Arizona sentinel and Yuma weekly examiner., 1912-01-18
SIX FAMOUS RECIPES
GOOD THINGS TO EAT AS CON.
 COCTED IN KENTUCKY.
Any Housewife Will Find It Worth While to Try Gumbo, Butternilk Biscuits, Soft Cornbread and
 Sweet Picked CantaIoupe.

Gumbo.-Cut young hen into neat
 Joints as for frying; brown the pieces
 in hot drippings; remove to a soup pot and add two quarts or hot water and two or three thin slices of sweet
 breakfast bacon; boil slowly until the meat is tender; season with salt ana pepper when the meat is about half done If the meat Is to be served sep arately return 1t to the frying pan in which it was Drowned; add cup of the stock and a cup of milk; let it boil up and thicken with flour and
 water If not to be used as a 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 ekra pods
 Gender young ones), 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 in small pieces; let these boil half an hour and just before serving add the chopped chicken.
 Buttermik Bscuits.-One quart flour, one teaspoon of salt, one heap ing teaspoon soda and the same or cream of tartar; half cup shortening; rub all well into the four and mix to soft dough, with buttermilk that Is about two days old.
 Smothered chicken.-Split broilers 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, so the chicken will lie flat 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 1t with wooden toothpicks, put few Jumps of butter on the breast and legs and wings; add three cups hot water and roast in a moderate oven half to three quarters of an hour, or until tender. Remove the chicken to the platter and add a cup of milk to the gravy, let 1t come to boil and thicken with flour, rubbed smooth in water. Serve with hot buttermilk biscuits.
 Fried Corn.-With sharp, thin bladed knife shave the tops of the grains off 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 20 min utes; season with salt and pepper; add a cup rich milk; let 1t boil up and serve
 Soft Cornbread.-Two cups corn meal, one cup boiled rice or hominy; half cup sweet milk, two eggs, a piece butter size of an egg. Put but ter and salt into the meal and pour boiling water over 1t till 1t is the of mush; add the rice and milk, beat the eggs stiff and add the last thing.
 Sweet Picked canteIoupe.-Half dozen ripe canteloupe; pare and cut In hal1lnch slices or less, put lnlO a jar with enough vinegar to cover; a 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 kettle with fresh vinegar to cover, to which has been added sugar in the proportion of five pounds to the gallon of vinegar. Boil until clear. In another vessel add to a quart of vinegar one piece of horseradish, one tablespoon of white mustard and three pieces of white ginger root, two dozen whole cloves, one tablespoon mace, boil we'll and when the canteloupes are cold pour over them. These are very fine.