The National tribune., 1906-07-05
wAsIINGToS G, THURSDAY

O0ttS the CT0CXllu b, 6nO sets them away
to use In frying Potatoes, to chop up
to mix with the feed for the laying
hens who must hapt d meat ration. to
put into beans when She bakes them
there are half q dozen ways she uses
these so that there III no loss. at. all
The lard does not deed cooking" any
more than to GET m free. from the
cracklings, and 1t isejust as sweet and
pure IS lard can 4pessibly be. 1t Is
certainly much nicer to use than the
uncertain packing house article.
S31s
A good Summer III bstitute for meat
is hominy and codfisasd Soak, flake and
cook In clear water one-half pound OF
good Goldfish. To fhis add one pound
Of hominy cooked. Boil one quart OF
milk into which put one slice Of onion,
or more IL you like. Stir up two table
spoonfuls Of -four In two tablespoon
fuls OF butter till all is smooth, then salt
little, give dash OF pepper, and break
in a small piece Of red pepper pod,
turn into the milk stirring. Put the
hot homfny in the dish. spread over it
the faxed fish lifted from the water.
and pour over all the 'creamed milk
baking pan and baked for 10 minutes.
The very best way In the world to eat
Goldfish. however, Is to cook as above,
and make a gravy the same way, into
which stir the Goldfish. Then have
ready boiled and skinned several me-
dunn sized potatoes. Lay them in a
dish, break them into quarters with a
fork and pour the Goldfish and gravy
over them. II you have some sour
milk biscuits to eat with them. you will
have supper like your mother gave
you when a kid, and you won't want
anything else except good sweet butter.
Another good hominy dish Is made as
follows: Put quart of milk over the
fire and when just at the boiling point
stir in one cup hominy grits. stir a
few moments, then set in a double boil
er or water basin and cook gently three
quarters OF an hour. Turn into the
bowl and cool slightly. Beat two eggs
until light and beat into the cooled
hominy together with a teaspoonful OF
salt. Put into creased pan and bake
half an hour In a quick oven.
MacarOni is really a very good dish
II Americans would only learn how to
cook 1t properly.
The preliminary cooking Of macaroni
Is always the same, no matter how 1t Is
to be afterward dressed. 1t should be
put into a good quantity of rapidly boil
ing, slightly sailed water. cooked about
20 minutes. then thrown into cold
water to blanch. Then it Is ready ia
COOK. Turn the macaronf back into the
kettle in which 1t was cooked, pour d
cup of milk over 1t and reheat Butter
pudding dish and put into 1t in alter
nate layers the macaroni and grated
cheese, seasoning with a little more
salt and few grains Of cayenne. Put
plenty of butter on top, cover with fresh
milk. the richer the better. and cook,
er and brown.
Cook enough macarpni to make two
cupfuls after 1t Is cooked, blanched and
chopped. Make a good cream sauce.
using two tablespponfuIs each butter
and flour. one cupfull warm milk, and
salt and pepper to season. Add to the
sauce three hard boiled eggs, minced, a
tablespoonful chopped parsley. two ia
and paprike to season. Mix the sauce
with the macaront and turn into a
good sized ramekin or, individual ones,
sprinkle the tops with buttered crumbs
and brown. Just before sending to the
table make little depression in the
top OF each and pour In a teaspoonful
Nuts are very nutritious and IL eaten
at the proper time afford good SUBJ
stitute for meat. Eggs cooked most
any old way makes an; excellent substi-
tute for meat. and when these are
pieced out with olive oil. good sweet
butter In quantity, not much meat is
necessary this hot weather.
The reign Of the cherry is now on
and cherry dumplings, cherry pie,
cherry cobbler. just cherries, and
stewed or pitted and served with sugar
are now welcome visitors. Just a word
OF warning to those so fond OF this
fruit. 1t has been scientifically demon
strated that for some people cherries
combined with milk or cream form an
active poison and death often ensues
shortly after eating. Better be careful
how you mix the tactical fluid and the
cherry.
The 10th Ind. Association.