New-York tribune., 1911-11-05
FAMILY RECIPES
Gleanings from the 4rchiUes Of
q Practical HOHSescife.

value at this season are favorites cleaned
from an old family recipe book belonging
to an upstate housewife with practical no
tions
\ simple milk and potato soup that will
bo something hot for the children when they
get home from school at MONDAY calls for
six or eight potatoes and tw onions Boil
them in enough water to cover until ten
der and then press them through a colan-
der and return 10 the stove Add a quart
Of boiling hot milk. season with salt, pep
per and butter. Let the whole come 10 the
boiling point add beaten egg If desired
and serve Immediately. bit of minced
parsley improves it.
4 hot nourishng dish Of oysters and
macaroni is welcome in cold weather. Boil
the macaroni until tender. put n layer of 1t
over the bottom OF buttercd baking dish,
then cover with a layer of oysters, add
another Of macaroni and so on until the
dish is filled. Season each layer with pep
per and salt and also add a bit OF butter.
If the tor LAYER Is ono Of oysters sprinkle
well with powdered bread or cracker
crumbs. If the last layer is one OF maca-
roni the bread crumbs will not be needed.
Pour in enough milk beaten with a large
egg 10 cover the contents of the dish and
bake i'm a hot oven.
For another luncheon dish mince a cold
piece of boiled tongue. Mix it with hot
cream sauce. adding the beaten yolk Of an
egg to give richness. Let it simmer very
slowly over the fire while some delicate
slices Of toast are being buttcred. Cover
each piece Of toast with the mixture and
send 10 the table in covered dish. Ham
may he used instead of tongue.
For devilled ham. so good in sandwiches
for the lunch basket. have ready a pint
bowful of chopped ham. an even table
spoonful of sugar. an even teaspoonful of
ground mustard a saltspoonful of cay
enne pepper and a cupful Of vinegar Mix
pepper, sugar and mustard thoroughly and
add the vinegar, little by little. then stir it
into the chopped meat, and when a smooth
mass has been formed pack II into moulds.
II it is TO be kept some time pack it in little
lars and pour melted butter over the top.
For favorite mustard pickle have ready
a quart Of large cucumbers, a quart of
small cucumbers. a quart of small onions,
two heads Of caulifowcr and two green
peppers Put these into a weak brine in
tventy-four hours then scald them in vine
gar separately and boil them until tender.
When they arc boiling prepare a paste AS
follows: Mix six tablespoonfuls of mustard
with one Of tumeric. one cupful and a half
Of sugar and . cupfu of -four. Mosten 10 a
paste with a little vinegar and gradually
continue TO edd vinegar until two quarts
have been used or enough 10 make a thin
sauce. Stir carefully and constantly while
I. is cooking TO prevent Jumps from form
ing Cook the vegetables in this sauce until
they are well coated with 1t. Then set
away i'm a cold cellar. in small stone or
glass Jars. If well covered with the sauce
they do not have to be sealed tight.
For doughnuts have ready a scant cupful
Of sugar one egg, a pinch of salt. cupful
Of milk. two cupfuls OF flour, two teaspoon
fuls of baking powder and a piece of but
ter the size of butternut or three table
spoonfus Of melted butter. stir together
in the usual way and turn the mass out
on to a mixing board. Then roll out.
adding flour TO prevent the mass sticking
TO the board.
very nice spice cake is made with but
termllk. The buttermilk seems to impart
tenderness as well as richness to the cake.
Cream one cupful of sugar and scant half
Cupful OF butter. Add a cupful OF butter
milk and stir the miXture into two cupfus
of flour sifted with a teaspoonful of soda,
half a teaspoonful Of cloves and half
grated nutmeg When taking the cake
from the oven after baking set the tin con-
tanning It into cold water and let il stand
until the cake is cold
Buttermilk can also be used to advantage
in gingerbread. Use a cupful of molasses.
a third Of a cupful Of melted butter, cup
ful of buttermilk an egg a teaspoonful Of
soda dissolved in hot water. teaspoonful
of ginger, two and half cupfuls of -four
and a little salt. Mix well and bake.
TO cook an old hen 80 that it's flavor
will be equal to that OF a chicken simmer
it very gently the day before It is to be
served It may take four hours cooking.
When it IS quite tender, but not broken, re-
move IT, let it cool overnight IN the water
in which ii was cooked. Then roast It in
the oven and baste II often with roast beef
drippings or some equally good fat. Put a
large tablespoonful OF the fat into the pan
under the roast For a stuffing for two
birds use a scant cupful Of minced suet
mixed with two large cupfuls Of stale
bread crumbs and favored with a table
spoonful Of parsley, teaspoonful Of thyme
and pepper and salt to taste. An egg is
broken into this mixture without beating,
and the mass is stirred with fork.
If there is sour milk on hand 1t will make
= delicious loaf cake. Cream scant half
cupful Of butter with one and a half cup
fuls Of powdered sugar Add two beaten
eggs and half cupful Of sour milk Stir In
half a cupful Of grated chocolate that has
been dissolved in half cupful of boiling
water and allowed TO cool. Flavor with
teaspoonful of vanilla and stir the whole
into one and three-quarter cupfuls OF flour
sifted with a teaspoonful OF soda. Bake
in a loaf tin I'm a moderate oven.