The National tribune., 1910-01-20

If YOU want a delicious pickle which
will go most appetizingly with coid
meats of most any kind, l know good
housekeeper who will not be without it,
one mound of crystallized cherries, one
pound of layer raisins, six dozen Tiny
Tim cucumber pickles. Put quart OF
cider vinegar in a porcelain-lined Ret
tie, add one pound of granulated sugar
and cook to sirup, seasoning IL Win
two level teaspoonfuls eacn of nutmeg
and white pepper, one teaspoon of mace
and one-half a teaspoon of ground
cloves. Bring the sirup TO boil, then
put in the crystallized cherries. When
they are pumped, take out with SKIM
rner and put in the raisns, which have
been cut in clusters of two or three
raisins each.
AS soon as the raisins are pumped
skim them out of the sirup and put in
the Tiny Tim cucumbers. Let them
come to boil, and then cook them for
a minute or two longer. They should
be tender, but not soft. Take the Gu
cumbers out of the sirup and fill the
glass jars, putting in layer of sucum-
bers, then one of cherries and then one
of raisins, repeating the layers until the
jars are nearly full. Then pour the
sirup heated boiling hot over the pickles
and seal.
A new way to make cheese pudding
Is as follows: Mix together in a basin
half a pound of cheese one teaspoonful
of -four, two tablespoonfuls of bread
crumbs, salt, pepper and paprika to
taste, add one cupful of boiling milk,
one heaping teaspoonful of butter,
the yolks of two eggs and the whites
stiffly beaten. Mix gently, pour into
buttered pudding dish and bake for 15
minutes in a moderate oven. Serve hot.
Some housekeepers do not know that
a cup of strong cold coffee is better tnan
milk or water in making dark cakes,
such as fruit, spice or gingerbread. Try
this old reliable recipe and be con-
WINGED that this is so: Take one cup of
butter or a half cup of butter and a
half cup of lard, one cup of molasSeS,
four cups flour, one cup strong cold
coffee. teaspoonful soda, two of cream
of tartar, four eggs, a teaSpoonful
cloves one and a half of cinnamon, a
pint of seeded raisins, one of currants
and one cup of citrOn. Stir butter and
sugar to cream, add spices, moiasses,
eggs, coffee, flour with cream of tartar
sifted thru it, and, last, the soda dis
solved in a spoonful of hot water. Bake
In shallow pans or all in a round pan.
If you have ever eaten English
crumpets you know just how good they
are. To make them take two cups of
set and raised over night. Handle with
the fingers alone, and gingerly. Put
into a bowl, and make hole in the
center of the dough. Have ready best
en- two eggs, whites and yollls together,
very light, and stir these into the dough
with a wooden spoon until the whole is
light and the ingredients thoroly blend
ed. Then thin with lukcwarm milk to
the consistency of cake batter; beat up
hard for minute; let l. raise for two
hours, or until puffy and dotted W it'll
bubbles; turn into creased muffin rings
and bake, turning dexterously with a
spatula. when half done, 10 brown the
other side.
Dried beef is very palatable fixed
after the following recipe: Look over
the dried beef after your market man
has Clipped il fine to see that no skin
or fat remains, then roll several slices
together and cut in shavIn-s with a
very sharp knife. Nix together cne
cupful of tomatoes, one-haIf % q pound
of dried beef, two tablespoonfuls Of
grated cream cheese and feaspooHful
of finely minced onion. Season with
salt and pepper Beat four eggs well
and add to the other ingredients. Melt
generous teaspoonful Of butter in the
chatting dish or frying pan. and cook
until the eggs have thickened the mix
ture like an omelet
To make real Spanish cold sllw, take
half dozen gOod-sized tomatoes. pour
boiling water over them, then rub off
the skin. Take out as many seeds as
possible, squeeze out the water. and put
in the chopping bowl. Add oae white
onion, Glove of garlic, two small green