The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1906-09-13
SELECTED RECIPES.
pAlArAeLE AND NouaisHi:.c
DISHES EASILY MADE.
Proper Use Of the Hay eox---Additions
to the 80 ,kfast Msnu---New and
Old Ways Of Preparing
Tomatoes.

Dat meal aud corn mush can be
without danger of burning. Take sry
wooden box three or four inches
larger on every side than the kettle 70
be used Line I. 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 rack hay around 1t to
the top of the kettle This wlll bs
permanent. or until the hay needs
changing on account of careles5ntss
In splitting anything on Il. Remove
the kettle. put into II 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 it the box. Cover
with that. close down lid ana dn not
open for several hours
DAT MEAI4--One and halt cups
rolled oats. Ave cups boiling wafer.
two scant teaspoons salt Poll on
range, stirring constantly about ten
minutes or until Il begins 10 thicAan
Put In hay box over night
CORN MEAI.-~One cup corn mes.
four and half cups boiling wat -,
one level teaspoontul salt Pour boil
Ing water into the meal, stirring cos-
stantiy to prevent Jumps. Let 1t boil
up hard, remove TO hay box for four
or Ave hours. Pour into bread tin.
and slice and fry for breakfast next
morning
PUfFED RICE BRITTLE. - Use
recipe for butterscoteh. 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
boiled the day before. also one ear
Of corn. Cut tho corn from the cob
into the water. scrape thoroughly. add
q pint OF milk. also rounded table
spoon OF -four and butter blended.
Let IL come to q 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. II the corn ID
very young or tender. To ono quart
OF tomato and one and oncthird cups
Of corn add rounded teaspoon of
sugar. level teaspoon. OF salt. salt.
spoon OF pepper and 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
q few minutea. drain and peel Weigh
and put them In deep bowl with an
equal weight Of sugar. Let stand two
days. pour on the strip which must
be boiled and skinned until perfectly
clear. Pour over the tomatoes aud
let stand two days AS before. boil
and skim the strip again. After this
has been repeated the third time the
hss are iit TO dry II the weather 10
good but II II In damp or rainy.
let them stand In the strip until dry.
ing weather, Spread on large earth
en- plates. put la the sun to dry.
which will take about week. Pack
In small wooden boxes with flne sugar
scattered between he layers. and
tissue paper laid on the top These
fiEs win keep for years
FRIED TOMATOES WITH CREAM
Gut hair u dozen good sixed ripe
tomatoes In halves. and put with cmt
side down. In pan. Pour In table
spoon Of melted butter and cook
slowly until tender. Set the tomatoes
ON q hot dish and after the butter
has Drowned little stir IN round.
Ing tablespoon Of -four and when well
mixed turn 10 u cup of hot milk,
Coax three minutes. and add half a
level teaspoon or more OF salt. and u
little pepper. Pour over the tomatoes
and serve