The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-09-18

|!1A,affAI.1AlS1ItOJI 5
slowly but steadily three and on,1e-half
hours. then add two quarts 81 long
clans. shopped coarsely, and half q
dozen pilot biscuits broken In pieces
and soaked In milk Boil ,a hall -hour
longer, remove spice bag and pour
chowder, smokin hot into a SOUP
tureen. IS \. ...5:s !,
!. " u zs: Oyster shortoake. .sa I'd !.
sift three cups of -four with three
rounding teaspo ons OF baking powder
and one level teaspoon sail. work in
three rounding teaspoons butter with
g fork ana gradually stir in one. cup
Of milk. Roll out one third inch thick
and cut with biscuit cutter, Spread
butter upon half Of them and cover
with the other half. Bake In hot oven.
Split open and place between two ta-
blespoons Of dreamed oysters Serve
hot with sprigs Of parsley, on the top.
+ ~ ,. @: III Salad Dressing. ~. f. !
= will tell you just how make IL.
put the vinegar in atpint bowl that
just fits the top Of my. teakettle. mix
sugar, salt and mustard together. and
stir into the vinegar. Cover, and let
1t get real boiling hot before s. stir in,
the milk and egg, and then keep stir.
ring till it thickens, which ought not TO
take over Is minutes. II 1t don't thick.
en- next time, wet one-fourth TEASPOON
Of cornstarch in very little milk and
stir 1t In. I sometimes do when / want
1t extra thick.-Boston Globe. r., !
*@= English Beefsteak. 49,.
When a steak Is ,broiled over Goals
the good fat is lost. When steak
Is broiled in a hot skillet the kitchen
1s filled with smoke. The. English
method avoids both the above condt
lions and gives a better result. Have
a porterhouse steak cut from an inch
to an inch and half thick. Ask the
butcher to add piece Of clear suet
TWO inches square. Shape the steak
70 mt the skillet, placing the suet in
the center. as nearly as possible, Have
| the fire moderate but steady. and
when the skillet is hot enough to stz-
zle sharply lay the steak in it, II
wanted rare done turn at the end Of
eight minutes. Turn carefully with !
broad bladed knife (do not pierce with
fork). and allow to cook another
five to eight minutes. II the heat ia
just right the upper surface will re-
main perfectly dry at the end of eight
minutes, and after being turned the
other surface will remain the same,
when the Juices Of the meat ooze out
the steak is ruined. Dish the steak
on hot platter and pour over it the
tat from the skillet. Serve on warm
plates. r. "a
Soup Of Chicken or Veal.
TO make veal soup, cut up one
pound Of veal in small pieces break
one knuckle Of veal Wen, put into a
saucepan with six cupfu1s of water.
Bring to the boil and skim sarefully:
add one slice of turnip; and boil for at
! least six hours very gently. Sthain
the soup: add one tablespoonful of
tapioca, and boil for 40 minutes, stir
ring frequently. Put the yolks Of two
eggs In 2 small basinaa and: beat well
Tor five minutes add; one gill of,
cream. stir well together. Take a cup
Of the soup and stir it in gradually
among the eggs and cream, then pour
all the soup among It.; also add salt
to taste and 1t Is ready. ; >~.
TO make mutton broth, cut up one
pound of lean mutton in small pieces.
put 1t into saucepan with one quart of
| cold water, add two ounces of pearl
barley that has been washed. Let it
simmer for five hours. Then strain it
and remove alr the fat from the top.
l. 11$< 81 n%4
before doing this. Put it on then to
boil, add half a cupful Of milk, and a
little finely shopped parsley. season
to taste with salt and pepper
Chicken is very good cooked in the
same manner as this. -.
Tomatoes Canned Whole. 49,. !
For canning tomatoes whole. the
best way is that advocated by Miss
! Parloa in Farmers Bulletin No. 203.
Issued by the United States depart
ment OF agriculture. For this pur-
pose use eight quarts Of. medium
sized tomatoes and four quarts OF
| sliced tomatoes. Put the pared and
sliced tomatoes into saucepan and
! cook 20. minutes, taking pains not to
let them scorch. Take from the fire
and rub through strainer. Return
to the fire. While the sliced tomatoes
are cooking pare the whole tomatoes
| and put into sterilized jars. Pour into
the jars enough of the stewed and
strained tomatoes to fill all the inter
stices. Put the uncovered jars into a
moderate oven, placing on pads Of as
bestos or In shallow pans OF hot water
Cook in the oven for half an hour:
Take from the oven and fill to over
flowing with boiling hot, strained to-
mato;. then seal If there is any OF
| the strained tomato left, can it for
sauces. S!H. IT, :.@ A. r
=. = ;. : BABYs PICTURE. @. ! Il