Los Angeles herald., 1909-03-12
0LD-FASHl0NEO
TABLE DEL!CAClES

For COrnmedl CrlSpS pun 0io"AS SAS
cupful of boiling water onto seven
eighths of a cupful of granulated yell
low cornmeal. Stir until perfectly
smooth, and add two and half table,
spoonfuls of melted butter and one
half teaspoonful of salt. Spread as
thinly and uniformly as possible (using
a long, broad -bladed knife) on gen.
erously buttered inverted dripping pan;
Bake in a moderate oven until wen
Drowned, and cut at once into three
inch squares 1t is absolutely neces-
sary that the water used in the prepa-
ration of these crisps should be poured
from tea kettle of boiling water.
For southern spoon corn bread pour
two and a half cupfuls of freshly boiled
water over two cupfuls of fine white
cornmeal. Cover, and let stand until
cool; then add one and one-half table,
spoonfuls of melted butter one and
and one-half teaspoonfuls of salt, the
unbeaten yolks of two eggs and one
and one-half cupfuls of buttermllk
mixed with one teaspoonful of soda.
Beat thoroughly, and add the whites
of two eggs beaten until stlff:. Four
| into a well-buttered pudding dish ana
bake in a moderate over from forty 10
forty-five minutes. Serve by spoonfuls
and accompany with butter
fswats =
For those who have supper at night
| Sally Lunn tea cakes are always pop
! uIar. They taste just as good for
/ breakfast or luncheon bread TO us VINO
! have dinner at night, and therefore 90
! not need to plan for supper disnes. Fut
two tabespoonfuls of butter, two Ia
/ blespoonfuls of sugar and one-nalr
/ teaspoonful of salt in bowl and pour
| on one cupful of scalded milk. When
! lukewarm add one-half yeast cake dis
solved in two tablespoonfuls of luxe
warm water, three well beaten eggs
and enough bread -four (once sifted) to
make a stiff batter, the amount re-
/ uuired being about two and one-fourth
cupfuls. Cover and let rise until very
light. Pour into buttered tin or tins,
again let rise and bake in hot oven
This mixture may be baked in "a sheet,
! in muffin rings or in iron gem pans.
-Woman's Home Companion.
Baked apple is at once delicate and
tempting for breakfast, and it is equal
! lv good for lunch, and If made a little
carefully or different and served with
whipped cream it is not unworthy for
dinner. You can bake them with su-
gar and spice and butter rubbed to-
gether and filled in the space where
the core of the apple has been taken
out, or you can bake them plain and
put a raisin in each end and sugar
plentifully, or you can bake them filled
with orange marmalade, which makes
them taste entirely different from all
the rest Another nice way is to fill
them with brown sugar and pour a Ia
blespoonful of molasses over each APP
ple. The children love these, and call
them candy a~nles:
A glance at old cookery books is in
! teresting as an example of the change
in living, and the radical difference in
price of foodstuffs, then and now.
Standards of living are subject to
time and chance, apparently ana the
wonder is how the human stomach
manages TO accommodate itself to that
same uncertainty.
In the old recipes plain cakes for
every day always included plenty OF
eggs and butter because they were
cheap, whereas sugar and fruit, whlcn
now we use so lavishly, were added
with sparing hand.
Meat and vegetables were far cheap
er than now, but tea and coffee were
1 unhead of luxuries except among the
wealthy. Our grandmothers used fre-
duently to brown wheat and call II
coffee"
Indeed, after study of the old-time
modes of living one may be we'll par
doned a slight haZiness in the matter
of food values and hygiene.
When lettuce is dear-use the tiny
inside leaves of the cabbage, or the
young leaves of the celery, or even, on
a pinch, for company. fern leaf or
bit of wandering Jew from the hang
ing basket
Lard and butter, mixed, is better for
| shortening" purposes than either
alone. Lard makes a greasy, butter a
fiaky crust The combination is more
heaithful and tastes fully as good.