The Montgomery advertiser., 1909-10-31

der; rub into the dry ingredients with tips of fingers; two tablespoons but ter or lard. moisten to . soft dough
 with three-fourth cup milk: toss on
 floured board, knead slightly. pat
 and roll one-fourth inch in thickness:
 brush over with melted butter; sprin- kle with sugar and cinnamon and chopped raisins and citron; roll as jei- ly roll: cut in one-half inch pieces;
 place In buttered tins; brush with melted butter; sprinkle with brown sugar; bake fifteen minutes in hot oven. sweetbreads Larded and Baked. When the sweetbreads have been cleaned. draw through each one four
 very thin slices of pork (about the sixe of match) drop them into cold water for five or ten minutes. thgn into hot water. and boil twenty min. utes: take out spread with butter,
 dredgs with salt. pepper and flour, and bake twenty minutes in quick oven: serve with green peas. cooked and drained. seasoned with salt and butter sni heaped in center of dish: lay sweetbreads around them and pour q cream sauce around edge of dish; garnish with parsley, one pint of cream sauce is sufficient for eight or
 ten sweetbreads.
 Mrs. Foley's Tea Rolls. One cake Fleischmann's yeast one cup lukewarm water, one and a half pints sifted flour. or enough to make q soft dough: one tablespoonful butter or lard, two teaspoonfuls granulated sugar one level .teaspoonful salt. Put in mixing bowl water (iukewarm) break yeast and stir until dissolved, add but ter or lard tmelted) then sugar, then A0lrr raA n b. thoroughly. but be sure to keep soft; knead dough until you can see little biisters, then roll. cut into biscuits, place q little butter on each and turn half over. forming pocketbook rolls place in well buttered pans light stove (gas) for two minutes, turn out gas. place rolls covering with cloth to rise three-quarters of an hour, or uatil light; bake in a moderate oven ten minutes This makes one dozen and a half of rolls.
 Baked Ham.
 Select thick ham weighing about fourteen pounds. scrape trim, cover
 with fresh cold water, let soak over night. In the morning drain and dry; prepare thick dough by mixing flour and water together, roll out to one-
 half Inch thickness and enclose ham in ees WV sAG CQ8 co anu pECe6 ultkl QImlY together; place ham in Q large drip ping pan and bake slowly in moder- ate oven from four to i've hours. re- move from oven. break or shell and si<tu-vs trim on any ragged portions. stick fat side with whole cloxes in tdiagenals rosyss-tan fnch 7apart, < grate the crunihs of wuffe brekd fhfckiy over
 this surface and return ham to oven until a golden brown. Slip a paper frilI on the knucklej and serve hot,
 Ham prepared in this way is cooked in It's oven juices and is very delicious and no waste. e.aafi s.r
 Boiled Beef Tongue. Cover. either corned or piclled tongue with cold water after thorough
 ly rinsing in cold water. place over the
 fire, bringing slowly to the boiling
 point. cook five minutes, skim, reduce
 the heat. and let cook until tender, about four or five hours remove from
 range. let partially cool In liquor, taen drain. peel off the skin before the tongue becomes cold. Serve garnished with a macedoine of vegetables, as
 string beans cut in small pieces, peas,
 asparagus tips. carrots and turnips cut in small cubes. or 1t may be glazed and served on q bed Of spinich, with a
 sauces piquante. .. su -oIsM x f6s 59 ei ,og : Mixed Pickle. @ ~, One peck green tomatoes. Twelve large onions. One quart green pepper. Two large heads of cabbage. Ten cents worth of celery seed. Ten cents worth of wnits mustard seed.
 Five tablespoons cloves. Five tablespoons spice. Seven pounds sugar. One gallon vinegar. Run tomatoes, onions and green peppers through a meat grinder. using the fine disc; place these in a large earthen vessel, and cover in salt, and
 let stand over night; next morning squeeze out the salt water which has formed during the night. Place ingre-
 dients after squeezing In preserving
 kettle, cover with the vinger in which the sugar has been dissolved, add mus tard and celery seed: put spice and cloves in muslin bag. mashing occa-
 sionally to extract the flavor. Cook | for two hours or more. till 1t begins to turn dark, and you will have some- thing good; 1t Is ready for immediate
 use.
 Steamed Ham,.
 One ham. fourteen pounds. One bay leaf,
 One onion.
 One tomato,
 Three or four whole black peppers, | Three or four cloves.
 | Three quarts cold water. l One steamer pan, i One smaller plain pan.
 Clean and soak ham one hour. Tn