The Cairo bulletin., 1911-12-20
Six FAMOUS RECIPES.
GOOD THINGS TO EAT AZ CON.
cocTED m KENTUCKY.
Any Housewife Will Find II Worth
While 10 Ty cunbo, ButtermiIk
Biscuits, Soft cornbread and
Sweet Picked cantaIoupe.

cumbo.--Cu young hen into neat
joint; az for frying; brown the pieces
In hot drippings; remove to soup
pot and add two quarts OF hot water
and two or three thin slices OF sweet
breakfast bacon; boil slowly until the
meat Il tender, season with salt and
pepper when the meat is about half
done. II the meat ID to be served sep
arateIy return it to the frying pan
In which II was Drowned: add a cup
II tho stock and cup of milk: let
It boil up and thicken with -four and
water. II 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
ttender young onesI, 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 iii small pieces; let these boil
half an hour and just before serving
add the chopped chicken. This makes
a very thick but delicious soup. \.
Euttermiik BIscults.--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
q soft dough, with buttermiik that is
about two days old. A little sour
cream makes them more delicate.
Smothered chieken.--Split broiIers
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, 30 the chicken will lie fat In
the pan, breast side up; season with
salt and pepper on both sides, and lay
two strips of sweet bacon across the
breast and legs. securing It with
wooden toothpicks, put few Jumps Of
butter on the breast and legs and
wings; add three cups hot water and
roast In moderate oven half to three
quarters of an hour, or until tender
Remove the chicken to the platter and
add cup of milk to the gravy, let It
come to boil and thicken with -four
rubbed smooth in water. Serve with
hot buttermi,k biscuits.
Fried Corn.--With sharp, thin
bladed knife shave the tops of the
grains on and then press out the pulp,
BY scraping the edge Of the knife
down the length OF the cob. Have
three tablespoons Of bacon or ham
drippings in a. frying pan; put the
corn into this and add enough hot wa
ter to cook the corn without allowing
1t to stick to the pan. Cook 40 min
utes; season with salt and pepper;
add cup rich milk; let It boil up and
serve.
Soft cornbread.---Two cups corn
meal, one cup boiled rice or hominy:
half cup sweet milk, two eggs, q
piece butter size OF an egg. Put but.
ter and salt into the meal and pour
boiling water over II till II Ia the
consistency Of mush. add the rice and
milk, beat the eggs stiff and add the
last thing.
Sweet Picked canteIoupe.--Ha Halt
dozen ripe canteioupe: pare and cut
IN half-inch slices or less, put into a
Jar with enough vinegar TO cover:
little salt should be added to the
vinegar before putting in the fruit
Let stand "a hours; take out and
cover with fresh water: let stand an
hour or two; put In a kettle with
fresh vinegar to cover, to which has
been added sugar In the proportion 81
Ave pounds ID the gallon Of vinegar
boil until clear. IA another vesse
add To q quart of .'negar ore piece
OF horfrradish, ono tablespoon d
white mustard and three pieces I'll
white ginger root two dozen Who'll
Hloyes. ere tablcEroon taarr. .soil ven
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