Have ready a cream H of tartar biscuit dough, cut with a ( H knife in squares about? I- Inch in thick- H ness. Boil steadily 1-2 hour. Try . H them with knitting knecdle to ascer- i, H tain whether or not they are done. ! H If it docs not stick, they arc all j H ready for the table. Lay the chicken ? H on a platter and lay the cake around; ! H then pour the gravy over the whole. Zweibnch H Beat 4 eggs light; melt 1-4 pound ; H butter in 2 cups scalded milk; stir In- j H to this 2 tablespoons fresh yeast or 1-2 yeai. cake softened in little warm H water, 1-2 teaspoon salt and 2 table- H spoons powdered sjigar. Then stir in f H by degrees as much sifted flour as H will make a drop batter, cover and H placo In warm place to rise, about 1 : H hour. Sprinkle In more sifted flour : H and work to stiff dough, which no H longer hangs to the spoon Let it rise H again till it cracks on top. Cut and ? H mould from the dough long cakes an H inch thick, 5 or 6 inches long and 2 ! H inches broad; set them on a buttered j H tin 2 inches apart; let them rise until I H light; before putting In. the oven brush H them over with milk; either caraway ! H or aniso seed may be mixed In them. a H Next day slice them open with a S H sharp knife, lay them on a tin with H crust under and pu them in a cool H oven till they aro crisp and palo yel- H low. They are very goot'' and whole- somo for children and infants. I Pinenpplo Charlorto H Ono can of pineapple; pour the H pinoapple liquor over 1-2 package of i gelatino; let it dissolve about 10 min- ' H utes; ndd 1-2 cup of water to the mix- H turo and cup of sugar, and put on stove; let come to boil. Cut pine- , H applo finely and pour mixturo over ; H it; let stand till cool. Put whites of jj 2 eggs well beaten and beat stiff; H whip cream, sweetened, and pour over all. Tumip Soup and Bowls H Select largo flat turnips and after jj carefully paring them tako out tho ,' fl middle with a vegetable scoop and H scrape tho remainder until a bowl is left about onc-hnlf inch thick. Put H tho bowls and scraping Into two quarts of boiling solt water. Boll un- w 1 til just tender and remove to a soup H plato to keep hot until wanted. Havo 'M ready the scoop bowls and an equal amount of, diced tenderloin previously H cooked, and cook quickly in broth H from which the turnips were removed, !i H adding more salt If necessary. When H the balls aro tender, pour the broth H Into tlio turnip bowls and send to tho H table. Stir a spoonful of flour with enough cream to slightly thicken tho H balls and cubes -and servo hot In tho n jH same turnip bowls, eating bowls and J H all. Tho soup Is an excellent mock jj oyster soup and with oyster crackers and butter make an attractive novelty. Tho sldo dish for the second courso Is both pleasing and palatable. tote- iilfil I I |