The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-07-13
Recipes.
In. COnlInnner.

about the size of a large cherry. Re
move the skin and wash. Put on ir
a granite kettle two quarts OF fresh
milk and two quarts of water, anc
make it quite salty. When the mix
ture boils, put in the onions and boi
until straw will readily pierce them,
then drain through a colander, pour
fresh water over them and drain
again. Select glass jars with glass
top, as pickles should not be put into
jars having metal tops lined with
porcelain, for the vinegar acts on the
metal and pickle and top are both
ruined. DO not fill the top quite full,
for spices are still to be put in, along
with horseradish, celery and mustard
seeds. Fill one of the jars with vine
gar to see how much will be needed
for all; measure it, after draining it
from pickles, and put into porcelain
lined kettle, along with four table,
spoonfuls Of cracked mot ground)
allspice, two of cloves, two OF mace,
one of ginger, one of cinnamon brok-
en- small, and let boil for about ten
minutes. 1t is claimed by some that
the vinegar should not boil, but should
be kept at scald- heat with the spices
in it for half an hour. Mix in a bowl
one tablespoonful of mustard, one Of
tumeric, four of sugar; stir to a
smooth paste with a very little cold
vinegar. then stir into the boiling
vinegar and remove the kett e at once
from the fire; into each jar of pickle
put one tablespoonful of scraped
horseradiSh, one Of celery-seed and
one of white mustard seed. Pour the
vinegar into the jars boiling hot, al
lowing portion of the spices to go
into each jar; seal close and keep in a
cool, dark place.
Lemon Syrup--lt is almost impossi-
bic to keep lemons during the hot
months, as they are apt to rot unless
used within a brief time If made in
to syrup they are always, ready for
lemonade, pies, buildings, sauces.
Get one dozen nice lemons, and see
that there are no decayed spots on
them; clean, and carefully CRATE the
rind, allowing no part of the white to
be used. Squeeze out the juice and
add to the grated rind letting it stand
for several hours. Then take four
pounds of sugar and make into thick
syrup with just enough water to boil
It smooth. Stir in the lemon juice
and bottle in small bottles, corking
lightly and dipping the necks of the
bottles in wax. 1t will keep per-
'ectly.
Cake Fillings-For the cake, use
my good layer-cake recipe, and bake
n layers as usual, and when done,
urn out on a sieve to cool; when cool,
spread with the filling. For a nut
illing, beat the whites of half dozen
,ggs stiff with powdered sugar, add
ng the sugar little at a time to the
while beating, until
enough is used to make the icing
cry stiff. Crate pineapple enough
o fill a cup, and add to this two cup
uls of pounded, or crushed pecan
heats, the pecan meats having been
oaked a couple of hours before being
dded to the icing. Spread this mix
IRE between and on top of the layers,
nd cover the tops with half whole
ecan meats laid in the icing while {
oft. If properly made, this is fine. a
Another Filling-Make a boiled
ing of two cups of sugar and a |
uarter of a cup of cold water, boiled ,
, a thread. Pour this syrup while a
OF over the stiffly-beaten whites of |
,ur eggs; add a cup of chopped or /
rushed nuts, and spread between the
yers and on top of the cake.
Green Corn Pudding-Take one
uart of corn, either canned or green,
Tough fresh cut from the cob is pre-
Erred; beat four eggs, the whites and
olks separately. To the beaten
olks, add tablespoonful of sugar,
70 of butter and one quart of milk.
eason to taste with salt and white
spper, stir in the corn and, lastly,
e stiffly beaten whites. Pour the
fixture in a buttered pudding-dish,
Ike an hour in moderate oven, and
rive with roast meat or fowl.
If fruit juice refuses to "jell," to
'ery pint and half of the juice add