The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1899-10-14
HOUSEHOLD ITEMS
Some PatntnbIe Additions to the
Every Day Bill Of
Fare.

japanese breakfast cakes are simple
and good. A pint and half of flour
must be used with one pint Of cold wa
ter. one egg and salt. Bake in gem
pans. The secret of success Is to have
q hot oven.
A simple way Of preparing East lndi-
nm curry Is 70 try out large slice OF
fat, salt pork, and add 10 the fat pint
of boiling water. Stir in smoothly two
tablespoonfuls of flour, one teaspoonful
of curry powder, and little salt. Let
ii boil up once, and add the meat al
ready cooked and cut into small pieces
chicken or pork are best. Cover and
let stand on the back of the range TO
simmer short time. Have rice nicely
cooked, white and dry, arrange on the
dish, pour the curry in the center and
serve very hot.
Another more elaborate recipe has
three-quarters of a cup of butter put on
TO brown with two large onions cut
fine. They must be stirred until thor
oughly brown. Then put on three
pound chicken cut in small pieces, one
heaping tablespoonful of curry powder.
three tomatoes-or a cup Of canned to-
matoes can be used at another season OF
the year-a little salt. Stir well, cover
tightly and simmer an hour, stirring oc-
casionally. Add then a cup Of milk, boil
up once, and serve. Pork can be used in
place of the butter.
When corn is cheap good corn soup
makes an agreeable change in the daily
bill of fare. Cut the corn from ~ ears.
Boil the cobs in two quarts of water I'M
Ill the sweetness is extracted, remove
their and put in the corn, which should
be boiled about 40 minutes. Then add
one quart of milk, two pounded crack
ers, butter size OF an egg, pepper and
salt 20 taste. Let il come 10 boil again,
take from the fire and strain. A corn
chowder is made exactly like clam chow
der, browning dice of fat salt pork and
chopped onion in the bottom OF the ket-
tie. The corn is put in last and boiled
only few minutes.
The most delicate and delicious OF
corn cakes an old cook makes with "a
little of this and little of that" after
the manner of old cooks, but any good
COOK can make them. Inc kcIncln vi
several ears of raw corn arc eat through
with a sharp knife. The corn is
scraped down, with the inside of each
kernel being taken out, while the outer
skin is being left on the cob. When
there is enough of this to make the
plumber OF cakes desired, one egg-un-
less the amount used is very large-and
enough flour TO hold the mixture to-
gether, is stirred in and the cakes are
fried on hot, well-greased griddle
They are very delicate and can be used
as an entree for dinner or for breakfast.
A Nantucket fish chowder is made
from one pound of paddock, six pota-
toes sliced, three onions cut fine, three
slices of pork, one pint of water, boil
ing; one pint OF milk, one tablespoonful
of sugar; salt and pepper ia taste. Fry
the pork; then take out and fry the
onions; put in two potatoes with the
fish on top, and add the water. Let il
cook until the fish separates from the
bones; then add the milk and let the
chowder come to n boil again. Add two
teaspoonfuls OF -four and wet with milk.
and after boiling up again serve hot
N. Y. Times.