Free press., 1906-09-22
Recipes For First Cool Days.

I'moving all the skin, but leaving very
| little of the fat Pass it twice through
a mincer, or place 1t in a chopping bowl
and chop up together with two ounces
of bacon. Season with half a teaspoon
full of salt, dash of black pepper, a
pinch of cayenne and a grating of nut
meg. To this mixture add two table
spoonfuls of breadcrumbs mixed to-
gether with beaten egg and make them
into soft, round balls. Fry In boiling
| fat.
Jenny Lind Hot Cakes.-One large
cupful of flour, one teaspoohfhl of cream
of tartar, half teaspoonfnl of soda, hall
a teacupful of sugar, pinch OF salt and
two tablespoonfuls of butter or butter
and lard mixed. Rub the butter in thor
oughly with -four and mix all the in
| gradients together. Now beat an egg
well and mix it with half a cupful of
milk, finally stirring it into the flour.
When thoroughly mixed bake in cake
cups in a quick oven. Serve hot.
Stuffed Loin of Widespread a loin
of veal from which the bones have been
removed, out OH a fioured board and
cover it evenly with a stuftlng made ac-
cording to the directions given below
| Then roll it up neatly, tie it around with
pieces of cord to keep it in shape and
roast it in a we'll heated oven, basting
frequently to render it tender and sweet
| For the stuffing put FIVE tablespoonfuls
of breadcrumbs into basin and pour
over them sufficient boiling milk to
moisten them. Then place them in a
small saucepan containing about a table
spoonful of melted butter and stir the
moistened bread over the fire until it be
1 Dat mn
cool. Chop a quarter of pound of raw
veal and a small quantity of bacon into
| fine bits. Add to the bread, season with
salt, pepper and nutmeg, with about a
teaspoonful of chopped onion. If .neces-
sary for spreading, moistefl with beaten
egg and use as directed above.
Green Apple Chutney-Pare and core
six. pounds of greening apples. Boil IN
quart of vinegar and set aside to cool.
| Boil two pounds of brown sugar in one
pint of vinegar. Add two pounds of
| seeded raisins and four tablespoonfuls
| finely minccl onion, two ounces of red
pepper, and four tabespoonfuls of salt.
Mix we'll together, with more vinegar II
too thick. Keep on the back OF the
stove, slowly sirnmering, and stir occa-
sionally with a wooden spoon. Bottle
| the next day.
Tomato Jam.-Remove the skins from
some ripe tomatoes and weigh them. Al
| low an equal weight of granulated sugar,
three lemons and two ounces OF ginger
root to eight pounds of fruit. Cut the
tomatoes into slices and spread them out
on fiat dishes, covering them with about
half the quantity of sugar to be used
and leave them until the following day.
By this time a fair amount of juice
will have been drawn from the tomatoes.
| Strain this from them and boil it in the
preserving pan with the remainder OF the
sugar, the thinly pared rinds of the LEM
ons and the ginger, until the sugar Is
dissolved and thick syrup is formed.
Add the tomatoes and boil them quickly
| until they are reduced to pulp, remov-
ing the scum from the surface as it rises.
| Pass the pulp through a sieve, then re-
boil Il untn it is thick and clear; and
as soon as it sets and is thoroughly cool
take from the stove and pour into jam
pots. About five minutes before the jam
is done the strained juice Ct the lemons
should be added to it.
Gingerbread Nuts.-Mix together two
pounds of flour, three cups of molasses,
half a pound of sugar drown if pos
sible), cupful of melted butter and
very little cayenne pepper. Roll out halt
an inch in thickness. Cut into small
cakes and bake.
Miss Smyth's Sally Lunn-One and a
half coffee cupfuls of flour, butter the
size of an egg, small teacupful OF milk,
teaspoonful of baking powder, and a
tablespoonful of granulated sugar. Mix
the bakng powder, flour and sugar, add
one egg beaten well, then the milk, and
| finally the butter to the -four. Bake m
one cake for an hour in a fairly quick
| oven.
Pulled Potatoes.-Peel some potatoes,
cut into small dice, making them all the
same size Put these pieces into cold
water and leave them for twenty min
utes. Then wrap them in cloth to dry.
Heat slowly six or eight tablespoonfuls
/ of lard, and when it is warm (not really
| hot) put in the slices of potatoes and
let them cook until they are quite tender.
| They should not, however, become a
| golden brown. Take the potatoes from
| the fat as they are ready, let them drain
and cool. Re-heat the fat, and when i
| is so hot that it is quite still, with q
| faint, blue smoke rising from it, put In
a few potatoes at a time and watch them
closely. Directly they puff out remove
them from the fat and put them in the
warm oven to drain and dry.
Contour Pudding.-Put two table
spoonfuls of butter into saucepan, and
when it is melted stir in by degrees two
tablespoonfuls of white -four and the
same amount of corn -four. As soon as
a perfectly smooth paste is formed, add
gradually, stirring all the time, two cups
of milk, until the mixture boils and
thickens. Remove the pan from the
stove, add three tablespoonfuls of sugar,
the grated rind of large lemon, and
a teaspoonful of vanilla Then beat m
by degrees the yolks of two eggs which
have been previously whipped. Add a
pinch of salt to the whites of the eggs
and whislx them to a very firm froth,