The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1912-05-28

buttered baking dish until firm and
brown.
Canned String Beans Sauted-Drain
eff the can liquor and cut the beans
in inch lengths. Fry two slices OF
bacon minced fine in a pan until
crisp, add the beans and season the
mixture with butter, salt and pepper
and serve in heated dish.
New Potatoes a Maitre d'Hotel-
Slice new potatoes that have been
steamed, a quarter of an inch thick
and put in sauce pan with cream
and pepper and butter; salt when
hot and thicken slightly with -four
OF cornstarch.
Spinach la Reine-Grease a cook
cry bag with anything but butter and
fill with cleaned moist spinach, add
salt and pepper and few rashers of
bacon to season.
Seal or pin the bag shut and place
in the oven for twenty minutes.
Pierce a hole in the bag and what
ey er moisture is therein will drip out;
chop and dress the spinach and
serve. After cooking it in this way
once you will never cook it any other
way, because. though no moisture is
added, the green's do not shrink until
they are lost under the egg garnish
end they have a most beautiful color.
Lettuce Salad-One-t third as much
oil as you use vinegar; pepper and
salt at discretion Shred the lettuce
end place in salad bowl and sprinkle
with powdered sugar; add the rest
of the ingredients and toss well to-
gether.
Steamed Bread Pudding-Two cups
Of fine crumbs, one quart milk
one-ha.lf cup Of powdered suet, one
half a pound of seeded raistns, three
eggs beaten light separately, one
tablespoon of -four, two tablespoons
CT sugar, little salt Heat the milk,
pour over the eggs and sugar, stir
N the crumbs and flour; heat all this
for ono moment Cover the bottom
Ct a baking dish with a Layer of
this and sprinkle on a little of the
suet and raisins, sprinkle with more
sugar and proceed in this way until
the baking dish is almost full. Steam
about two hours or if you have no
steamer boil an hour and a half
When done cover with the stiff
whites of the eggs and serve with
fruit sauce.
The tallow candle fickered and died
when kerosene, gas and electricity
came successfully on the scene. The
stage coach has given place to the
palace car and the great open fireplace
lives principally in memory
AONdy We WOOlO O6 SdISAOo
with the crude facilities of our fore
fathers; our restricted lives do not re-
quire the same environment or the
same nourishment they needed. Now
and then, however, our attention is at
tracted to something that has survived
the storms Of the past and stands by
itself superior to anything else in its
class. Beaten egg bread is a notable
example-no baking powder; no fancy
shortening or Celebrations are allowed,
yet 1t stands pre- eminent among
breakfast breads as 1t has stood fo-
generations. This is the recipe: One
egg beaten very light added to one cup
of buttermilk- Sift one cup of white
cornmeal with one-half cup Of flour,
one teaspoon of salt and one teaspoon
of soda. Beat very hard until the
mass is foaming and bake in creased
muffin rings. And still another is:
Virginia Waffles-Two cups boiling
water, two thirds cup cornmeal, two
teaspoons salt, two cups milk, one ia
blespoon sugar, two eggs, yolks and
whites beaten separately, three table,
spoons melted butter, two and one half