The Green Forest tribune., 1912-02-09

until mornfng-outSide, unless the temperature is below freezing, or there is danger of thieves, four of two-footed A city housewife will do we'll to cover the turkey while thus hanging out with either a loose- ly fitting grocer's paper bag or a square crash or cheese cloth This keeps away soot and dust, which. once settled on the skin, defy wash ing off Get the stuffing ready before taking in the bird. Dash cold water over and through it before putting in the stuf11ng, wipe inside and out with soft. damp cloth. then resalt but very lightly outside and In.
 Since the turkey is apt to feqgIr1 the whole oven and long, slow cook ing, better put him on early, and take him up before beginning the other things.
 Sweet Potatoes in 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 a 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.-Parboil for fifteen chill them in cold water then cut V out of the hearts. Fill the space with butter after dusting it well with salt and pepper, put the onions in a bag with a lump of butter and very little water, seal and cook twenty minutes in hot oven, or thirty min utes in a very moderate one.
 Creamed SaIsify.-Boil tender, drop into cold water, peel and cut in two inch length strips, steep In a dress ing of butter and cream, lightly sea- soned with pepper and salt. Put in well-greased bag, seal and leave in the oven few minutes only.
 Smothered Chcken.-Have good sized broiler cut into joints, taking care not to leave sharp bones to the joints. Salt and pepper them lightly, dredge with four and lay In we'll greased bag upon thin slices of ba- con. Cover with more bacon slices, taking care to keep the chicken spread rather flat. Add 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 five minutes. Make peep-hole in the upper side of the bag near the middle, and if the bacon and chicken are not as brown as you like, cook five to ten minutes longer. Serve on a not dish with gravy from the bag
 Good pies demand good crust shorter than any temper, easier brok- en than promises. Make 1t by M Ssye"'s recipe, then surely 1t will be up to grade. Here is the recipe: Take one pound of four, three-quar- ters of a pound of butter. Mix the flour with water and 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 1t two rolls, as usual Leave your paste in a cool place for forty-five minutes, and then roll twice more. Leave 1t for forty five minutes and then roll twice again.
 Bake all your pies in bags; 1t may seem extravagant, but the gas-saving more than pays far the bags. Use thin pie tins. Roll out and fill as 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 there 1t does no harm. The essential thing Is to keep the upper surface covered and maintain steady heat. Havs the oven hot at first, but slack keat after a little-as soon as the oag corners show rather brown. Average pies, with average heat, require twenty-five to thirty minutes.
 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 cold place for twenty four hours, stirring it several times The peel can be strained out, but it looks rather pretty in glasses.
 For tea lemonade, tako the juice Of a dozen well-washed lemons and three sweet oranges, cut the squeezed fruit in rings, and add it to the juice. Put in five cups of sugar and strain over the whole gallon and quarter of weak tea, boiling hot then add 8 cupful of rum. This also Is better for standing-ft keeps several days in a cool place. The rum can bs omitted if there are scruples regard ing it. In that case the strained juice of a pineapple that has been shredded and allowed to stand twen- ty-four hours in sugar can take it's place. Dilute this one-fourth with mineral water in the glasses.
 Copyright, 1911, by the Associated
 Literary Press.)
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