The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-11-09
Recipes.
The Commoner.

The Commoner. -.
Mrs. C. L. tells us that, if WI
would keep celery through the win
ter, we should trim off the roots ant
outer stems, wrap each bunch wei
with paper and put in boxes in tn,
cellar, packing tightly. The plan
will wilt when kept thus, so it shoule
be put into clear cold water the nigh
before wanted at table, and will b<
crisp and nice for use. Another
friend says it should be packed in
pits, and kept until wanted.
Turn-Overs-Roll out rich biscuit
dough about as thick as thick pie
crust, cut into rounds by laying a
large saucer or small plate on the
dough; on each round lay to one side
spoonful or more of preserved, or
stewed or canned fruit boiled down
as thick as may be, and fold over the
other half of the dough, pressing the
edges tightly together; then fry in hot
lard until slightly brown; take out
and lay on paper to drain thoroughly.
Good for the lunch basket.-Mrs. L.
M.
Canned Pumpkin-Peel, and cut up
the pumpkin, cook as dry as possible
without burning, then add cupful of
sugar for each cupful of pumpkin,
with any desired spices; heat thor
oughly and put into cans as solidly as
possible, and seal. A pint can is best,
as this will make two pies when milk
and eggs are added. The sugar and
spices will aid in keeping it from
spelling, and will be needed anyway
in making the pies.
Ounce Honey-Three pints of boil
ing water, six pounds of granulated
sugar, piece of alum the size of
kidney bean, pulverized. Boil all to-
gether twenty minutes, then CRATE
five ounces and two sour apples; put
the fruit into the. boiling syrup and
boil twenty minutes longer; then put
into fruit cans and seal. This should
make about one gallon of honey, and
in gallon jar it will keep the year
through; but it is best to seal in small
cans.
Dried Beef-Fill good-sized kettle
to one-half full of salt, &C.
,ording to the amount of beef you
wish to dry; set the kettle on the
stove and stir the salt often until it is
quite hot; but not scorched, but it
should smoke; have your beef cut in ',
proper sizes for drying, then roll !.
hem in the kettle Of hot salt, dipping |.
he hot salt over them, one piece at !
ime; the longer you roll it and dip !.
he salt over it, the better it will be. !.
axe it out and brush the loose off, !
zen pack closely in a jar or key, -
tablespoonful of sugar - =,
etween the layers. Leave thus for y
Tree days. Do not use more salt =. =,
ian clings to the meat. 1t requires :.
0 brine-only to be packed tightly "
'gether. In three or four days it a
ill be ready to hang up. -
Another Way-For twenty pounds y
beef cut in convenient shape, and
Sc one pint of salt, one teaspoonful G.;
saltpetre and one-fourth pound of 49,
own sugar. Mix we'll and divide u;
to three parts and rub the pieces ~,
oroughly with the mixture, using :.
lie part each day for three days sue -; :.
ssively. Pack and let it lie in the 80 -,
luor it makes for six days; then ~
ing up to dry. It should not be- -.
me too dry, or it will be tasteless. ~,
Liver Sausage-Boil the jowls, nf
'er and heart Of one hog, run co
rough sausage grinder, along with M
rec onions, and pepper and salt to ar
ste, mixing as other sausage. M
An Old-time Custard Pie-Four gi
gs well beaten; one-half cup of SUI CT
r, pinch of grated nutmeg, a scant tn
Mt and half of rich sweet milk. A,
end well and bake in a single crust
It'll firm.