The National tribune., 1909-03-25

a stoneware pipkin or heavy eartl,en
pudding dish covered with a plate in
the oven. Cooked in this way they
require no sugar, but are improved.
for many tastes, by the sprinkling of
fine shavings from the yellow rind Of
served when cold with cream.
Raisin pic is loved by every child.
Cook two cupfuls seeded raisins in n
pint of water until tender, then thioken
with two tablespoonfuls cornstarch dis
solved in little cold water. Cook half
an hour until the starch is clear, then
sweeten TO taste. Bake with two crusts
or one. In the latter. case add the
whipped yolks TO the filling just before
taking from the fire. When baked
cover with a meringue made by whip
ping the whites of two eggs to stiff
frcth with two tablespoonfuls sugar.
oven. Some of the cooked raisins may
be saved out to dot the meringue, if
desired.
\ little sweetie which is also much
liked by children is called Eccles cake.
but it really ought to have a prettier
name. Make a good puff paste in the
ordinary way. Roll into a sheet about
ne-cighth of an inch thick, and cut
the sheets into disks about three and
onc-half inches in diameter with a
plain cutter. Roll ffe disks out thin.
lay them on q board, damp them over
with water, and then thickly cover
with currants mixed with little
chopped peel and sugar; gather up the
edges and press fiat with the palm of
the hand 1t should be a round cake.
Roll it slightly with your rolling pin,
keeping it as round as possible. Notch
the cakes with blunt knife, dust with
powdered sugar, and bake in a moder-
ate oven.
Just now fresh fruit is hard to get
and is high, but evaporated fruits we
always have with us. Have you tried
baking dried peaches? They certainly
are good. You can buy evaporated
peaches, peeled or unpeeled, as pre-
ferred. If you buy the unpeeled and
desire to peel them, wash and soak in
hot water until the skins loosen, when
you can work them loose, beginning at
the outside of the cut peach. Peaches
require long soaking before cooking.
and what sugar is to be added should
be added during the soaking process
and not after cooking. Lay the halved
peaches that have been soaked in a
porcelain pan, skin side down, pour
the water in which they were soaked
over them and bake slowly, basting fire.
Cooking Measures One Should Know.
One cup one-half pint.
Four cups of -four, one pound or one
quart.
Two cups of solid butter, one pound.
One-half cup of butter, one-quarter
pound.
Two cupfuls of granulated sugar, one
pound.
Two cups of pulverized sugar, one
pound two ounces.
Three cups of meal, one pound.
Four tablespoons Of liquid, one wine
glass. one-haR gill or one-quarter cup.
Two gills. one cup or one-half pint.
Two cups. one pint.
One pint Of milk or water, one |
pound.
One pint of chopped meat, packed |
solidly, one pound.
One round tablespoon butter, two
ounces or one-quarter cup.
Nine large or 10 medium eggs, one |
pound.
Two round tablespoons Of -four, one |
ounce.
One heaping tablespoon sugar, one
ounce.
Two round tablespoons powdered |
sugar, one ounce.
Two round tablespoons coffee, one
ounce.
Ohe tablespoon OF liquid, one-half |
ounce.
When baking potatoes, If after scrub !
sing them with a brush you will wipe |
them dry and rub them ever with lard |
they VIII cook in less time and have a |
hin, brittle skin.
When cooking cranberries, IL a pinch |
of soda to each pint of berries is add
I'd and as soon as they come to a boil |
pour that water off, then put on fresh |
water. they will not require nearly as |
much sugar.
If dried fruits are cleaned and COW
ered with water the night before they |
are to be cooked, they will cook in /
much less time, be larger, and more |
Ike fresh fruit.
If one-half a cup of fine dried bread
'rumbs are added to a pound of pork
ausage, 1t improves It and also makes
I go farther.