Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1912-12-13

Of New York state sent out 1S5 college
students. 1 was interested in what was
said OF them. One farmer said they
were good help; one found them hard
to break in; a third said they were not
much when worked by the day. I won
der what would be said of tine Georgia
boys? Faithfully yours,
LIZZIE o. THOMAS.
FOR MADAME
Scrapple: Have the heads properly cleaned
and cut into convenient pieces. Soak overnight
in weak salt water-the liners, too, II they
are iked-then skin and clean the head pieces
very carefully. scald the tongue in soda water
and they win easily skin, then boil all together
until tender. Remove ell the meat from the
liquor and set it away to get cold: then take
all the grease from IL and return the liquor
OF stock, 10 the fire. When 1t polls, stir in
corn meal to thicken as for ordinary mush,
about three quarters Of liquor TO gallon OF
meat. When the mush is well cooked, add
tine meat which has been run through meat
chopper. Season with salt and pepper and let
II all simmer until 1t is thoroughly mixed.
Pour into dishes or pans to mold. IL the
weather is warm, or II is 70 be kept, pour
hot lard over the top after it has cooled and
set in the mold. To use, cut in haif-ineh
slices and dip in flour and fry until the rioui
is crisp.
Steamed Ham: Put a piece in a steamer over
a pot OF hot water and cook until tender an6
you will never go back to the old way. The
hook ends are excellent this way; then the
scraps that are too broken to put on the table
are creamed OF frizzled like dried beef.
Pork Shoulders Cut a rather thick slice
as for frying, put In a pan and cover with
sweet milk, skim milk and bake in a moderate
oven until the milk has evapOrated and the
meat is delicately Drowned on top. When the
meat has been taken out add water to the pan
and thicken and delicious gravy is made.
Crullers: Cut two ounces OF Dutter into small
pieces and put into half a pint of water Put
over a fire and bring quickly to a boil; add
a quarter of a pound Of flour and stir over
the fire until the mass rolls round the par
like a ball. Take from the fire, beat thorough
ly and let stand in a warm place for half an
hour. Add one egg and beat the mixture un
til smooth; add another egg and beat again;
continue to add one at time until you nave
beaten In four eggs, yolks and ALL Let the
last beating be at least five minutes then
let the mixture stand for half an hour. Have
the frying kettle full OF hot lard, or other
fat, and the wire basket ready, Put euprul
OF powdered sugar In flat pile on the DreaC
board, mixing with It a teaspoonfql OF powderec
out a tablespoonful OF the dough and roll very
lightly TO about quarter of an inch thickness;
roll only one way, not to and back again. Ihe
dough win be very soft. but II you are careful
you will soon get the knack OF handling with as
little flour as possible, cut in strips, or round
as you prefer. IL you nave no wire frying
basket take from the board and slide into tnt
hot fat. II you have a psSFet, cover the DOT
tom. lower the top to within an inch Of then
and immerce fully IN the fat; They viii d s6eE
remove and drain, then roll in the powdered
sugar. ~,
Luncheon Cheese: This is an ideal cheese
for sandwiches. Take rich, mellow, well-cureo
Chedder or American cheese and run through
a food grinder and you may have TO run II
through the second time to free from Jumps. Ic
the ground cheese add the freshest creamery
butter. II the cheese is very fresh and moist
one part butter to eight OF cheese but the
dryer the cheese the more butter is required
Warm and soften the butter and mix thorough
! " with the ground cheese. After mixing as
thoroughly as possible, run through the food
chopper with the finest blads you have, the one
for nut butter is best When well mixed Il
should be smooth and creamy, entirely free
| from Jumps To keep this or market II. paek
IL in glass fruit jars, preserve tumblers, the
inside Of which have been coated with melted
butter After the cheese is packed down, pour
a \little melted butter on top. This can be
kebt in a cool place for some time. Ihis re
tails at 40 to rs cents according 70 size anc
ELIZABETH wARING.