Los Angeles herald., 1910-12-11
THE KITCHEN

The old-fashioned kitchen is a far
cry from the modern htchenette. In
grandmothers kitchen the great open
fireplace took the place of the modern
gas range or the fireless cooker, a
8Dutch oven" in which foods were
baked in front of the fire; a spit for
roasting and frequently a cavernous
brick oven for the breads, cakes, pies,
beans and other good things which
then, as now, made up the daily menu
in the American home. Somehow,
looking back, 1t seems as If things
tasted better then than they do In
these days of hurry and rush, says a
writer on Some Honey Old Dishes
in Good Housekeeping.
Yes. there is Just where the great
trouble lies, the hurry and rush. There
is no time to let our foods develop fla
vor by the long, slow cooking which
our mothers considered necessary.
We buy the things which will cook
in least time, and this necessarily
means expensive living, for If there Is
one thing which the young housekeep-
err should lay down as law 1t is that,
in considering the food supply, one
must be prepared to spend either
money or time; for where money is an
object time must be spent TO MAKE I,,l,
cheaper grades of food palatable. rms
applies especially to meats. An old
time dish held in especial favor was
CHICKEN PIE
Clean. SINCE and draw fat young
chicken: cut 1t into pieces and place in
n saucepan; cover with boiling water
and cook till tender, adding seasoning
when the chicken is half done. Line a
deep pan with f1aky crust, and Wneh
the chicken is cool fill the lined pan
with it, adding sliced potatoes, a little
vNfn q a.
spoonful of chopped parsley, together
with more seasoning, If needed; add
a little of the liqdor; cover with a
crust make a hole In the center ana
bake three-quarters of an hour. serve
with chicken gravy made from the re-
mainder of the liquor in which the
chicken was cooked, thickened with
butter and flour.
PICKLED OYSTERS
Fine. fat oysters should be chosen,
and after being carefully picked over
are to be scalded In their own liquor;
cook them Just until they are plump,
then remove from the fire, quickly
drain and drop them into boWi OF
cold water. Rinse and place In VIDE
mouthed Jars Measure the liquor In
which they were scalded, add to 1t an
equal amount of vinegar, a blaoe OF
mace. a few whole peppercorns ana
salt to taste: scald all together, ana
when cold fill the jars with the mix
ture and seal tightly. These VIII keep
for two or three weeks.
SALT PORK WITH CREAM THAN
To prepare this old-time delicacy,
cut nice even slices Of salt pork, place
them in frying pan and cook over
a clear fire till golden brown; remove
to a hot dish and pour out all but a
tablespoonful of the fat remaining in
the pan; add to this a Tablespoonful
of flour, stir until it has absorbed the
fat and then add cupful and half
of cream or rich milk. Your grand
mother probably used the cream from
her own dairy, but you may have 10
mt IN with milk. Stir constantly Till
boiling, cook three minutes and pour
around the crisp slices of pork.
SUGAR GINGERBREAD
For sugar gingerbread, cream 70
gether q cupful of butter and three
cupfuls of sugar, add two eggs, half a
cupful of buttermilk and the same OF
sour cream, a teaspoonful of soda dis-
solved in a little cold water. three tea
spoonfuls of ginger, a pinch or sait
and flour to mix to stiff dough. Roll
thin, cut into squares and BAKE III
moderate oven.
FOR CHEESE CAKES
Aqain have a nice pastry crust ana
use II to line large or small tins. but
this time do not bake until the ming
Is added. Have ready two cupfuls OF
cottage cheese. add cupful of sugar
a niece of butter the size of walnut
two eggs and little cinnamon or nut
meg. Beat we'll together, pour into
the crust and bake golden proWn'
These are good, either hot or cold.
TO MAKE LEMON CHEESE
Place in double boiler, or In ooWi
in a saucepan containing boiling water
a cupful of powdered sugar, two
ounces of butter the rind and juice OF
two lemons and three well beaten eggs
Cook. stirring constantly, till the ml%-
ture is very thick. Remove from the
FIRE. cool and store in a jar with a
closely fitting lid. The "cheese" VIII
keep for weeks and may be used as a
cake filling, sandwich filing or as a
filing for puff paste tartlets.
FOR SHREWSBURY CAKES
To make these crisp, dainty dellca-
cies. known for at least a hundred
years, beat together half pound OF
butter with six ounces of sugar; ada
whatever fla svoring is desired, nutmeg
being most commonly used; add also
four well beaten eggs. Sift in enough
four to make a dough which can be
rolIed-probably about pint and a
half though this depends largely on
the size of the eggs. Roll thinly, cut
info small cakes and bake in a mod
crate oven. When cold store in a tin
box with closely fitting lid