THE MIXING BOWL
Salmon Mush
1 cupful corn-meal
1 quart boiling water
2 cupfuls canned salmon
2J4 teaspoonfuls salt
Y tcaspoonful pepper
2 tablespoonfuls flour
About 3 tablespoonfuls fat
Into the boiling water to which one tea
spoonful of salt has been added, sift the
corn-meal, stirring constantly. Cook for
five minutes over a direct fire and then
over hot water for one hour. Add the
rest of the salt, the pepper .and the sal
mon which has been flaked after the re
moval of skin and bones. Cook a few
minutes longer and pour into a well
greased loaf pan. When thoroughly
chilled, slice in one-half-inch slices, roll
in flour, and saute until a golden brown.
Tomato Dumplings
( small tomatoes
2 cupfuls bread flour
4 teaspoonfuls baking powder
4 teaspoonfuls shortening
About % cupful cold water
\/ teaspoonfuls sugar
\/ teaspoonfuls salt
\/ teaspoonfuls butter
teaspoonful mustard
I 'aprika
1'epper
Wash, but do not peel, tin; tomatoes.
< iii out the utrin end, and in the cavity of
ea< h place one fourth Icaspoouful of salt,
one fourth t» aspoonful of sugar, one
fourth tea.poonful of butler, one-eighth
f« a spoonful of mustard, and a Npr inkling
of peppei and paprika Sift logetlni the
flour, baking powder, and I wo tea-poon
fills of aalt Woi k in the shortening with
the tips of the fingers and t^d iust
enough water to make a dough the proper
consistency to roll out. Toss on a floured
board, and roll out one-quarter of an inch
thick; cut into six pieces; lay a prepared
tomato on each piece. Wet the edges of
the dough and bring together, covering
the whole tomato well. Steam over boil
ing water for forty-fhe minutes. Serve
with or without a butter sauce.
Celery Custard
2 cupfuls diced celery
2 small onions
2 cupfuls milk
4 eggs
1 teaspoonful salt
54 teaspoonful pepper
Cut the celery into very small dice and
chop the onions fine. Cook both in the
milk about five minutes or until partially
tender. Add the salt and pepper and
pour over the eggs beaten slightly. Bake
in a buttered dish which has been placed
in a pan of water for about one hour, or
until firm.
Banana Custard Pie
Line a deep pie plate with pastry and
fill with thin slices of banana. Beat the
yolks of two i'krs, add three tablespoons
of suttar and heat attain, then add one and
a half cups of milk and one teaspoon of
orange extract. Pour this mixture over
the fruit and hake in a moderate oven.
Beat the eRtt whites until stiff, fold in two
tablespoons of powdered suttar, spread
oyer the pie anil return to the oven to
brown. Serve cold
Chafing Dish Sausage Scramble
Kry in tin* chaling dish, until done, four
sausages cut in small pieces l*our oiT
part of the fat and scramble with the
sausages four enj*s slifchtlv beaten and
mixed with one half cupful of mills Sea
nop with a half teaxpoonful of salt and
one eighth teaspoonlul of pepper, and
serve oil hot hutleied toast l he mills
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