Evening Republican, Volume 19, Number 191, Rensselaer, Jasper County, 13 August 1915 — Tested Recipes [ARTICLE]

Tested Recipes

OYSTER LOAVES—Thia Is a good old Virginia dish that commends itself to the housekeeper as not only dsli» ions but easily prepared. It may ba served In small ‘loaves’* or boxes" for individual serving or In a large erust loaf like the Vienna. Tor the latter cut off the top of the loaf and sooop out the crumbs, leaving It like a box. Fill the space with oysters that have just been brought to a scalding point in their own liquor and well seasoned with salt, pepper and butter. Add one tablespoonful of cream, sprinkle Come of the crumbs taken from the loaf on top of the oysters, dot with butter and replace the top of the loaf. Put into a dripping pan, pour some of the liquor of the oysters over it and put it in hot oven to crisp. Take care that it does not scorch. Set on hot platter. Slice and serve same. Some people like an addition of b little lemon Juice. For small loaves Parker house rolls are best. CELERY SALAD—BoII a cup of milk and thicken It with a tablespoon of cornstarch dissolved in a little cold milk; mix well together one beaten egg, two teaspoons of sugar, one of salt, half a teaspoon of dry mustard and a small pinch of cayenne pepper; pour this into hot milk a little at a time, stirring constantly; when quite smooth take off of the fire and add a tablespoon or more, if desired, of olive oil and same quantity of vinegar; mix well together and when cold pour over celery which has been cut In very small pieces. MILK BlSCUlTS—Required, one gill (quarter pint) of milk, one ounce of butter, half pound of flour, one teaspoon of baking powder. Put the milk In a saucepan, add butter and put it on the Art to warm. Put half pound of flour into a basin with one teaspoon of baking powder. When the milk is hot pour in the flour and stir Into a smooth, stiff paste. Flour a board and turn out paste; roll out very thin and cut out with a tumbler floured at the top. Grease a tin and place biscuits in the oven to bake for twenty minutes. GINGERBREAD—Here Is a.cheap recipe for gingerbread: One cup sour milk, one cup molasses, one-half cup shortening (melted), three cups flour, pinch of salt, one teaspoon of salaratus dissolved In a little hot water, scant teaspon of ginger, one teaspoon of cinnamon. Bake thirty minutes. CAULIFLOWER SALAD Cook cauliflower In salted water for one-half hour or until tender, but not quite done. Drain, cool, cut into sprigs and arrange neatly In salad bowl lined with lettuce leaves. Mash the yolks of four hard-boiled eggs and cut the whites Into petals. Arrange these like daisies over cauliflower and pour over It plain French dressing. Serve very cold. MEAT ON TOAST Use cooked meat of any kind. Put through the meat grinder with a little onion. Then put In a pan with a little water and piece of butter, salt and pepper. Heat hot and put on toasted bread. This is a good way to use up pieces of meat and make a nice dish for supper. SAGO PUDDING—One quart of boiling water turned upon a cup of sago. Have your pudding dish filled with apples pared and quartered. Stir the sago well and pour over the apples. Bake and eat with sauce, or cream and sugar. You can cook tapioca the same way. CHESTNUT CREAM SANDWICHES—PeeI, boll, drain and mash large French chestnuts. Rub them through a sieve and mix thoroughly with sweet cream. Add a touch of salt or sugar as is liked and spread the paste on thin slices of fresh white bread, denuded of crusts, and cut in round disks. Use a biscuit cutter for shaping after slices are cut. FIG SANDWICHES Soak dried figs over night In cold water to cover them and then simmer over a slow fire until tender. Add half a cupful of sugar and the juice of half a lemon to each pound of figs during the cooking. Chill them thoroughly to the icebox and then chop to a paste and spread on thin white bread or on thin slices of pound cake. Use a diamond cutter for shaping these. MARSHMALLOW AND NUT SANDWICHES —Toast some fresh marshmallows and mix them In a bowl with chopped English walnuts. Cut white bread in star shapes and only put the paste on the lower slice. This Is the rule for all sandwiches. CREAM CHEESE SANDWICHES— Get the square cheeses and see that they are perfectly fresh. Mash in a bowl to a paste, and a little sweet cream beaten np first and a teaspoonful of Worcestershire sauce to every cheese; salt and paprika to taste. Spread on thin, fresh graham bread cut in disks. Chopped olives or shavings of pimento may be added to this filling. BREAD AND BUTTER BITES— Cut the end from a loaf of fresh white bread, using a sharp knife. Then smear the cut end with sweet butter, have of the slice, and make a second In the same manner. Put the two buttered slices together, and then cut out small disks with the tiniest nut cake cutter. The bites must be only comfortably mouth size. For bld fashioned bread and butter proceed in the same way, except to leave on the crust and cut the slices down in even halves, or triangles. Thb baker’s home-made bread of the day is needed. NORWEGIAN SANDWICHES—Cut rye bread in thin slices and then shape In finger wide stripe with blns ends. Spread one slice with filets of anchovies, putting between the fishes light sprinkle of hard boiled egg, with white and yolk chopped separately. Add paprika and a squeqae of lemon juice and put on the jpps. , ... ■