Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1912-02-14

ing OF. Get the stuning ready before
taking in the bird. Dash cold watel
over and through 1t before putting IN
the stumng. wipe inside and out with
q soft. damp cloth. then resalt but
very lightly outside and In. 59.l ,5l s
Since the turkey ID apt to require
the whole oven aud long. slow cook
Ing. better put him on early, and take
him up before beginning the other
things.
Sweet Potatoes Ia 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 a buttered bag. with
sugar. butter and lemon juice enough
to make fairly rich syrup. Seal
bag, and cook for twelve minutes In
a fairly hot oven. Pour the syrup
from the bag around them into hot
dish.
Spanish onions.-Pa rboil for fifteen
minutes Spanish or Bermuda onions.
chill them in cold water. then cut q
" out OF the hearts. Fill the space
with butter. after busting 1t well with
salt and pepper. put the onions In q
bag with a lump OF butter and q very
little water. seal and cook twenty
minutes in hot oven. or thirty min
.utes in very moderate one.
Baked Pears.-Ripe. lwell-favorcd
pears are best for baking. but the
ordinary cooking pear will answer
II baked with sugar, lemon juice and
spices. Peel the pears. cut OF the
stems and take out the core, but only
a little way beyond the blossom end
Stick Glove. shred OF mace or bit
Of cinnamon in the core.space. all In
around It with sugar and roll the
fruit in dry sugar before putting II
in buttered bag. Put in half . gill
OF water also to the half dozen. seal
bag. and cook at slow heat fifty min
utes to an hour.
Dreamed Satisfy. Boil tender, drop
into cold water, peel and cut in two
inch length strips. steep In q dress
ing Of butter and cream, lightly sea-
soned with pepper and salt. Put in
well-greased bag. seal and leave In
the oven q few minutes only.
smothcred 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 flour and lay in we'll
creased bag upon thin slices Of ba-
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
halt after the first ave 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 Ave to ten minutes longer.
Serve on Z hot dish with gravy from
the bag.
Il Good pies demand good crust
shorter than any temper. easier trok-
en- than promises. Make 1t by NJ.
Soye-'s recipe. then surely it viii be
up to grade. Here In the recipe:
Take one pound 5of -four. three-Quar-
tiers OF q pound Of butter. Mix the
-four with water ana sat lightly until
the consistency Of butter. Leave this
dough for half an hour. then fiatten
with your hand and lay your butter
on the top Of the paste. Then fold
four-corner way. and give It two rolls,
as. usual Leave your paste in cool
place for forty.dve minutes, and then
roll twice more. Leave it for forty
i've minutes and then roll twice again.
Bake all your pies IN bags: It may
seem extravagant, but the gas-saving
more than pays for the bags. Use
thin pie tins. Roll out and fill az
usual. Set pans inside bags and set
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 thcre 1t does no harm.
The essential thing Is to keep tho
upper surface covered and maintain
steady heat. Have the oven hot at
first, but slack ksat after . little-as
soon as the bag corners show rather
brown, Average pies. with average
heat, require twenty-five to thirty
minutes. Make peep-holes on top In
the bags when You think they are
done; II not brown enoug.. raise the
heat a wee bit and cook i've minutes
longer.
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 gallon of sweet.
cider very hot. but do not let It boil.
pour 1t upon the peels and Juice, and
let tand in a cold place for twenty
four hours. stirring 1t several times.
The peel can be strained out, but It
looks rather. pretty in glasses.
4. For tea lemonade, take the Juice
CT q dozen well-washed lemons and
three sweet oranges. cut the squeezed
fruit In rings, and add 1t to the juice.
Put in FIVE cups Of sugar and strain:
over the whole gallon and a quarter
81 weak tea, boiling hot. then add q
cupful OF rum. This also is better
for standingit keeps several days
in cool place. The rum can be
omitted il there are scruples regard
ing it. In that case the strained
Juice OF pineapple that has been
shredded and allowed to stand twen-
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.)
4 Reading Character.
Careful Parent-Before can give
consent to your proposed marriage to
my daughter. l must know something
about your character.
Suitor- Certainly. sir, certainly.
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