Camas Prairie chronicle. [volume] (Cottonwood, Idaho) 1901-1917, 1904-11-25

.~~~-N-~s~es~~~rS~~
Stuffed Green, Peppers.
Cut the stem-ends from peppers and
remove the white membrane and seeds.
Put into dish and pour boiling water
over them, then let them stand until
cold in the water. This takes away
all hot taste. Drain and fill with
forcemeat Of chopped mutton, beet or
veal, to which little minced ham has
been added, and stir in enough boiled
rice to make a paste of the mixture.
Moisten with seasoned gravy or soup
stock. Replace the ends on the pep
pers, stand up in bake dish, pour the
gravy or stock about them and bake
until tender. Serve at once. II you
like, you may thicken the gravy and
pour, 1t about the base. of the peppers
as they stand on hot dish.
Fish Cakes.
Ingredients: One pound of cooked
fish, one egg, milk, frying fat one
pound of cold potatoes, one ounce Of
butter. seasonings, anchovy sauce. Mix
the faxed fish, free from bone, with
the mashed potato Season with salt,
cayenne pepper. and few drops OF
anchovy sauce. Moisten with butter
dissolved in little warm milk, add
beaten egg. With a steel fork beat all
together till thoroughly mixed. Form
into round cakes. mould fiat, brush
over with beaten egg, dip into crushed
dry bread crumbs, and fry in plenty
of boiling fat to golden color.
Preserved Rhubarb.
Cut the rhubarb into inch lengths,
wash, and allow pound of sugar to
every pound of the rhubarb. Put the
rhubarb and sugar in alternate layers
In the preserving kettle and add very
little water, setting aside over night.
In the morning drain off the liquid and
boil to syrup, add the rhubarb and
simmer until tender. Remove the rhu-
barb, pack into jars and boil the syrup
until thick. adding at the last the juice
OF three lemons to every seven pounds
of sugar that has been used Fill the
Jars to overlooking with the liquid,
then seal.
Canned Corn.
Put ripe corn on the fire In boiling
sailed water and cook for twenty min
utes. Take from the fire and cut from
the cob. Pack in jars, cover the corn
with the water In which 1t was boiled,
and set the jars over the fire In broad
and deep dishpan. Pour water all
about the jars, bring this to hard
boil, let this continue for FIVE minutes,
then seal at once. Keep in a dark
place, as the light Injuries the corn
~ stewed Triple.
Cook two pounds Of tripe in boiling
water until tender, and cut into finger
strips. Make a sauce of one tablespoon
OF chopped onion and two tablespoons
of chopped green peppers In three lev
ell teaspoons Of butter. Add a round
ing tablespoon of -four, and when well
combined one-half cup of stock and
strained tomatoes and cook few min
utes, add the tripe and cook ten min
utes more.
Corn Bread.
Sift one cup Of corn meal, one cup Of
-four, one,half level teaspoon of salt
and three level teaspoons of baking
powder. Beat two eggs, add one-half
cup Of sugar, and beat again; add one
cup Of milk and tablespoon Of melted
butter to the dry ingredients. Beat,
pour into creased shallow pan, and
bake.
Fruit Mush.
To one quart Of thoroughly cooked
(fresh or canned) fruit, add four table,
spoonfuls of corn starch dissolved in
half a cupful of water. Set over the
fire, stirring constantly, and allow it
to come to boil and thicken- Remove
from the fire, when cool, set ON ice for
two hours and serve with whipped
cream.
Frizzled Carrots.
Peel the carrots, and slice very thin
and let stand in cold water an hour;
dry in towel, and pour them into a
kettle half full of boiling fat. Fry a
nice brown, skim out, then place on
brown paper, sprinkle with salt and
sugar, put in the oven until hot. and
serve at once.
Hints for the Housewife.
When milk is spilled on a wool
en- dress or coat at once apply absorb
ent cotton. All traces of the stain will
be removed.
Daring colors, like yellow and Prus-
sian blue. are now often used where
suitable to enamel odd chairs for both