The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1896-02-12
COOKING FOB TWO.

ri like housework, but I hate to
cook for just two," said Mrs. Young
wife. None but the experienced can
fully understand the difficulties which
surround the young housekeeper,
however practiced she may be, when
transplanted from growing family to
her new home. For the benefit of all
such, writes Vesta @. Turner, I ap-
pend few suggestions and directions
which have special bearing toward
economy, and venture the assertion
that the bride is to be pitied who does
not need or who does not wish to
practice economy. (Thereon hangs q
homily).
Potato Soup-Put q cup ofrich milk,
q tablespoonful of butter, salt and
pepper to taste, in crock on the
stove. Cook your peeled potatoes for
dinner in plenty of water. When done
pour off the water into the crock, add
half cup of broken crackers and you
have a soup. for your first course
which is as satisfying as oysters, costs
next to nothing and is relished by an
invalid.
Two or three stalks of asparagus, in
season, cut fine, cooked tender, thick
ened with a spoonful each of butter
and -four, rubbed smooth, adding pep
per and salt to taste, make enough de-
licious soup for two.
Tomato Soup-Half a pint of toma.
toes, pint of boiling water; when
come to boil add pinch OF soda !;
when foaming add two.thirds pint of
rich milk, salt. pepper and plenty of
butter; when boiling add cup of crack
or crumbs; serve at once. The ad-
vantage these have over other excel
lent soups is that they can be prepal ed
in a very few minutes on very busy
days or in case of unexpected com.
pany.
A nice breakfast dish can be pre-
pared from remnants of boiled ham,
chopped fine; cup of dried bread
crumbs, season to taste; put in hot
buttered saucepan and moistened with
a few spoonfuls of milk. A little cold
potato con be added if covenient.
Have ready one or two hard-boiled
eggs, which slice over the top when
ready to serve.
Gems--Sift II pints of -four, one
teaspoon each of soda and salt, into a
crock, pour in rich buttermilk to
make batter rather sitter than for
griddle cakes, beat hriskly for half Il
minute. This quantity will fill tin
gem pan of eight cups; butter the pan
and bake IN o quick oven. These
should be very light and spongy. If
an iron pan is used it must be heated
very hot before the batter is put in.
Gems can be made on top of the stove
in iron gem pans by turning as grid
die cakes. Use fork to turn, make
the batter thinner and fill the cups
only half full. A hot gem makes a
wholesome dessert by breaking in two
and serving in half with canned straw
berries or other juicy fruit.
IA quart OF cream is too little to put
into churn, but you can make but
ter by putting it into self-sealing
half-gallon fruit can. Screw the lid
on, put folded towel in the bottom
of a wooden bucket, partly fill with
cold water, det the can rock on the
towel "churn" by holding onto the
lid, giving a motion similar to the
swing of revolving churn.
Cottage Cheese-Mix what butter
milk you can spare from cooking with
an equal quantity of clabbard milk
heat and drain through a tin sieve,
salt and mix in the sieve and take out
into bowl Immediately. Wash and
dry sieve. Cheese made of part but
termilk does not need cream or butter
added .-American Aericulturist.