The National tribune., 1909-11-04

In those gardens not caught by frost
are thousands of tiny cucumberS of the
right size to make into French pickles.
The table is not properly set in some
households unless these favored pickles
are part of the menu. One hundred
small pickles, sliced and salted over
night in one and one-half cups of salt.
In the morning drain and add two and
one-half quarts of vinegar, six green
peppers and six onions, both chopped; !;
two cups of brown sugar one and one
half tablespoonfuls of whole cloves, two
tablespoonfuls each of mustard seed
and celery seed, two tablespeonfuls of
tumeric powder. Cook all together un-
I'll yellow.
What might be termed "rarebit on
the half-shell'' makes delicious
luncheon or supper dish. Soak one cup
stale bread crumbs in one cup of milk
15 minutes. Melt one tablespoon of
butter in a skillet, and add one-half
cup of cheese cut in small pieces. When
the cheese has melted add soaked
crumbs, one beaten egg, salt and pep
per. Cook three minutes and serve on
toasted crackers which have been but
tered. For the cooking use moderate
heat and stir continually.
Another dish like the above is
creamed ham with cheese. Melt one
and one-half tablespoons of butter,
blend in an equal quantity of flour, add
slowly one and one-half cups of milk,
stir until smooth, season with a dash of
cayenne, add one cup of finely chopped,
cooked ham and four tablespoons of
grated cheese. Stir until the cheese
melts. spread on slices of toasted bread
and serve at once.
An excellent prune pudding Is made
as follows: Stew one and a half pounds
of prunes, pit them and sweeten with
cupful of sugar. Line q well-buttered
pudding dish with strips of bread and
butter or buttered toast. Pour in the
prunes and flavor with teaspoonful of
vanilla Cover with bread and butter
strips and bake in a moderate oven un-
til lightly Drowned When done turn
out, sift sugar over it and serve with
cream.
Since eggs are way up in the air.
recipes for cakes and other concoctions
into which eggs should enter, but are
now too costly TO use commonly, are
now in demand. Here is a good recipe
for no-egg gingerbread: One cup mo-
lasses, two tablespoons sugar, two good
tablespoons lard or butter, one teaspoon
soda. Beat well a little ginger, CHINA
mon, salt and tablespoon vinegar, one
A great many careful -Marthas have
picked all the tomatoes green, half
green and ripe and piled them away to
use along until all are gone. Boiled
tomatoes will prove a welcome addition
to the dinner menu. Plunge them whole
with the skins on into a pot of salted
boiling water, letting them lie easily
side by side, but not piled on top of
each other. Try them with a sharp
steel fork; they will be tender and ready
for the table in eight to IS minutes.
You must choose firm and not overripe
tomatoes for this dish. Lift them out
with a colander dipper into individual
dishes like oatmeal saucers; cut Greek
cross on the top, and lay a bit of butter
in this cash; season with salt, pepper
and a trifie of sugar. A slice of toast
laid in the bottom of the dish is nice.
and if you are fond of butter don't be
afraid of using lavishly. A rasher of
ham or bacon with these makes anoth-
er appetizing breakfast.
President Roosevelt once said:
'If you are going to do anything per-
manent for the average man you have
got to begin before he is man. The
chance of success lies In working with
the hoy and not with the man. That
applies peculiarly to those boys who
tend to drift off into courses which
mean that, unless they are checked,
they will be formidable additions to the