The National tribune., 1910-03-17
THE FAMILY.
By SENORA SARA.

You can have chicken soup or broth
and fried chicken all from the same
fowl, and not every family likes stewed
chicken, tho they do like chicken soup.
When making chicken broth remove
the pieces of chicken after stewing, roll
each piece in beaten egg, then in crack
er dust, and fry in bacon fat. Be sure
to use bacon fat, as this imparts a
pleasant favor. Serve surrounded with
bits of bacon fried crisp.
Cider frappe is very nice. Unless
your cider is very sweet add sugar to
1t. Put it into a freezer, pack in ice
and salt and freeze as you would ice
cream, with the difference that you do
not let it get SO firm as ordinary ice
cream, but stop the process of freezing
while the cider is still partially liquid.
Floor covering of good linoleum for
the kitchen should hold its own for at
least five years. The way to prolong
its period of usefulness is to keep it
clean; dirt ground into the finished sur
face by the tread of feet is the floor
coverings greatest enemy.
Linoleum needs no soap. ammonia or
strong cleaning agents. A simple wp-
ing with cloth just moist with warm
water is all that is needed. In one
country home SKINNED milk mixed
with the water was used, but the owner
had herd of 80 COWS. Once or twice
year give the linoleum a wiping with
good furniture polish TO renew its
Smooth surface.
Caramel apples are really finer
than any preserved apples. Six large
apples, one cup of brown sugar, one
fourth of a cup of cream, one table
spoonful of butter one cup of chopped
nuts, one cup of granulated sugar, half
pint of water, half a pint of whipped
cream and one heaping tablespoonful
of powdered gelatin. Boil the granu-
lated sugar and water together for 10
minutes. Peel, core the apples, then
cook them slowly in the srup until
tender. Turn them often, and take
care to keep them whole. When done
remove from the sirup and dissolve the
gelatin in the sirup. Place the brown
p sugar, cream and butter in a saucepan
and cook to the firm ball stage, then
add the nuts. Place the prepared ap-
pies in dish, fill the centers and cover
the top with the caramel nut mixture.
Then pour the sirup around them and
set on the ice to chill. When cold gar
nish with whipped cream and chopped
nuts.
A fine cheese sauce" is prepared as
follows:
Make the usual white sauce by melt
ing two level tablespoonfuls Cone
ounce) of butter and cook in two table
spoonfuls of flour until the whole bub-
bles, but is not brown. Then add grad
ually one cup of milk, hot or cold, and
cook until thickened, stirring constant
ly to keep it smooth. Set this over hot
water, and add grated or chopped
cheese in any desired proportion and
season further with salt, paprika and
mustard. Stir often till the cheese
melts and blends with the sauce. A
bit of soda in the sauce sometimes aids
in softening the cheese, and, according
to some authorities, makes it more di-
gestible.
One ounce of cheese when chopped
or grated will measure about one
fourth of a cup. This gives a pleasant
flavor. but for greater food value the
amount of cheese may be increased un-
til one-fourth pound or more is used
Or the croquets of rice or macaroni
may be made without cheese and the
cheese sauce served with them. Any
cereal left from breakfast may have
grated cheese and other seasoning
stirred into it while warm, and later it
may be shaped into croquets, which are
aceeptably served with tomato sauce