Arizona republican., 1909-12-07
THANKED FOOD
The "Old Virginia Fashion of Cooking, Beloved
 by All Who Know It

ounce of Jamaica pepper, cne.half tes- spoonful of black pepper, one small teaspoonful of soda, one small teaspoon full of cream-of-tartar. one small break fastcupful of milk. Keep the mixture stiff. Bake three hours m a slow oven. Allow to cool in pan. otherwise 1t would
 break when taken out.
 Baking Fruit Cake
 Many women can mix an excellent sfruit cake. but few can place one in the oven without forebodings To insure | good results, bake fruit cake in paste board corset boxes: Iox5 inches IS good |size. Some buyers prefer to leave these boxes in the store, and the storekeepess are glad to give them away. It IS well to choose boxes not less than two inches deep, and three IS better. Line each box with manila paper well greased. pour In the batter, place a thoroughly greased manila paper over the box and put on the pasteboard lid; place the boxes in a slow oven and bake until the cakes are done through, no longer; this will require at least five hours. When baked n this way the cakes will come iron, the oven retaining the fruit flavor, with no hard crust or Scorched atom about them, and they will cut into tempting, even slices of a convenient shape and size
 Turkey Baked With Giik
 The following recipe has been handed down i1 OUT family for five generations. \ noted Frcrch chef. when ia Edin-- burgh, Scotland. was prevailed upon by some ot the wealthy families to give their daughters series of cooking lessons. The most delicious of all the recipes was for turkey baked in milk. It was brought to this country by them and nas been used ever since by all the ofTshoots of OFT family. have never seen 1t any where excepting in families who have eaten 1t at our table.
 Make ctufiing of onc-t;lird potatoes finely mashed and seasoned. tvo-thirds b-cad-cru:nbs. enc CuPful of r2isins CT one and half cc.pi1iS if turkey IS large. one-half cupful of butter, about one-half cupful of sugar; cinnamon, salt and pepper to taste, ard last. two we'll beaten cggs stirred in lightly When
 the turkey i5 propcriy prepared and stuffed with this mixture. heat I pint of new milk and put in the dripping-pan with the turkey and bake. basting every fifteen minutes with the milk Keep milk on the top oi the stove to replenisil the supply in the pan as needed. It will take from GIG to two quarts of milk. When done, remove the turkey and ses the pan on top Of the stove to boil moment. The gravy will then have q curdled appearance. and is the most delicious gravy ever tasted. II the cooking has not been just right, and the gravy does not thicken, add little corn- starch and boil.
 Carrot AarnaIsde'
 Boil four or five pounds Of carrots. winch have been washed but not scraped Cook until tender. which may take some hours, unless they are very young Re- move from kettle, peel, and cut out any dark spots. Run through the grinder set medium fine, or mash to a smooth pulp with the potato-masher. To every pound of carrot pulp allow one pouEd os granulated sugar, six almonds, the rind of one lemon, the juice of two. and a scant tablespoonful of almond flavor
 Put pulp and sugar together in pre- serving kettle, and bring to boiling point slowly. Boil steadily for fifteen min- utes, stirring often. as it burns easily. Set to one side while you stir in thor 'oughly the grated lemon juice and rind. the almond extract and the sweet alrn- onds (which have been blanched and cut in thin shavings). Cook all together for five minutes longer. and when cool put in jars and seal This makes a delicious and unique marmalade-
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