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THE REE: OM
AHA? SUNDAY.' MARCH 20. 1921.
Easter Cakes
and' Buns
By Loretto C. Lynch.
bo you want to know how to make
onie good hot cross buns?, A half
pint measuring cup will be needed
and all measurements must be taken
level. N
Scald one cup of milk and pour
nSnto a mixing bowl. To it add two
level tablespoons of butter and one
fourth cup of sugar and on half tea
spoon of salt. Stir half- a cake of
compresed yeast into one-fourth cup
of lukewarm water and 'add to the
milk in the mixing bowl when the
milk has cooled to lukewarm.
If the mixture i too hot the yeast,
which is a collection of tiny plants,
will die and the buns, therefore, will
not rise. Add a well-beaten egg,
three-fourths of a teaspoon of cin
namon and three cups offlour, a little
at a time. Mixwc!l. Add one-fourth
cup of currants, cover and let stand
over- night. a
In the morning shape in the form
of large biscuit and place on a
greased pan one inch apart. Make a
cross on top oi each bun by cutting
with a sharp knife dipped in flpur.
Brush over each bun with beaten
Egg Noodles With Cheese
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This is an old-fashioned method
of preparing egg noodles, and one
that is sure to be appreciated.
Take four eggs and half a cup of
milk, mix sufficient flour to make a
paste; knead on paste board, con-
it, until
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bout 20 minutes. When they ewne j T"v" " , """,'
luui utiles iuii iui mm as i'aJtif
al
from
the oven sprinkle generously
with powdered sugar.
Anrrif you succeed in making these
for Good Friday, the family will
want you to make some Easter muf
fins for Easter Sunday breakfast. To
make these you must begin on Sat
urday evening; ,. To a cup of scalded
luilfc. add one-fourth cup of sugar,
one-half teaspoon salt, and when the
milk has cooled to lukewarm, add
one-third of a cake , of compressed
yeast dissolved in one-fourth cup of
iuke warm water., Add exactly -one
and one-fourth cups flour. Cover
and let rise a couple of hours until
light. ; '
When light, " add one-half cup'
flour, one cup of corn meal and one
fourth cup butter melted. Let-rise
over night. ' In the morning, fill
buttered muffin rings two-thirds
full. Let rise until rings are full and
then baM? in a hot qyen 30 minutes.
These may be prepared so as -to ht
ready to bake -the day before and
just reheated in the morning before
serving. The family will call for
these again and again.
And . for the children we must
- make some cookies. These mayifce
i made ahead and stored in a tin box
with a tight-fitting cover. The bet
ter shops are showing some delight
ful little rookie 1 cutters. You will
want an Easter' Bunny cutter, but
Mr. Duck and-the 'Easter Chickie are
attractive, too. ...
This recipe will make ,a large
number depending, of course, upon
the sire and . shape of the cutter
used:
Sift 'together two and one-half
cups of flower with two teaspoons
baking powder and one-half tea
spoon grated nutmeg In an empty
bowl, cream one-half cup butter and
add- to it gradually one cup sugar.
onhalf teaspoon of lemon extract
and two well-beaten eggs? as well as
one tablespoon of milk. Add the
; flour mixture.'. Chill, roll out and
cut. Bake in a moderate oven about
tight minutes: . .-,.
After baking, a liny bit of bright
red candy may- be pressed in to-re-present
an eye in the rabbit or
chicken. ,
allow them to dry for half an hour,
then cut each piece again into four,
lay the pieces upon each o'ther, roll
up and cut into strips a quarter of
an inch wide, and shake them apart.
Th$y are then ready for use; 'when
required, boil tender i in plenty of
boiling salted water, turn into a
drainer and pour boiling water
quickly over them. Serve up with
butter sauce made with two tablc
spponfula of butter, one spoonful of
flour and a cup of milk. Cover orer
with grated cheese.
meats. Allow them to stand seveta!
Irtiurs, then slice and serve on crisp
lettuce leaves with boiled salad dress
ing to which has been added an
equal quantity of sweet or sour
whipped cream.
Fig Pudding.'
Wash and stew figs for three
hours, or until tender, then cut into
pieces and cool. Make a plain corn
starch pudding, according to recipe
on package, chill and serve the
stewed figs with it, fnstead of milk
or cream. ' This makes a delicious
dessert
, Florentine Salad, v
Peel navel oranges, and cut into
small . cubes; chill thoroughly and
serve on a bed of crisp waftercreaS.
Sprinkle a little French dressing on
watercress and serve mayonnaise for
the orange cubes.'
The Fireless
Cooker
Have you a fireless cooker?
AuiJJf you have one, do you make
good use of it? .'
It is -a fact, that many owner of
fireless cooker's have never really
mastered their use. They cook the
breakfast cereal in them, perhaps,
because ihafls decidedly convenient.
Sc-lVtliiues they cook something else
a boiled ham or a piece of corned
beef in theycooker, but they really
do not make it pay for itself.
Now a cooker qan be made to pay
for itself in a very short time, and if
you once get into the habit of using
one you can make it save your own
strength and time. Here are some
recipes of very good fireless cooker
dishes: - 1
Baked Beans Soak threev pints of
beans for the night and then parboil
wjth half a . teaspoonful of soda.
Drain and rtTit in the cooking vessel.
Season with salt and four table
spoonsful of molasses. 1 Over the
top spread thin slices of salt pork,
or, if you wish - to .make the dish
s'erve for the mainstay of the meal,
add one pork chop for each person.
Heat the disks, put one under and
one over the beans, close the cooker
and leave the beans in for four hours.
Soup and Beef Loaf-Put a shank
of beef in tlik cooking vessel, with
a couple of sliced onions if onion
flavor is liked, and a sprig of parsley,
and cover with water. Pitt over the
flame until the ,-meat is heated
through and then Tut jn the cooker
with a hot disk under it until morn
ing. Then drain off the liquid and re
move all the meat from the bones.
Cut into small pieces and pack into
a'oreadpan. Strain enough of the
liquid to cover the meat and to every
pint add a quarter of a package of
gelatine the liquid should be heated
and poured hot over the softened
gelatine. ' Season well with salt, pap
rika and celery salt and pour over
the meat- Stand away to harden
and the jelljed meat oaf is ready to
serve. Now strain the remaining
liquid, dilute itNvitlr water if it is too
strong, and if there is not enough of
it add some diced cooked carrots and
minced paisley, some boiled noodles,
ar any other desired garnish and
the soup is ready.
These two recipes suggest how
very good meals can be prepared :n
a fireless cooker. For the hot baked
bean i ami pork chops, with the addi
tion of tomato, salad and fruit for -dessert,
would make a good dinner.
And thes hot soup, the jellied beef
leaf with sliced cucumbers or toma-
Iocs and potato chips, with boiled I
rice for desert,,vould make another
good meal. For the rice, ash two j
cups of it , and heat it thoroughly I
over water in three pints of milk. I
Season with a, little salt, sugar and
nutmeg and put in the cooker, still
ii, the boiling water, on a hot plate.
Leave it there three or four hours.
Just before serving'heat on the stove
and add the beaten yolks ot a couple
of eggs. Or, if the day is hot, serve
cold, as it is. with a sauce made othe
yolks of eggs beaten creamy, sweet
ened and-the whites of the eggs lold
ed gently into them just before serv-
Onion Cups.
Parboil five or six large onions and
scoop out centers, chopping onion
fine. Combine the chopped onion
with ' one-half cupful soft bread
crumbs, one-haJy cupful rich milk,
three tablespotmfuls soft peanut
butter and salt and pepper to taste.
Fill onion cups with mixture, set in
deep baking dish'' and cover with
bread rumbs and milk. ' Raie until
tender.
Tha People' Store
Out of the High Rent District
OTFinrrnKKs
. COMPANY
S. E. COR. 16 Ih & JACKSON STS.
Says the ' 'Price Slasher"
Black
salted.
walnuts are very good
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II. . v -. ' " ' V . Just 106
I'
On a Bed Spring" -
"During
My
Price Revision Sale"
"Long ago,'" says the Wice "Slasher, "I
learned that a bed is no more comfortable than
its spring. You may have a poor mattress, but
with 'a good spring you caif sleep Jike a top, and
so to head my "Price Revision" Sale Monday, 1
have picked out a GOOD Spring one thaft
will give you real COMFORT and long
SERVICE. It has a gray enameled, tubular
frflniP. strran sirlca nnH 9Q
- ..... w , v . - Vv- 'J t . 1 v.. 1 1
helical springs on each end
in addition to other fea
tures of construction that
will allow every muscle to
relax. It is worth looking
into at
$
Tempting Dishes
Apple Pudding.
' Half cupful of corn meal, four cup
fuls of milk, one teaspoonful of salt,
one teaspoonful of ginger, three
quarters" cupful of molasses, two and
one-fourth cupfuls of apples, thinly
sliced. Scald the milk in a double
boiler, add corn meal and cook 4CF
minutes; then add' the salt, ginger
and -molassesV Pour into baking
dish and bake for one hour, stirring
frequently. Add the apples and bake
one hour longer without stirring, j
Serve with cream. . !
Apple and Cocoanut Salad.. I j
Pare two apples and cut julienne;
add an equal amount of celery cut in 1
small strips, onequarter cupful of
shredded cocoanut and one-quarter
cupful shrcddedr'blanchcd almonds.
Mix with boiled .salad dressing and
serve on crisp lettuce. j
Neapolitan Salad. j
Take equal parts of chopped ten
der celery, green peppers and canned
pimentoes. Mix witl. Frencfi dress
ing and serve in ncstsof crisp- let
tuce. "" " j
Steamed Fig Pudding.
To two and one-half cupfuls. of
oi't bread crumbs add one-half 'cup
ful of milk, one cupful of finely
.chopped Suet, three wcll beaten eggs,
one cupful of brown, sugar and -one
teaspoonful of, salt. Pour into a
well-buttered mould and steam for
.three and one-half hours. Serve !
With Soft custard sauce. ,
Cottage Cheese and Peanut Salad.
Drain cottage cheese thoroughlv
and moisten with sour" cream; add
one-third cupful of chopped peanuts
and isalt to taste. Shape in balls and
serve' on crisp lettuce leaves and
French dressing. .
I Baked Pears. '
N Cutix medium s;zed' winter pea
in halves, lengthwise, and cut away
the cote. . Place in a haking pan
with one-half gill cold water and one
teaspoonful of butter Then sprin
kle with two tablespoonfuls of gran
ulated sugar. Bake in hot oven for
30 minutes, basting frequently with
liquor in pan. Plae on hot dish,
pour tti juice over the pears and
serve. , . ' ;
Fig Dessert.
Skinned figs that areNput up in
heavy Syrup make a delicious des
sert, served with whipped, unsweet
ened cream. - , '
i . Peat Supreme.
Drain andj chill halved, canned
pears and . fill -center with & soft
(udge mixture. :". Place on thin, slices1
oP sponge cake, which have been
covered with a layer of vanilla ice
cream. .
Stuffed Cherry Salad.
Stuff large white canned cherries,
from which the stones have been re
moved, with a small piece of cream
cheese. Serve on crisp Jettuce
leaves. Serve with mayonnatse.
Pear Salad.
Fill theored holloXvs of canned or
stewed pears- with mayonnaise dress
ing and sprinkle with chopped Eng
lish walnuts,,.- Serve on, bed of wa
tercress, v .
' Date. Salad.
Stuff one cupful f dates, with a
mixture made of one-third cupful of
ground American cheese . and three
tablespoonfuls of ground walnut
It Pays for Itself on the First Job
ranch, in
and
The "Caterpillar's"
. field 6f usefulness is
b$ no means limited
- to road work On
farm and
the mining, oil
lumber industries
' wherever powenand
endurance is at a
premium, the "Cater
pillar"' has no real
competitor K-
.-v
V,-
HOLT
PEORIA, ILL
STOCKTON, CAUF.
A Holt ;Caterpillar,,' Tractor is the best :
iriyestment a city, township, county or a ;
road-contractor can make, because it will
quickly pay for itself in the savings it ef- y
fects over old methods otmoving dirt,n;
pulling scrapers and operatfng elevating
graders After a road is built, a "Cat- '
erpillar" will kecp it in repair more
cheaply than any other mdchifie
Xhe best time to drag a road is when th&
road is wet; then, because of its tremen
dous power and sure traction, the "Cater-;
pillar" wojfks without interruption '
Millions of dollars are wasted every year (
on road work that is done with obsolete
equipment ciNo road can be built
or maintained efficiently without ar
"Caterpillar." The quicker you get r
a "Caterpillar on the job, the more
money you will save this season w
Write, wire or telephone for information.
There is only one Caterpillar Holt buitd$it, The name was
originated and is owned exclusively by this company. In
fringements will be prosecuted. .
THE HOLT MFG. CO., Inc., PEORIA, ILL.
Brancb.es and service stations all over, the worl
-4-
FACTORY BRANCHES:
2429ParnaitTSt., Omaha, Neb.
5th and Court Sts., Des Moines, la.
c Club Plan
GO DeUva's
of these great time
Handsom. Dreiser, sturdily built and labor savino; Cahinpts rp.
ol line wainut wim spacious
top, a large, French plate mirror
and .foujf" rcomy drawers in
"Price 'Revision" (tin CA
main to be sold. Come to the
"Home-of the Hoosier" Mon-,
dayana make your sePection.
Sale
Typical Every'-Day
Union Values
Aluminum Percolators $1.25
Dependable Brooms at. . .31c
Acme Ice Crearfl Freezers 65c
Good- Electric irons. . . .$3.95
Whisk Brooms at 17c
Long Handle Dust Pans. .25c
Splint Clothes Hamper $1.49
Adjustable Stair- Gates $1.49
Rolling Pins at ,27c
4-Piece Cannister Sets $1.69
Glass Berry Bowls 29c
Steel Carpet Sweepers. .$1.29
Aluminum Tea Kettles. .$2.09
Boxed Stationery ati,. ...21c
Blue Granite Dish Pans. .98c
,10-Pc. Baking Sets at.. $1.48
Large Curtain Stretchers
at $1.95
MARVO Cedar Oil Polish 49c
3-Pc. Granite Kitchen Set
for ... .. .v... .$1.48
1&-Quart Gavanized Paila 41c
1
II
Thi Club Ph
tan Ends Friday
Women who own a Hoosier
are saying miles o needless
steps and hours of wasted
time" and energy, while pre
serving their health. See
the New '-ftwide Hoosier
$1 D
own
Deliver a Hoosier to You and
$1 a Week Quickly Payt for it
Some
Hoosier
Feature
Sliding shelf for pans,
etc. Large 'sliding work
top-. Flour bin has patent
sifter. Sugar bin free '
from dust. v Ample shelf
room for foods.
Free Souvenir
A useful souvenir for your bak
'ing if you present this coupon.
Hoosier Given Away!
On Friday. Ask for particulars.
' V . !-.'
Dining Table, a hand
some William and 'Mary
model in rich, Jacobean
quartered f oak with
large 48-inch extension
top irr "Pricj Revision"
bale
at . .
$42.50
jG3
Mahogany Rocker of
very -fine construction
with wing sides and
comfortable, cane seat
and back, in this "Price
Revest on
Sale at .
. ' ' (f
' i H .
$23.50
,
Stately Buffet in heavy
quartered oak, roomy
top, large French plate
mirror, ' spacious com
partments, in "Priced Re-
sSe011'.'... $39.50
Handsome Library Ta
ble in -ich mahogany fin
ish, big oval top, Tooray
drawer, and heavy pedes
tal base in "Price Revi-
S'U$22.50
I JF. WO-worm or iecorus
: f ' - with This Nw - II
Electric Pathe ,
!
The Home of
Home Outfits
This NEW Pathe Electric is
the Talking Machine of the
hour. No tiresome spring to
windy nothing to get out of
order. ' The easy . running
motor always keeps perfect
time an
unusual value
at
Not. These "PATHE" Feature.
No needles to change the Pathe' Sapphire
Ball never wears out.
$110
e
nrfi
$199
$275
Plays Any Make of Record at Its Best,
$25.00 worth of Records FREE
brings the actual NET cost of the
Electric Pathe very low.
Records Guaranteed to Play
1,000 times.
Easy efms NO Interest Charge.
Our Buying Advantages go to
YOU. Where we save, YOU
sfve. And there are further re
ductions for this Sale.
3- Room Outfit
You fttkf Your Own Termt.
4- Rpom Outfit
Vau Halt Yaur Own Tflrmi.
,5-Room Outfit $345
, Y Mk Your Trm.
Comfortable Go-Cart
An easy rid
ing G o Cart
with adjustable
hood, reclining
back and. rub
b e r tired
wheels that is
well built i n
k-ery. way.
$Q7S
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