The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1910-02-08

ounce of Jamaica pepper, one-haf tea
spoonful of black pepper, one small
teaspoonful of soda, one small teaspoon
full of cream-of-tartar, one small break
fastcupful of milk. Keep the mixture
stiff. Bake three hours in slow oven.
Allow to cool in pan, otherwise it would
break when taken out.
Baking Fruit Cake
Many women can mix an excellent
fruit cake, but few can place one in the
oven without forebodings. To insure
good results, bake fruit cake in paste
board corset boxes; I6xS inches IS good
size. Some buyers prefer to leave these
boxes in the store, and the storekeepers
are glad to give them away. 1t is well
to choose boxes not less than two inches
deep, and three is better. Line each
box with manila paper well creased,
pour in the batter, place thoroughly
creased manila paper over the box and
put on the pasteboard lid; place the
boxes in slow oven and bake until the
cakes are done through, no longer; this
will require at least five hours. When
baked in this way the cakes will come
from the oven retaining the fruit flavor,
with no hard crust or scorched atom
about them, and they will cut into
tempting, even slices of a convenient
shape and size.
Turkey Baked With Milk
The following recipe has been handed
down in Our family for five generations.
A noted French chef, when in Edin-
burgh, Scotland, was prevailed upon by
some of the wealthy families to give their
daughters a series of cooking lessons.
The most delicious of all the recipes was
for turkey baked in milk. 1t was
brought to this country by them and has
been used ever since by all the offshoots
of Our family. / have never seen it any
where excepting in families who have
eaten it at our table.
| Make a stuffing of one-third potatoes
finely mashed and seasoned, two-thirds
bread-crumbs, one cupful of raisins or
one and a half cupfuls if turkey is large,
one-haf cupful of butter, about one-half
cupful of sugar; cinnamon, salt and
pepper to taste, and last. two we'll
beaten eggs stirred in. lightly. When
the turkey is properly prepared and
stuffed with this mixture, heat a pint of
new milk and put in the dripping-pan
with the turkey and bake, basting every
Fifteen minutes with the milk Keep
milk on the top of the stove to replenish
the supply in the pan as needed. 1t will
take from one to two quarts of milk.
When done, remove the turkey and set
the pan on top of the stove to boil a
moment. The gravy will then have a
curdled appearance, and is the most
d delicious gravy ever tasted. If the
cooking has not been just right, and the
lgravy does not thiclen, add little corn
lstarch and boil.
Carrot Marmalade
| Boil four or FIVE pounds of carrots,
which have been washed, but not scraped.
Cook until tender, which may take some
hours, unless they are very young. Re-
move from kettle, peel, and cut out any
dark spots. Run through the grinder"
set medium fine, or mash to a smooth
Ipulp with the potato-1nasher. To every
pound of carrot pulp allow one pound of
graduated sugar, six almonds, the rind
of one lemon, the juice of two, and
scant Tablespoonful of almond flavor
Put pulp and sugar together in pre-
slowly. Boil steadily for fifteen min
Set to one side while you stir in thor
oughly the grated lemon juice and rind,
the almond extract and the sweet aim
onds (Which have been blanched and cut
in thin shavings). Cook all together for
five minutes longer, and when cool put in
jars and SEAL This makes delicious
and unique marmalade.
Have a Definite Understanding Re-
garding All Labor Done.
Discourage Idlers Who Kill Time
at Your Expense.