The National tribune., 1909-12-02
THE FAMILY.

Farmers fruit cake is both cheap
and good. Soak three cupfuls of dried
apples over night in water TO cover In
the morning chop fine. add to them one
cupful Of molasses, then simmer on the
back of the stove for three or four
hours. Add two eggs well beaten, one
cupful cold coffee, one-half cupful good
dry drippings or butter, one cupful dark
brown sugar, one tablespoonful cnna-
mon, a scant tablespoonful cloves and
nutmeg mixed, one and one-half cupfuls
seeded ra'Sins or prunes, teaSpoonful
and a half soda, and flour to thicken.
Not quite so much -four will be required
as for other cakes. Bake slowly in
paper-lined tins in a very moderate
oven.
New ways of cooking green peppers
and macaroni are continually being in
vented. Here is the latest for the two
comb ned: Cut off the tops Of green
peppers, remove the seeds and white
fiber. Cook macaroni until perfectly
tender. mix it with a cream or tomato
sauce and fill the peppers. Sprinkle
the tops with grated cheese, set in
pan of water and bake slowly in the
oven for half an hour. basting frequent
ly with the water in the pan.
Jelly as made from ripe grapes in the
usual way is not satisfactory on account
of the crystals that are apt to form.
The green grapes make fine jelly, but
there are few green grapes on the
vines SO late in the season A good way
to start the jelly at this season is really
not to make it, but get the foundation
ready. For instance, take the grapes
as they come from the vines, discard
the imperfect ones, but not the green
ones Cover with enough water to pre-
vent their sticking to the kettle and
cook until the skins burst.
Strain the juice, then bring it TO a
boil and can in sterilized cans without
adding any sugar. Now the crystals
will form in this and gradually settle
to the bottom of the cans. When jelly
Is wanted empty a can of this juice,
measure. add an equal quantity of sugar
and boil for 20 minutes. BY this time
it will be ready to jell and can be
poured into the jelly glasses.
Tart apples are the first essential for
the proper service of pork. These may
take the form of stewed apples, baked
apples, fried apples, apple fritters or
apple croquets, apple jelly or apple
pickles. In the South samp or hulled
corn is often served with boiled or
roasted pork.
All forms of hominy, especially that
made of the white flint corn of the
South, are excellent accompaniment of
pork IN any form.
Orange fritters are delightful with
fried or broiled ham. A cider sauce or
cider jelly will always find appreciation
when served with baked ham, Red or
white beans go well with baked sausage,
and boiled onions with roast pork or
sparerib. Greens affil ate with bacon.
a peas pudding is a standard English
dish to serve with roast or boiled pork.
Pigs feet and pork chops are delicious
served with sauce piguant, made in this
wise:
Cook finely chopped onion in half
cupful of V negar. When the vinegar
is nearly boiled away, add pint of rich
brown sauce or gravy. a tablespoonful
of capers and three small pickles and
three mushrooms minced together.
Lastly, stir in q teaspoonful of we'll
mixed mustard and after it has cooked
10 minutes pour over the feet or chops
on the platter.
Pineapple marshmaIlows make good
confection for holidays. Soak four
ounces gum arabic in one cupful pine
apple ju ce, until dissolved, then strain
thru cheesecloth. Put into granite
saucepan with half pound of pow
dered sugar. and set in a larger pan of
hot water over the fire. Stir until the
mixture is white and tliickened. Test
by dropping little In cold water. If
1t balls take from the fire and whip
In the stiffiy VIII pped whites of three
eggs. Flavor with teaspoonful vanilla
or orange juice. then turn into a square
pan that has been busted with corn
starch. The mixture should be about
an inch in thickness. Stand In a cold
place for II hours. then cut into inch
squares, and roll in mixture of corn
starch and powdered sugar