Evening Republican, Volume 20, Number 164, Rensselaer, Jasper County, 11 July 1916 — Tried Cooking Recipes [ARTICLE]

Tried Cooking Recipes

Favorite Apple Recipes. Apple Delight—Peel and core apples. Fill the space from which cores were taken with seeded ralslhs, bits of shredded citron, sugar and a little lemon peel. Stand in baking disß pour over one-half cup of water, dust apples with tablespoonful of granulated sugar. Bake in slow oven until tender. Draw them to oven door and sprinkle top with bread crumbs, dust again with sugar, and allow to remain in oven ten minutes. While they are baking mix a tablespoonful of flour with halp a cup of sugar, pour over halt a pint of boiling water, boll a minute, then take from Are and pour slowly over one well-beaten egg. Add the juice of half a lemon, pour over the apples and serve warm.

Apple Cup—Quarter and core, without peeling, six apples, put them in a porcelain kettle with one cup of raisins, two bay leaves, one-fourth stick cinnamon, a little yellow rind of lemon, and two quarts of water, bring to a boll, add two quarts more of water, cover and let boll slowly for half an hour. Then strain, cool, add the juice of three lemons, and serve chilled. This makes a delicious drink. Browa Betty Apples —In a pudding dish put a layer of bread crumbs, then a few small pieces of butter, then a layer of sliced apples. Sprinkle oier brown sugar and ground cinnamon. Repeat until dish is full, ending with a layer of crumbs and butter. Pour over this one cup of molasses and water, that is one-half cup of each mixed. Bake one and a half hours. Apple Pusf —Make a puff batter by creaming together one cup of sugar and one-quarter cup of butter, two eggs well beaten, two-thirds of a cup of sweet milk, flour enough to make medium stiff batter, one-half teaspoonful of vanilla, small pinch of salt. After beating all well, add two teaspoons of baking powder. Have pared five apples. Put half of puff batter in pan, add apples sliced very thin, then add remainder of paste. Bake in moderate oven as you would cake. To be served with following sauce when cold: Two cups of boiling water, one cup of sugar, lump of butter size of a walnut, two tablespoons of corn starch dissolved in cold water, one-half grated nutmeg. Cook all till clear.

Apple Cake —One pint of flour, onehalf teaspoon of salt, and one teaspoon of baking powder well sifted. Rub in two tablespoons of butter. Add one egg beaten and two-thirds cup of milk. Mix well and spread about one-half inch thick in baking pan. Place in rows on this dough four goodsized apples, pared, cored and cut in eighths. Sprinkle with sugar and a little cinnamon. Bake in quick oven twenty minutes. Serve with cream and sugar or plain sauce.

Recipes. Curried Eggs—Melt one tablespoon of butter, blend in one tablespoon of flour mixed with one teaspoon of curry powder; add slowly one cup of white stock; season with one-half teaspoon of onion juice and one-half teaspoon salt and stir until smooth and thick. Add six hard boiled eggs cut into halves lengthwise; cook until thoroughly heated and serve on rounds of buttered toast. Meat Loaf —Two cupfuls of finely chopped meat, one cupful of bread crumbs, one package of gelatin dissolved in one and one-third cupfuls of boiling water. Season with salt, pepper and sage. Mix well and mold the meat in a square tin or in baking powder cans. To remove from mold dip in hot water. This is a good way to use the scraps left from a roast, but any kind of meat may be used. Cream of Asparagus Soup—Cut off the very tips of asparagus stalks. Cut the remainder of the stalks into halfinch lengths and boil. Put the tips In a wire strainer and when the stalks have been boiling in salted water for half an hour steam the tips over the stalks for another half hour. Then press the stalks through a vegetable press with the water in which they were boiled—it should be only enough to keep them from burning. Mix with hot milk, thicken slightly with cornstarch or flour mixed smooth in a little cold milk, season with salt and paprika, add a teaspoon of butter, add the steamed tips and serve. Omelet. Beat whites and yolks of eggs separately, one egg for each person; into the yolks stir milk and flour —one teaspoon of flour and one tablespoon of milk for each egg used; salt Grease a frying pan well after having out the whites of the eggs into mixture; as it begins to cook on the bottom, cut in two and lift it around the edges to let the uncooked mixture run under the part that Is cooked. A change from the usual omelet Is made by putting through the meat chopper ham or bacon that has been cooked, heating It, spreading over one-half after it is cooked and laying the other half on to it like a sandwich.

Vegetable Soup. One-fourth of a cabbage chopped fine, two carrots, two small turnips, three onions, one cup of rice. Add the rice to two gallons of. soup stock and boil two hours, then add the vegetables and boil longer. ‘ String any spare buttons you may have on a cord, that they may be easy to get when you want them. •