The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-07-20
Recipes.
The Comm oner.

II
are times when the catsup or relish
will mildew on the top, though it is
hardly to be expected if proper pre-
cautions are taken from the start.
However, if there is mildew, at the
very first sign it should be removed.
Open the bottle and pour off the af-
fected part, then empty the bottle in
to a porcelain preserving kettle, add
two tablespoonfuls Of sugar and half
a dozen cloves, bring to boil, and
let simmer for a few minutes; wash
| out the bottle, scald it thoroughly and
! while still hot fill with the boiling cat
sup to within an inch of the top; fill
to the top of the neck with olive oil
and seal at once. The cork should
be soaked in boiling water, then fore
ed down into the neck of the bottle,
leaving a little space on top, which
must be filled with hot sealing wax.
The mixture should be thoroughly
cooked before bottling.
Canning String Beans-Prepare ten
der green beans as you would for the
table, cooking until tender, but not
soft, in plenty of water slightly sailed.
Pack in glass jars or tin cans, and
cover with some of the water in
which they were boiled. Have some
vinegar boiling hot, and put one or
two large tablespoonfuls in each quart
can; if the cans are not then full, fill
up with the water in the kettle and
seal at once. To use, drain the liquor
off and cover with boiling water and
leave until water is cold, this will re-
move the vinegar, and cream and
other seasoning may be added, but
must not boil after cream is added.
Mrs. H. f. NJ, Missouri.
Macaroni Escalloped-Break half
pound of nacaroni into short lengths
and cook until tender in plenty OF
sailed water. Make sauce OF two
level tablespoonfuls each Of flour and
butter mixed together and one cupful
of cream cooked together five min
utes. Add half a level teaspoonful of
salt and saltspoonful OF pepper.
Stir in one egg and take from the
range at once. Put the macaroni into
buttered baking dish in alternate
layers with the sauce and pour over
all one-quarter cupful Of butter and
one-quarter pound of grated cheese
melted together. Pour this mixture
over all the top, so that it will be we'll
distributed through the dish. Cover
with fine bread crumbs and brown in
a quick oven.-E. H. G.
Iced Coffee-Make a strong infu-
sion of any good coffee berries and
strain into a porcelain bowl or china
or glass pitcher; sugar it to suit the
taste, and add to it an equal portion
of boiled milk, or one-third the guam
tity of rich cream. Surround the YES
sci with finely pounded or shaved
ice. This beverage is recommended
for persons who have lost their appe-
tite, or who experience general debil-
ity.
Stuffed Mangoes-Cut lobe from
the small green cantaloupe melon,
scrape out the seeds, return the lobe
and tie in place. The melon must be
very small, green one, and if you
have not had good luck with your
planting because of the drouth, seeds
planted now may give you plenty OF
the size wanted. Put the melons in
strong brine and keep at least month,
keeping them under the brine with a
weight. For fifteen melons, allow
half a pound each of race ginger,
scalded, scraped and chopped, and
scraped or grated horseradish, two
whole nutmegs, grated, an ounce
each of black pepper and mace
(whole), two ounces of best black
mustard and one ounce of tumeric,
dozen large onions finely minced;
chop all these we'll, and mix with
enough salad oil to make a paste. |
Have the melons soaked twenty-four
hours in clear water, we'll dried and
then fill each with the mixture; put
ipto large jar and pour over enough
vinegar to cover, first boiling in it
teaspoonful each OF pounded cloves,
allspice, mace and ginger. Pour
over boiling hot and cover. Good by
| Christmas. and improves with age.