FOR THE WOMEN FOLK

[Welland Telegraph December 10, 1903]

New beets make a delicious salad. Boil the beets and when cold cut into dice. Serve with a tartar sauce, which is simply mayonnaise into which have been stirred a teaspoonful of minced onion, a little minced parsley, an olive and a cucumber pickle, both finely chopped. A little tarragon is an addition or use tarragon vinegar in the dressing.

Here are two good ways of serving eggs. For creamed eggs, boil four or five eggs hard, cut them lengthwise and pour over them a white sauce made of one pint of milk, one tablespoonful of flour and one tablespoonful of butter, For baked creamed eggs, poach six eggs, put them on a deep platter, grate over them a little cheese and cover with a white sauce made of one pint of milk, two tablespoonfuls of butter and two tablespoonfuls of flour. Bake four or five minutes in a quick oven.

[Welland Telegraph December 3, 1903]

For orange pudding beat a tablespoonful of butter and three quarters of a cup of sugar together. Rub in two eggs and beat. Add one cupful of cracker crumbs, the grated rind and juice of one orange and one quart of milk. Bake until custard  “sets”.

Sausages are not necessarily messes of greasy indigestibility. Properly cooked they are delicious, and to the ordinary healthy adult, not unwholesome. Brown a chopped onion in a tablespoonful of butter, adding the juice of half a lemon. Cook the sausages in this for about five minutes. Add a cupful of brown sauce, and allow a minute or two more for this to heat. Serve on a hot platter with minced parsley sprinkled over the sausages. A few mushrooms in the sauce add to its flavor.

SOME CHOICE RECIPES

[Welland Telegraph February 20, 1903]

Salt Codfish Chowder

Wash one pint of salt codfish broke into flakes and put to soak over night. Cut half a pound of salt pork into dice, fry crisp and brown, and in the fat fry two onions chopped into fine dice. Put in the soup pot a layer of flaked fish and a layer of thinly sliced raw potatoes. Sprinkle with onion, fried pork, add a dash of flour and pepper. Cover with a layer of split crackers. Continue in this order till the fish and one quart of sliced potatoes have been used. Over this pour two quarts of milk and allow the chowder to simmer very gently for one hour.

Cream Puffs

One-half pint of hot water, two ounces of butter, one cupful of pastry flour and four eggs; put the butter in a stewpan, melt and pour it over the hot water and allow it to boil then put in the flour at once; stir rapidly and stir until it cleaves together, and until the pan is free from moisture then set on ice to cool; add eggs, one at a time without beating—just stir them in—and after the last egg is added, beat until well mixed, then cover and let stand in half hour in the kitchen. Now have a pan well greased with butter, and put a spoonful at a time in it until the pan is filled. Don’t  allow them to touch, and set in oven until done

Creamed Oysters

Clean and parboil one pint of oysters. Drain and reserve liquor for making sauce. Melt 3 1/2 tablespoonfuls butter, add five tablespoonfuls flour and pour on gradually oyster liquor and milk or cream, to make 11/2 cups liquid. Season with salt, pepper and celery salt. Reheat oysters in sauce.

Fruit Punch

Pour one cup strong tea over one cup sugar. Add three-quarters cup of orange juice, one-third cut lemon juice, one pint ginger ale and one pint Appollinaris. Strain into punch bowl over a large piece of ice and garnish with slices of orange.

Reception Rolls

Scald one cup milk, add one tablespoonful sugar, one-quarter cup of butter ad one-half teaspoon salt. When lukewarm add one yeast cake dissolved in three tablespoonfuls of lukewarm water and 11/2 cups bread flour. Cover and let rise then add yolks of two eggs and flour to knead. Let rise, shape, again let rise and bake in a hot oven.

Codfish with Vegetables

Freshen codfish and cut it in chops about three by six inches in size. Put into hot water and set on the stove where it will barely simmer. Boiling hardens the fibre of fish as it does of meat, When the fish is perfectly tender, drain, pour over it a butter sauce and serve for dinner with mashed potatoes, beet pickles and boiled carrots.

//sm