Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1912-10-18
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~ ~ LIZZIE O THOMAS ~ y

til the apples are clear and tender. j
know that many people say they cam
not make biscuit I heard a friend say
she had lost her skill in making but
termilk biscuit, but those she made the
day / was there should have encour-
aged her for they were delicious. ]
think that every successful biscuit
maker viii tell you to let the measure
OF flour be your basis. Don't put in
certain amount of flour and drop I'm
the other things; measure all your in
gradients. Here is my recipe for but
termilk biscuits:
one quart OF flour one teaspoonfm
OF salt. one of soda (level). Sift the
flour. salt and soda together. then with
the tips of the fingers work i'm one
heaping kitchen spoonful of lard, let IL
be thoroughly worked into the flour
then add buttermilk enough to make a
dough as soft as can be handled, roll,
cut and bake in a quick oven.
Ham Sandwich Biscuits: Have your
dough Just a little sitter, cut into
rounds after you have rolled it pretty
thin. cover half of them with minced
ham and butter the other half. Cover
the ham with buttered halves, put
in a biscuit pan far enough apart not
to touch when done and bake in hot
oven.
Instead of the ham use grated cheese
il they are not to be eaten at break
fact, and either are fine for the school
luncheon.
MINCEMEAT PICKLES.
Chip fine one peck of green tomatoes,
drain we'll and add two tablespoonfuls
each of salt, cloves, cinnamon and al
spice. two pounds of well cleaned cur
rants, two of seeded raisins, half a
"A oh
apples, six pounds OF brown sugar and
one cupful of cider vinegar. Cook all
this slowly for three hours and put in
glass Jars while hot. This is nice TO
serve with meats and makes an appe-
tizing sandwich.
CITRON PRESERVES.
Pare off the hard rind of the citron
melon, take out the seeds and cut the
melon in thin slices. Weigh it and al
low a pound of sugar to a pound Of
melon. Soak the melon in salt water
for an hour, then rinse in fresh water,
make a thin syrup of sugar and water
and boil the citron ten minutes, drain
out and throw that syrup away. Put
your sugar, as many pounds as you
have citron, in the preserving kettle
with just enough cold water to dampen
it, when it begins to boil put in your
citron and boil until ii is clear and ten
der AS the scum rises skim it off
and when the citron is clear and tender
add the juice of two lemons and the
rind Of one and boil fifteen minutes. As
you put it in the jars see that bit
OF the lemon peel is in each jar. Let
il stand over night and seal cold.
NICE WAY TO USE COLD MEAT.
Take the cold meat, mince it, add to
it half as much grated bread crumbs,
season with pepper and onion if you
like 1t, and celery seed or celery salt.
Add a wineglass of good stock, or beef
extract Place all this in a mould and
pour over it sufficient dissolved gela-
tine TO almost cover il, steam an hour,
set aside to cool and turn out of the
mould when ready to serve.
You will notice that all of these can
be utilized by the mothers who have to
prepare the children's lunches, and /
hope / may hear that some are used
that way.
Faithfully yours,
LIZZIE q. THOMAS.