Arizona republican., 1907-12-11

apples in cold water over night, then steam soft the day before using, in half cup molasses. Beat to cream one half cup butter and one cup sugar. Add two-thirds cup sour milk, the stewed apples and molasses, two we'll beaten eggs, a half teaspoonful soda, teaspoonful cloves, two teaspoontuis cinnamon, half a nutmeg grated and three cupfuls flour. Mix well. Have ' ready one cupful stoned raisins. two | thirds cup entrants cleaned and well dried, little shredded citron and cake tin lined with buttered paper. Put a layer oi the batter in the cake tin, then sprinkle in raisins, little shredded citron and entrants. Add more dough, then more fruit filling to the top of the pan. Bake about an hour in moderate steady oven. AN ECONOMICAL PASTE FOR
 THICKENING SAUCES
 AND GRAVES.
 Now that butter is so high. it is a good time to try the French house. wives method of thickening. Cut equal amounts of beef. veal and pork suet into small pieces and put in a kettle with a very little water. Set in the oven or back on the stove where they will render slowly. When melted, turn off the first fat and put in clean saucepan. Heat. When very hot, stir in flour until it forms a thick paste. IL will take about a pint of flour to pint of liquid fat. Put this in a granite ware vessel, set in the oven and cook three or four hours. Then pack in glass jars, and keep in cool place well cov- cred. This is handy for constant use, and will keep a long time.
 HOMEMADE BAKING POWDER Another economical wrinkle is the making of baking powder at home. Sift together five times over two ounces tartaric acid. ond pound pure cream of tartar, ten ounces bi-carbonate of soda. sixteen ounces wheat flour or twelve ounces rice flour Keep in tight cans or bottles. using from a small can so that the bulk may retain its strength.
 CHOCOLAT NUT CAKE
 An excellent chocolate nut cake that is not so expensive but that the family can have one now and another at Christmas time, is made in this wise:- oHtii d ppullu ol EilS ilSH NdlAutS. sNstNt out two or three dozen of the unbroken halves and chop fine the remaining kernels Beat to a cream one cup granulated sugar and a half cup but ter. Add two eggs. one at a time. beat ing thoroughly after each addition. Next stir in alternately a half cup milk and ] cup and half flour sifted with a level tablespoonful baking powder. Flavor lightly with vanilla and bake in two layers. When the cake has par tially cooled. spread with an icing made in this way: Put into a granite basin a teaspoonful butter and as it scftens brush sides and bottom of dish. Add two ounces unsweetened grated chocolate, three-quarters pound light brown sugar and a half cup sweet milk. Cock until little dropped in cold water makes a soft ball when rolled between thumb and fJrefinger. Add a level tablespoonful butter; take from the fire and flavor with teaspoonful vanilla To Cne-third of this icing add the chopped nut meats. Stir until cool enough, to spread, then put between icing over sides and top of the cake and arrange upon it at regular inter vals the whole nut meats.
 THE SCARLET POMEGRANATE
 Pomegranates are at their best now. and though the supply in Northern markets is limited and prices cores pondingly high, those who have learn