Evening Republican, Volume 15, Number 210, Rensselaer, Jasper County, 6 September 1911 — FOUR USEFUL RECIPES [ARTICLE]

FOUR USEFUL RECIPES

HOW TO MAKE BATTER CASES! FOR VARIOUS MIXTURES, ' • Full Instructions for Cooking Swiss Steak, Potato Waffles and ' Boiled Meat Pudding. Mixing Batter Cases—Beat up on* egg, add a quarter of a teaspoonful! of salt, half a cupful of milk, one cup-* ful of flour and W dessert-spoonful of olive oil. Mix till smooth and glossy... Add three tablespoonfuls of milk and: allow to stand in a cool place for one hour.. Dip a timbale iron into hot fat., let It stand for two or three minutes,, then drain and dip into the batter to half an inch of the top of the iron; return at once to the fat and hold' there until' the batter is crisp and. lightly colored, then remove from the iron and turn upside down on paper to drain. All kinds of sweet and savory mixtures may be served in these batter cases.

Swiss Steak.—One pound of steaX, one cupful of flour, salt and pepper, four skinned tomatoes, one sliced onion, water. Have the steak ‘cut two inches thick, and pound into it the flour with the sanitary steak shredder. Put the steak into a skillet, with some lard, and brown on both sides. Then cover with water, adding the sliced onions, tomatoes sliced and cover closely and let simmer for three hours. Just before the steak is done add salt and pepper . to taste. When done the gravy is already made and is delicious. Swiss steak is best when prepared with the sanitary steak shredder, as it makes it so very tender and very juicy. The shredder weighs half a pound, and. may also be used for other purposes that will readily suggest themselves to the intelligent housewife, as a fruit or vegetable chopper, potato masher or noodle cutter, each Impression cutting a noodle 24 inches '■ ibng. It is practically indestructible, and will last a lifetime. Potato Waffles—Peel somfe potatoes thinly and slice them on a potato slicer. Allow them to lie" Th cold water for half an hour, then dry them thoroughly. Fry them a few at a time in smoking hot fat, drain, sprinkle over with a little salt and pepper, and serve at once.

Boiled Meat Pudding—Sift half a pound of flour into a bhsin, add to it a pineh of salt and one teaspoonful of baking powder, then chop a quarter of a pound of suet very finely and mix it in, rubbing it into the- flour with the fingers. Add as much cold water as will wet it, and make it up Into a stiff piece of paste, then roll it out on a floured board into a round piece. Grease a pudding mold, line it neatly with the paste, which cut even around the edges; mix together on a plate One teaspoonful flour, one teaspoonful of salt and a half a teaspoonful of pepper. Cut one pound of lean meat In thin slices, dip them in the seasoning and place them in the mold, and pour in a tecupful of water for gravy. Wet the edges of the paste on the mold, roll out the scraps that remain large enough to cover the dish, place It on, press down at the edges and sprinkle a little flour over the tqp. Now dip a pudding cloth in boiling water, tie it tightly over the top. and plunge the pudding in plenty Of boiling water, then boll it for two and three-quar-ter hours. Remove the cloth, and turn the pudding over on a dish. Liver and bacon mixed, or mutton,-makes a good pudding of this kind.