The National tribune., 1910-04-07
TIE FAMILY.
By SENORA SARA.

Nut mince pies are rich. palatablt
and sufficiently indgestible to make
them popular. One cup OF walnut mea
chopped fine, two cups of chopped ap
pies one cup of raisins, one and one
half cups of sugar mixed with one tea
spoonful each of cinnamon and allspice
and one-half teaspoonful each of Glove:
and salt. one-half cup of vinegar and
one-half cup of water or fruit juice
Mix thoroly. This quantity makes two
large pies.
Most food choppers are now fur
nished with a nut grinder. with which
one can easily make ones own nut but'
ter. Use the nut butter attachment
screwed on rather loosely, for making
nut meal; or the nuts may be rubbed
thru a sieve. Nut cream or milk is
made by adding water, few drops al
time to nut butter or meal, until thin
as desired.
"Grape Juice parfait'' makes a palat.
able dessert. Beat one cupful whipped
cream, one-half cupful of grape juice
and the strained juice of one lemon un-
til thick. Cook one cupful of sugar In
one-third of a cqpful of water till il
spins a thread, then pour in fine
stream onto two whites of eggs beaten
stiffly and beat till it foams and cold
lnen IOlU III CiSdll IIllAluIS llltO lHt
ringue. Freeze.
The most delicious schmierkase or
cottage cheese can be made from but
termilk as well as plain sour milk. Many
farm households have been denied the
cheese because they use cream sepa-
rators and accumulate no sour milk.
Put the buttermilk in a jar on the back
part of the stove, where IT will heat
slowly: it requires little more heating
TO curd than does other milk. When it
has entirely separated pour off the whey
and turn the curd into cheesecloth
sack to drip. letting it stand from eight
TO 10 hours. When 1t is dry, stir small
amount of salt into the curd, and mix
with sweet cream or rich milk.
To fold a dress skirt properly for
packing and TO avoid the crease down
the middle of the front breadth, fasten
the skirt band and pin the back to the
middle of the band in front. Lay the
skirt on table or other fiat surface,
right side out, with the front breadth
down. Smooth out all creaseS and lay
folds fiat. Then begin at the outer
edges and roll each side toward the CEN
ter back until the rolls meet. In this
way the hang of the skirt is not injured,
there are no wrinkles and the front
II SillOOAIl anu nat II NiiS S4NAi l
is too long for the trunk, fold it over
near the top and place a roll of tissue
paper under the fold.
Many ask how to cook beef so that 1t
will not be tough for those whose teeth
are tender. Here is a recipe for cook
ing chuck steak" SO that il is sweet
and tender, and II is "stewed" without
the addition of water. To prepare this
have three or four pounds of rump
steak cut about an inch thick. Put one
tablespoonful of butter in the frying
pan, and let it melt without browning.
Wash the steak quickly in cold water
put II in the frying pan, cover closely
and let it slowly become very hot. AS
soon as it is thoroly heated add one
teaspoonful of salt and a saltspoonful
of white pepper. then keep it just SIM
nlering (never allowing il to boil) until
perfectly tender. It should be closely
covered all the time. 1t will require
about an hour and a half to cook it just
right. When done place the steak on a
heated platter, and add half a teaspoon
full of walnut or tomato catsup to the
gravy in the pan, let it get very hot and
pour it over the steak. Sometimes a
slice or two of onion or carrot are add
ed TO impart delicate favor to the
steak, but it is quite delicious without.
Remember, the frying pan must have
a close-ftting lid to keep in the steam,
and it must simply simmer.
Goldfish chowder is always eatable II
made Just" right. One cup pickup
Goldfish freshened in hot water twice
Boil with one onion and one good-sized
potato thinly sliced. When all are ten
der add one pint of milk, butter and
pepper Heat and serve with croutons
or crackers.
Indian curried tripe is made as fol-
lows, and, by the way, tripe is consid-
cred very digestible- Boil two pounds
Of tripe till tender, season with salt,
pepper and saltspoonful of curry pow
der. Thicken the liquor with flour and
Berye with rice. Sliced onions may be
used in this curry if desired.
Apple baskets these are called. but
lhey eat nightly like baked dumplings
Select six sound Baldwin apples of good
bize. Wash, pare, cut into halves. and
remove the cores. Mix one pint of floui
With one heaping teaspoonfuI of baking
powder, a little salt, four tablespoon.
sf melted shortening and about three
lourths of cup of milk. Roll the dough
about half an inch thick and cut about
the size of a coffee cup. on each piece
lay two halves of apple, fold crust.
around them, leaving the top free
Sprinkle q teaspoonful of sugar in each
basket. Bake until apples are soft
berve hot with cream and sugar
nice Spring dish IS chops and spin.
bch. Pick over and wash one peck o.
tpinach, then add one cup boiling water
Ind one level teaspoon salt. Cook un.
covered until tender. Drain and pres.
oil
Ind add. il to two level tablespoons but
ter and two level tablespoons houl
rocked together. Mix well and ad,
bne-half cup thin cream and salt anC
pepper 70 taste. When heated and
lhickened place in the center of a no
platter, and place broiled lamb chop,
tgainst IL.