Evening Republican, Volume 20, Number 144, Rensselaer, Jasper County, 16 June 1916 — Tried- Cooking Recipes [ARTICLE]

Tried- Cooking Recipes

Scotch Cookies —Mix one cup of 1 fine oatmeal, one cup of rolled oats, i two cups of flour, two tablespoonfuls sugar, one teaspoonful of salt, one saltspoonful of soda; work in two tablespoonfuls butter or lard; moisten with hot water, using a little more than one-half a cup. The dough should be very stiff. Roll very thin, shape and bake. Small Chile recipes for chile sauce call for large quantities, but here is one to make use of a few tqmatoes. Chop fine twelve tomatoes, three green peppers, and two onions; add one tablespoonful cinnamon and salt each, three tablespoonfuls sugar, and three cups of vinegar; cook slowly for one and onehalf hours. German Sweet Pickle —take three dozen cucumbers of medium size, one pint of beans, two cauliflowers and one pint of pearl onions. Put all these in brine for several days, then soak in vinegar and water for a day or two. Cut the cucumbeis lengthwise, the beans in half and Jhe cauliflowers in sections, discarding all the green leaves. Cover these with fresh grape leaves and add a little allum and put over the fire for a few minutes to green them. To seven pounds of this mixture take one quart of vinegar, two and one-half ’pounds of brown sugar, plenty of mace, cinnamon, cloves, and broken white ginger root. Boil this for two or three hours, then set away to get cold; the next morning boil agahf for the same time and then pour over the pickles, Shrimps Au Gratin. —Season a pint of stewed tomatoes with salt and pepper. In a buttered fireproof serving dish sprinkle a layer of soft bread crumbs slightly moistened with melted butter. On the crumbs placealayer of shrimps, canned or fresh, as the season affords; then add a layer of the tomatoes; continue in this fashion until all the ingredients are used, having the last layer of buttered crumbs. Place in a hot oven and bake until heated thru and the crumbs are delicately browned. Tomato Jelly—With gelatine, may be cut in squares and served with lettuce and celery and mayonaise for a salad. It is easily made by dissolving a box of gelatine in a cupful of cold water. Cook the tomato, season and strain it, and then heat it again. Use a quart of this to the cup of gelatine and stir w T ell until the latter is‘dissolved. Pour into shallow dishes or little molds and serve in individual plates prettily arranged. An old-fashioned way to make tomato jelly without gelatine is to fill a stone jar with ripe tomatoes sliced. Cover it tightly, put the jar in a pot of water and boil it for four or five 'hours, strain the juice thru a fine seive and to each pint of juice put a pound of brown sugar. Add the whites of six eggs to each gallon of juice and boil until thick; then put it in glasses. This is a rich odd jelly. If preferred more spicy, put only half as much sugar, pepper, and salt to taste, and mace and nutmeg.

Spiced Grapes—Spiced grapes are a splendid relish for cold meats and easily made. Wash ten pounds grapes cover with cold water, and cook until tender. Press thru a sieve and remove stones and skins. Add five pounds granulated sugar, quarts vinegar, one tablespoon cinnamon, one tablespoon allspice, and one whole nutmeg, grated. Boil down to the consistency of thick catsup; seal while hot.

Veal Klopps—With one pint of finely chopped cold veal mix one teaspoon ful of salt, one quarter of a teaspoonful of white pepper, ten drops of onion juice and the unbeaten whites of four eggs. Wet the hands and mold into tiny balls. Have ready a shallow saucepan partly filled with slighted salted boiled water. Drop in the klopps and poach for five minutes, then skim out, arrange on rounds of thin buttered toast, and pour around them this sauce: Melt in a saucepan one tablespoonful of butter, add a half teaspoonful of salt, a dash of cayenne, and one half of a cupful each of thin cream and veal stoc c. Stir until smoothly thickened, s.mmer for five minutes. When ready to take from the fire add one egg yolk with a spoonful of cream. Chicken Pie—First cook chicken or fowl as for fricassee, then take all the meat from the bones and chop the gizzard and heart. Now, make a pie crust, same as for any pie, only use butter for shortening and mix with milk. Roll a little thicker than usual, and cover a deep pie plate, then put in the chicken meat, having the light and dark evenly distributed, add the giblets and gravy (which has been thickened), enough to dhow thru the meat, not too much or it will run out; then cover and tuck in the edge of crust and press down with finger-tips or fork. Have slits cut in top crust, bake till nicely browned. To brush over with milk before cooking helps it to brown. Serve hot with plenty of gravy. It is if ell to cook the chicken or fowl the day before you want the pie, then remove all fat from the broth. Season your gravy to your taste. You can use the bones with rice, potatoes, onion, carrot, celery and any broth or gravy left over and make a nice soup for the following day. It Is easier to break the will of * dead man than the will of a live wobmb. . -