FARSOLE
Soak the large, very hard Lima beans overnight. To a pound of beans take
two large onions. When the beans are soft add the onions browned in fat,
salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all
simmer until the rice is done.
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EXPOSITION ORANGE CAKE
One cup butter, two cups sugar, one teaspoon cream tartar, one-half teaspoon soda, two cups flour, one cup corn starch, four eggs, one cup milk. ... EXTENDING THE MEAT FLAVOR
Mary learned, through reading _The Farmers' Bulletin_, different methods of extending the meat flavor through a considerable quantity of material, which would otherwise be lacking in distinctive taste, one way to serve the meat with dumplings, generally i... EXTRA FINE "QUAKER BONNET" BISCUITS
For these quaint-looking, delicious biscuits, a sponge was prepared consisting of: 1 pink milk. 3 eggs. 1/2 cup mixture butter and lard. 1 yeast cake (Fleischman's). About 7 cups flour. Set to rise early in the morning. When well risen (in about 3 hours),... FANCY CREAMS.
Put into a basin a pint of cream, to which add four ounces of powdered white sugar, and the rind of a lemon rubbed on a lump of sugar, and a glass of sherry wine; whisk them well and mix with it half an ounce of dissolved isinglass, beat it all thoroughly... FANCY OMELETS
4 eggs 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons Dr. Price's Baking Powder 1 tablespoon corn starch 1/2 cup milk or half milk and half water Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until... FARINA
To one-half cup of farina take one teaspoon of salt; pour gradually into three cups of boiling water and cook the mixture in a double boiler for about one hour. ... FARINA DUMPLINGS
Put in a double boiler one kitchen spoon of fresh butter, stir in one cup of milk. When it begins to boil stir in enough farina to thicken. Take off the stove and when cold add the yolks of two eggs and the stiffly-beaten whites, and a little salt and nut... FARINA DUMPLINGS
Beat yolks of four eggs with three tablespoons of goose, turkey or chicken fat, but if these are not convenient, clear beef drippings will do. Put in enough farina to make a good Batter. Beat whites of eggs to a stiff froth with pinch of salt, and stir in... Farina Gems
2 cupfuls of milk 1/2 cupful of sugar 2 eggs 1 cupful of left-over farina or cream of wheat 1 teaspoonful of vanilla Put the milk in a double boiler, add the sugar and cold farina porridge. Stir until thoroughly hot, then add the eggs, well beaten, and th... FARINA PUDDING WITH PEACHES
To one quart of milk add one-half cup of farina, salt, and a small piece of butter. Boil in a double boiler until thick. Beat the yolks of four eggs with four tablespoons of white sugar, and add this just before taking off the fire. Stir it thoroughly, bu... FARINA PUDDING, No. 2
One and one-half pints of milk with nine level tablespoons of sugar, five bitter and five sweet almonds chopped fine, brought to boiling point, and twelve level tablespoons of farina dropped in slowly and stirred constantly. Cook for twelve minutes, add v... FARINA SOUP
When the soup stock has been strained and every particle of fat removed, return it to the kettle to boil. When it boils hard stir in carefully quarter of a cup of farina, do this slowly to prevent the farina from forming lumps. Stir into the soup bowl the... FARMER'S RICE
One and one-half quarts of milk, poured into a double boiler and placed on the range to heat. One cup of flour was placed in a bowl; into the flour 1 raw egg was dropped and stirred with a knife until mixed, then rubbed between the fingers into fine rivel... FARSOLE
Soak the large, very hard Lima beans overnight. To a pound of beans take two large onions. When the beans are soft add the onions browned in fat, salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all simmer until the rice is done. ... FARSOLE DULCE
Soak dried Lima beans in cold water overnight. Drain, put on with very little water, add one tablespoon of fat, peel of lemon or orange. When beans are half done, add a tablespoon of sugar which has been browned in a pan, stew slowly until the beans are t... FAVORITE SNOW CAKE. MRS. CARRIE OWENS.
Beat one cup butter to a cream; add one and one-half cups flour, and stir thoroughly together; then add one cup corn starch, and one cup sweet milk, in which three teaspoons baking powder have been dissolved; lastly, add the whites of eight eggs, and two ... FEATHER COCOANUT CAKE
Make plain cake page 10, saving out one-third of batter and adding to it 1-1/2 ounces melted unsweetened chocolate. This chocolate batter is then dropped by spoonfuls into the white batter after it is put into the pan. ... FIG CAKE. MRS. C. C. CAMPBELL.
Whites of six eggs, two cups white sugar, one cup butter, one cup sweet milk, two teaspoonfuls baking powder, three scant cups flour. FILLING.--One pound cut figs, one pint cream, whipped and sweetened. Put a layer of fig; then one of cream. ... FIG DESSERT
Soak two cups white figs overnight. In the morning boil slowly until tender, add two cups of sugar and boil until a thick syrup is formed. Line a dish with sponge cake or lady fingers; pour the figs in the centre and cover with whipped cream that has been... FIG ENVELOPES
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 cup sugar 3/4 teaspoon salt 1 cup milk 1 egg 2 tablespoons shortening 1/2 cup currants Sift together flour, baking powder, sugar and salt; add milk, well-beaten egg and melted shortening; add currants... FIG FILLING
One pound of figs chopped fine, one cup of water, one-half cup of sugar; cook all together until soft and smooth. ... Fig Filling for Cake
Chop together one pound of dried figs and one cup of seeded raisins. Add the juice and grated rind of a lemon and sugar to taste. Pour over the mixture a cup of water and heat thoroughly, mixing it over the fire. Spread between layers of white cake. ... FIG FILLING FOR CAKE.
Stew one-half pound of chopped figs in a syrup made of one-fourth cupful of water and half cupful of sugar. Spread this when it is quite thick. It is excellent. Another nice filling may be made by using raisins instead of figs, treating them in the sam... FIG PUDDING. MRS. B. B. CLARK.
One-half pound figs, one-fourth pound grated bread, two and one-half ounces powdered sugar, three ounces butter, two eggs, one cup milk. Chop the figs fine; and mix first with the butter; add the other ingredients by degrees. Put in a buttered mold, spri... FIG SANDWICHES
Remove the stems and chop the figs fine. Put in a double boiler with a little water and cook until a paste is formed. Add a few drops of lemon juice; set aside; when cool spread on thin slices of buttered bread. ... FIG SAUCE
Stew figs slowly for two hours, until soft; sweeten with loaf sugar, about two tablespoons to a pound of fruit; add a glass of port or other wine and a little lemon juice. Serve when cold. ...