Newspaper Page Text
THE WASHINGTON HERALD, StfNDAY, FEBRUARY 18, 1912.
-Common, Sense mtkHoME
Edited WMarbn Hakland.
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tlfelLf AY QJOJJKL 1 V JL 1 V -? aSJLJLJEJL --
-- - y X- - - I -.
t MERICANS eat less cheese than any
other civilized pedpl of whom I
V have any knowledge.
. This sounds like a sweeping state
ment, but facts back It up took for
a moment at the nation to which we call
ourselves nearest of kin. Cheese with
bread ls,the proverbial food of the British
worldngraan All over England you take
cheese, as a matter of course. Just as much
as you do butter Stilton. Cheshire. Glou
cester. Cheddar there Is no end fo the vari
eties presented to you, and the grazing
shires boast of their cheeses aa they might
of some triumph In arms. The case is the
same In Scotland and 'Wales, and even In
Ireland the cheese supplies the place of
meat. XV herever you go cheese is an Impor
tant Item In the dietary
Cross the channel to Holland and they
will gie you cheese for breakfast, as If
there were not enough opportunity for it
at the other meals of the day. T ho can
forget the display of dvers cheeses on the
sideboard In a Dutch breakfast room
great rounds where any number could " cut
and come again " The pineapple cheese,
the Edam cheese, the cheeses you find at
Broek and Monnikendam and everywhere
else you w ander In the !andof canals.
When sou go into Frane you enter the
land of fancy cheeses, but even there the
peasant and the workman rely -Jpon cheese
as a standb) in the dietary. The case la the
same In Itslv. In Spain, in Switzerland,
V here j ou find cheeses that never cross the
ocean but remain delicious memories to the
paiaie of the traveler. Who falls to rocall
with yearning Brie as It is found on Its
native heath, liquid and luscious on Its bed
of straw, or ricotta, with the flavor goat s
milk cheese alone possesses, or the " petit
Bulsee to be eaten with cream and sugar
ind gratitude, and the Gruere, widely
sown In this countr) as " Swiss cheese.
and inseparably connected in the mind
with rye bread and mustard? German)
holds her own In the matter of cheeses not
on! with the ill famed llraburger but with
others of less striking personality Passing
out of Europe and on Into S rla we find the
cheese holding Its own
Cheese Old as History.
All through the Bible we meet cheese, and
the unchanging east Is true to It after cen
turies. The " leban, ' which Is like our
loppered milk or the English curds and
whej Is an Inevitable Item In the oriental
commits v and the Arab traveler carries
n m h hit) on his journevs packed Into a
hard bal whKh Is own brother to the New
England pot cheese I could go on Indefl
nlte prov lng the back ardness of Amerl
ca in the cult of the i heese not the fancy
Camembert Philadelphia cream. JSeuf-
"D-E CAUSE of the enormous
-j number of Utters sent to the
department I mast ask con
tributors to limit their communica
tions to 1 00 words, except in cases cf
formulas or recipes which require
greater space. I want all my cor
respondents to have a showing in the
Corner, and i my request in this
respect is complied with it will be
possible to print many more letters
Attention is called to the fact that
Marion Harland cannot receive money
for patterns, as she has no connection
with any department that sells them.
v Marion Harland. "
OME time ago you p-inled an ap
peal for books papers etc , a
woman who Is trjlng to found a
library and school in a destitute
region The address was Klven
tn fuil- Mrs Kemper Harvey Elk Ridge
irglnla lour attention ha" been called
to this Infant ml-slon b Mrs J B E-."
I sent papers to Elk Ridge. a. The
postofflce authorities say there Is no such
postofflce In the state of Virginia. Tney
will hold the parcel for two weeks, hoping
2 may send the correct addres Kindly
explain A Y M
Thu writes a New Tork correspondent
As you hae been Informed by mall the
right address Is "Mrs Kemper Harve).
Eik Ridge WEST irginta "
I am surprised that the solution of the
puzzle did not at once preeen t itself to your
postmaster The dlv islon of w hat was until
hen the largest state In the union, as it is
one of the oldest. Is not such an old affair
as to prevent a suggestion of this kind from
entering the mind of a.) oung or middle aged
man In our books the'ease s registered
as Struggling Sunday-school v ants books
Several other correspondents havewrit
en to us of the oversight I do not regret
opportunity of bringing the struggling
Sui-cay school and the book hungry joung
peop e in the neighborhood sgaln to the
noti e of the Helping Hnd it Is a most
rthy cause and deserves all the support
e ran give to It
Recipe for Pork Cake.
" A member asked awhile ago for a. recipe
for pork cake. I am happy to contribute
one that has been used for forty years In
New Tork state Recollecting how good my
aants pork cakoused to be. I sent to her1
for a copy of the recipe. The querist Is
heartily welcome to It-"
PORK CAKE One pound Of fat pork,
chopped fine or put through the grinder
Pour over it a pint of boiling water Thm
add two cups of sugar, one cup otmolasses.
one teaspoonful ,of ground cloves, and the
same of cinnamon, half a teaspoonful ot
grated nutmeg, one scant tablespoooful ot
baking soda, one cupful of raisins, and six
and a half cupfuls ot flour A Reader."
I wish the dear aunt had told us If the pork
should be fresh or salt, and how the ma
terlala are to be put together. The sods.
chatel. Erie which ars served with dessert
on state occasions and which in spite of
their foreign names ars the product of
domestic factories, but the common pr gar
den varieties of American dairy cheese,
which we are Informed by government ex
perts. Is far mors nutritious than an equal
bulk of meat
Hear the words of wisdom from aa au
"A pound of cheese has nearly the same
food alue as two pounds of fresh beef or
any other fresh meat. It is worth as much
as a pound of ham and mors digestible
(please take special sots of this, you who
make pork one of your chief items of diet 1),
is equal to two pounds of eggs and three
pounds of fish. ... The only war to ac
count for the comparatively limited de
mand for cheese is on the basis of custom
and lack of knowledge "
Isn t this a melancholy reflection upon
the intelligence and the up to dateness of
the American housekeeper!
" But my family won't eat cheese" pro
tests one of you. I can aee the distressed
look as jou say it Tou want to keep up
with the procession of tb housewives of
other nations, you are Impressed by tha
recital of statistics and facta, ou pride
yourself on being In the van an matters of
dietetics, and you are not the sort of house,
keeper I believe you to be If you do not long
for a chance to Introduce a little variety
into your bill of tars. But your family
won t eat cheese'
Americans Want Savory Dishes.
My dear child, how hare ou served It to
them? Bear In mind that we are all of us
overeatersso far as meat Is concerned, that
we relish savory and well seasoned food,
that we have the meat habit, and that to
drive It out we must hav e something that
Is appetizing as well as nutritious The
British workman or the continental labor
er may satisfy his hunger with a lump of
cheese and cold bread, but the American
business man won t accept any such substi
tute for meat t any one of his three meals
a da Tou must make your cheese dish
sav ory If you expect to have it popular in
Tour face lighten' " I can make lovely
Welsh rabbit.' you sav proudly And then
the cloud falls again. " But It always dis
agrees with us."
At what time do you eat it. may I ask?
Is there one person In a thousand whq has
any idea In connection with a Welsh rab
bit except a midnight supper? Can you
Imagine any one sitting down deliberately
and In cold blood and eating Welsh rabbit
for luncheon or at any rational hour of the
day? It would be like putting up holly for
is, of course the raising ' agent In com
bination with the molasses v e have hd
a baker s dozen recipes for the old faih
In No 2 we gain some knowledge of the
order in which the ingredients are to be
compounded In other respects It bears a
strong family resemblance to the forty
year old New Yorker The likeness In
dines one to the belief that our " Reader "
has the original
An Old Time Recipe.
"PORK CAKE (No 2 An old time
recipe One pound of pork, without lean
chopped fine, pour half a pint of boiling
water over It One pound of raisins,
chopped fine Mix with a little flour after
chopping two cups of brown sugar one
cup of molasses one teaspoonful "ot soda
stirred Into the molasses, two teaspoon
fuls of cinnamon half a teaspoonful of
cloves and the same of nutmeg
" Put In enough flour to make It as thick
as common loaf cake batter
" Mna. F. J W "
A third formula varies widely from the
" I see that somebody asks for a recipe
for pork cake. I take pleasure In sending
mine. We all think it fine!
" PORK CAKE No 3.1 -One pound of
fresh pork chopped, over which pour half a
pint of boiling water; oiie cup ot molasses,
two cups of sugar, three eggs, one tea
spoonful of soda, spice and fruit to taste.
I always use a teaspoonful each of cinna
mon and cloves one pound of raisins, a
pound of currants and as many nuts as I
think best. t
Bake two hours In a slow ov en It will
keep as long as fruit cake.
"Mbs F. D L."
t hen a child I was fond of what the
colored "mammies" called "crackling
bread ' Sometimes they put a handful of
raisins in it and sweetened It slightly
Usually It was made of cornmeal, scalded,
then mixed with " cracklings " L e., the
crisp bits strained out of the lard after
It was " tried out" ov er the Are The bits
were the residuum ot scraps and chunks of
fat salt pork thrown into the pot with the
This bread wbs, undoubtedly, a poor and
distant relative of our unctuous pork cake.
Proper Weight of Baby?
" My baby weighed eight pounds at birth.
He is now a year old and thin, weighing
only about eighteen pounds. I nurse h(m
and he seems to be a healthy child, except
that he Is troubled with constipation He
has six full grows teeth andts a good baby.
Can you tell hereto rojke him fatt I have
heard of fattening. babies upon olive oil.
but I don't know bow much to gtve him
" Tociia Uotbxs."
Tou have fallen into the mistake common
with a majority -of mothers of thinking
that a healthy baby must be fat. " gome
are not built thaf way'". Tour boy weighs
as much as one ought toVxpect at his age
One of the finest of fny six healthy children
weighed nine pounds, at birth and I wrote
proudly of her a year later. "A. fine child
and perfectly healthy She weighs eighteen
pounds." Another, a bouncing boy,
weighed twelve pounOs at birth and had
MARION HARLAND'S HELPING HAND
Fourth of July or offering Ice cream for
Suppose you were to serve a fine Juicy
beefsteak with fried potatoes and hot oaf
fee, and follow it by a piece of apple pie at
12 o clock at night then go to bed within
an hour or so. Do you think you would
wake up the next morning with an undis
turbed digestion, a cleas mouth, and a clear
head? Isn't It more likely that there would
be about as much of a suggestion of the
melancholy of the " cold gTy dawn of tha
morning after" as would follow Welsh
rabbit and beer taken under like circum
stances? The trouble is not with the cheese but
with the time at which you take li. Make
an appetizing dish of cheese, and put It be
fore sour, family for luncheon or supper,
when there is going to be time and wtjen
tbtre probably will be exercise to heto
the digestion to take care of it. and I aru
willing to wager something that the after
math of discomfort will be lacking. A
highly concentrated form of nourishment
cannot be eaten aa you would food that
puts no strain upon the gastric powers
unless you help them to take care of It by
stimulating the blood to do Its part in the
business at digestion If you have been
exercising before the meal or If you move
about briskly afterwards jron will not be
annoyed by dyspepsia unless your stomach
is in bad condition to begin with, and. Jn
that esse, tea and toast might distress you.
One Thing to Remember.
One thing you must recollect Cheese has
for Its principal constituent casein, which
consists of nitrogenous matter or prote'n
In order to digest this you mustoffsitltby
starch carbo-hydrates That ,1s the phi
losophy of serving Welsh rabbit on toast
and making crackers or bread as natural
an accompaniment of cheese as the -hovel
is ot tongs or the knife of the fork. We
take It for granted that starchy prepara
tions ot some sort should accompany
cheese. Just as we make (heese the natural
dressing ot so starchy a 'conjpound as
Keep these few things in mind and put
jourself to work devising cheese dishes.
I am trying to help you in the good work
by giving you some recipes that may prove
of assistance to you. All of them have
been proved and eaten on my own table,
and I can commend them for their appetiz
ing qualities, as well as tor their food val
ues They wll. make a pleasing and an
economical change from meat at every
meal of the day and will almost take the
place of that new animal for which all
housekeepers yearn when the late winter
and early spring move "us to weariness of
the dietary we hav e followed for months
CHEESE FONDU OB PUDDING (1) -
not a superfluous ounce of flesh then or for
jears thereafter If a child eats welt,
sleeps well, and assimilates his food prop
erly he is healthy, ev en though his growth
Is more in bone and tissues than in adipose
matter Olive oil Is a good "ekln food '
Tou might massage him with It after the
morning bath, paying especial attention, in
rubbing, to the abdomen. The process may
Induce the growth of flesh and relax the
bowels. It cannot hurt him. When be can
roll over the floor and pull himself to a
standing position the digestive system will
probably adjust itself. Don t drug him
without the advice of a wise and conserva
tive doctor The less medicine a baby takes
the better for him and for his mother.
Don t create a disease In order to cure one.
Cold Starch Recipe Wanted.
" In the Helping Hand there was not long
ago a recipe for making cold starch. It bad
In it borax, salt, bluing and turpentine I
like It very much, but I have forgotten the
proportions and have lost the recipe 1
should be much obliged to-you if you would
" And, if not too much trouble, I should
also like to have the rules for cleaning fur
with starch. Mbs. M. B "
Orutes Cereal and cream.
Grudma's shortcake. Tout
CsSee sad Us.
Tcmsto soup Is cops.
Btked perk and beans
Breakfut shortcake (heated)
Potato filid. Crackers and chets.
Lemon Icily cak.
rrlcassee of cllcktn.
Boil! rice. 'Osnsed asparagus,
Curraat lUy. - "' ,
Apple dumplings with herd sauce. -" .
MONDAT. , ,
Btked spple. Dried nuk and cream.
Eicon. Fried mush. Toast.
T and. coffee.
Baked Welsh, rsbblt.
Baked rice (a Uft-over)
.TesttroaT's petato selad.
Graham crackers asd cbees.
Criim cheese and marmalade.
Testers!'! soup j
ftnnatorsMsh (See rtP ta BeWag Haa4)
Canned spins U crttoe.
Street potato, sealhiptd, ' j.
i Black "eeJfW. ,, ,4,
v .s. -TUCSBXT.
Grapefruit " CerJ and crest.
TiinUt beef with cream rrarjp' f
French roCs. Toast.
Add a tiny pinch of baking soda to a pint of
milk and heat it In a double bolier. "When
It is warm put In a cupful of bread crumbs)
and let them soak for fifteen minutes. Add
(o th bread and milk a tablespoonful f
butter and a cupful ot grated cheese. As
soon as the cheese Is melted put In two
eggs, cook a epulis ot mmutes, sod salt
and red pepper to taste, turn all the In pre
dlent into a pudding dish, and baks covered
In a quick oven for "fifteen minutes. Un
cover and brown and serve at ones, as it
falls quickly after It leaves the otto.
CHEESE FONDU, CO. Into xa double
boiler put a cupful ojt milk, scant cupful
of soft whits bread crumbs, a tablespoon
ful ot butter, and two "cupful of grated
cheese. Cover and let cook together until,
the cheese Is melted. When this stags is
reached whip in two well beaten eggs, cook
until the mixture is creamy snd begins to
thicken, season to taste with salt and a
little red pepper or paprlcai snd serve.
It Is good eatest either on crackers or on
Webh Rabbit Without Beer. v
A TEMPERANCE WELSH BABBIT
Melt a tablespoonful of butter In a double
bolter and put with It a gill ot hot water
and a half pournJ, of soft cheese, either
grated or shaved. Let them melt together.
When the are well blended season with
a teaspoonful ot celery salt, a pinch each
of. dry mustard and or red pepper, and beat
In two eggs whipped light. Cook about
three minutes longer, stirring all the time,
and then add a teaspoonful of orcester
shlre sauce Serve at once on toast -This
Is a delicious rabbit and will never become
stringy. If you prefer the stringy variety
the sort that is eaten by the yard, so to
speak omit the eggs This same rabbit
may be made of the nontemperance variety
by using beer or ale istead of water.
BAKED WELSH RABBIT Cut slices of
stale bread ot uniform thickness and trim
off the crust. Slice cheese thin and arrange
the bread and the cheese In a bakedlsh In
"alternate layers, the cheese op the toast.
W hen the dish Is packed with this pour In
milk to fill the dish to the brim, snrlnkllnr
a little salt over the topmost layer. Cover
- -n. .... .w. tnwi.j uuuuto, un
cover, and brown The contents -H1 puff
up and be dellclously light and tender, as
well as of an appetizing quality. If you
wish you can put salt and cayenne pepper
on each layer, but as a rule no more salt Is
needed than Is already In the bread and the
GOLDEN BLOC Put a tablespoonful or
butter and three cupfuls of grated o-
ahaved cheese In a frying pan and let thn itr m you nive u,e smooth, thick corn
become thoroughly melted. When this pound, season to taste with a sojtspconful
sUgs Is reached put In a gill of hot water. tlch of Mlt ana drr mustard, and serve on
Are you sure that you saw the formula for
bluing in the Helping Hand? I cannot re
call It nor can I And It In our fills. Ifscmo
reader Is more fortunate she will oblige our
correspondent if she will send It m to us
As to the method of cleaning white furs
with starch, I think this Is what you want.
I have tried It successfully flvf or six times.
TO CLEAN WHITE FURS Beat and
brush out all tins dust Then soak the furs
with grain alcohol. TV bile they ere, still
dripping wet sift Into them all the boraclo
talcum they will hold. If you cannot get
the talcum mix four parts ot powdered
starch with one part of the best quality o'
powdered borax. Use a powder box with
a perforated top and drive the powder down
to the roots of each hair. This done and the
furs thickly coated, put them away In a box
with a close top and do not open It for three
days Take, then, the box Into the open air
and shake all the powder that will come out
of the furs Into the air Beat and brush
gently but faithfully, then smooth the furs
Into shape. The grime will come away with
Chocolate Fudge Recipe.
"May I add a recipe to those you have
given -us for home made candles? We
often make it and know rt to be good.
Sweet potato scallop (a Itft-orer).
Tnla Toned and bolter
Ginger scsps and American cheese.
(ream of spinach soup (a 1st t-ever).
Chicken pudalng (a left-over).
Rice croquettes (a Urt-ortr). J
Bread snd date pudding. J
Blick coffee. "
Bataen croquettes. l -
Com bread. Toast,
Tea and coffee -" .
Remains of chicken podding.
Stewed potatoes. Fruit salad.
Cracker and cheese.
Uacarenl soup with Parmesan cheese.
giussz rslL (ce rtctpe la Helping Band.)
Apple aaace slUr frttjers.
Osnaed apricots and cream. '
, Black eeffee.
THPHSDAT. f p
Orange. . Cereal and cream.
Bacon. WafUs asoTslrsp. v
" t Toast.
Ta and coffee.
French trltad potato. Boston brown bread.
Poor man's padding.
1 1 iff A PJvsv ) A- ztfr &&
fj j-jsk? ' j& TFf&Smk
riIAA .aggsr - Ba. mxy Pi!ZfJ,
1 7 lAI 5-h2 3tv. s i gi i iistis , . uj'"""""""""""""""""B''''. r&YiyfJ'e&9
wmMmak i&r irvwywam.
"CHOCOLATE FUDGE--Ooe cup ot
sugar, half a cupful ot sweet milk, two
bars of sweet chocolate, grated Put over
the fire and boll until it drips from the
spoon In a stream like a hair Mix In as
many English walnut meats cut Into bits,
as you think best Stir and beat until the
mixture Is ' sugary ' Pour into a buttered
platter to cool, and cut into squares.
" And have you room for a winter relish
"TOMATO RELISH. Put a quart ot
cooked tomatoes into a bakepan, add a
pint of cooked macaroni, and a few pieces
of cream cheese with a little butter. Salt
and pepper to taste, stir up well to mix all
the Ingredients and bake thirty minutes.
"Mrs. A. F K."
A genuine Italian dish, if you will sub
stitute Parmesan or grated English cheese
for the cream cheese Tou may vary the
dish by straining the canned tomatoes, sea
soning the Juice with sugar, pepper, salt,
a little onion Juice, and a good spoonful of
butter rolled In flour. Lastly; add three
iablespooofuls of grated cheese. Butter
the dish, put In a layer of macaroni, whkh
haseen boiled tender, cover with the
tomato sauce, srd proceed in this order
until all the Ingredients are used up Strew
cheess thickly on the top and bake, cov
Canned atpsxsgus socp
Bsked and breaded bsmburger steak.
Fried bananas. Itsjoed poutoe
Pork cake and black coffee. (See recipe in
- . He
Baked apples. Cereal and cream.
Ealt macXeref and tomato sauce
4 Quick biscuits Toast
Tea snd coffee.
Haratmrtrr steak sliced asd wanned In sisiy
PoUto cakes (a lft-OTr)
Breakfast, blscull. Ittuc salad.
. Crwkers and cheese.
Pork " t"t,- 3ua-
Canned corn soup.
Bleed potatoes. Canted green peas.
Borne mad ice cream and cake.
Bttrtse. Cereal and ertam.
Tea and eoffe.
Apples and bacon (fried).
-Petate eroqscttca (a tatt-onr).
I jQreen pea, pasoake (s If t-erer),
lrrm gingerbread and chees.
Tea. ' "
Serp soup (rtmains ef the wk left-overs).
Fish, timbales (a left-over). .
Canned' asparagus loaves. Hashed potatoes.
- . Slack caffs.
rounds of buttered toast Have ready a
poached egg for each round of toast snd
put this on the cheese. This sbo-ald b
ered fifteen minutes, then brown. It Is a
delicious luncheon dish and a nice second
or third vegetable at dinner.
Hon. to Make Mustard Pickles.
&, o. ..v- tv,. oiv,.,. tor
Some one askeu the other flay ror a
, , ... .
recipe for mustard pickles and you referred
the inquiry to the constituency at Urge
Therefore I feel at liberty to put In my
.i ......... A--.i..
wee bit of help In the form of the desired
" MUSTARD PICKLES.-One caullflow-
er cut up small, one quart of HtlU silver
skinned onions, leave whole, one quart
of tiny pickles, purchased at store for 25
cents per quart, one quart of medium
sued "cumber peeled and .He about
n inch thick, erne quart of -rilced green
tomatoes; four quart, of cold water; one
pint of salt: four peppers, two green snd
two red. Let stand twenty four hours.
Heat the whole ln brine and drain.
" DRESSING One cup of flour, six ta
blespoonfuls powdered mustard, one table
spoonful, turmeric powder; enough cold
vinegar to make a paste; one cup ot
sugar; enough vinegar to make two quarts.
Boll and .tlr until it thicken. Be CT.ful
inst noes noz " " ewer withagXKNl rrenchdreaslnemadeby
through meat eh.ppera.4 add to the JTo portion of vinegar to
dressing Then add pickle, Heat and lh. 0U and adding salt and peppe.-
cn "' " to taste. Turn the asparagus oTerand over
I said truly that I did not know what ,ntnUdrtaetaS;jbat each stslx may become:
"mustard pickles" means. I certainly M m ,ce mW gur
bad no acquaintance with them ln the beore MrTfa.
form you give. "We thank you for mlU- W.W.,,WRPAT, ,,,,. , m ti
gating our Ignorance. If there are yet GTLAJM BRE (Wz.4ne-. oT I 1LB.)
other forms of the condiment, will the -fneplntof sourmUk. twc-thlrdsof A cup
owners of the formulas favor usT of, molasses, one teaspoorul of soda dls-
T solved In a little warm water one teaspoon-
. . c n ii ful of salt, one cup of white flour, two cups
1-iectpe for Sausage nou. ot gnfam flour, on, teaspoonful of baking
" Kindly tell me what, oiujage roll Isl I powder. Mix well and bake for an hour,
thought there was but one way of cooking
sausage, but my John, who has bees to the
east laUly, talks of having eaten delicious tlov to Male trape Juice.
sausage roll there. We are farming people Last fall I happened to be In the house)
and make our own sausage. 1 have the of a friend ot mine while she was tn the
vanity to think there is no better In the stats midst of putting up grape Juice, and I was
of Missouri. Mas. J T M. astonished to see what hard work she
'I have no doubt that you are right, and made of it I found tier engaged la tha
I cheerfully tell you boy you may make Melees) task of separsAlner alt the pulp
a palatable dinner dish ot what U usually from the skins before cooking, something
served at breeJtf ast and hmcheon. which the process or cooking could not fall
SAUSAGE KOLI Put eiffbt link saut- tQ do When thoroughly cooked she pa
ages (or as many as your family may re- tlently strained the grapes through a co
quire) into a deep fryms; pan udcortr lander and" put Tip In sett-sealing Jars
with cold water Prick the covers ot the The following Is my labor sewlrg method t
sausages to prevent bursting before yon do TVaii the grapes. Concord, thoroughly In
this Bring to a steady boll asd "jeep this cold water, weigh, allowing three-fourths
up for half an hour. Let the sausages get ot a. quart ot water to every five pounds, of
cold in the water. When they are dead grapes, boll until pulp and akin are thor
cold strip off the covers I. e.: the thin oughly separated and boiled flown. Maka
membranes) ln which they are enveloped, a bag of doubled cheesecloth Urge enough
Do this carefully, not to brwlt the meat- to bold all the Juice that would fill a small
Havs ready as many obt-ong pieces ot pas- bread pan. tie the top tight with v stout
try or biscuit dough as yon hive sausages, cord, and hang up on a strong nail ot
Wrap one ln each oblong isecs of pastry, hook so that it can drip Into the pan- It
fpfdraxovtr and ptachlntT the edges neatjy -will take about fourteen hours to drip
to keep them from bursting ppen. Lay Ins through. When an ta strained through, ada
floured baks pan, the Joined sides of tb one pound of sugar and bolt again two
rolls downward, and cover with another minute. Get any good sized bottles with
pan. Bet ln tb oven and bake, covered, light fitting corks, heat them, gradually
twenty mlrrute. Then take off th Tapper from warm to hot water, and fill with
pan and brows. Bead around applesauce Juice. "ihen cork, mlt sujadent pars flirt
with them. It you.bav tha sausage meat wax, and dip the cork and peck ot the hot
ln bulk, form lata rolls and. cook bait aa tie ln this wax, which will keep them air
hour In a cqreted pan. Do not try to mil; tight for any length of tlnm. It .tot boy,
the dish with raw sausage meat It will be grapes when cheap, one bottle full of pant
saw at heart when tha crust Is dose. And juice will cost you abut 6 cent.
eaten at once, or the cheese will become
A variation on this may be made by
poaching the eggs as soon as the cheese Is
ready and stirring them Into the cheese
mixture. They should be tolerably well
cooked- If this Is done they will reqnlrs
"" "t than If served In the first fashion
rare pork Is a'eullnary solecism, besides De.
GRIDDLE CAKES Into a tableejxwnfuv
of butter rub a tablespoonful of powdered!
(' ds P'at milk and two eggs
beaten very Hght Into a pint of flour stlz
, ". .. . j...
a teaspoonful of baking powder and one oo
,. VL ,,',,. JZT.ZI ... .i ,i
JjJ JTrS H.
-ul '" ,,Z ... -L ..., n.n , ..
erx and milk mixture, beat until there era
"u , .r V.,,' ,,,. ,,
no lumps in the batter, then pour upon s
heated griddle Just enough of tb batter ti
mlk1 cakes of the desired she. Take cars
aIway3 ln mixing griddle cakes not to g-
tbe j,,. too gtitt.
q j-. cke (dj. wat of
f dtred ,,
e t UuvoZm. of baking powder,
eH.tn-. two cupfuls of hickory
nut meats out up and well dredged with,
flour. Bake in a loaf tin.
A8PARAGUS A LA VD" AIGRETTE (by
request of MIsa D ) Boll a bunch of aspara
gus ln the usual way In salted water after
cuttlne away the toughest part of the
When tender drata. and. while hot.