Arizona republican., 1909-07-11

full in travelling or camping. Put a quarter of pound of finely ground coffee in percolator, pour in a point of boiling water and allow it to filter, | not boil. for twenty minutes. When cool turn into bottle and cork tightly. Two tablespoonfuls added to a cupful of hot milk makes an easily prepared and delicious drink. Traveilng Milk Bottles. ! With bottle fed baby the ques- | ton of warm milk on journey is serious one. as cold milk. is apt to cause collie. For such the following suggestions recently given by a train i ed nurse may be found useful. Place, ! she says, a flannel cloth in the bot i tom and around the sides of d cOv- cred basket or satchel On this lay a thermos bottle or bottle of hot water Fill the required number of nusing bottles with milk or prepared i food. Cork the bottles and over each cork put a fresh nipple. Place trick flannel over all and the milk will keep warm all day. If too hot, the milk bottle can be taken from babies fireless cooker some time be- fore using, or may be cooled at the train water cooelr If this method is employed there will be no disagree able bottle washing or sour nipples as each bottle can be laid aside as finished.
 For the Summer Camps Pantry
 Shelves.
 Where one goes into camp for the summer near enough to civilization to have frequent week end guests the following new tid bits will go far to- ward making hospitality pleasure, not d task
 Red Spanish peppers in jars to be used as a salad with French dressing or in sandwiches. Wooden boxes of guava paste to serve with crackers and cheese in the salad course. Tin jars of preserved guavas to be eaten as a sweet for luncheon or served at dinner.
 Japanese boxes filled with spiced almonds to be used in place of salted nuts. Los Gatos, California, prunes, sun dried so as to develop their own sugar. then canned without the usual preliminary processing in lye. These are delightful for d ready to-hand dessert served with either cream, lemon juice or lime juice. Then there are bottled lines, various fruit syrups from which cooling drinks can be made on hot days, jams, marma- lades, fish pastes, pastes of chicken and truffles to spread on bread and butter. crystallized and glaced fruit and nuts and delicious stuffed dates and prunes.
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 Home
 Steam dates or large dried prunes until soft. or use the California can ned prunes. Pit and fill each one with plain fondant. with fOndant and chopped nuts mixed, with walnut, pecan or almond meats with bits or preserved ginger or crystalized pine apple.
 Press together and roll in grant, lated sugar. If preferred cheese may he used to fill them. in which case the rolling in sugar is committed, and the fruit is eaten with the salad course.
 Little Ginger, Cakes With Spices.
 These are wholesome and dehclous for afternoon tea or the lunch basket It is well to have goodly number for they go like proverbiai hot cakes.' Warm together in big earthern bowl one pound Of butter or butter and lard mixed and pint of black. rich molasses- Add one pound light brown sugar, a half cup full cream. two table spoonfuls ground ginger, two table spoonfuls cloves, two grated nutmegs, salt spoonful salt and a table spoonful each alisipce and cinnamon. Sift together three pounds flour that has been already twice sifted, two teaspoonfuls cream of tartar and a teaspoonful soda Add to the batter. and lastly fold in cupful stoned raisins and entrants mixed. half cupful thin sliced citron and cupful nut meats. Bake Tn small pans in a rather quick oven. This same rule can be used for cookies making the batter little stiffer and putting the fruit and nuts on top the cookies. after they have been cut out and placed in the pans.