The National tribune., 1908-02-20
By SONORA SARA.

Cocoanut is not always a safe thing
to use. 1t deteriorates very rapidly and
| is one of the frequent causes of pto-
| maine poisoning. One can only be
sure of it by buying the nut and shred
ding it oneself And even then the
nut may be slightly sour. If there
is the slightest suspicion of the cocoa
nut, throw it away. That is really
the only safe thing to do. Cocoanut
pie in summer should always be eaten
with care. A few hours suffices for
even the fresh cocoanut to become a
virulent poison. Better let the stuff
entirely alone, if the truth must be
told, for it is abominably' indigestible;
| but il you insist on eating it here is a
recipe for cocoanut cookies: Beat to
a cream one cup butter and two cups
sugar. Add two beaten eggs, one
grated cocoanut, two teaspoonfuIs bak-
| ing powder and -four enough to roll
| thin. Bake in a quick oven, but do not
brown.
To make a good plain pie crust, al
low for each pie that is to have two
crusts a heaping cup sifted flour, a
scant half cup shortening, a saltspoon-
full each salt and baking powder, and
enough cold water to mix stiff.
Have all ingredients and utensils
cold. Sift together flour, salt and bak-
ing powder. Then cut in the lard or
rub in with the tips of the fingers
| until the flour feels '.meafy" Add
cold water, a little at a time, to mix to
stiff dough, toss out on a lightly
Toured molding board and pat down to
about half an inch in thickness. Flour
the rolling pin, then with a light deft
touch roll out the crust into an oblong
sheet Put the butter on in little dabs
here and there, sprinkle lightly with
| flour, roll over and over again. Then
| turn half around, pat out and roll
again. Then roll over and over like a
jelly roll and divide in the center. If
there is time, set these in the ice chest,
each piece turned on end with the
rings of pastry on top.
When hard and chilled take out
and roll one piece to fit the plate with
an inch to spare. Double over, lift
lightly and lay in=the tin. Press down
the center SO there will be no air bub-
bles and let the edge of the crust come
just to the edge of the plate. Brush
the rim with cold water and dust the
bottom crust lightly with the fingers
dipped in flour or brush with the
white of an egg to prevent soaking.
Roll out some of the paste into a
strip half an inch wide and place on
the edge. Turn in the filling and if
an upper crust is to be used, as in the
case of a mince or apple pie, wet the
rim again before putting on the upper
crust. Roll out the latter in the same
way as the under.
Fold over and make several fancy
slashes in the center to allow for the
escape of steam, then lift onto the pie.
Press the edges of the crust lightly but
closely together and push the two
crusts away from the edge of the plate,
which gives them a chance to expand
Bake in a moderate oven.
1t is not difficult to select a blood
making diet. but it must be closely fol-
lowed. Certain medicines are helpful
in this direction, iron being probably
the most valuable, but this must be
prescribed by a physician.
Among the foods recommended are
UNDERGONE meats, beef blood and raw
beef sandwiches. To make the sand
witches, CRATE the round steak. This
makes a paste which is seasoned only
with salt. This mixture may then be
spread either on very thin bread or on
sailed crackers, as one chooses. They
may be eaten at any time during the
day.
Beef blood is extracted from the
round. A piece is put into the frying
pan and scared for about three sec
Onds, first on one side and then on the
other. The object is merely to heat
the meat, not to cook. 1t is then moved
from the pan and put into a squeezer
of some sort, treating it then as you
would a lemon when extracting the
juice. The blood thus fixed is sailed
and drunk clear or on bread if one
wishes. Two tablespoonful of this
blood might be taken twice a day.
Underdone mutton, lamb, roast beef
and steak should be eaten freely.
Claret, even the inexpensive domes-
tic brands is full of iron and so is
highly beneficial in blood making. It'll
may be taken with luncheon and din
ner.
Raw eggs are bloodmakers and may
be taken in any way one. wishes The
simplest method of getting them down
is to take a shallow wine glass; put in
drop of clear lemon juice and then
break the egg in this, taking care not
to injure the yolk. Over this put about
four drops of lemon, scattered, to make
the egg go down easily with one swal-
low. This is readily accomplished i'll
the head is held back and the con-
tents of the glass tossed into the back
of the mouth. Eight eggs a day are
none too much when one is trying to
recuperate.
Certain green vegetables have pron-
critics that are valuable. For instance.
spinach, squash, string beans, onions.
caulifiower, egg plant and others hay-
ing no starch and little or no sugar will |
suit bloodmaking regime.
Sponges should never be used except
for the bath, and are the most insani-
"a