The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1906-09-04
SELECTED RECIPES.
PALATA6LE AND NoURiSHlNG
DISHES EASILY MADE.
Proper Use of the Hay Box--Additions
to the Breakfast Menu--NeW and
Old Ways of Preparing
Tomatoes.

Tomatoes.
Dat meal and corn mush can be
easily prepared by aid Of the hay box
without danger of burning Take any
wooden box three or four inches
larger on every side than the kettle to
be used. Line it with several thick
nesses of newspaper or brown wrap
ping paper. Put In the bottom three
or four inches of hay, set the empty
kettle in and pack hay around 1t to
the top of the kettle. This will be
permanent, or until the hay needs
changing on account of carelessness
in splitting anything on it, Remove
the kettle, put into il whatever is TO
be cooked boil on range or gas until
thoroughly heated through Cover
closely, and While boiling remove
quickly to the hay box Have a bag
filled with hay to fit the box Cover
with that, close down lid and do not
open for several hours.
DAT MEAL--One and a half cups
rolled oats, five cups boiling water,
two scant teaspoons salt. Boil on
range, stirring constantly about ten
minutes. or until it begins to thicken
Put in hay box over night.
CORN MEAL-One cup corn meal.
four and a half cups boiling water,
one level teaspoonful salt. Pour boil.
ing water into the meal, stirring con.
stantly to prevent humps. Let il boil
IN hard. remove to hay box for -four
or five hours. Pour into bread tin
and slice and fry for breakfast next
morning
PUFFED RICE BRITTLE. - Use
recipe for butterscotch, and wher
done stir in three cups of pulled rice
and spread on buttered dish to cool
PUREE OF CORN. Save one pin
of water in which corn has beer
boiled the day before, also one ca
of corn. Cut the corn from the col
into the water, scrape thoroughly, ade
a pint of milk, also a rounded table
spoon of flour and butter blended
Lex it come TO a boil and season will
saltspoon of salt
TOMATOES AND CORN - Pare
ripe tomatoes and cut into small
pieces. Stew until nearly soft@ the
add one-third as much raw con-
shaved from the cob and cook ter
minutes, more or less, If the corn Is
very young or tender To one quar-
Of tomato and one and one-third cup
of corn add a rounded teaspoon
sugar level teaspoon of salt, salt
spoon of pepper and a level table
spoon OF butter and serve hot
TOMATO FIGS.-The figs should
be made from the small yellow pea
tomatoes because their shape ant
texture are much like real figs. Poui
boiling water over them and let stane
a few minutes, drain and peel. Weigh
and put them in a deep bowl with al
equal weight of sugar. Let stand two
DAYS. pour off the strip which must
be boiled and skinned until perfectly
clear. Pour over the tomatoes and
let stand two days as before. Boil
and skim the strip again After this
has been repeated the third time the
figs are fit TO dry If the weather is
good. But if it is damp or rainy,
let them stand in the strip until dry
ing weather Spread on large earth
en- plates, put in the sun to dry,
which will take about week. Pack
in small wooden boxes with fine sugar
scattered between the layers. and
tissue paper laid on the top. These
figs will keep for years.
FRIED TOMATOES WITH CREAM
Cut half a dozen good sized ript
tomatoes in halves, and put with chi
side down, in a pan. Pour in a table
spoon of melted butter and cool
slowly until tender. Set the tomatoC
on hot dish and after the butte
has Drowned a little stir in a round
ing tablespoon Of -four and when We
mixed turn in a cup Of hot milk
Cook three minutes. and add half &
level teaspoon or more Of salt and ;
little pepper. Pour over the tomatoe
and serve.