Lincoln County times. (Jerome, Idaho) 1911-1919, 1911-12-21
SIX FAMOUS RECIPES
GOOD THINGS TO EAT AS CON-
COcTED IN KENTUCKY.
Any Housewife Will Find 1t Worth
While to Try Gumbo, Buttermilk
Biscuits, Soft Cornbread and
Sweet Picked Cantaloupe.

Gumbo.-Cut a young hen into neat
Joints as for frying; brown the pieces
in hot drippings; remove to a soup
pot and add two quarts of hot water
and two or three thin slices OF sweet
breakfast bacon; boil slowly until the
meat is tender; season with salt and
pepper when the meat is about nall
done. If the meat is to be served sep
arately return it to the frying pan
in which it was Drowned; add a cup
Of the stock and a cup of milk; let
it boil up and thicken with flour ana
water. If not to be used as sepa-
rate dish, slip the meat from the
bones and chop moderately fine; do
not grind; and set aside, while you
add to the stock in which the chicken
was cooked, one quart of okra PODS
(tender young onesJ, cut in quarter
inch slices; the corn from six ears,
one large onion, cut in small cubes,
and two or three tomatoes, peeled and
cut in small pieces; let these boil
half an hour and just before serving
add the chopped chicken. This makes
a very thick but delicious soup.
ButtermiIk Biscuits.-One quart
-four. one teaspoon of salt, one heap
ing teaspoon soda and the same OF
cream of tartar; half cup shortening;
rub all we'll into the flour and mix to
a soft dough, with buttermilk that is
about two days old. A little sour
cream makes them more delicate.
Smothered Chicken.-Split broilers
or young frying chickens down the
back from the neck to the tail, be
fore drawing; remove the entrails
wash and break the collar and wish
bones. so the chicken will lie fiat II
the pam breast side up; season with
salt and pepper on both sides, and lay
two strips of sweet bacon across th'
breast and legs, securing 1t viii
wooden toothpicks, put few Jumps o
butter on the breast and legs ant
wings: add three cups hot water ant
roast in a moderate oven half.to three
quarters of an hour, or until tender
Remove the chicken to the platter an
add a cup of milk to the gravy, let
come to boil and thicken with flour
rubbed smooth in water. Serve wit
hot buttermilk biscuits.
, Fried Corn.-With a sharp, thin
bladed knife shave the tops of tn
grains off and then press out the pull
by scraping the edge of the knit
down the length of the cob. Hav
three tablespoons of bacon or hal
drippings in a frying pan; put tn
corn into this and add enough hot WI
ter to cook the corn without allowin
it to stick to the pan. Cook 20 mil
: utes; season with salt and pepper
add a cup rich milk; let it boil up an
serve.
:, Soft Cornbread-Two GUYS cor
meal. one cup boiled rice or hominy
4 half cup sweet milk, two eggs,
= piece butter size of an egg. Put bu
:, ter and salt into the meal and POI
9 boiling water over it till 1t Is II
consistency of mush; add the rice ar
milk. beat the eggs stiff and add Il
. last thing.
= Sweet Picked canteIoupe.-Ha
- dozen ripe canteloupe; pare and C
!. In half-inch slices or less, put into
Jar with enough vinegar to cove
- little salt should be added to Il
. vinegar before putting in the fru
- Let stand "a hours; take out al
- cover with fresh water; let stand
- hour or two; put in a kettle wi
- fresh vinegar to cover to which h
been added sugar in the proportion
ie five pounds to the gallon of vinegi
n Boil until clear In another yes:
'e add to a quart of vinegar one pie
of horseradish, ono tablespoon
white mustard and three pieces
I white ginger root, two dozen Wit
| cloves, one tablespoon mace, boil W
| and when the canteloupes are CT
pour over them. These are very fl