The National tribune., 1908-11-05
By sENoRA SARA.

Just try this for a dessert, and see
II IT isn't just as good to eat as it is to
read about. 1t is called apple nut sun
dae. 1t is just as good any other day.
Core and peel six apples and steam
them in one and one-half cups of water.
While they are cooking make a candy
of one cup of sugar cooked with few
drops of water and one-half cup of
minced nuts. When beginning to car
amel put big spoonful on the top of
each apple. OF course, the apples should
be made ready before the sugar and
nuts begin to brown. Pour the sirup
in which apples Were cooked around
them, cover with whipped cream and
serve with sponge cake or on pieces of
bread, toasted. The nut sirup will
candy Immediately on the apples. but
care should be taken that it does not
cook too long.
nice sweet potato dish is made as
follows, but il is nameless. When bak-
ing sweet potatoes for dinner remove
a large one from the oven while still
quite firm. When cool, pare it and
chop to the size of peas; season with
salt and butter, and heap lightly in a
buttered cocotte or earthen baking dish.
Pour over ii three or four tablespoons
of cream and spread the top with melt
ed butter and a busting of powdered
wine may be used instead of cream,
and Southern cooks are fond of strong
er spirits, with butter and sugar to
make rich sauce.
This apple salad" is what the debu-
tante would characterize as Just
grand" Core, but do not peel, six ripe
apples, scoop them out little. Fill
them with cold cooked chicken minced
fine and mixed with finely minced green
pepper. a little salt and just enough
cream to moisten the chicken. Now
put these apples in a steamer and cook
them until almost tender, but not in
the least soft. When cool put them
on ice until very cold. then serve each
one on bed of lettuce and pipe plenty
of mayonnaise dressing around and on
the top of each.
Nut bars may be made after the fol-
lowing recipe: Mix one cup of brown
sugar with one egg, one cup of Ameri-
can walnut meats broken into bits.
pinch of salt, one-quarter teaspoon of
soda dissolved in one tablespoon of hot
water and two tablespoons of flour.
This makes just enough deliciousness
to serve the few afternoon callers who
will drop in on cool day, and Will be
appreciated as something rather new.
If you like rye biscuit you will find
the following an appetizing way of
making them: Put one cup of corn
meal in a bowl, pour over it sufficient
boiling water to moisten thoroiy. When
cool add one pint of scalded milk, one
tablespoonful of butter melted, Gne tea
spoonful of salt and two tablespoonfuls
of sugar. When lukewarm add one
third yeast cake softened in lukewarm
water and sufficient white flour to make
a drop batter. Beat well and set aside
Isrrt,& Ia
-four to make soft dough. Flour the
board well and roll out. When light,
bake as usual
The world has never learned the
name of the genius who conceived the
idea of spreading butter upon his bread,
a combination of food elements more
palatable, more wholesome and more
universally popular than any that the
combined wisdom of all professors who
have ever lived has been able to de-
wise.
Bread griddle cakes are fine If made
right, and, beside that are an appetiZ-
ing way of using up stale bread. Put
half a pound of bread free from crust
in warm water to soak. Beat one egg,
half a pint of milk and tablespoonful
of brown sugar mixed together; add a
scant teaspoonful of salt and two of
baking powder. Drain the soaked
bread dry and mix in the milk, thicken
with one pint of flour and beat to a
smooth batter. Bake on a hot griddle.
Sprinkle with powdered sugar.
After all. there is nothing like clean
newspapers, renewed every two or three I
days, for pantry shelves. Newspapers
beat oilcloth all to pieces. OiIcloth al |
ways is smelly, and 1t never gets to the
age where it is not sticky.
When cleaning pantry shelves fold
together at least three sheets of news |
paper the longest way of the full sheet. |
Place the fold to the front of the shelf; |
fit carefully, and when next clean pa
pers are needed slip silver knife in the |
fold of the outer sheet, put along the |
entire length and remove the soiled |
part In this way your shelves may be |
cleaned often and with little labor.
To save space in the refrigerator put |
all liquids, such as milk, soup or cold |
drinks. in glass fruit jars with cover
on. Keep glass jar of drinking water
also. You will not need ice in il.
When stretching curtains, especially
those beginning to show little wear,
put a sheet on the floor and tack the
most worn curtain doYn first, using
bank pins to tack each scallop. Then
hook the other curtains on the same
much less time. The curtains will be
straight and of uniform size, as four
curtains can be put down at once, and |
they Will wear twice as long Tack |
them down; do not pin them, because |
when pinning the pins must be re-
moved for each curtain and pinned |
back. Bank pins are sold by the pound
In all department stores. They will
not bend in tacking, ard can be used |
a number of times
To make rice gridd1e cakes take two |
cupfuls of cold boiled rice, one pint |
OF Hour, one tablespoonful of sugar,
half teaspoonful salt, two of baking
powder, one egg and a half pint of |
milk Bake to dark brown and serve |
with honey.
II these headachy, nervous, weak d.
gestioned people only knew the good