The star. (Reynoldsville, Pa.) 1892-1946, 1906-01-31
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Oatmeal Brown Bread-Mix a pint
of rolled oats, pint of rolled wheat,
half pint of granulated yellow corn
meal, half pint of whole wheat flour
and one teaspoonful of salt Dissolve
teaspoonful of bicarbonate Uf soda
in two tablespoonfuls of warm water;
add it to half a pint of New Orleans
moasses; stir and add this to a pint
of thick, sour milk mix with the dry
ingredients. Pour in a creased brown
bread mould and boil or steam cOntin-
uously for four hOurs.-NIrs Rorer.
India Relish-Chop fine a small head
of cabbage. six onions, twelve green
peppers and two quarts of green to-
matoes. Sprinkle over them one cupful
of salt and let them stand twenty-four
hours. Drain and put the vegetables
in a porcelain lined kettle. Barely
cover with vinegar. Add half a cupful
of mustard seed half cupful of sugar
and teaspoonful of celery seed. Cook
five minutes, remove from the fire and
add one tablespoonful of English mus
tard. A half cupful of sugar may be
added if you prefer the pickles sweet.
Pack in glass cans CT a stone jar.
Orange Omelet-Grate the rind OF
one orange over two tablespoonfuls OF
sugar; then pare and cut two oranges
into thin slices and sprinkle over them
Two tablespoonfuls of sugar. Beat to
a SAL froth the whites of five eggs, add
the sugar and orange rind, very little
salt, the beaten yolks of the eggs and
three spoonfuls of orange juice. Put
two tablespoonfuls of butter into a
hot omelet pan and pour in the mix
ture. When it begins to thicken,
spread over the sliced oranges, turn out
on to hot dish, place in the oven for
couple of minutes and serve imme-
diately.
Graham Bread-Scald a pint of milk:
add half a pint of water; yIhen luke
warm add one compressed yeast cake
dissolved in half cupful of water:
add tablespoonful of molasses, a level
teaspoonful of salt, and sufficient gra-
ham mot fine whole wheat) flour to
make a batter that will drop from a
spoon; beat for five minutes; cover and
stand in a warm place (seventy-five
degrees Fahrenheit for three hours.
Add and beat in another pint of gra-
ham -four; beat well; pour into three
creased square pans; cover and let
stand for one hour. Bake in a mod
crate oven for three-quarters of an
hour.-Mrs. Rorer.
Gluten Bread-Scald pint of -four:
when. lukewarm add half cake of
compressed yeast dissolved in a quar-
ter of cupful of cold water; add half
n teaspoonful of salt and the whites of
two eggs well beaten; stir in slowly
two cupfuls of gluten (whole wheat)
flour; beat thoroughly and stand aside
in a warm place seventy five degrees
Fahrenhei0 for three hours; then add
slowly as much flour as the dough will
hold and enable you to stir it. Pour
the batter in two square creased pans;
cover and stand in some warm place
for one and half hours. then bake
| in moderate oven for three-fourths
hour.-Mrs. Rorer.
Turkey in Aspic-Remove the meat
from the turkey carcass, keeping the
dark and light separate. and chop fine.
ly. Break the bones and let them SIM
mer slowly with cold water, bay leaf
and piece of mace. AS soon as the
broth is reduced to half pint, strain,
and while hot add rounding teaspoon.
full of gelatine which has been. soft.
ened in a little cold water. Set aside
until slightly thtkened, add one cup.
full of the light meat. and another cup.
full to one cupful of the dark meat
Now place the aspic and light meat
in the bottom of q jelly mold and the
dark meat and aspic on top. When
cold and firm serve with hot fried
sweet potatoes.