The Delta independent., 1909-11-12
Home Information.

Grandma Horizons Cookies. Take
two-thirds of a teacup of sour milk,
two-thirds of teacup of shortening,
one teacupful of brown sugar, one
heaping teaspoonful of soda, little
salt and nutmeg, mix soft with wheat
flour. These cookies remain in memory
as the lingering charm of our early life.
The white of an egg will beat up
sitter and more quickly if pinch of
salt is added to it. 1t will not beat
stiff if any of the yolk has been allowed
to get in it. Be careful in separating
the white from the yolk not to break
the latter or some of it will surely run
into the white. Most of the yolk can
be removed if any has gotten into the
white by using damp cloth. Wet the
corner of clean cloth in cold water
and take the yolk out with this.
We know lot of people who can not
make mush fit to eat. Put two quarts
of water into a stew pan and when it is
boiling add a teaspoonful of salt and
skim the light scum from the top. With
the left hand pour in fresh corn meal,
either white or yellow, stirring contin-
uously with long wooden spoon in the
right hand and continue to add the
meal gradually until it is as thick as it
can be stirred easily, or until the spoon
will stand alone; stir it awhile longer
and when the mush is sufficiently
cooked, which will be in half or three
quarters of an hour, it will bubble and
puff up. Turn it into a deep basin or
large platter. 1t may be eaten cold or
hot, fried into cakes or as "a garnish for
meat. 1t makes an excellent cereal
with sugar and cream for breakfast, or
it may be prepared like macaroni, with
eggs, milk and cheese and baked.
Sour milk griddle-cakes are quickly
and easily made. Beat one egg until
light, add two cups of sour milk or but
termilk; sift together two and one-half
cups of flour, one-half teaspoonful of
salt and one and one-fourth teaspoonful
of soda. Add this to the egg and milk
and beat until smooth. Have the grid
dies hot and well CREASED Use piece
of fat meat on a fork for a greaser.
Be sure the batter is not too thick to
spread out quite thin on the griddle.
When the cakes are puffed and full of
bubbles they are ready to turn. Whole
wheat flour may be used. If a supply
of dry bread is on hand break up in
small pieces enough to fill pint meas
ure, or two cupfuls. Soak over night
in one pint of sour milk. In the morn
ing add four tablespoonfuls- of flour.
small teaspoonful of soda and one egg.
Beat well and bake as other griddle
cakes.
The work of making soup is not 80
much trouble as some folks seem to
think. Perhaps the chief item lies in
the care of the extra dishes involved by
soup course. The soup pot takes
care of itself. 1t SINNERS at the back
of the range and needs little care be-
yond an occasional glance. When the
soup is done it is set aside and left to
cool, the CONCEALED fat taken from the
top and put away to use for later cook
cry, the soup itself strained and doc
tored by the addition of thickening or
rice or sago or macaroni into condition
for the table. One of the additions to
soups least appreciated among many
housekeepers ia bread. Not only the
half slices of dried bread, which is added
to the French soupe la bonne femme.
but the croutons which can be made of
the leftover slices of bread, cut into
dice and Drowned by momentary cook
ing in boiling fat. The French method
is to pass these in plate for the guests
to serve themselves.