Rensselaer Semi-Weekly Republican, Volume 41, Number 22, Rensselaer, Jasper County, 27 November 1908 — TABLE DELICACIES [ARTICLE]

TABLE DELICACIES

CULINARY HINTS THAT WILL BE FOUND OF VALUE. Simple Dessert Just the Thing for an Emergency—Proper Way to Make Pimento Salad—For Custard Dumplings. ♦ A Simple Dessert.—Put crackers in a deep dish, pour enough warm milk over to cover them and when soaked, which will be in about ten minutes, sprinkle with sugar. Cover with cream and garnish with preserved peaches, pears or quinces. Pimento Salad.—Drain the contents of a small can of red peppers, after drying them In a cloth, slice in rings, cut fine an equal amount of celery, and mix; add one teacup of tiny balls made from cream cheese, which should be rolled in fine cracker crumbs. Rub the yolks of two hard-boiled eggs to a paste with the oil drained frem the peppers. Rub the salad bowl with garlic and put in the salad, over which pour a good French dressing. Serve on crisp lettuce leaves'. Tomato Relish. —Take ripe but firm tomatoes, one for each person, scoop out the heart, and drop into each tomato a raw egg. Sprinkle with salt, pepper, paprika, and just a dash of Worcestershire sauce; next a teaspoonful each of chopped ' onions, green pepper and bacon or ham. Put Into oven and bake until egg is firm. Serve with bread and butter sandwiches or buttered toast. You will find this a most tempting breakfast dish. Custarfl Dumplings.—Take six stale buns, grate crust from buns, mix with sugar wvA cAwuamon. Then make a boiled custard, soak buns In custard one hour, then fry In hoi lard. When a nice brown roll in the crumbs, sugar and cinnamon. If buns are large cut In two. Sauce. I—One 1 —One pint sweet cider, sweeten to taste, slice of lemon, add a little thickening, boll and pour over buns. Serve warm. Currant Cookies. —Take one cupful of sugar, add one cupful of lard, one teaspoonful of soda dissolved in one cupful of sour milk, one teaspoonful of salt and a cupful of currants or raisins. Use flour enough to roll and flavor with a little grated nutmeg. Potato Mayonnaise.—Remove and mash the Inside of a small potato, add one teaspoonful each of mustard, salt and powdered sugar, add one tablespoonful of vinegar and rub the mixture through a sieve. Add slowly three-fourths of a cupful of oil and another tablespoonful of vinegar. By the taste one would hardly realize that eggs were not used in the making. Indian Pudding.—Wet six tablespoonfuls of Indian meal with enough milk to moisten. Add to one eupful of hot milk and cook until it thickens. Add one cupful of molasses, one quartos milk and salt to taste, stir well, pour Into buttered baking dish and bake In a moderate oven three hours. Indian’ Rice Pudding. —To two quarts of milk add two tablespoonfuls of uncooked rice, one-half of a cupful of molasses and one-fourth of a cupful of motasses and one-fourth of a teaspoonful of salt Bake In a buttered dish in a slow oven four or five hours, stirring occasionally.