Evening Republican, Volume 15, Number 14, Rensselaer, Jasper County, 17 January 1911 — SOME TIMELY RECIPES [ARTICLE]

SOME TIMELY RECIPES

NEW THINGS IT WILL pk Y COOK ; TO TRY. h Lemon Rice and Rus* ia n Lemon Pie Formulas Make Mouth Water to Read Them —Butter Scotch and Pepper Sauce. Lemon Pie. —There are many different rules for making lemon pies, two of which I will give. For the first beat to a cream a tablespoonful butter and one cupful sugar. Put into a saucepan with a scant cupful boiling water, then add the juice and grated yellow rind of two lemons. When it.' reaches the boiling point stir in., a tablespoonful com starch dissolved in a little cold water and stir and cook until clear and thickened. Have ready the well beaten yolks of two eggs, stir in, cook a moment longer, then take at once from the fire. Pour Into a well baked crust and spread over it, heaping lightly, a meringue made from the whipped whites of two eggs and two tablespoonfuls powdered or fine granulated sugar. Set in the oven, which should be quite cool, and let the meringue gradually puff and color. Russian Lemon Pie.—Beat together one cupful sugar and one egg. -Put over the fire, in a double, boiler, threefourths c\ip water and a teaspoonful lemon juice. When boiling add sugar and eggs, the grated yellow peel of two lemons and a soda cracker rolled fine. Wet two tablespoonfuls flour with a quarter cupful cold water and add to the other ingredients. Lastly, stir in a large cupful seeded and chopped raisins. Line two small pie tins or one large pie tin with pastry, pour in the lemon mixture, put on an upper crust and bake for about thirtyfive minutes. Butter Scotch. —Boil together one cupful each sugar and molasses, onehalf cupful butter, a tablespoonful vinegar and a quarter teaspoonful soda. Stir frequently to prevent burning and as soon as the sirup reaches the snap stage when dropped in cold water take from the fire and flavor to taste. Pour upon a buttered tin in a sheet one-quarter of an inch thick and when nearly cold check it off into squares, using a sharp knife. Separate when cold and wrap each square in parafQn paper. Pepper Sauce. —Grind one dozen and a half green, red and yellow peppers and a small solid head of cabbage in a meat chopper. They should be very fine. Add 5 ceres’ worth each celery seed and ground mustard with vinegar to make the consistency of cat-, sup. This goes well with meats.