Evening Republican, Volume 20, Number 150, Rensselaer, Jasper County, 23 June 1916 — Tried Cooking Recipes [ARTICLE]

Tried Cooking Recipes

Mulligans—Put a piece of buter the size of an egg in a saucepan and let it melt, then add one sliced onion, allowing it to brown. To this add one small cabbage, chopped fine. Let this mixture cook slowly for twenty to thirty minutes, then add one can of tomatoes or its equivalent in fresh ones, adding salt, pepper and paprika to taste. Do not cover, and cook for two or three hours. Prune Souffle —Soak half a pound of prunes over night. On the morrow drain them well, remove the stones, and mince the prunes finely. Whip the whitprtof seven eggs to a standing foanL Beat in quickly six spoonfuls of powdered sugar; whip the minced prunes into this meringue; turn into a buttered pudding dish and bake In a hot oven. Twenty minutes should send it to the table hot and high—a dream of lightness and deliciousness. Serve whipped cream as a sauce.

Plum Shortcake —One and one-half cupfuls flour, two level teaspoonfuls baking powder, quarter teaspoonful, salt, ope level tablespoonful shortening, half cupful milk, three cupfuls pitted plums, or peaches one cupful sugar. Sift flour,-baking powder, and salt into bowl, add shortening and with fingertips rub in very lightly; add milk slowly and just enough to hold together. Dust pie tin with flour and put the dough in center and with back floured spoon pat even. Brush top with a little milk; put in hot oven twentyfive minutes, or until nice and brown. Whep, partly cool split and put is fruit, pit side up, cover with sugar and put on. tjie top. Plums or peaches can be crushed with the sugar before putting between shortcake.

Mock Turkey—Put through a meat grinder a half pound each of blanched almonds and pecans. Soak two cupfuls of hominy overnight in cold water; next morning drain, put it in a double boiler with one quart of milk, and cook until the hominy absorbs the milk. When tender and dry take from the fire, add the nuts, three hard boiled eggs chopped fine, two teaspoonfuls of salt, half an onion grated and a saltspoonful of pepper; mix thoroly. Take out about a half pint and form the rest into the shape of a small turkey and -put in on a greased paper. Take the remaining half pint and form it into legs and wings against the body of the turkey; stick in the end of the leg a bit of dry macaroni to represent the bone. Brush with melted butter, dust with bread crumbs and bake in quick oven three quarters of an hour until it is a golden brown. Grape Juice—One peck grapes, three quarts water, simmer till soft, strain. To each quart of juice add two thirds cup of sugar. Let come to a boil, skim and put in bottle. When serving more sugar may be added according to taste.

Chicken Patties —Cold chicken, milk, corn, flour, pepper salt and buttefr, puff paste. Mince cold chicken, stir it into a white sauce made of milk thickened with corn flour and flavored with pepper, salt and butter, line small pattie pans with puff paste, bake first, then fill with the mixture and set in a hot oven for a fewmlnutes to brown. Cheese and nut salad. —Take some soft cheese, not too strong in flavor, and mix it with cream until the right consistency to form into soft little balls. Shell nuts and press half a walnut on each side of cheese balls. Arrange them on lettuce leaves. Favorite Cake.—One cup of sugar, scant half cup of butter, creamed three eggs. Beat in one at a time (whole), one cup of pastry flour, three tablespoons of milk, one quarter teaspoon baking powder. Flavor with lemon. Bake in Angel cake tin in a very slow oven about three quarters of an hour. This must be baked slowly, as there is only one quarter of a teaspoon of baking powder in IL which is correct. Southern Dish —Get two pounds of bottom of the round steak, put thru meat chopper, with one medium sized onion, add to this one cup of rice which has been thoroly washed. Seasbn’wTEK'salt and pepper. Now make into little cakes and lay on bottom of kettle. Pour over all two cups of hot water and cook slowly for one hour. Then add one can of tomatoes, butter the size of an English walnut, and cook a little faster for another hour. Then it is ready to serve.