Daily camera. [volume] (Boulder, Colo.) 1891-1928, 1900-04-18
FOR THE HousEKREPER.
Hats and saggestions Cleaned fRoa
Mass Of Demestic
Lore.

Baked hominy, in Georgia fashion,
is a southern dish that bears passing
on. Cold boiled hominy grits may be
used or hominy boiled fresh for the
purpose. Take enough cooked hominy
for four persons and stir into it one
well-beaten egg, a tablespoonful of but
ter melted, half teaspoonful salt. Add
little milk or cream, and mix thor
oughly. Pour into shallow baking
dish, well buttered, and bake to nice,
crisp brown on top and sides. Serve
very hot, either for luncheon, with
cold meat, or as an appetizing and
nourishing dish for the children's sup
per. 1t should not be over two inches
deep in the pan. f.
A connoisseur in the cooking of
CLAIMS gives this delightful way of
cooking soft clans. Select the large
white-shell clans, wash thoroughly in
cold sailed water to free them from
sand and open carefully. Wash the
deep half of each shell again, and place
the clans on them. Lay in d large bak-
ing pan, pour a little melted butter
over each clam, dust with fine cracker
crumbs, and season with salt and a
dash of red pepper. Lay a slice of
smoked bacon an inch square on each
clam, put the pan in the oven and bake
until rich brown. Serve with quar-
tiers of lemon.
\ nutritious and excellent mutton
broth is made in this way: Cut into
small pieces about two pounds of the
neck of mutton. Crack the bones and
cover with two quarts of cold water.
Heat slowly and cook two hours, skim
ming it well when it first commences
to boil. Add two level teaspoonfu!s
rice, one small onion and little salt
At the end of three hours season to
taste and serve, removing all the fat
with soft paper, or allowing it to
cool, then removing the fat.
Salt mackerel, properly soaked for
4s hours before using, then broiled
over a clear fire and served with lit
tie melted butter and cream, makes
a breakfast dish that is especially APP
petizing in the spring. Only the best
mackerel should be used. The head
and tail should be cut off before put
ting to soak, as these portions give
rank taste to any fish. Always freshen
with the skin side up to draw out the
salt
"Coddled oysters" furnish an agree
able variety in the way of preparing
the popular bivalve for luncheon or tea.
Put level tablespoonful Of butter in
the chatting dish or frying pan and
when well melted pour in enough to-
mato catsup to just cover the number
of oysters to be used. When the cat
sup bubbles add the oysters and cook
two minutes or until they curl. Pour
on slices of toast and serve at once.
A point too often lost sight of even
by experienced housekeepers is that
in using sour milk the proportion of
soda should be lessened as the acidity
Of the milk increases. Newly soured
milk, which is thick, requires level
teaspoonful of soda to each pint of
milk, while thin and white sour milk
needs but saltspoon of soda to a
pint.
1t is well worth remembering that
brasses have been brightly polished
they may be brushed over with lit
tie brass lacquer or shellac, that may
be procured at any paint shop. In this
way, the fine condition of the brass
may be preserved for some time, thus
obviating much laborious work.
The only fat to be allowed sick
person is butter.