Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-04-19
TWENTY CENTS A DAY.

lWENl1 OCNIS D n UH1I
A Hearty Laboring Mans Food Should Cost
Him No More-Money Wasted in Fuel
and Bad Cooklng-How to Make Sally
Lunn-Other Recipes.
WRITTEN FOR THE pIsPATcH.l
In q recent lecture Edwin Atkinson
stated that with nine-tenths of the people
the cost of maintaining life exceeds half the
income. The cause Of this is, in many in
stances, waste of fuel and improperly
cooked food. Mr.. Atkinson showed that
with the improved culinary appliances,
which are fortunately becoming daily better
known, the cost of feeding anybody would
range from 20 cents day for q hard-work-
ing man to 1917 cents day for woman
doing very light work.
The Aladdin" stove, by which Mr.. At
kinson accomplished these wonderful re-
suits, is simply an iron box, about 1S inches
long by IA in height and width. it is in
closed in a case made of wood pulp. Under
it is an ordinary lamp burning about
quart of kerosene oil in eight hours. All
the heat is retained in the oven, aud it is
never higher than about 360o There is
absolutely no smell, and the food is cooked
without distilling the juices or dessicating
the solids, With this oven, all there is to
do is to put in the food, and the lamp does
the rest. No attention whatever is required.
With it anyone can cook and cook well.
In addition to the Aladdin oven, Mr.. At
kinson has anvented a workman's dinner
pail, In which a dinner of two courses can
be carried to the workshop and cooked over
an ordinary lamp during the morning ready
for consumption OF the noon hour.
A reader Of THE DISPATCH asks for
recipe for Sally Lunn. give below two re-
liable recipes for this favorite cake, SO often
found on the Southern breakfast table;
Sally Lunn No. 1.
Sift into one quart of -four two teaspoonfuls
OF baking powder, and add to it scant half
cupful of butter and TWO tablespoonfuls of
sugar creamed together. Stir in pint of milk
and two beaten eggs; add a little salt, mix well
and bake in two round pans until light brown.
When about to serve tear In pieces-do not cut.
Sally Lunn No. 2.
Sift together one pint of -four, two teaspoon
fuls of baking powder and one-half teaspoonful
of salt. Beat two eggs whites and yelks sep
arately. To the yelks add one-half cupful of
sweet milk. Stir slowly into the -four and pour
IN one-half cupful of melted butter. Add
whites of eggs last. Bake In gem pans. two
thirds full.
Following are some reliable general reci-
pes!
Custard Pudding.
One quart of milk. four eggs, pinch of salt,
four tablespoonfuls of sugar. a grating of nut
meg. Bake in creased pudding dish until
dies.
Biscuit Pudding.
Beat up the yelks of four eggs, add the
whites beaten stiff. pint of milk sugar and
favor to taste. Put biscuit in this mixture and
when well soaked, remove, drain and set in the
oven to brown, after spreading with butter and
strewlng with currants.
Steam Pudding.
An excellent cup pudding is made after the
following recipe: Beat to a light cream a tea
cupful of butter and two tablespoonfuls of
sugar. Add two eggs, the yelks and whites
beaten separately, one coffee cup of milk, two
coffee cups of sifted -four, one cupful of raisins
or cuTrants (properly prepared) we'll foured-
and three level tablespoonfuls of baking pow
der. sifted in last. Steam in cups or glasses.
half flled, for one hour. Should any pudding
be left over-1 doubt it-set it in the steamer
the next day for so minutes. Serve with sauce
or cream.
Molasses Cake.
One cupful dark molasses, one-half cupful
butter, one level teaspoon soda, and ginger to
taste. Cream the butter, add other ingredients,
and beat until foamy. Add one-half cupful of
boiling water, two cupfuls of -four and one egg.
Ddhe III DElSk oven.
Rice Fritters.
Steam quarter of a pound of rice in milk
until tender. Add pint of milk, two beaten
eggs, cupful of sngar, pinch OF salt, little
cinnamon and -four enough to make rather
stiff batter. Fry in thin cakes and serve with
butter and sugar.
Egg Sponge for Soup.
Mix together the yelk of one egg a teaspoon
full of -four. and pinch of salt. Add the white
Of egg. beaten stiff, mix gently and pour on
top the SOUP. Turn in a few minutes. separate
and pour into the tureen with the soup.
Eggs and Bacon.
Cut some bacon very thin, and put into fry
ing pan with little butter or drippings. Put
In the bacon, and when fried on one side turn
over and break an egg on each piece. When
the eggs are set put the cake slice Tor turner)
under the bacon and remove gently to the plat
ter, which should be warm.
Eggs With Sauce.
Boil four eggs ten minutes and throw into
cold water. Peel and slice thin one onion and
fry white a tablespoonful of butter. Add
teaspoonful OF -four, mix we'll, add a half pint
of milk and season with salt and pepper. Sim
mer the sauce for a few minutes aud put in the
eggs cut into six pieces each, crosswise Toss
them gently until heated and serve on toast
Goldfish With Cheese.
Cover piece of salt Goldfish with plenty of
water and let stand over night. In the morn
ing shred it. removing skin and bone. Thicker
a cupful of boiling milk with tablespoonful of
-four, and :he same quantity Of butter, ru bbad
together. Turn in the Goldfish stir until heated,
and then pour into a creased baking dis b.
Strew with grated cheese and bake brown.
Berry Pudding.
Sift together a pint of flower, one-half tea
spoonful of salt, and two teaspoonfuls of bak-
ing powder. Beat up two eggs. add a cup of
pint of berries. Mix with the -four and boil or
steam for one hour.
Good Pastry.
One cupful Of lard and butter mixed, three
cupfuls of -four and level teaspoonful of salt.
Sift -four and salt, and chop in the shortening,
which should be cold and firm. Blend with
little ice water and handle as little as possible.
Roll the paste from you.
Stewed Cabbage.
Shave the cabbage fine, cover with plenty of
boiling water, and Keep boiling steadily for 30
minutes. Drain, season with salt pepper and
butter. Add little cream and dredge of -four.
ELLICE SERENA.