Dainty recipes

Two eggs; one-half pint milk; one-half pint flour; salt spoon of salt. Beat the eggs without separating until they are well mixed and not very light. Add the milk. Into another bowl put the flour and salt. Add the milk and eggs gradually, beating all the time. Strain the batter through a sieve. Fill hot gem pans half full of batter and bake forty minutes in a quick oven. EVERLASTING BREAD One cup milk, scalded and cooled ; one cup mashed Irish potatoes; one cup melted lard; three-fourths cup sugar; one yeast cake softened in one-half cup water; two teaspoons baking powder ; one teaspoon soda; five teaspoons salt. Flour to make a soft sponge. Let rise until full of bubbles, add flour and make stiff dough, work thoroughly and put in ice box. This sponge can be kept this way four or five days for rolls and bread. Takes an hour to rise. BATTER CORN BREAD One pint cold grits; one heaping tablespoon butter; three eggs beaten separately; one pint meal; one scant quart milk; one teaspoon salt; one teaspoon baking powder. Heat the grits over hot water, add butter and mash thoroughly, then add other things and beat. Bake in muffin tins and serve at once. SALLY LUNN One quart sifted flour; one pint sweet milk; one egg; two tablespoon snowdrift; one yeast cake; one teaspoon salt; onehalf cup sugar; raisins in second rising (takes 4 hours). Mix same as muffin batter, let rise 3 hours. Put in biscuit pan and let rise 1 hour. Bake in moderate oven. If desired for supper make up at one o’clock. ROLLS Boil and mash three medium sized Irish potatoes, saving the water they were boiled in. Add to the potatoes two well beaten eggs and one cup sugar and one cup of warm milk. Put one yeast cake in one cup of warm potato water and when dissolved add all to the batter. Add flour to make a thin batter, let rise well. Rub one heaping tablespoon of lard (or two tablespoons of cooking oil) and one teaspoon of salt into one quart of flour, add to the batter and knead well. Let rise, make into rolls and put on ice and use when desired. Can be kept for several days and used when needed. Rolls should be made out to rise about an hour before serving. TEA BISCUITS Break one egg into glass measuring cup. Fill cup with sweet milk; one scant quart flour; one-half cup butter; one heaping teaspoon salt; two heaping teaspoons sugar; two heaping teaspoon baking powder. Roll very thin, cut and fold over. Bake in hot oven and serve at once. EASY ROLLS Dissolve one yeast cake in one cup warm water; one cup sugar; add one cup mashed potatoes, one cup potato water, one cup cold water. Put in a fruit jar uncovered for four hours in a warm place to rise. Then cover tightly and put in refrigerator. Rolls should be made three hours before ready for use. Shake jar and take one cup mixture, two tablespoons shortening, one teaspoon salt, one-half tablespoon sugar, one quart flour. Make out let rise three hours in muffin tins. Bake in hot oven. 1] Meats and Suggestions for Sunday Night Supper To Serve With Meats. Roast beef should be served with grated horse radish. Roast mutton with current jelly. Boiled mutton with caper sauce. Roast pork with apple sauce. Roast lamb with mint sauce and green peas. Venison or wild duck with black currant jelly. Roast goose with apple sauce or cranberries. Roast turkey with oyster sauce and cranberries. Roast chicken with bread sauce and apple jelly. CHICKEN A LA KING One large boiled hen; one cup grated cheese; three tablespoons Worchestershire sauce; dash tobasco sauce; one green pepper; one small can pimentoes; three cups white sauce; juice of one lemon or tablespoon wine; one can mushrooms. Make white sauce, add cheese and others ingredients. Then put in chicken cut into small pieces. Add lemon juice as you take off stove. HAM MOUSSE