Delaware gazette and state journal., 1902-12-04

Warm Baked Apples with Cream.
.f1-s1f Wheatlet.
tt Broiled Ham.
is flashed Drowned Potatoes.
Buckwheat Cakes. Maple Syrup.
Coffee. Vi
Dinner.
Celery Soup. El
Mangoes. Celery. ~
Roast Chicken. Cream Gravy. II
Baked Sweet Potatoes. E
Caulihower. au Gratin. Beets. n
Cheese. Waters.
Cider Jelly with Whipped Cream;
Cup Cakes.
zz Cold Ham. Crean,ed Potatoes.
- Olives. Rolls. 4
fl<-- Raisin Cakes.
Pfeseryed Pineapple.
~ - Tea.
I In the intefim between the passing
Of Thanksgiving and the active prepara-
tions for Christmas, the housekeeper's
fancy" tHrns principally and most
and blankSts. .
Tnst ~, to getting everything taut
srim<a3d ready for cold winter.
the windows rattl eand let in all
lner of unreasonable blasts, they
asst be frightened, for horrid little
eack and crevice draughts are more
.rsquently productive of severe colds
than widely opened window.
i IL there is shortage of blanketS'P
.esvy hannels, mittens, warm STOCKS,
( tnRs and underwear, now is the Il X
70 get them in before the day of sl lime
Need is upon one, and the ST. ,5tual
erowued with Christmas shopy. dres SO
FAY takes hours to get waited of Brs that
See that theebird does noe m.
araught; tbEss 80 vegek hang in a
y cellar gl-.af thes gables in the
sSoss- y properly protR ssd; the tender
s@ss bushes tucked in their winter
0overs, and the family dietary arranged
20 as 70 include large proportion of
heat producing foods.
Now, indeed, is the time when the
brown buckwheat pancake becomes the
crowning joy of the breakfast table.
Not the pallid, grease soaked, stodgy
opncoction of our European kitchen
imports, who never saw one before, but
the golden brown, fragrant, tender
hemispheres that melt in your mouth
the cakes, in short, that mother used
to make y
There are today in the market a
number of self-raising pancake mix
tures, good in their way, and saving
In time and labor; but they lack the
characteristic flavor, the distinct essence
OF the fragrant harvest field.
To make the cakes that do, buy the
best brand of pure buckwheat, getting
it, if possible, direct from the mill
before it gets adulterated with inferior
-four. To four cupfuls of the pure
buckwheat add half cupful yellow
Indian meal, a tablespoonful of molasses
and a teaspoonful of salt. Mix together
one cupful of cold milk and three
cupfuls hot water, which makes the
= mixture Iukewarm. Add the LIQUID
little by little to the dry ingredients,
beating vigorously. Dissolve a fresh
yeast cake in a little lukewarm water,
add to the batter and beat again fol-
five or six minutes big pitcher or,
preferably, an earthen buckwheat pail,
With With q 81 spout ,St Al and Np cover, should be
evening and stand behind the stove OF
In some warm lace, wrapping in a
breadblankst if there is any danger OF
It's getting chilled. Just before baking
in the morning dissolve and even tea
spoonful of soda in a cup of warm milk
!. and beat into the batter until it foams
= up in great bubbles. Have the griddle
smoking hot, and brush over with q
ipiece of beef suet tied up in bit oi
lcheese cloth, or keep little piece oi
fat salt pork for the purpose. Do NOT
W
Drop the cakes in perfect circles-noi
itoo large. As quick as they brown on
one side turn with the pancake turner.
asseTye as soon as baked. Although these
cakes may be made entirely of water
instead of milk, they are much more
light and tender and brown better
when milk is used. The batter left
from the mornings baking will answer
for leaven for the next morning, simply
trsdA : 4
and wetting, preserving the Original
proportions. As buckwheat is very
heating, it should not be used save in
ioold weather, and not too regularly
then. Fresh batter should, be made
shout once week.
Corn meal is another excellent colo
weather food, and withal so cheap anc
n, Snutrltious that it deserves to be muct
~ more widely adopted than it is. While
II it is the most distinctly national of al
8t our food products, having been intro
! duoed to the Pilgrims under the name
maiznm on the occasion of their frs
i visit to Massasoit in 1920, il has neveI
! been properly estimated at its trut
tvalue. When we'll prepared it is ar
d easily digested food, but if served as !
cereal it needs much longer COOKING
than its old name, "hasty pudding. !
would imply. This our forbears under
ood, and the pot of msh used to stant
4 the back of the stove or hang or
10 side of the crane, whore it coulc
lutter slowly away for several hours
iSh the wooden pudding stick
shding up in it ready for an oc
aionai stir. Among the host of ex
u}snt dishes to be evolved from thi:
real none go better with the morn
81 cup of coffee than the old fashioned
&u{ r-milk Johnny cake, whether baked
Wa loaf, in the ''spider'i or in muffin
If you could be sure of getting tbs
8Teet, freshly ground meal of the ole
Wtist mill both sugar and eggs wouic
Eove superfiuous, but as most of us
4w have to depend upon the kiln-dried
heai of the Northern markets, richer
Editorials are required.
Here are directions for good, plain,
4 brhryday sour-milk Johnny cake:
~ btir to cream one heaping table.
spoonful butter or the fat of a fowl
tiled out, tablespoonful of sugar.
hnd one we'll egg, saltspo oon-
1li OF salt and one cupful of sour milk
~ waich teaspoonful of soda has been
dissolved. Beat we'll until it stops
'tslnging," then stir in -four and corn
meal in the proportion of two thirds Of
meal to cne.third of -four. Do not
make too stiff. Have it thin enough to
hoat out easily when poured in a
+ creased tin. Bake in a hot, STEADY
zen and serve with your coffee.
M And hero are corn mullins from 'ole
VI r~rv inn