The National tribune., 1909-11-18
BY SENORA SARA.

half cup of butter with one and one
half cups of powdered sugar. When
this mixture is light add three-quarters
of cup of milk. and when this is well
beaten in fold in the stifrened whites
of three eggs alternately, with enough
prepared flour to make O good batter.
Bake in layers.
1t is said that a delicious luncheon
dish is made by slicing perfectly ripe,
mellow sweet apples into bowl of
rich milk and bread. The more COM
mon way is to bake the apples, un-
peeled, in a slow oven till tender, then
slicing into the bread and milk; but
| many on trial prefer the uncooked
fruit.
Southern cooks make a delicious dish
which is called Georgia hash, a;-d 1t is
most appetizing. Put two cupfuls of
beef or mutton, either raw or cooked,
one cup of tomatoes, one cup of
chopped celery or celery tops and one
pint of boiling water over the fire and
simmer slowly till very tender. Then
make a brown rouX of one tablespoon
full each of butter and flour, and when
well Drowned add the mixture of meat
and vegetables. Season to taste. AS
this dish is usually made of left-overs
dlItduN SCdSOHtu oUCtt Nudh-
titles can be given. Serve hot. with
boiled rice in a separate dish. This must
be seasoned highly and should cook
down till quite thick.
Creole punch is quite out of the regu-
lar order of punches served and is nu-
trltious. Take one pineapple, one LEM
on and a quart of milk. Crush the
pineapple press the lemon, strain the
piece of linen; add quart of milk,
piece of ice and sugar to taste. The
Creoles serve this in large jugs, with
double bottom containing piece of ice
to keep it cool instead of mixing the
ice with the beverage.
Peach foam makes an ideal dessert,
and you can make it of either ripe or
canned peaches. If canned peaches are
used, they must be very well cooked. so
as to ''nush' in beating. Pare and cut
up half a dozen peaches, strain thru
sieve and mix the pulp with half
cupful of powdered sugar. Beat the
whites of three eggs to a stiff froth and
add to it the peach pulp and beat until
smooth and velvety. Pour into a mold,
which must be placed on ice. Serve
with a sweetened whipped cream.
Did you ever try cucumber sticks?
They are really fine. Pare some chilled
cucumbers and cut them their full
length into sticks about as thick as
pencil. Serve on a dish Of Clipped ice.
The cucumber sticks are to he eaten
with salt, as celery is.
Creole cabbage slaw is made as fol-
lows. This is a Creole dish and very
delicious: Cut very fine a quarter of
head of firm white cabbage. Put II
into covered dish. pour over it one
half cupful OF vinegar, one-half table
spoonful of salt and toss it about light
ly with fork. Into skillet pour
| one-half scant cupful Of milk. tea
spoonful of butter and one-quarter
cupful of sugar. Beat one egg light.
Let the milk come to a boil, add sugar
and butter, allow it to cook until a
custard is formed, then pour over the
sliced cabbage. Allow it to become
very cold before using. As vinegars
differ. do not use SO much If very
strong.
This recipe for orange conserve fair
ly makes the mouth water: Cut the
rind of five oranges into thin strips,
removing all the bitter white pulp
the seeds and cut the pulp in tiny
pieces. Now add to the prepared orange
one pound and n half seeded raisins
and quart each currant and red rasp-
berry juice, with eight pounds of sugar,
and cook all together until the con-
serve jellS. AS the season for fresh
raspberries and currants is over. the
canned fruit can be utilized. reducing
the amount of sugar proportionately.
To bake tomatoes butter - dish and
sprinkle with fine, dry crumbs; cover
with slices of ripe tomatoes. which you
have peeled by plunging in boiling wa
ter: season with pepper, salt and
Iscant half teaspoonful OF sugar; cover
thickly with bread crumbs and scatter
two tablespoonfuIs of minced salt pork
or ham over; repeat this until the dish
is two-thirds full. Have the top layer
Of crumbs. Cover with an inverted
dish, and bake half an hour; remove
the cover and brown. If you have no
ham or pork use gill Of nice gravy.
Some people like green tomato pie
, You must first wash your tomatoes and
with a sharp knife remove the woody
stem part Line plate with nice crust.
fill with peeled and sliced green toma-
toes, add half n cup OF sugar. one table
spoon of butter cut into bits. four table
spoons Of vinegar and sprinkle with
cinnamon or nutmeg. Cover with
top crust and bake slowly.
To make soft caramels, for one pound
OF brown sugar allow one cupful of
milk, tablespoonful and a haff of but
ter and half a cake grated chocolate.
Cook nine minutes, take from the fire
and stir steadily five minutes, but not
until too stiff to pour. Turn into a
buttered pan and mark in squares. This
candy Will be crumbly and rich.
Jean Williams, NJ. D., one of the best
Of authorities on children. has the fol-
lowing sensible advice about children
sleeping:
Let me say few words to the
mothers who forget that their growing
children need long sleeping hours, in
order that healthy growth shall be con-
tinued and a well-orFanizcd nervous
system become established 1t is espe-
cially important that good Judgment
shall be exercised during puberty. Great
physical demands are made at this
period, and the wise mother makes
tn