The National home cook book

one cup “rich , one cup sugar; flour to roll out, three teaspoons: esta 2) “One and one-half cups sweet milk, 1% cups sugar, 7 1 rablespoons melted butter, three eggs, five teaspoons va rowder, nearly two quarts. flour, nutmeg. = ae - | When frying Bence ada one cup of beef fat whieh oe pane been fried out, and the grease will. not eats che 0 e cakes. nolding the top of the bag closed. This will coat them with — ; Sugar quickly and more evenly than by any other way. Ripee Dressing for Poultry and Meats Beet, on steak—Save all pieces of bread or biscuit and when there enough for a quart when chopped, add one large chopped onion, one spoon powdered sage, four spoons melted butte one small teaspoon salt and pepper to taste; moisten wit! one eup milk and bake in tin one-half hour. This is e jent and makes meat go much further. . DRESSING—Everyone has a particular method. of e old-time dressing, but the new e ‘recipe has — ried so often, with never a failure, that I give 4a; wit S ‘Take pucicent bread crumbs to aie Ae SY aac Na “pity iy Pe Peg ue ls be ee Re pe. ee DUMPLINGS ee and pour tepid water over (not warm or hot, for that This makes it light. After all is pressed out toss it up tly and add pepper, salt, sage (if liked), one-half cup ted butter anda well-beaten egg. Work all ingredients ather thoroughly and add to the fowl. The addition of pound of well-washed seedless raisins makes a nice nge. A bunch of celery that has been washed clean and fine is also a good addition. One teacupful country sau- e mixed into the dressing for a turkey is liked by some. ers prefer a small onion minced fine or a teacup of fine- cut cabbage... Any of these makes a nice addition to an or- ary plain dressing. DRESSING FOR ROAST DUCK—tThree pints bread umbs, a little butter and salt pork, two onions.chopped 1e, salt, pepper and sage. DRESSING FOR ROAST PIG, GOOSE OR TURKEY—I ave used this for over 10 years and think it excellent for roast pig and it is splendid for roast goose and turkey. Three ore can be added if needed. FILLING FOR POULTRY—One-half pound ground pork, one-half loaf white bread soaked in water, one stick celery pepper to taste. Place a piece of butter in.frying pan, add nions; when brown add meat and fry all untill done. Then queeze water out of bread, add eggs, celery, seasoning and eat; mix all together. Makes a very good filling or can be made into a meat loaf. DRESSING FOR TURKEY OR CHICKEN—Take bread hat is over a day old, crumb and cut into small pieces. Put 7o pounds of butter into a kettle and fry the bread in it itil brown. Pour over a pint of milk, season with salt, pper and a little ground sage, then break five or six eggs stir into it, take off from the fire, (do not cook after the for) e fowl. This is quantity for turkey. Chicken does not 1ke aS much. Frying the bread in the butter gives it 2 ich flavor, and the eggs make it light. This recipe for dressing is one that was used by a Ger- an grandmother who cooked at the big hotel at Baden- nden, Germany. Dumplings i... flour in bread bowl, making a hole in center, put in- it one teaspoon pulverized saleratus and mix with it a handful of dry flour; add one pint rich buttermilk or sour cream and pinch of salt. Stir briskly until it foams, then stir in the flour until.you have a soft dough. Knead but lit- tle, roll out in round pieces, as for pie crust, but rather