The morning journal-courier., 1908-09-05
RECEIPT COLUMN
Try Divinity Fudge" "-It's as Good as Its
 Name.

Pork Pancake--Cut sweet salt pork Into small pieces. fry little and stir into good griddle cake batter. Put Into bread pan and bake to nice brown. little sugar Is an improve ment. Pancakes are good made with apples instead of the pork
 Boiled icing-Put pound of gran ulated sugar over the fire with small cup of water and bring to boil Do not stir. When 1t spins a thread from the tip of a fork take from the fire. and when it begins to cool little stir and beat to a soft mass. To use this for Icing, heat a little in vessel set In hot water and spread on quick ly. Flavor to taste
 Crisp Wafiles-One scant teacup lard and butter. A little sugar and a pinch of salt. two eggs, one teaspoon baking powder, one pint of milk and a little water. Mix lard. butter sugar, salt. yolk of egg and add flour and baking powder Make as stiff as for cake dough Never grease waffle irons except when new.
 AsiltdH 'rUVu 'bilft ifdht~-fiilf cup suet, butter and lard mixed one and one-half cups sugar. Add a little wa ter, melt, add one quart milk and one yeast cake Put flour into bowl and a little nutmeg and lemon favorng beat all together, but not as stiH as bread dough Let 1t rise, put In pans and let rise again. Press in little Jumps and put on sugar and cinna- mon
 Divinity Fudge'-Two cups granu- lated sugar, half cup corn sirup half cup water. Boil until brittle when dropped in cold water and heat slowly into the frosted whites of two eggs. Add one cup nut meats and pour on plate to harden.
 Lady Fingers Six eggs. their weight in sugar and half their weight in four Beat the yolk light whip the in sugar, half the grated peel and all the juice of lemon, the flour and last the whites. Turn into the little molds that come for lady fingers, bake steadily covering them with paper until they are risen.
 Chicken Croquettes-Make a cup of good white sauce by cooking together a teaspoonful of flour with two tablespoonfuls of butter until they thicken, adding cup of milk and cooking until thick and smooth, Into this stir two cupfuls of minced chicken, well seasoned with salt, pepper, It. tie onion juice and grating of lemon peel. Put aside to get cool and stiff form into pearshaped croquettes with the hands and let stand a couple of hours in cold place that they may be firm. Fry in deep fat, carefully and serve with cream sauce
 A Dainty Breakfast Dish Toast your bread light brown, butter and salt Beat the white of egg stiff and 1 pile on the toast, scooping out lit- tie round center into this drop the whole yolk Set in the over and brown again Put bits of butter and salt and pepper on the egg and serve on indi- vldual plates,
 Soup Meat Balls---Put cooked sour meat, cold boiled potatoes and onions | III AllN lVp' NlipBpNls ubu BtBpfl dllu salt to taste, form into balls press fla' and fry brown.
 Canned Tomatoes, Not Boiled--Pee ripe tomatoes and put in clean jars Pour boiling water in jars, put tops on set in boiling water to they are al covered and let stand until cold, Set that tops are all on tightly and tha rubbers are good Keep in darl place. Be sure to use sound tomatoes
 Cream Cheese---Allow a pinch o salt and teaspoon of unnavored ren net to every quart of milk and whel you have solid curd turn into a ba, and let 1t drip. It may have to ham | for day before the whey ceases t drip from 1t, but when this stage . reached take the curd out, chop 1t fine
 put into cheese box and press tW
 hours Wrap in tissue paper or in tin
 foil Change bag at end of twelv
 hours should the curd take that lengt
 of time to drip.