Worcester morning daily spy., 1898-01-06
(Copyright).
NV Dear EHlen M:

My Dear Ellen M:
Your letter asking for some special
recipes has just been received, and
have looked through my prescription
books and think 1 have found just the
things you want. In the first place.
will give you two recipes for
BROWN BREAD,
either Of which will meet your approval,
l think For No /: Take two scant cups
Of pearled cornmeal, two heaping cups
of rye flour, one teaspoonful of salt and
two heaping teaspoonfuls of baking
powder; mix together thoroughly, then
add one and one-half cups of dark mo-
lasses, and cold water enough to make
a batter that will pour from the mixing
dish. Beat thoroughly. Bake from
three-quarters of an hour to an hour.
This will make two small loaves
The second recipe is steamed instead
of baked, and many cooks prefer it
cooked this way:
BROWN BREAD No. 2.
One cup of Indian meal, one cup OF
graham flour, one cup each of white
-four, molasses, milk, saltspoonful of
salt and one teaspoonful of saleratus.
Steam three hours.
send you here the recipe for
RED CABBAGE
which you want, and good one it is.
Select two small, solid heads of red
cabbage, Ilalve and slice. Put into
saucepan a tablespoonful of clean drip
pings, butter or any nice fat, and when
hot put in the cabbage, with a teaspoon
full of salt, three tablespoonfuls Of vine
gar and one onion, in which three or
four cloves have been stuck. Boil two
hours and half, being very careful to
add very little water, if it tends toward
scorching.
Here is an excellent way to make
CLAM CHOWDER,
a most acceptable dish these cold winter
days. The materials needed are so
round CLAIMS, sometimes called quahogs,
a bowl of salt pork, cut fine, a bowl of
onions, chopped, and the same of pota-
toes, cut in pieces as large as a walnut.
Wash the clans thoroughly and put in
kettle with half a pint of water; when
the shells open remove the CLAIMS from
them and chop fine, saving the clam wa
ter for the chowder; fry out the pork
gently, and when the scraps are brown
take them out and put in the chopped
onions, frying them so deldcately that
they will not be noticeable in the chow
der; add quart of hot water to the
onions, put in the clans, clam water and
pork scraps; after it boils add the pota-
toes, and when they are cooked the
chowder should be thickened with a cup
of powdered crackers, and then add q
quart of fresh milk. Season with salt
and pepper. Do not make the mistake of
putting half crackers or pilot bread into
the chowder. Serve toasted crackers
and pickles with the chowder.
A good while ago 1 sent out a rule for
FIG PIE,
and here is another. For the cake part,
use one cup Of sugar, half a cup of butter,
three eggs, half cup Of sweet milk, two
cups of flour, two heaping teaspoonfuls
of baking powder, and flavor with vanil-
la; bake in two sheets, in round tins.
For the filling for the pie or cake, which
ever you choose to call it, use these ingre-
dents: A pound of figs, washed and
dried; chop them fine and put in stew
pan on the stove; pour over them tea
cupful of water, and add half cup of
sugar cOuk utltll TIE mixture IS SOIL ana
smooth. When cold spread between the
layers of cake.
Mrs M. M. p. writes me that she saw
NJ NJ. j. S request for cider pies a while
ago, and she sends one which she has
tried and knows is good.
CIDER PIE.
One teacupful OF sugar, one teacupful
of boiled cider, one tablespoonful of flour,
one egg. Beat bhe egg to a froth, add
the other ingredients, season with nut
meg and bake between two crusts. This
recipe will be valued now, as apples are
so scarce this year
Now, J. hope these healthfu dishes
will be tried by every reader and win
prove more than satisfactory.
Yours culinarily,
COMFORT JONES.