The National tribune., 1910-03-24
THE FAMILY.
By SENORA SARA.


tamaleS is to cook one or two chickens
until tender. Remove all meat from the
bones, shred it in the chopping ma
chine, and add to 1t the liquor in which
the chicken has been cooked. This is
seasoned with any desired condiments,
especially red pepper, and thickened
with cornmeal. The rolls are about the
size of linked sausage, and they are
wrapped in the inner husks of green
corn. Tie the husks with strings at
eaIl end to secure them and boil Tor
three hours. 1t is bes. tc taste the
preparation before adding meal 10 note
whether 1t is rich or needs more season.
ing, allowing for the meal to be ADDED.
which will take up the sharp flavor.
Honey jumbles are particularly en-
ticing to children for piece. Two
quarts flour, three tablespoonfulsSmet-
ed lard one pint honey, o1e-quarter
pint molasses, one and oma-ha,f table
spoonfus soda, one teaspoonlul cream
of tartar, one-quarter pint water, one
half teaspoonful vanilla.
This tumble recipe IS used by bakers
and confectioners on large scale. One
firm in Wisconsin alone uses ID tons of
honey in their factory.
Cheese as a meat substitute is par
ticularly valuable. In round numbers,
cheese provides a double portion of
nutrients similar to those of beef,
pound for pound. That is, where cheese
is only one-third water, the meat is
two-thirds. This explains why some
find il difficult of digestion; 1t is too,
concentrated, and is more easily taken
care of when grated or melted and di-
luted with other materials.
There are many fondues and soufl1es
and other combinations of egg, milk
and cheese, savory dishes well adapted
to luncheon and even to dinner. Where
cheese is added in any generous Pro-
portions to macaroni, potatoes or rice
for dinner dish a smaller allowance of
meat is feasible. Crackers warmed,
with a layer of grated cheese upon
them, to serve with soup or salad, also
have definite value, tho we are prone
to look upon such additions as merely
relshes. In like manner for occasional
variety the groove in the celery stalk
may be filed with any rich cheese or
grated cheese moistened with salad
dressing.
Tripe in milk is considered excellent
for invalids. Cut one pound of tripe
into dice and simmer for two hours in
sweet milk. Take the tripe up in a hot
dish, thicken the milk with a little
-four, add a dash of salt and black pep
per pour over and serve hot. This is
especially nice served on very dry but
tered toast.
For North Carolina beaten biscuit
make a thick dough of flour and milk
with a little shortening and salt to
taste. Then beat the paste vigorously
for at least 40 minutes. In the old days
when there were hours in the day to
spare cooks would work the dough for
an hour or more. 1t should be so puffy
before 1t is left that it will blister when
II is touched with the finger. Make it
into little biscuits and bake. About
level teaspoonfuf of butter or lard will
be needed for a quart of flour. There
are implements in the shops fo- beat.
ing the dough.
An excellent mouth wash may be
made by mixing one ounce of carbon
ate of soda with one pint of water. Bot
tie for use. After cleaning the teeth
as usual, rinse with little of this
liquid. 1t has fine preservative effect
on the teeth and cleanses the tongue
and gums.
Stuffed and baked tripe IS good eat
Ing. Select long strips of fresh tripe
and boil in salted water till tender.
Prepare dressing as for roast chicken
or turkey, spread ii thinly on the strips
of tripe, roll them up and secure with
wooden skewer-a toothpick answers
nicely. Arrange the rolls in buttered
pan and bake till done. This is an eX-
cellent luncheon dish and is very dainty
served cold, the slices cut round the
rolls like roll jelly cake.
Or you may like boiled tripe. Boil
one pound of fresh tripe one hour Put
in one dozen small onions and boil till
all are tender. Season with salt, pep
per and cupful Of sweet cream.
Pleasant manners and pleasant talk
need practice. If you put them away
like the talent in the napkin you'll be
lucky il you find them in any sort of
working order when you want them
whereas if you use them they will
grow.
To prepare prunes in the simplest
possible way, wash well one by one,
passing thru several waters. Put in
granite kettle or stone Jar cover with
cold water, and let stand over night. In
the morning put on the stove or in the
oven in the same water cover and SIM
mer or bake gently until tender Do
not stir or mash; the long. slow cook
ing will develop the fruit flavor and
native sweetness, and for the most pal
ates the addition of more sugar would
be a-supcrfiuity. If liked very sweet
however, a little sugar can be added
A slice of oranges or lemon cooked
with the prunes imparts a rich color
and flavor.
Try peach souffie for a dessert One
quart of preserved peaches, one-half
cup sugar, scant; white Of four eggs;
one-half cup sugar. Drain the sirup
from the peaches, remove stones add
sugar and mash with fork. Beat
the whites 10 a stiff froth, add the sec
ond half cup sugar and combine mix
lures. Bake 20 minutes in a buttered
dish. Serve at once with plain or
whipped cream.
This is a nice almond confection:
Have in readiness one cupful Of al
monds, blanched and dry; take one
cupful of sugar and a quarter cupful
of water and boil until IL threads; then
throw in the almonds and permit them
to cook in the sirup, stirring occasion
ally. When the almonds have changed
color slightly, remove from the fire,
still stirring until the sirup turns 10
sugar. some of which will cling to the
almonds.