The Yale expositor. (Yale, St. Clair County, Mich.) 1894-current, 1906-08-31
SELECTED RECIPES.
pALATABLE AND NOURISHING
DISHES EASILY MADE.
Proper Use of the Hay Box-Addltions
to the Breakfast Menu-New and
Old Ways of Preparing
Tomatoes.

OaJ 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 it to
the top of the kettle. This will be
permanent, or until the hay needs
changing on account of carelessness
in splitting anything on 1t. Remove
the kettle, put into it 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 Jumps. Let it boil
up 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 when
done stir in three cups of pulled rice
and spread on buttered dish to cool.
PURGE OF CORN-Save one pint
of water in which corn has been
of corn. Cut the corn from the cob
into the water. scrape thoroughly, add
a pint of milk, also rounded table
spoon of -four and butter blended.
Let it come to a boil and season with
saltspoon of salt.
TOMATOES AND CORN. - Pare
ripe tomatoes and cut into small
pieces. Stew until nearly soft, then
add one-third as much raw corn
shaved from the cob, and cook ten
minutes, more or less, If the corn is
very young or tender To one quart
of tomato and one and one-third cups
of corn add a rounded teaspoon of
sugar, a 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 pear
tomatoes because their shape and
texture are much like real figs. Pour
boiling water over them and let stand
few minutes, drain and peel. Weigh
and put them in deep bowl with an
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 ripe
tomatoes in halves, and put with cut
side down, in pan. Pour in a table.
spoon of melted butter and cook
slowly until tender. Set the tomatoes
on hot dish and after the butter
has Drowned little stir in a round
ing tablespoon of flour and when well
mixed turn in cup of hot milk.
Cook three minutes, and add half a
level teaspoon or more OF salt. and a
little pepper. Pour over the tomatoes
and serve.