HomeMy WebLinkAboutThe Brussels Post, 1912-6-20, Page 3SELECTED RECIPES
Peas with Bacon,—To a p
fresh peas add a quarter of a
of bacon or halm cut in aural
es, and a little butter, Pub
pepper in the cooking wale
careful to take the peas ofl'•t
as soon aa they are done, o
will turn yellow and harden.
Fish Pudding (Danish race
Mix one pound of salt cc
picked very fine and thorn
cooked, with a third of a pi
well -cooked rice; add one p
milk, a heaping tablespoonf
butter, melted, and three well
en eggs. Bake in,a quick oto
til "set" and well -browned.
To Prepare Currant Juice fo
table.—Into a pint basin you
a pint of currant juice and fi
with water. Adel a generous
pint of granulates} sugar, sti
gether•, pour into an ansa
saucepan and bring to a boil,
two tablespoonfuls of cornea
potato -flour with a little cold w
stir into the boiling juice, and
it thickens turn into a sauce
or gravy -tureen, and allow i
cool. Serve with pudding.
serving with plain boiled tic
stick of cinnamon is added to
boiling juice
1 and removed be
sending it to the table. Plain bo
rice with currant juice is often
en as a dessert in Holland.
Cassel Pudding.—Take the we
of two eggs in butter, in sugar
in flour, rub together the bu
and the sugar, and add to •
the grated peel of half a lemon
the yolks of two eggs, beaten li
Stir in the flour and last of all
whipped whites of the eggs a
half teaspoonful of baking pow
Grease small, deep patty pans
bake the pudding in these for ab
half an hour and turn out on a
dish. Edit with hard sauce.
A Yorkshire Tart.—Line the b
tom of a deep baking dish with
pastry and spread on it a layer
preserved peaches or peach ja
mixed with a little preserved g
ger cut into small pieces. Wo
two eggs, take their wet
in sugar, in butter and in fie
dream the butter and sugar, add
them the eggs, whipped light a
then put in the flour mixed with
half teaspoonful of baking powd
Pour this .mixture over the p
serves in the dish, and balsa to
good brown. A few minutes bele
taking the dish from the oven r
the top of the paste with butter
with raw egg.
Haworth Tea Cakes.—Rub
'quarter of a pound of -butter into
pound of flour, first sifting a Litt
salt with the flour. Dissolve half
yeast cake in a couple of tablespoo
fills of worm water, put this wit
the flour and pour in enough mil
to make a dough as soft as can b
handled(. This must be rolled i
to a thin sheet and cut into cake
about the size of a small saucer an
put in a warm place to rise, The
should puff up to be about thre
times as thick as they were in th
first s place. I£ they are in a war
place this will require about a
hour. Bakce quickly, split and but
ter while hot and serve cut in guar
Mrs. Delicious with Devonshir
cream or with, jam—or both.
Fruit Soup (A Danish vegetarian
receipt).—Ono cupful of pearl tapi
oea, one-half pound of prunes
stoned, one-half pound of seedless
raisins,- three large apples, chop-
ped, three slices of lemon, sugar,
cinnamon and whole cloves to taste.
Soak the tapioca until soft; mix all
the other ingredients with this and
boil slowly in water enough to
make, when cooked, the consistency
of a thick soup. This will require
the addition of water ,from time to
time. When the tapioca is thole
oughly dissolved and the fruit is
cooked, acid the desired amount of
sugar and a half-pint of cider. Tho
"soup" may be eaten hat or cold;
if the patter, whipped cream is an
agreeable •aciclition in respect both
of flavor and appearance.
Xoldolmar (Danish receipt). —
Take one pound of finely chopped
lean beef, one-half pint of parboiled
rice, ono small onion, finoly, chop-
ped, > one egg, well,beaten ; salt to
taste and mix thoroughly together,
Select medium-sized.( perfect leaves
from a head of 'cabbage, partly
boiled (the leaves should be suflio.f•
ently tender to roll pliably without
breaking); into these so apportion
the mixture. that each leaf can be
firmly rolled and securely doubled
in at the ends. Wrap these with
ehroad to. insure their remaining in
shape, and place in a covered ves-
sel over a slow fire in about hen
an inch of butter. The butter must
}enisited and the roils turned
(malty, They should stew
lowly for about two hours.
Nut Bread for Sandwiches,
use of the difficulty of cutting
to thin Hoes, cc
s nut
limed 1
ittle used for sandwiehoe, has
r its flavor and richness re-
•
int of
pound
1 pies -
7, Be
h0 fire
✓ they
ipt)—
,cllish,
uglily
nt of
int of
ul of
-beat-
nun-
r the
r half
11 up
half -
✓ to -
weed
Mix
it or
star,
when
-boat
t to
For
e, a
the
fore
iled
eat-
i;ht
and
tier
them
and
ght.
the
an
a
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and
out
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ot-
good
of
m,
in-
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uht
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New
Seca
r i
t it
boon 1
thcugl
new kind, however, Inas all the ad-
vantages tend none of the 'disadvant-
ages of the old. To make two small
loaves, mix well a in of cell
water, three-quarters of a cupful
of =leases into which a heaping
teaspoonful of soda has been boat -
en, one cel one-half cupfuls of
white flour, three cupfuls of entire
wheat -flour, a tablespoonful of
shortening—lard, butter, or ono of
the proprietary kinds—one cupful
of broken English walnut meats and.
a teaspoonful of salt. Bake three-
'rquartors of an hour in a moderately
hot oven.
HOUSEHOLD XJ1NTS,
Use velveteen for brushing silk,
Medicine stains will greatly yield
to aloolrol.
Borax water will restore the gloss
to sateen in washing.
To remove iodine stains apply am-
menia or ether to the spot.
Salt fish aro quickest and best
freshened by soaking in sour mills.
A painter's brush may be used tog
dislodge dust from cracks and cre-
vices about the huuse.
The most stubborn grease, spots
on the stove may bo removed by
rubbing with coarse salt.
Fresh meat beginning to sour,
will sweeten if placed out of doors
in the enol air over night.
A little mushroom catsup added
to a white sauce, to bo used with
fish, gives a piquancy of flavor.
Boiling starch is much improved
by the addition of sperm or salt, or
loth, or a little guru arabic dissolv-
ed.
To remove eve coffeei
stains first
put
i
into lukewarm 1 on s m wa •
ter and
soak
n,bout
15 minutes. Then wash in ,vartn ��
suds.
Try a little lemon and salt mixed li
the next time a price mark sticks
to the bottom of china dishes ore
t,ric-a-brae,
NEWSPAPERS IN TIM MAKIN
Tho Value of the Spruee Tree in
Newspaper (Mee.
(Editor's Note: Being the first of
some special articles on News-
• papers. The seeond will appear
el an early date.)
One of the wonder- ful operationa
in the world of mechanical endea-
von is the making of paper. That
a rough, uncouth log of spruce can
be put in at ono end of a factory
and emerge at the other a beautiful,
clean, white roll of paper, is a tri-
umph of modern inventive genius.
A few days age a party of inves-
tors, financial and newspaper men,
including a representative of this
paper, visited the plant of the Span-
ish River Pulp & Paper Company
at Espanola, Ontario. Many of our
readers will, no doubt, be interest-
ed in a short account of this im-
portant; and rapidly growing Cana-
dian industry,
Espanola is about 300 miles from
Toronto on the Sudbury -Soo
branch of the 0. P. R., at a point
where; nature collected the material
for an ideal manufacturing site,
For some distance east of the
plant the river broadens to almost
lake like dimensions, but converg-
es sharply ata water -fall that di-
vides the upper stream froth the
lower—a drop of some 75 feet. At
the brink of the falls an arch -
shaped cement clam, capable of
withstanding' the greatest
Pprobable
•tble
pressure from the river, has
been
constructed. South of he dam a
mill -race was blasted through solid
k and from this six large flumes
urn the water into 15,000 electrical
ersopower. More power can be
developed with slight additional
xpenditure.
The Company's" Company's;