The Bridgeport evening farmer., 1909-12-15

ounce of Jamaica pepper, one-half tea spoonful of black pepper, one small teaspoonful of soda, one small teaspoon full of cream-of-tartar, one small break fastcupful of milk. Keep the mixture stiff. Bake three hours in a slow oven Allow to cool in pan, otherwise 1t would break when taken out.
 Baking Fruit Cake
 Many women can mix an excellent fruit cake, but few can place one in the oven without forebodings. To insure good results, bake fruit cake in paste board corset boxes; I6x5 inches is good boxes in the store, and the storekeepers are glad to give them away. It IS well to choose boxes not less than two inches deep, and three is better. Line each box with manila paper well greased. pour in the batter, place thoroughly greased manila paper over the box and put on the pasteboard lid; place the boxes in a slow oven and bake until the cakes are done through, no longer; this will require at least five hours. When baked in this way the cakes will come from the oven retaining the fruit flavor. with no hard crust or scorched atom about them, and they will cut into tempting, even slices of a convenient shape and size.
 Turkey Baked With Knk
 The following recipe has been handed down in OUT family for five generations A noted French chef, when in Edin- burgh, Scotland, was prevailed upon by some of the wealthy families to give their daughters series of cooking lessons. The most delicious of all the recipes was for turkey baked in milk It was brought to this country by them and has -,11 of our family. have never seen it any where excepting in families who have eaten 1t at>our table
 Make stuf6ng of one-third potatoes finely mashed and seasoned, two-thirds bread-crumbs, one cupfu1 of raisins or one and half .cupfu1s if turkey is large, one-hah cupful of butter. about one-ha1f cupfu1 of sugar; cinnamon, salt and pepper to taste, and last, two we'll beaten eggs stirred in lightly When the turkey is properly, prepared and stuffed with this mixture, heat pint of new milk and put in the dripping pan with the turkey and bake. basting every l fifteen minutes with the milk Keep milk on the top of the stove to rep1enish | the supply in the pan as needed 1t will take from one to- two, quarts ofSmilk. When done, remove the turkey and set the pan on top of zthez stCye to boil a moment. The gravy will then have a curdled. appearance, and is the most delicious gravy ever tasted: If the cooking has not been just right, and the gravy does not thicken. add little corn starch and boil. Carrot Marmalade
 | Boil four or five pounds of carrots, (which have been washed, but not scraped. Cook until tender, which may take some thours, unless they are very young. = Re move from kettle, peel, and cut out any dark spots. Run through the grinder. set medium fine, or mash to a smooth pulp with .the potato-masher. To every pound of carrot pulp allow one pound of ' granulated sugar, six almonds, the TInd ' of one lemon, the juice of two, and i scant tablespoonful of almond flavor Put pulp and sugar together in pre- serving kettle, and bring to boiling point slowly. Boil steadily for fifteen min utes, stirring often, as 1t burns easily Set to one side while you stir Tn thor | oughly the grated dslemon juice and rind. the almond extract and the sweet alni7 onds (which have been; blanched and cut 1 in thin sf1avings Cook all together for five minutes longer, and when cool put in | jars and seal This makes delicious and unique marma1ade.
 Have Definite Understanding Re
 garding All Labor Done.
 Discourage 1dlers. Who Kill Time
 at Your Expense. =