BADIN bulletin Page Twenty-One
BASEBALL PLAYERS AND A FAN—J. A., LOUISE, AND AUBREY, CHILDREN OF
MR. AND MRS. H. M. YORK
‘Favorite Recipes
pretty soon we were in Badin, and “brite
fare” was the word.
We may not have any shows or shops
^ith advanced styles, but speaking of
^littiate, I’ll tell the world we have the
Soods.
Everybody seemed so glad to see me
^hat Pii say, after all traveling expenses
^^6 paid, with Robert Louis Stevenson,
East, West, Hame’s best.”
—Mrs. C. W. Coffman
We have with us now Mr. Clarence
^oagland and family. Mr. Hoagland
operated at the Narrows while waiting
household supplies to arrive. Wel-
to the “Falls."
Cream Soups
Cream soups are dainty and nutritious.
They ^furnish an excellent combination
of food principles.
General Directions: ' 1. Prepare vege
tables, cook, and put through a strainer,
reserving the water in which they have
been cooked. 2. Make cream sauce.
Combine one and two, season, serve at
once. White sauce is the basis of all
cream soups. It is best made by heat
ing the fat, rubbing the flour into this,
and gradually adding the liquid (milk,
water, or stock, or a combination of any
two). Care must be taken not to scorch
the fat or the flour, and to cook it until
it is glossy; if cooked too long, it may
curdle.
Croutons—Cut stale bread in %-inch
cubes, put in a pan in a hot oven, and
brown on all sides. If the bread is cut
in one-half-inch slices, and these slices
cut into one-inch strips, and browned in
the same way, they give an agreeable
variation, known as bread sticks.
Tomato Soup—One can tomatoes, eight
or ten peppercorns, six cloves, one tea
spoonful salt, one-fourth teaspoonful
soda, one slice onion, one-fourth chopped
celery (celery leaves will do), two
tablespoonfuls butter, two tablespoon
fuls flour, one quart milk, one teaspoon
ful sugar.
Directions: Cook tomatoes, pepper
corns, cloves, onions, sugar, celery until
soft. Rub through a sieve, add the soda,
then combine with the white sauce made
of milk, flour, and fat. Serve hot.
Serves six to eight.
Potato Soup—Three medium potatoes,
two pints milk one slice onion, three
tablespoonfuls flour, three tablespoon
fuls butter, two teaspoonfuls salt, one
tablespoonful chopped parsley, one egg.
Peoper, celery, salt to taste.
Directions: Cook the potatoes, rub
t^->rough a sieve without draining. Scald
milk with onion, strain, and make white
sauce as usual. Season. Combine with
vegetable pulp. Beat egg in soup tureen,
and pour into this the hot soup, stirring
the mixture all the time. Garnish with
chopped parsley. Serves eight.
Celery Soup—Three cups celery, one
pint boiling water, one quart milk, one
slice onion, three tablespoonfuls butter,
four tablespoonfuls flour. Salt and pep
per to taste.
Directions: Make as above. Serves
six to eight.
Muffins
Twin Mountain Muffins—One-fourth
cup butter, one-fourth cup sugar, one
egg, two cups flour, three teaspoonfuls
baking powder, three-fourths cup milk.
Cream butter, add sugar, then beaten
egg. Next add flour with which baking
powder has been sifted, alternating with
milk. This makes ten or twelve muffins.
Plain Muffins—One cup flour, two
teaspoonfuls baking powder, one-fourth
teaspoonful salt, one teaspoonful sugar
(or more), one-half cup milk, two tea
spoonfuls melted butter.
Mix and sift dry ingredients, add milk
and butter, and blend thoroughly. Bake
in buttered pans twenty minutes or
longer.