The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-11-20

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
fastoupful of milk. Keep the mixture
stiff. Bake three hours in slow oven.
Allow TO cool in pan, otherwise it 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 forcbodings To insure
good results. bake fruit cake IN paste.
board corset boxes; Iox5 inches IS good
size. Some buyers prefer to leave these
boxes III the store. and the storekeepcrs
are glad to give them away 1t is well
to choose boxes not less than two inche,
deep, and three is better Line each
box with manila paper we'll creased,
pour IN the batter, place thoroughly
creased 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
VIII require at least five hours. When
baked III 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 MIX
The following recipe has been handed
down in our family for FIVE generations.
a noted French chef, when IN Edin-
burgh, Scotland. was prevailed upon by
some OF the wealthy families TO give thciI
| daughters a series OF cooking lessons
| The most delicious of all the recipes was
for turkey baked IN milk II wa.
brought to this country by them and ha,
been used ever since by all the offshoot.
OF our family. / have never seen 1T any.
where excepting in families who have
eaten 1T at our table,
Make stuffing of onc-thiTd potatoc,
finely mashed and seasoned, two-third:
bread-crumbS, one cupful of raisins oI
one and half cupfuls if turkey is large
one-half cupful OF butter. about one-hali
cupful of sugar, cinnamon, salt and
pepper to taste. and last. two we'll
beaten eggs stirred IN lightly Wher
the turkey is properly prepared anc
stuffed with this mixture heat a pint o.
new milk and put in the dripping par
with the turkey and bake. basting every
milk on the top OF the stove to replcnisf
the supply in the pan as needed. II vii
take from one to two quarts of milk
When done, remove the turkey and sci
the pan on top of the stove to boil 2
moment. The gravy will then have :
curdled appearance. and is the mosi
delicious gravy ever tasted. II th,
cooking has not been just right, and the
gravy docs not thicken, add little corn.
starch and boil.
Carrot Aarmalade
Boil four or five pounds of carrots.
which have been washed but not scraped,
Cook until tender. which may take soma
hours, unless they are very young. Re-
move from kettle, peel and cut out any
dark spots, Run through the grinder" 4"
set medium fine, or mash to a smooth
pulp with the potato-mashcr. To every
pound of carrot pulp allow one pound OF
granulated sugar, six almonds, the rind
of one lemon, the Juice OF two, and a
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
utcs, stirring often, as it burns easily.
Set to one side while you stir IN thor
oughly the grated lemon Juice and rind.
the almond extract and the sweet aim
ondS (Which have been blanched and cut
IN thin Shavings). Cook all together for
five minutes longer. and when cool put in
jars and seal This makes delicious
and unique marmalade.
Have Definite understanding Re-
garding All Labor Done.
Discourage Idlcrs Who Kill Time
at Your Expense.