Evening Republican, Volume 19, Number 50, Rensselaer, Jasper County, 1 March 1915 — ADD TO WINTER MENU [ARTICLE]

ADD TO WINTER MENU

APPETIZING PREPARATIONS FOR THE COLD DAYS. All Are Recipes of Recognized Worth and Are Sure to Be Appreciated by the Family or the Household Guests.

Celery Frltteria—Beat one egg until very light; add one-half cupful of sweet milk, two teaspoonfuls of butter, one saltspoonful of salt and enough flour to make almost a drop batter. Beat it thoroughly and let it stand an hour or more to swell the flour. Beat again before using. Cut the celqry into inch pieces and cook In boiling water (salted) until tender. Drain and stir it into a fritter batter. Drop by spoonfuls into deep fat. Honey Gingerbread.—Four cupfuls of flour, two heaping teaspoonfuls of baking powder, two heaping teaspoonfuls of powdered ginger, half a cupful of Sultana raisins, half a cupful of preserved cherries, a quarter of a cupful of chopped citron peel, half a cupful of butter, three-quarters of a cupful of honey, two eggs, a quarter of a teaspoonful of salt and a quarter of a cupful of milk. Sift the flour, salt, baking powder and ginger Into a basin, add the raisins, the peel and cherries cut far halves. Melt the butter, honey and milk together in a saucepan, then cool and add to the flour with the eggs well beaten. Mix, turn into a buttered and floured cake tin and bake. Chicken Pot Pie. —Cut and joint a large chicken, cover with water and let it boil gently until tender; season with salt and pepper and thicken the gravy with two tablespoonfuls of flour mixed smooth in a piece of butter the size of an egg. Have ready nice light bread dough, cut with a biscuit cutter an inch thick; drop this into the boiling gravy, having previously removed the chicken to a hot platter; cover and let them boil for half to three-quar-ters of an hour. Ascertain they are done, lay them on platter with the chicken, pour over the gravy and serve.

Clams on Toast.—-Chop a dozen clams and boil them five minutes in their liquor; drain and add to them two tablespoonfuls of fine crumbs, a tablespoonful of butter, salt and pepper to taste and a gill of milk in which one-half tablespoonful of cornstarch has been dissolved. Stir constantly over the fire until the mixture bolls, then add a gill of cream; stir for a moment longer and pour upon the toast. Candled Potato. —Peel and slice thin two or three medium sized potatoes or one large one. Put in a stewpan with enough water to cover. Cook until potatoes can be pierced with a straw, then pour in one cupful of sugar and cook until a thick sirup is formed and the potatoes have a clear look. Do not stir while cooking. Tongue Fingers.—Hjie to use up cold tongue after it has been served hot braised for dinner and then cold sliced, etc: Grate nearly a cupful (over a half) of the remains of a cold tongue very fine and mix it with the yolk of an egg, a large spoonful of cream and finely chopped parsley, dash of salt and pepper. Heat thoroughly and pour on some prepared narrow strips of buttered toast. Then sprinkle thickly with fine bread crumbs stirred in a little melted butter, with a shake of paprika, and brown quickly in a hot oven.