Newspaper Page Text
IS 10 THE EVENING STANDARD, OGDEN, UTAH, SATURDAY, JANUARY 11, 1913.
II PAGE FOR THE HOUSEKEEPER!
Valuable and Economical Recipes for Many Kinds of Wholesome and Seasonable Dishes Given Today
In this issue of the Standard, tho
If I Woman's Page Is devoted entirely to
I recipes that have been submitted bj
I various ladles and which have ap-
peared In the daily Woman's Pago(
I column These are reproduced today
fijf for the benefit of those who desire
HI to clip them from the paper and add
them to their collection of recipe?
Bl They are all practical. economical
B ones and will be a valuable addition
BB to any lady's scrap hook. Today's
B recipe will not appear a train, but
Hft next Saturday another collection will
H be given on the Woman's Pace and
LV n thJs vrar all the Standard recipes
9i may be easily clipied out and saved
letters on the "High Cost or Llv
B tnc" are to be continued and house-
P hold hints or practical suggestions of
any kind will be gladly received by
tlie Woman s Page editor and given
RH a pla-e in these columns.
IB Remember your name need not ap-
I pear In the paper if you do not de
ft sire it to be printed. Just add an
I Initial or anv suitable nom de plume
I tr your article but sign your full
I name and address to your letter to
I the Woman's Page lady that she may
I keep it for future reference or corre-
I fpondenee Address;, Woman's Pase
111 Editor. Standard. 360 Twenty-fourth
i ) ptreet. Ogden. ("tab.
APPLES AS A FOOD.
Many delicious, appetizing dishes
way be made from the apple which If
1 grown in Utah in such variety and
abundance and may be obtained for
Scandinavian legends iiffirm that
the ipple was the favorite food of the
gods It was one of the first traits
5 grown by the Romans; it was early'
I I Introduced Into England, and brought
f I from there to America. It is easily
cultivated, bears fruit farther north I
than almost any other, and by means!
I i of grafting almost two thousand va
rieties have been produced These
Si facts show In part why the apple!
M ! stands at the head of all fruits.
Recipes In whkh the jppe Is n;
component part will be given in thl6 j
department and contributions to the I
WM apple nx.pes, known to be good, will
lili be gladly received by the Woman's
JK Page editor
' The-e rerls vouched for as excel
HL lent, are herewith submitted.
B Belmont Baked Apples Wipe se-
Hjj lected red apples, and make two clr-
cular parallel cuts through the skin
H of each, leaving a three-fourths-1 h
H I band around apple midway between
; stem and blossom-ends. Pm in bak-
ing-dish. sprinkle tops generously
: "lth sugar, and add boiling water to
n cover bottom of pan Bake In a hot
BH oven nt'l apples are soft, basting
Bj wnii syrup in pan
Wf Stuffed Apple Wipe, then remove
Bj a tblck slice from the stem-end of
eight apples, and scoop out the pulp,
leaving apple cups. To two thirds ot
the pulp, cut in brnall pieces, add
jH one-fourth cupfnl of raisin, seeded
H; nl cut In pieces, two tablespoonfuls
f Pcan or English wulnnt iiik.k,
Hfi broken in pieces, two lablespooniui
H of sugar, and a few grains of salt.
mm Pi" cups with mixture, and add to
IB; each two teaspoonfuls of boiling wa-
1 ter Put In pan, add boiling water to
K' cover bottom of pan, and bake long
enough to soften the apple, but not
long enough to have tho cups lose
Hj their shapes
j App'e Fritters Mix and sift one
and one-third cuptuls of pastry rlour,
two teaspoonfuls of baking powdr!
and one-fourth teaspootiful of salt
Add two-thirds cupful of milk gradu
- ally, while stirring constantly, and
H one ej?g well beaten Wipe pare.
HL core and cut two medium sized sour
H apples in eighths, then rut eighths in
MM I bin slices crosswise. Stir apples into
batter. Drop by spoonfuls Into hot
deep fat. and fry until delleately
H browned. Drain and sprinkle wlih
Cream Salad Dressing To one cup-
ful of sour cream add one egg. aligh'
ly beaten, and onr-fourth cupful of
1 vinegar. Mix two teaspoonfuls of sug-
sr. two teaspoonfuls of salt, one tea
spoonful of mustanl. add one-eighth
teaspoonful of pepper Combine mix
! :ures, put in double boiler and cook,
itlrring constantly until mixture
HI Apple and Celery Salad Wipe.
Hi pare, core and cut apples In eighths;
H ihen cut eighths in thin slices cross
?3 wise Mix with an equal measure of
5fl finely cut celery and moisten with
S, salad dressing Remove topB from
SM red apples, scoop out inside pulp, aud
H serve salad In shells
$1 Raised Apple Biscuit
Ml Scald a cup of milk, put in a ta-
bleBpoon of butter and set aside un-
m til lukewarm. Add a tablespoon of
sugar and 1-2 yeast rake dissolved
H, in warm water Sift teaspoon of salt
In a cup of flour and stir the linuld
fjtf Into thiH Beat Into a batter and set
j9i lL aside to rise At the end of four
jjg' hours add to a cup of apples, pared
and grated, and another cup of flour,
Sjjg' through whkb a half teaSoon of bak-
1 lng soda has been twice sifted It
j. tn'8 r'8e an hour In a warm place,
then form int.i round, flat cakes, put
Sh' them close together In a pan. lei
Sji them rise to twice their bulk and bake
H In a 8tead oven. Split while h)t and
B f eat with butter and sugar.
9 Sugar Cured Hams.
W i One successful farmer's uav
Ten quarts of pure water, 4 pounds
of rock salt. 1 pound of granulated
sugar. 1 ounce of saltpeter.
Trim almost all of the fai from the
hams, then pack in a barrel and
sprinkle over each layer rock salt, put
on a heavy weight and compress ft
Mnqe a brine of tho above, formula,
allow to stand for a few hours and
skim oif all froth, then pour into the
.barrel without remolng weight. Havel
(all pieces covered with brlue Mlo
the undissolved part of the hnno to I
remain on the top of the moat. Keep'
In a cool place for about one month
Smoke with hickory wood and clean '
rorn cobs. Bank the fire with dampen. ;
ed s:iniist Length of time for smok
ilng depends upon taste whether desir
ed v. i ll cured or under cured.
How to Cure Corned Beef
The pieces usually corned are fhf
cheaper cuts, such as the rump, bris
ket, plate, cross ribs, etc The pieces
for corning should be cut Into unl
torm, desirable sizes, about six or
eight lnehes square to cure and park
nicely The meat should he thorough
I chilled, but not frozen
One ounce of saltpeter 25 pounds
of meat, watpr as nodded. 2 pounds of
salt, 1 pound of sugar. 1 ounce of
Over the bottom of the jar or bar
rel sprinkle a laver of the salt, now-
pack in a layer of the pieces of meat,
theu put on another layer of salt, then
meat, until all is used. Save enough
salt for good layer over the top Al
low to stand o r night, thfn add Hi
remaining Ingredients dissolved in one
quart of warm water. Pour this over
the me n ami add enough water to cov
let the meat. Put a weight on a loose
board-cover to hold all under the wa
ter. The meat is thoroughly coined
in about one month If the brine be
comes ropy, take out the meat, wash
thoroughly and make a new brine The
saltpeter may be omitted as desired.
Hard Soap Without Boiling
In a stone Jar or Iron pot dissolve
one can of lye with one quart of cold
I water, stirring with a stick. Allow so
lution, which will immediately heroine
hot, to cool Melt six iounds of grease,
tallow or lard, clean nnd free from
salt, and when eutirely melted allow
to cool sufficiently to bear yourw hand
in it. When grease becomes of this
temperature, and noi before, stir In
the cooled solution of he until the
mixture is thoroughly combined and
jrops from the stirrer the thickness of
honejr. Stir thoroughly but no longer
than necessary Poor into wooden l-ox
lined with muslin. Cover with blanket
or carpet and set In a warm place for
two or thre davs; empty out and cut
to convenient shapes.
If soan is streaky it has not been
stirred thoroughly. Tut small and re
roll with one quart of water. Pour In
to box again and proceed r.s before.
Nesselrode Pudding Peel about a
cup of large chestnuts, put them into
boiling water for five minutes; lake
off the second skin and toll them
again until they are tender. pres
them through a sieve; cut a quarter
lound of candied fruits Into small
pieces, cover with quarter cup sherr
and let stand for a half hour; cook
half cup urrants and half cup ot ston
ed raisins in hot water until plump,
drain them through i cloth, add one
pint stiffly whipped cream to a par
fait made of six egg yolks and on'
CUP of sugar, turn this into a freezer
and rind until half frozen; then re
move the paddle and with a long han
died spoon stir in the chestnuts, the
fruit and one teaspoon of vanilla, two
teaspoons of rum and half cup of
shredded pineapple free from Junlce,
pla Hie pudding in an Ice mold, park
It In ice and rock Bait and freeze it
for six hours; when frozen turn It
Into a chilled platter and heap whip
ped ream around It ts also good
served with rum sauce.
Fruit Pudding For a fruit puddlag
f hop up two cups of suet: add two
ups of fine bread crumbs soaked in a
'up of grapejulce. half cup brown Bug
ar half cup molasses quarter tea
spoon salt, a small grated nutmeg and
three well beateu eggs; mix these
well, and into the mixture stir half
rup each of dried currants and chop
ped Knghsh walnuts, one cup seeded
and rhopped raisins and quarter cup
of chopped candied orange peel, all
well dredged with flour to prevent
their sinking to the bottom: beat In'o
this half cup of flour, Into which two
I tablespoons of baking powder hao
been sifted, steam the i bole, packed
In a well greased mold I...- three hour
It can be kept for two or three weeks
after it has been cooked: in fart It
Improves with keeping. When ready
to usp, reheat If, and before serving
trim it with nuts and serve with a
English Mince Pies Take one
pound of raisins and one pound of cur
rants, chopped suet, chopped apple3
ami brown sugar, finely chopped rind
Of three lemons and three oranges
and Juke of both a glass of brandy,
a teaspoon of mixed spices and halt
pound rhopped almonds; mix all In-1
gredlents, cover them and let stand
for two weeks before using, when:
ready to use, line the plepans with
pastry, fill them with the mlnreme:rt
nnd cover with the paste; brush over
with beaten egg and bake for 15 mln-!
utes in a hot oven
j Mixed Spices Take two table
' spoons of powdered cinnamon, one)
I tablespoon of powdered cloves, one
tablespoon of powdered allspice, two
teaspoons of powdered mace and one
grated nutmeg, mix thoroughly and i
sift twice put away in a tight glass:
Jar or tin box and keep ready for :
use The spices become finer in fla
o b) long standing and are much
Mince Meat Get about four pounds1
of lean beer and boll It chop it fine,
twice as much of chopped green tart
apples, one pound of chopped suet,
three pounds of seeded raisins, two
pounds of currants, picked over, wash
ed and dried, half a pound of citron.:
cut up tine, one pound of brown sugar!,
one quart of cooking molasses, two!
quarts of sweet cider, one pint of
boiled elder, one tablespoon salt, one1
tablespoon popper. one tablespoon
.mace, oue tablespoon of allspice and
four tablespoons of cinnamon, lo
grated nutmebs, one tablespoon of
cloves; mix thoroughly and warm It
on the range .intil heated through,
remove from the fire and when nearly
cool stir In a pint of Cood brand and
one pint of Madera wine, put into
crock, cover it tightly and set ( In
a cold place, where it will not freeze,
but keep perfect! cold Will keep
good all winter
ARMOUR'S HINTS ON CAKE
Heating the Oven
In making cakes, the first thing to
attend to is the oven. In oi Jer to teU
if It is at the nroner heat, a dIccoi
of white paper should be put in the
J oven; if It remains white or turns
l a very pale brown it is too cool; If It
: turns a pretty shade of licht brown.:
the heat is right; and if It turns deep
brown at once. It is too hot. II a coal
stove Is used, nil soot that may have
collected in the oven mut be remov-
ed, as this would retard the heat
Small rakes require the hottest o.en
so as to be quid ly baked through.
On the other ' nd large fruit cake
do not require such a quick oven or
they will get hardened on the outside
before the are cooked through The
tiaklnc therefore. snould he more
gradual, although nn ven that Is (00
' hot is better than one that is too
Currants and raisins must be well
' washed and dr ed by rubbing In a
i clean dry towel This will help to -e-I
move the stalks and makes the pick
In? of the fruit much easier It Is
most essential that the fruit be quite
, dry, for If at all damp It will sink
to the bottom of the rake
Get the Pan Ready.
For a cake made with shortening,
the pan should be greased with lard.
Butter must not be used for this pur
pose, as it burns too easily. The pan
.should then be dusted with flour, but
If the cake Is oue necessitating long
cooking the pan must be lined with
one thickness of white paper It is
not necessary to grease the pan for
sponge cake: simply dust it with
flour, as It contains no shortening and
will not stick.
The shortening Is a very important
ingredient. In cake making it will be
found that pure leat lard is better
than butter. This is due to its purity,
wholrsomeness. and to its uniform
quality it Is quite pure, and .he
standard never varies. As It contains
no water (and It Is well known that
butter contains sixteen per cent), it
will be readily seen why a cake made
with pure leaf lard will kef ip moist
much longer than one made with)
butter. And. of course, the economy ol
Its use !s apparent to ever house
wife In using this leal lard in a recipe
1 which calls for butter use a little less
I and add a pinch of salt I'se less be
l ease 1'af lard i6 richer than but
ter. In all cake mak.ng there are deft
I nite preparations before the actual
' mixing If these are followed there
' Is no excuse for forgetting any ln-
grcdient or for allowing a cake to
Btand the lire meanwhile burning
' while the pan Is being made ready
Or the fruit picked over. All cakes
should be well mixed and beateu. as
the beating allows plenty of air to!
get throuch the mixture, thus ruak
j lng it light
THREE NEW WRINKLES
To open a tight can. if the lid can
not be easily removed roll It with
your foot on the floor about three
rolls and note the wonderful eflert :
Cut new cake with a knife wrapped1
1 In paper and see how nicely It slices.
If the belt of the machine has be-1
come loose and you want to run the
machine at once, try putting a few
drops of machine oil on the belt
Mix together -4 of a cup of mixed
lard and better melted with 1 quart
'of milk, slightly warmed. Add
tablespoons of white sugar, a teaspoon
of salt aud 1-2 of a yeast cake dis
solved in warm water; stir In en iugh
; Hour to make a soft dough, work all
tocether well and pet to rise at night,
j In the morning knead thorough! and
make up Into rolls set thes- rlosely
together in a tin it should be a
round tin to be "like mother ;.sed to
make '' Let them rise to twice their
original bulk and hake In a stcadv
Work a tablespoon of lard Into '.'
cups of flour to which has been add
ed a scant trapsoon of salt. Stir
into this milk and water in equal parts
to make a stiff dough as stiff as can
be handled. Lay 'his on a block of
wood anJ beat steadily 10 minute?
with a rolling pin or with the flat
side of a hatchel Cut Into round
i cakes, prick on lop and bake in a
rather quick oven.
Mea' should never be sal'ed until
the animal heat is out. The curing
process should begin from twenty-four
to forty-eight hours after slaughtering.
This length of time insures perfeel
cooling and freshness It should not
be allowed to frei te
Secure a clean, tight birrel. i! a
large amount of meat Is to be i ired
A molasses or syrup barrel does nice-,
i ly- A small amount of meat may be
j cured in a stone jar Often a house
keeper has an opportunity to buy
'heap a piece of meat too large for one
cooking. This may be cured for later
Salt, sugar and molassrs are the
ale preservatives Borax, boraclc
apld, formalin, salicylic acid are con
sidered by most authorities on the'
subject to be injurious to the health.
The patent preparations which are on
the market for preserving meat should
alio be avoided Saltpeter is used
to gfve the meat a bright color It
too Is considered harmful
How to Salt Pork.
Rub each piece of meat with pure;
fin.e salt and park closelj In a bar-1
rel or stone jar Let stand over night
If the pork is cut into small places
1( will pack and cure better The next,
day make ami pour over U a brlnr
For 100 pounds ot meat. Ten pounds
of salt. S ounces of saltpeter. 4 gal
lons of boiling water.
Allow the brine to cool and pour
It over the pork. Place on it a weight
to keep eerv plere oi meat under the
, brine It should not be removed from
the brine until readN for use This
should keep a reasonable length of
time If during warm weather the
brine ttrcn-s. ropy It should be
drawn oil inid boiled, or a new brine
made A little baking sodn may be
added lo the brine to sweeten It.
Keep In a cool moist cellar If possible
One cup sugar, one-half cup butter,
one-half cup milk two eggs, two large I
teaspoonfuls baking powder, two cups1
of flour, grated rind of one lemon
Mix these Ingredients as for cake and
add enough flour to make a soft1
dough. Too much floi r spoils thes'V
cookies. Brush over the tops of the
(ookies with a mixture of egg an I
water in equal quantities and, while
moist, sprinkle with sugar and fine
cake crumbs mixed. Bake in a stead)
oen Kindness Mrs F F
Cut one largo yellow pumpkin Into
fairly small pieces. Weigh these and
u each pound add one pound of sug
I ar. When thoroughly mixed add a
cill of lemon lulce to each pound ol
pumpkin and set aside for 12 hours
I Then boil the mixture in the presen -ling
kettle until the pumpkin Is ten
I der. then place In jars; straiu the
I syrup, reheat It to the holllnc point
and pour it over the pumpkin Then
There will bo enough boiled at one
I hue tor 2 meals Put 2 quarts of
water on In top of double boiler. When ,
boiling add 3 cups yellow cornmeal :
I slowly and ;: teaspoonfuls salt. Boll j
slowly, stirring slowly until It has
i thickened, then put th.- top of boll-l
or In the water and boil 3 hours, or
leave on coal ranee all night. When
you use gns. keep over the slmmer
cr, which is turned low all night. Use
half for mush and milk: the other
half put into square pan to cool. The
nexi morning cut into half Inch slices,
dust with a little flour, put on a
griddle which has been brushed with
drippings and brown on both sides.
Do not fry in fat Mush prepared In
this way is very good. E. I. F.
Mix H cups thick stewed and sieved
pumpkin. 2 cups milk. 1 cup sugar. 1
teaspoonful salt, 2 eggs; season to
suit taste with nutmeg and small
amount of i innamon. Do not use too
much spice in pumpkin pie. as It will;
spoil the flavor. Lino 2 trie plates.
as for custard pie. and bake in a mod.
I erntc oven until well done and a rich
! golden brown on top. When eggs are
hl?h. crackers rolled ery fine may
I oe used. Use one egg instead of two
1 and a sufficient amount of the crack -:
er dust to make the mixture of the
Slice thin and boll until tender a
dozen medium sized turnips, pour off
the water, drain dry. mash fine and
pour over a liberal amount of sweet
milk; add a small piece of butter,
pepper and salt to taste and return to
stove, allowing the mixture to boll up
briskly for 4 or 5 minutes, being
careful not to allow it to burn Youl
will find that turnips cooked In this
way have a delicious flavor.
Four large heads of cabbage, 4 or)
fi large onions. 3 red peppers Chop
all very fine, mix, add ." rents' worth
white mustard seed, cents' worth
celery seed. C level teaspoonfuls of
salt. -I very scant pints of sugar, 6
pints of vinegar. Bring to a boll and
can. Kindness of Reader
Boll the carrots until tho are ten-
der, drain them and mash them
through a colander. For each pound
of rarrot pulp allow one pound of
sugar and the grated rind and juice of
: one lemon Boil slowly until the mlx-
t One teacup pumokin. half pint sweet
I milk, 1 egg, half cup sugar, butter
tbe size of a hazel nut, 1 teaspoon
ginger, half teaspoon cinnamon haJf
teaspoon grated nutmeg, 1 white of
an egg on top. H P
SWEET POTATO PIE
One pint of mashed sweet pota
I toes, 1 cup of sweet milk, 1 cup of,
sugar, a piece of b'tter, I eggs Sea-;
sen with nutmeg and a dash of lemon
(not too niurhi, pour into CTUBt lined
pan and bake ,
t Pnl into a pudding dish slices of
, stale cake, pour over It a custard fla-
voted with lemon; cover the topi
with a meringue; bake brown; serve
vlth lemon sauce.
Below Is the recipe of a delicious
Kplcc cake which one woman success
Melt one square of baking chocolate
over hot water, add one-fourth cup
1 i light brown sugar and one-fourth
CUpfu hot water ook until smooth,
rtllrrlng constanib ( ream together
one-half cupful butter and om and
one-half cupfuli drown sugar; add
two eggs, the hot chocolate mixture
two teaspoonfuls cinnamon, one tea
spoonful cloves, o ne-half teaspoonful
The World Knows
the best preventive and cor
rective of disorders of the
digestive organs is the gentle,
harmless, vegetable, always
effective family remedv
Sold everywhere U bnN 10c, 25
nutmeg, one cupful chopped raisins,
one cup; ul chopped nut meats, one
cupful sour milk In which Is dissolved
one-half teaspoonful baking soda, and
three cupfulfl flour in which is sift
ed one teaspoonful baking powder.
May be baked in layers and spread
with white Icing or baked In gem
, pans. MRS A B.
Cover B pound ot coarse veal with
cold water and boll slowly When
done, drain and set the liquor where
II will cool quickly, then skim off
ail fnt Chop the veal very line and
'add lo It one-quarter of a pound of
cold boiled ham, minced. Season the
broth to tasie and stir Into It a ta-j
blespoonfnl of dissolved ge alln. and I
silr all Info the minced meat. Press
this Into a bowl or mold and set I n
the Ice until rold and firm Turn OUl 1
upon a hilled plntt r.
livening Standard Below I am
sending a recipe for pumpkin pie,
which is both good and economical:
One quart stewed pumpkin (with
water thoroughly cooked outi Two
eggs, well beaten, one rup sugar, one
half pint sweet milk, one-hall
teaspoonful each of cinnamon nnd
I cloves (or nutmeg), and one level tea
, spoonful allspice.
Mix nil ingredients until smooth
This amount will make three plos.
I Bake a golden brown. "SAMANTHA '
Pie Crust One rup of flour, one
fourth rup of cottolene. one half tea
spoonful salt, water to make rather
Cut pumpkin In quarters, take out
seeds and bake it skin side down in
oven until tender. Scoop out pulp and
in ii through eolander.
F'or one pie. If baked in a deep plate
two cups pumpkin, two cups rich
scalded milk, one beaten egg. one,
cracker rolled fine, one-half cup sug
Bl ore- level teaspoon salt, flavor va-i
nilla or maple. MRS. J. G."
Stuffed and Baked Peppers.
Cut the tops from green peppers
and with a sharp knife extract all
seeds and white membrane Iiy the
peppers In a bowl, pour boiling water
over them, and leave until cold, thus
extracting the "hot taste" from them
Drain, wipe, and fill with a mixture
made of one part boiled rice aud two
parts chopjied and seasoned cooked
meat beef, mutton, lamb, or chicken, i
Moisten this mixture with a good
gravy or a little soup stock. Set
the stuffed peppers side bv side in a
baking pan and pour around them a
little soup stock to prevent their burn
; lng. Bake until tender, transfer to a
' hot dish, thicken the gravy lelt In
j the pan. pour It about the peppers,
a-t send to the tabL-
Wash the apples, cut Into quar
ters, and put them, still wet. into a
preserving kettle. Cover and set at
the side of the range to steam and
simmer until broken and until the
Juice flows freely from them, theni
stew until the fruit s broken into
bits. Turn Into a JelK bag and al
low all the juice to drip out; return
this to the fire and boll for twentv
minutes At the end of that time add
B pound of warmed sugar for every
pint of juice. Boil up once, remove
from the fire, and pour Into glasses.
Peel and cut Into small squares, or
pieces of equal size, raw potatoes;
slice lu one-fourth as much onion,
two green peppers, and add boiling
water to cook. When nearly done
add a little sweet milk, salt and uen-
per and B liberal piece of butter.
Thicken with little flour nibbed in
milk or water They will be ready
in 15 minutes.
Pour off nearly all the juice from
a can of tomatoes; put a layer of
bread crumbs In the bottom of but
tered dish then a layer of tomatoes
seasoned with pepper and salt and a
little butter and sugar, continue till
dish Is full, finishing with bread
crumbs; cover and bake until hot.
then remove cover and brown
Cauliflower and Cbeese
Cook cauliflower In salted water,'
rover vnh drawn butter sauce, then
with grated eastern rh-ese or parme
san and place In n hot oven until
cheese is browned a little
Boil until tender, drain and cut in
halves or leave whole if preferred .
put In a dish pour over them a i up
of cream or milk; sprinkle with salt,
cover top with cracker crumbs, cut
tablespoon of butter In small pieces
put over top and put into quicl! over
Take a firm head of cabbage, chop
rather fine und cook in salted water
from a half to three-quarters of an
hour; drain off water, put in a picei
of butter, season and pour over
enough cream or milk to almost cov
er cabbage; heat t0 boiling point and
serve. This win be found a vers
, nice way t cooking cabbage and
many who do not like cabbage relish
it when prepared In this manner
Stuffed Egg Plant.
Cul the egg plant in half; remove
inside leaving shell one-fourth inch
thick; boil the inside when tender,
add one large tablespoon bread
crumbs a little chopped onion, a tinv
bit of garlic and a small piece of butter-
season with salt and pepper, fill
shells with thc mixture, sprinkle
bread crumbs and grated cheese over
topa and bake about 20 minutes. One
f,gK "r,le:1l, 0V(?ry two OSS Plants
is a great Improvement
Stuffed Chili Peppers.
Take a half dozen large, green pep
pers and brown on top of stove
Stuffing of COW meat chopped fine,
add a small piece of onion and o'
ma o. chopped, a little thyme parslev
rind salt; then fry. When done stuff
the chill., make a thin teSJ?
flour and two eggs, dip the chills in
j butter and fry in hot lard like dough -'
nuts When brown arrange in a dish
i -d icake a sauce of browned flour
I and io.:r over them
Boil until nearly tender, then dip
Into a mixture of egg and bread
crumbs and frj In butter or oil. Serve
AUNT JEMIMIA'S PUMPKIN PIE.
We reproduce the following clever
recipe by "An Observer' today for two
reasons First, because the recipe In
rhyme railed forth inquiries from oth
er correspondents, one of whom, see
ing a similarity In it to Whlttlers
loem. asks for an original copy, and
second, because, through an inadver
tence the latter part of the reel no
I was omitted.
The poem was not from Whlttier h
pen. hut an original production from
one of Ogdcn's clever housekeeper,
who can write as well as make a dr
Will K C D. submit fo us n copy o'
Whittler's poem on the pumpkin pie?
It will be given In the Woman's d
partment If a copy can be obtained
"He lives In vain, he who may die,
And never taste a pumpkin pie.
Perhaps mv storv Is too long,
I .lust pass tne subject and go rlghr on.
I Only n recipe to cure all Ills.
Cut out sickness and doctor bills.
Make the heart happy and brighten
A treat" A homemade pumpkin pie.
"Get the flour read to sift
And backward roui mind will oulckiv
To the time when Millie, I'ncle and
Sister Sue, and her Sunday beau.
Miss McLane and Prof Krousc
Me Xrnas dinner at our house.
I.unch that day was not a fake.
Custard pudding and chocolate cake,
Chicken, dressing and sauer kraut,'
doughnuts, everyone left them out
It didn't take lone to tell the why
When mother brought in the pumpkin
"Tis hard to say who ate the most.
Next In order came the toast,
Decision chose thc eldest there.
All eye8 turned to Uncle's chair
And as he held his glass on high.
We gave three cheers for I'ncle Hv.
' Don't think I'm telling anv lies.
When I say we ate five pumpkin
The dog. old Watch, began to growl.
Thoufch he had the hones of a good
You could see a slight in bis big
round eves ,
For he had smelled the pumpkin pies.
He heard mother say to little Jeff.
Sonny, there isn't one piece left.'"
Flve spoonsful oT flour dust
Forms enough for the under crust;
Baking powder, a pinch.
Salt the same
Sift all well and sift again.
The finer the flour the better the
Bo sure the tablc is free from dust.
One spoonful of butter, one of lard.
Do not mix the ingredients hard
Enough cold water to form a paste,
Colder the water, better thc taste
Bring the rolling pin from the bin;
Roll the paste and roll it thin
Be sure the oven is well healed for,
Or you'll be cheated in the under-
Deep rolored pumpkins are the best,
Remove the seed and it is dressed
Do not pare, but bake In shell.
And when done ou may easily tell
Remove from oven, scrape from nnd
You will find the flavor fine
Beat well two eggs and In a trice
Add the eggs and then the spice:
Half teaspoonful of ginger
A sprinkle of salt.
If you get this wrong, it's our own
Half teaspoonful cinnamon, big cup
cup of milk.
Stir until as smooth as sill
Five spoonsful oi sugar will sweeten
Now you have the proper stuff
An article better than one can bur. J
Old Aunt Jemimia's pumpkin pie. 'j
"AN OBSERVER ' 1
Put Into a granite saucepan one-1
naif cup each of grated chocolate :
brown sugar and sweet milk Boll un
til thick stirring to prevent lumps
and take from the fire Set aside
until cool Cream one-halt Clin of!
butter with a cupfnl of brown sugar
add i wo beaten aggs, two thhds r
B cup of sweet milk and a teaspoon
ful of vanilla flavoring M i vrnll 1
neat this batter into the polled mix
ture, and hen all the Ingredients are
blended add a pint of flour sifted
with a heaping teaspoonful of bakin
powder Rake in a laver tins and put
together and cover with a white frost
Novelty In Pumpkin Pie
Pumpkin pie served in individual!
d shes is a welcome change Trom the
old waj ol serving To make it cov
er three cups of pumpkin whh wa
ter and Kth until tender .-..;.. i
through a sieve add a little" nut
meg, r innamon and cloves, a speck of
salt, two tablespoonfuls 'of chopped
candled oranpe peel and a cup of
brown sugar. To the whole add two
ups boiled milk, and when tool adJ
: four well beaten eggs Lino indlvid
ual scallop dishes with a rich pie
I ciust. put in the mixture and bake
in a hot oven for 0 minutes. V
cap of sweetened whipped cream ou
each dish just before serving win add
. to the taste l r
The Real Pumpkin Pie
This hails trom a ew England
: housekeeper, BO it must be so. Thanks
giving day is not complete without
it. and rightly made It even inspired
W'hiiutr to take up his pen in its
honor The ingredients are a quart
oi rich milk, a pint of sifted pump
kin, one egg. two tablespoonfuls of
flour, one cup of sugar, one tea
spoonful of ginger, half a teaspoon of
salt, remove the seeds and stringv
portion of a nice vellow fleshed H
pumpkin, cut in two Inch pieces and
Meam until thoroughly sott; press WM
lit through a second time; fill two Sj
j or three deep crusts of rich pastry .
tnnde In the proportion of half a
pound of shortening lo a pound amWm
flour- sift a little sugar and f-i.ned JJ
nutmeg over each and bake in a mod- mm
crate oven until lirm to the very ten-
1 ' u fal
HOW TO USE LEFT-OVER FAT
Fry out an hits of meat trimmings 1
and add any other int. such as lard or -Mp
butter which hay become unfit for WHs
cooking. Thoroughly cleanse or ren- Sri
der this grease. To each pound of 1 '
grease arid one pint of water, stir ' I
thoroughly and set aside to rool When
cool remove the grease ami make into
soap Flflora Lock wood Dow in Worn- mtf
an's World for January
Ways to Cook Vegetatsies.
A rood digesnon wni" on appetite &l
Ire-i vegetables will break or snap 4
1 crisply To 1,1 p,.t Tito
I hoi I in'- water -Ir-hil' .alted. and boil "BM
steadily until done After fhy are Jfli
I done, drain it on c o
I .Dressing for Green or Wax Beans,
Cauliflower or Kohlrabi.
Hall cup of sour cream yolk of 1 H
one t uk. one small teaspoon flour, f
Ismail lump hotter a little mi'meg, .'
j half rup water fM,m the vegetables, i IS
which should be boiled in salt water. I jtLj
Stir together In saucepan and cook
! genth to prevent curdling Add salt ! id"
if necessar g
This is a French recipe, ami if any IS7
one knows about the chestnut it is a iay
Frenchman. It is ronsldTed an es- m
Rential of diet In some form or other 1 1""
in bis native country just as we nso a
the potato and the oriental uses rice. n
Moreover, it is n soup that lends It- j;
1 self peculiarly to the season It re-
quires a quart of chestnuts, and slti
these must boil for an hour in one
and a half quarts of bouillon until
somewhat reduced In quantity Have a
some previously cooked carrots and BBJ
turnips !, e, and add to th" -oup
before serving with a few cooked as- j l3
paragus tips (the canned will do).
Also force through a sieve a little j rase
white .-hp ken meat and ou have a
fine thing. The chestnuts may be I
shelled and blanch. ,t r,.r ih. r.., H
I very easily It an Incision is made in ll'ika
I the shell and thev arc allowed to boil , ja.i
; for a minute and arc then put in the
oven in a greased pan lor aboul j
seven minute? Chestnuts are richei j lai
In food value than either potatoes oi
I rice, which also should be remem- m
Joint up two fowls or three half '
grown chickens; add a few strips of ttif
j sa't lork and simmer a half hour;
: remove the larger bones and arrange
the joints carefully m a deep earth- Hl
n dish; reduce the liquor to two Htm
cups and remove the fat. add a cup I
ot sweet cream and thicken; season 1
with celery, salt and paprika and pour ; Jkde
over the chicken Let th,- (rust he a
rich biscuit douh. melt onlv the halt . a
rup of butter necessary for a quart
of flour, nnd ad. I it warm to the milk
Instead of rubbing in. place a paper -funnel
or cone in the center of the
pie. a hole having been made for thf HHt,
i purpose and after br shin paste over y
with milk or milk mixed with volb
of egg bake for :m minutes This i Smn
the New England wa
Baked Hubbard Squash. Ml
Select a thoro ghh ripe ,,ne. cut it
in half and remove the seeds, ccrap- I
ing ihe inside thoroughly hak,- for L-
and a half hours In a moderate jLt?
oven, then remove the thin brown I
Skin which has formed and with a I WjA
spoon scrape the squash into a hot MU
dish mashing it well and adding I'ljC;
butter, -alt and pepper to taste. Itl
?hould be of the conslstencj of roast- 1
ed chestnuts, and verj fine iu f la-
Cooked Meat for Mince Plea
In order to succeed In having good llH&i,
inlin e i.ie i; -s .,,(, Pssei,t:iil lo cook 1
tbe meal proper! so as to retain Its m f, A
Junes and Mrength of flavor. Se- I :--'V'
lect four pounds of lean beef UheJ'v
neck Is as good as anv i . It, 1'--
and put it into a kettle with Just Ift-
noiich wate.- to cover It take off the 1
scum as it reaches the boiling point:
add hot wale from time to time un- 1 ?
til It is tender, then season with salt
and pepper, take oif the cover and lejH
it boll until almost dry, or until tbefl
juice has boiled back into the meat.
When it looks as though it was be-'J
ginning to ir.v in Its ..n juice P is 1 '
time to take up and s--1 aside to r-et R?CI
cold, which should n,. done the da" lkiZ'
before needed Nexi day when mak- lksa
rlnc the mince meat, the bones gristle I
and string bits should he well nicked 1 $r
OUl before chopping. MRS P O." jilPjjj
Turkey Tetrazzlni. IVb'i
restaurant In New York serves a Iflfc.
delicious entree named after 'Our f i m
I ansa. ' the famous prima donna Here $''t,!
it Is Slice small, thin pieces of Bi
turkev previously cooked into a 1,
cream sauce io which s,,me cooked I
spaghetti is added, also a little -rat- 1 (ios
ed cheese aud some verv thin slices i,
o; mushrooms cut crosswavs This Is
.served in tho dish in which It is ft,!,
cooked, and some bread crumbs are MteL
browned over the top j' 1!
h Skin of Beauty Is a Joy Forever. 'St,
i MM . k If,
nR r- Fo" Oounud'i Oriental Ld.k
Cr9m or Magical Butlf1r.
SSSSX Rmom To, Plnalu, hi
2-' fiX-Ir Isish. and sla H.irim Jl
UVy -js aJ -if, r t UrtUfc ) fc,.
l&fm9 - z I na bouij-. ird dt- i. "lli
3.,.' ""- v -'U a !
-S3 7 yZ? f K rn. j
tt i . e?l fnicit totxiOMii 'i
r iu I rf'txrlr na. k. ttl
X-p ?L JtV Pi A'Cpt n.-counlt- t.
y, a. ..fin yirn ft" ' nac t.
fpsxpr jZji "m' Dr-1 -1 't '
lsS( I S-irr iiM to 1 Hlk ,
is" jcTygy jsi i 'hiT et tint- V "at
f X YNHl -r Ik. t ,n f.vi) tu
V l will om MSil
., , ! I ifcuamol BL Ii
Uonrnnd f'renm' i. lh lut himrul of til th ,Lk aC
f MB. T. HOPLKS, Pro,.. 37 fixol Joan Stint, New M Kjj, u,