The Monte Vista journal., 1906-09-15
SELECTED RECIPES.
7ALATAelE AND Nc URlStIiNG
DISHES EASILY MADE
Proper Use Of the Hay BoN-Additior
TO the Breakfast Menu-Ncw and
Old Ways Of Preparing
tomatoes.

Oat meal and corn mush can be
easily prepared by aid OF the hay box
without danger OF burning Take anS
wooden box three or four inches
larger on every side than the kettle l.,
be used. Line 1t with several thicR.
nesses of newspaper or brown wral'
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 CaFelessness
in spilling anything on H. 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 bag
filled with hay to fit the box. Cover
with that. close down lid and do not
open for seTcral hours
OAT MEAL.-Onc and 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,
CORN MEAL,-Onc cup corn meal,
four and half cups boiling water,
one level teaspnonful salt. Pour boil.
ing water into the meal, stirring con.
stantly to prevent Jumps. Let it boil
VI hard, remove to hay box for four
or five hours. Pour into bread tin.
ard slice and fry for breakfast next
morning
FuFFED RICE BRITTLE. - Use
recipe for buttorscotch, and when
d-ne stir in three cups Of purod rice
and spread on buttered dish to cool.
| PUREE OF CORN.-Savc one pint
of water in which corn has been
| boiled the day before, also one ear
| Of corn. Cut the corn from the cob
into the water, scTapc thoroughly, add
"A pint OF milk. also rounded table
| spoon OF flour and butter blended.
| Let 1t come to boil and season with
| saltspoon OF salt
TOMATOES AND CORN. - Pare
! ripe tomatoes and cut into small
| pieces. Stew until nearly soft. then
add onc.third as much raw corn
shaved from the cob and cook ten
minutes, more or less, il the corn is
very young or tender. To one quart
OF tomato and one and CGcthiTd cups
OF corn add a rounded teaspoon Of
sugar, level teaspoon Of salt salt.
spoon of pepper and level table
spoon Of butter and serve hot.
TOMATO FIGS-Tho figs should
be made from the small yellow pear
I
texture are much like real hGs Pour
boiling water over them and let stand
a few minutes. drain and peel Weigh
and put them In a deep bowl with an
equal weight Of sugar Let stand two
days. pour on the sirup which must
be boiled and SKINNED Gn'l perfectly
clear, Pour over the tomatoes aud
let stand two days as before Boil
and skim the sirnp again. After this
has been ror.ated the tIiTf 'ime tho
figs are M - dry II the v,s'hor is
good But II 1t is damp or rainy.
I. let them stand In IN" srup rAiiI dry.
| Ing weather Spread on Iarsp earth.
/ ca Ul.tes, put In the snn 10 dry.
which will take about We, h. Pack
In small wooden boxes with .ne sugar
scattered between tho %, -rs
FRIED TOMATOES WITH CREAM.
Cut half a dozen good s'yci Tipo
t-matocs In halves, and ruf with cut
| side down, In pan Pour IN q table
spoon OF melted butter AID cook
slowly until tender Sc, the ,Unatocs
on "a hot dish and after ~ butter
has Drowned . little stir In q sugud.
Ing tablespoon of nour and Nfou well
mixed turn in cup Of u milk.
Cook three minutes, and ad ha'f a
level teaspoon or more ui % T. and
iit'le pepper Pour over the 'gmltocs
AM serve.