Evening Republican, Volume 19, Number 126, Rensselaer, Jasper County, 28 May 1915 — Short Cuts in Cooking [ARTICLE]

Short Cuts in Cooking

By using apples in a variety of ways we can serve appetizing dishes right along. One of my favorite ways is to remove the core with a sharp-pointed knife without making a hole through the apple, fill the cup left in it with a dressing made of butter, flour and sugar. Take half a cup of butter, sugar to sweeten, and with a fork beat enough flour into it to make a stiff paste, fill the apples with this and b&kß> Another favorite way of ours is to pare and core, put in saucepan, sprinkle with sugar, flour, butter, add a little water and boil slowly or bake. Serve with cream. And the editor’s way is O. K. We had jellied apples for dinner. They were excellent and that encourages me to pass the good things along. Opr folks like bread pudding and it is so easy to make. Break stale bread (one cup) in a pudding dish, break four or five eggs on it and stir; add sugar, butter, nutmeg or cinnamon, fill the dish with milk; bake one hour. Make a book of tried recipes; write in it good things you learn with the date of the experiment and the name of the friend from whom you learned it. Mind is 24 years old. I would not part with it but keep adding to it. The girls like to study it. It was made in spare moments and like an old friend, can be- depended upon. Have a store list with pencil and paper in the cupboard and keep stocked up. Look to the emergency shelf, we all like to serve a nice meal to the unexpected guest. MRS. E. M. M. If a tablespoonful of sweet milk is added to each yolk of egg when making custards, the mixture will not curdle when added to the boiling milk. When cake icing is too hard so that you can not spread it on, add a little water, a drop at a time. When It is too thin, add sufficient powdered sugar; first rubbing out the lumps.