The Springfield herald., 1912-02-09

by q cold rinse water. Drain we'll.
wipe dry, inside and out salt very
lightly, and hang up In cold place
until morning-outside. unless the
temperature Is below freezing. or
there is danger of thieves. four Of
twofooted. A city housewife will
do well to cover tho turkey while
thus hanging out with either a loose
ly fitting grocer's paper bag or a
square crash or cheese cloth. This
keeps away SCOT and dust, which.
once settled on the skin. defy wash
ing off. Get the stufiing ready before
taking in the bird, Dash cold water
over and through it before putting in
the stuGlng. wipe inside and out with
a soft. damp cloth. then resalt but
very lightly outside and In.
Since the turkey is apt to require
the whole oven and long. slow cook.
ing, better put him on early. and take
| him up before beginning the other
things.
Sweet Potatoes In syrup.-Choose
smooth, even potatoes of medium size,
boil twenty minutes. drop In cold
water. peel. dip in melted butter. roll
In sugar, put into buttered bag. with
sugar. butter and lemon Juice enough
to make a fairly rich syrup. Seal
bag, and cook for twelve minutes In
q fairly hot oven. Pour the syrup
from the bag around them into a hot
dish.
Spanish onions.-Parboil for fifteen
minutes Spanish or Bermuda onions.
chill them in cold water. then cut a
v out Of the hearts. FIJI the space
with butter, after busting 1t well with
salt and pepper. put the onions in
/ bag with lump of butter and very
little water, seal and cook twenty
minutes In a hot oven, or thirty min
utes in a very moderate one.
Dreamed salsify.-Boil tender. drop
into cold water, peel and cut in two
inch length strips. steep In dress
ing of butter and cream, lightly sea
soned with pepper and salt. Put In
well-greased bag. seal and leave IN
the oven few minutes only.
Smothered chicken.-Have good
sized broiler cut into joints. taking
care not to leave sharp bones to the
joints. Salt and pepper them lightly.
dredge with -four and lay in we'll
creased bag upon thin slices Of bar
con. Cover with more bacon slices.
taking care to keep the chicken
spread rather fat Add a teaspoonful
OF water, or couple OF peeled and
sliced tomatoes. Shreds Of green
pepper add somewhat of flavor to the
tomatoes Seal in bag and cook for
forty minutes, Stacking heat almost
half after the first five minutes. Make
a peep-hole In the upper side of the
bag near the middle, and II the bacon
and chicken are not as brown as you
like, cook Eve to ten minutes longer.
Serve on a hot dish with gravy from
the bag.
Good pies demand good crust
shorter than any temper, easier trok-
en- than promises. Make 1t by NJ
Soye-'s recipe. then surely 1t will be
up to grade. Here is the recipe:
Take one pound of flour. three-quar-
tiers Of pound of butter. Mix the
flour with water AMI sat lightly until
the consistency OF butter. Leave this
dough for half an hour, then flatten
with your hand and lay your butter
on the top of the paste. Then fold
four-corner way. and give 1t two rolls.
as usual Leave your paste In cool
place for forty-ive minutes, and then
roll twice more. Leave 1t for forty
five minutes and then roll twice again.
Bake all your pies in bags; 1t may
seem extravagant, but the gas-saving
more than pays for the bags. Use
thin pie tins. Roll out and fill as
/ lot In c4t
the bags on trivets. Cook two pies
at once, but shift them midway the
cooking. from upper to lower shelf.
and vice versa. Thus they will brown
top and bottom. Grease the bags
but lightly underneath; even though
they crisp thore 1t does no harm.
The essential thing is to keep the
upper surface covered and maintain
steady heat. Have the oven hot at
first, but slack Eeat after little-as
soon as the Dag corners show rather
| brown. Average pies. with average
heat, require twenty-five to thirty
minutes.
To make the cider-cup. cut thinly
the yellow peel from six oranges and
six lemons, squeeze out the juice and
put in with the peel and three cups
of sugar Make a gallon of sweet
cider very hot, but do not let 1t boil,
pour 1t upon the peels and Juice. and
let tand in cold place for twenty
four hours, stirring 1t several times.
The peel can be strained out. but 1t
looks rather pretty in glasses.
For tea lemonade, tax" the Juice
CT dozen well-washed lemons and
three sweet oranges, cut the squeezed
fruit in rings, and add 1t to the Juice.
Put in Ave cups of sugar and strain
over the whole gallon and quarter
of weak tea, boiling hot, then add a
cupful OF rum. This also is better
for standing-it keeps several days
in cool place. The rum can be
omitted If there are scruples regard
ing It, In that case the strained
juice of pineapple that has been
shredded and allowed to stand TWEEN
ty-four hours in sugar can take its
place. Dilute this one-fourth with
mineral water in the glasses.
copyright, 1911. by the Associated
Literary Press.)