Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1909-12-03
From Mary's Cook Book

Surprising Pudding.-Line cnstard cups
or any cups can be used, with boiled
rice, pressing firmly against the sides and
bottom; the cups should be buttered be
fore the rice is put into them. Fill the
center with cooked peaches or pears
drained of all juice. over the top put 9
layer of rice. Set aside to cool; then turr
out and serve with good cream and
shaved maple sugar.
A Scotch stew makes tasty and nour,
ishing meat dish of moderate cost. Pro.
cure the necks of two lambs, cut then
into pieces and roll in flour that has beer
well sailed and peppered. Cook a finely
minced onion in two tablespoonfuls oil
drippings until it is a golden brown, and
then put in the meat pieces and fry un'
til they are we'll Drowned. Add the con
tents of quart can of tomatoes which
have been strained, and when they are
heated through a bit of bay leaf and g
teaspoonful of kitchen bouquet. Cover the
pot and simmer until the bones will droI
out of the meat. Remove the meat, taHe
out the bones and cook until very tender
Serve in a border of rice. The kitchen
bouquet and bay leaf may be omitted.
Anchovies fixed up i'm a dainty way
make a nice luncheon dish. Empty one
can on a plate, season with little finely
chopped onion, parsley and gherlSln,
sprinkle with olive oil and red pepper
Cut some raw peeled tomatoes into
slices about quarter of an inch thick,
season these i'm the same manner as the
fish. and then sprinkle them all over with
hard boiled yolk OF egg that has been
rubbed through a sieve. Twist the ancho-
vies into a round form and place two
of them on each piece OF tomato and
serve garnished with parsley.
Lamb. cooked in Virginia style. is a
most delicious dish. Take a hind quar-
ter of lamb or mutton, lay it on a greas-
ed pan and brown in hot oven. Heat a
quart of vinegar with a tablespoonful OF
butter, a dash of cayenne pepper and a
teaspoonful of salt While the roast is
cooking keep 1t we'll moistened with the
hot vinegar and add little TO the pan.
Cook an hour and a half. Remove meat
and pour in remaining vinegar and thick
en- with a little flour rubbed smooth IN
half teacupful of water. This is very
fine when eaten cold, as the hot vinegar
carries off the strong taste Of mutton So
disagreeable to manw people.
STUFFED green peppers are always
good, and here is a recipe worth try
ing: Take about 10 cents worth of nice
hamburg steak. three large tomatoes
(eaual amount of canned tomatoes
will do as WELD, one onion chopped
fine, three heaping table spoopfuts
of corn meal, one large tablespoonful
of butter one teaspoonful salt, little
black pepper. about half a cupful of
water. Work all together well with
the hands.
Choose large. almost round. bel
peppers. cut the tops evenly around
remove all seeds and pulp from in
side. fill with the above, put tops on
peppers and bake for about So minutes
i'm a moderate oven. This will stun
about six large peppers. Try 1t: they
are delicious either hot or cold.
Two EggIess Puddihgs.-For an indian pud
ding, take seven heaping tablespoonfuls Of In
dian meal. one-half a Tablespoonful of salt tive
spoonful OF molasses and two teaspoonfuls OF
ginger or cinnamon to taste. Pour into these
one quart Of milk while boiling hot. Mix
well and pour into a buttercd dish Just as yor
set into the oven stir in teacup Of cold
water which will produce the same effect as
eggs Bake three-qCarters Of an hour in
deep dish.
An econominal plum pudding which is snid
TO be equal to any plum pudding though far
less expensive. Is made by mixing together q
cupful and a half OF flour, one cupful brown
sugar, enc cuDful grated suet. one cupful seeded
raisins. one cupful cleaned currants or chopped
pruncs. cupful grated carrot one cupfu
grated potato, one quarter cupfu minced orange
peel, nutmeg. cinnamon and Glove to taste.
To make the sauce. beat together one table
spoonful cornstarch, two tablespoonfuls butter
and one-haf cupful brown sugar. Set on the
stove until heated then turn I'm hot water a
little AT time. and cook until Of the consis-
teucy required. Add tour tabespoOnfuls Crane
or ample Jelly. With spices navoring to taste
aud not.
SmOthered Chicken.-A delicious dinner dish
may be made at small cost OF labor in this
way: Cut up a Inedium-sized chicken. sprinkle
each piece with little flour. and put then,
into covered bean pot. Cover with water
and season with n little salt and pepper. Bake
slowly four or five hours. Then add five me.
dium potstoes two three onions cut in pieces
and One-hRlf cupful OF peas previously cooked
until nearly done, One-half cupful OF chopped
celery. and, If needed, \ cupful OF water.
Cook until vegetables are done. III done as d.
rected. the gravy VIII he thick and brown.
and delicious to taste. Serve hot.
Fruit Sausage.-C;rind in food chopper one
pound figs one-half pound dates and a cup OF
English walnut meats. shape like a sausa ge.
roll in graduated sugar and wrap in oiled
paper.