The National tribune., 1909-07-22

cracker crumbs and egg and fry in hot
lard.
Sometimes you want to keep things
cool, up in your room, and ice would
melt too rapidly. When unable to OBJ
tain ice or when not convenient to a
refrigerator, as on an upper floor or
sick room, the following will be found
simple way of preserving an article
of food. Place an inverted saucer or
small fruit plate in a pan or other re-
ceptacle containing about three inches
of fresh water and set on top of sau-
Ger. in its holder, the milk, butter. or
other article to be preserved. lnVert a
flower pot, with its drainage hole tight
ly calked, over the food into the pan OF
water.
ration of the water keeps the tempera-
ture underneath at n low degree and a
cooling process results.
pie that has almost enough ingred-
tents in it to be called mince pie, but
isn't. goes by the name mammy's pie"
1t is good, too. Chop one cup cram
berries one cup seeded raisinS and one
cup of mixed nuts and figs together.
Then stir in one cup of granulated
sugar, a tablespoon of flour, saltspoon
of salt. three-quarters cup of water and
one-haif teaspoon of vanilla. Scatter
chopped nuts over the top and bake in
upper and lower crust.
Here is the rule for that most delect-
able butter bread for whose most sue
cessful making, however, the white,
underground meal should be used. Put
two cupfuls milk and half cup cream
in a double boiler. When ii reaches
the boiling point. salt to taste, then sift
in little by little, stirring all the time, a
half cupful of cornmeal Boil five min
utes. still stirring. then add two we'll
beaten eggs and a tablespoonful melted
butter. Turn into well-greased round
pan or gem tins. and bake In a quick
oven until firm like 4 baked custard
and brown all over Eat Immediately.
Toast meringue" is a sort of subli-
mated toast which appeals to jaded
invalid. A slice of thin, evenly
Drowned toast is dropped for an instant
into fresh boiling water that has a
pinch of salt in it. Over the range
meantime have tiny saucepan or CO.
cote with three tablespoonfuls milk
and a little piece of butter about the
size of haZelnut. As soon as hot, add
the stiffiy beaten white OF one egg and
let cook just long enough to heat thoro-
i ly. Pour the cream and egg over the
toast, cover with hot plate and get it
I to the invalid as quickly as possible.
Like most other foods prepared for the
sick, the success of this dainty depends
on its careful making. attention to de-
tails and hot and quick service.
Have you ever tried that refreshing
drink, "clabbered" milk? If SO. you
will approve what ] shall say: bur il
you are not acquainted with the dell
cious dish just acquire taste at once.
I really think the clabbar is nicer when
the sweet fresh milk is put in large
mouthed milk bottle and tightly corhed
it'll it turns to livery" clabber. T.ke
out the cork and take a silver fork that
will reach to the bottom of the i.ottle,
and stir vigorously till Il al looks like
mass of frothy cream. Then pour
into a glass and sip slowly Some like
a little salt in it. while others like 1t
pretty well sweetened. A couple OF
glasses of creaned ciabkered milk TAX
en- with two or three salted crackers or
slice of good cake or with bread and
butter makes a good meal and a healthy
one II the milk has turned till II has
sharp tang to il, so much the better
for some tastes. People who cannot
take sweet milk can drink clabber with
| benefit to weak digestion. With
sugar you can add little grated nut
meg, but il is better not TO use spices.
|
You are just little tired of whole
! lot of eatables. but here is something a
| little out of the usual. II is made by
! cooking fresh-shelled lima beans In
boiling water until tender then press
ing them thru a sieve: add salt and
pepper and teaspoonful Of butter to
each pint of pulp. Stir in two we'll
beaten eggs and bread crumbs enough
10 make a mixture thick enough to roll
Wrap in creased paper. and at serving
time bake in quick oven for 20 minures
Serve with tomato sauce.
! When potatoes are to be stuffed Sc
Iect well-shaped, smooth-sidn ones
When these are baked. cut carefully In
halves. removing the soft interior: beat
| this to a soft. fluffy mass. seasoning we'll
with butter. salt and pepper. With this
stuff the shells, place the halves to-
gether and return to the oven for two
| minutes Serve Immediately.
| There has been much discussion
tameng Southern newspapers as to the
exact shade Of difference between john
ny cake and hoe cake. There have
been published many diverse communi.
| cations from housewives upon the SUBJ
ject, and the amiable controversy has
ragged in type from the Potomac to the
Rio Grande. The johnny cake and the
| hoe cake are both made of cornmea]
and baked. The johnny cake is more
elaborate, that's all. A hoe cake is
composed of meal. water and salt, and
is so named because II used to be baked
on hoe. A johnny cake may be made
with milk instead of water, and may
have other variations. except as TO the
basis of metal. Anything made of -four
and pretending to be either a johnny
cake or a hoe cake is an impostor. II
may be eatabie. but it is not a johnny
cake or a johnny cakes little brother
| The johnny cake, of course, gets its
name from the fact that it is so easily
constructed that It WAS originally
dubbed journey cake, and Journey
was colloquialiZed into johnny"
! Bacon, cut thin and well cooked
brown and dry. can be taken regularly
and for a long time by those who find
all other fats intolerable This make.
| it valuable article for children who
are delicate and others who are weak
and fastidsous. IL Is also valuable to
satisfy the appetite for meats when II
| liz desirable to cut down the usual
amount or TO discontinue its use, and
very little bacon Will answer the pur.
pose.
Department OF West Virginia.