The Providence news. (Providence [R.I.]) 1891-1906, 1898-01-04
Ny Dear M1en NJ:

Ny Dear Ellen NJ:
Your istter asking for some special
recipes has just been received. and 1
have looked through my prescription
books and think i have found just the
things you want. In the first place. I
will give you two recipes for
BROWN BREAD,
either Of which will meet your approval.
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-
Iasses. and colo water enough to'make
a batter that Vill pour from the mixing
dish. Beat thoroughly. Bake from
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 -four. one cup each OF white
-four, moiasses, milk. a saltspoonful OF
salt and one teaspoonful of saleratus.
Steam three hours.
j send you here the recipe for
RED CABBAGE
which you want, and good one 1t is
Select two small, solid heads OF red
eabbage, halve and alice. Put into q
saucepan a tab!espoonfulof clean drip
pings, butter or any nice fat, and when
hot put in the cabbage, with teaspoon
ful of selt, three tab,espoonfuls OF vine
gar and one onion. in which three or
four cloves have been stuck. Boil two
hours and q half, being very careful to
add a very little water ifit tends toward
sCorching.
Here is an excellent way to make
CLAM CHoWDER,
a most acceptable dish these cold winter
days. The materials needed are 80
round clans, sometimes called quahogs.
q bowl OF salt pork, cut iine a bowl of
onions. chopped. and the same Of pota-
toes, cut In pieces SIS large as a walnut.
Wash the CLAIMS thoroughly and put in
a kettle with half pint Of water: when
the SELLS opcn remove the clans 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 50 delicately 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 IL bells add the pota-
toes, and when they are cooked the
chowder should be thickened with cup
OF powdered crackers, and then add a
quart of fresh milk. Season with salt
and pepper. DO not make the mistake OF
iy ma pif lnt Ia,
the chowdcr. Serve toasted crackers
and pickles with the chowder.
a good while ago sent out 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 a cup Of sweet milk. two
cups OF flour. two heaping teaspoonfuls
of baking pow4er, 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 II. use these ingre-
dients: A pound of figs, washed and
dried chop them fine and put in a stew
pan on the stove: pour over them a tea
cupful OF water. and add n half cup OF
sugar; cook until the mixture is soft ard
smooth. When cold spread between the
layers OF cake&
Mrs. NJ. M. p. writes me that she saw
NJ. NJ. Us request for cider pies a while
ago, and she sends one which she has
tried and knows is good
CIDER PIE.
one teacupful'o Of sugar. one teacupful
of boiled cider, one tablespoonful Of -four,
one egg. l.eat the egg To a froth. add
the other ingredients, season with nut
meg and bake betwten two crlsts. This
recipe will be valued now, as apples are
so scarce this year.
Now. 1 hope these healthful dishes
Will be tried by every reader and VIII
prove more than satisfactory
Yours cullnarlly.
COMFORT JONES.