Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1914-10-06
IyG1aSFHT1GCHEN
THE HOME LUNCHEON.

VAT HEN substantial luncheon is
wv required for the family the one
suggested here might be tried
1t Is both appetizing and nourishing.
Corn Bread.-Take three eggs, beaten
light; two cupfuls sour milk, three tn
blespoonfuls melted butter or lard.
three tablespoonful sugar, one small
teaspoonful salt, one teaspoOnful soda
Mix well with cornmeal to make thin
batter. Bake in shallow pan for half
an hour in hot oven.
A Simple Salad.
Cabbage Salad.-Chop one-haf me-
dunn sized cabbage quite fine. Let 1t
! stand in ice water one hour, adding u
tablespoonful Of salt. Beat two eggs
in bowl, add to them one cupful Of
vinegar, three tablespoonfuls Of butter.
little pepper and one tablespoonful Of
mustard. Put the bowl in a pan Of
boiling water and stir constantly until
it begins to thicken. Remove from the
fire and add two teaspoonfuls Of sugar
Drain cabbage and pour the hot dress
y.
Cooked With Vegetables.
Calls Liver en- Casserole.-Take q
frying pan and in it slowly fry out
four or Eve slices Of fat salt pork until
the pork is crisp and brown. Add to
the hot fat one dozen balls cut out Of
potatoes. one dozen balls carrots. one
stalk celery. diced; six finely sliced on
ions. Cook very slowly for ten min
utes. by which time they should be
delicate brown. Place in the casserole
Wash and cut calf's liver In ST. .es.
lay on top of the vegetables. sprinkle
salt and pepper over all and add pint
Of boiling water and one tablespoonful
Of kitchen bouquet. Cover and cook in
moderate oven about an hour and
serve The cover of the casserole
should not be removed after the vege-
tables are put in until the dish Is ready
to serve, lest the flavor be lost.
A Delicious Dessert.
Jelly Omelet.-Take five eggs, one ia
blespoonful Of butter. one-third cupful
of milk. one glass of soft jelly. one
level teaspoonful of salt. Separate
eggs beat whites stiff. beat yolks thick,
fold in whites lightly. Put butter in
frying pan in the stove. When hot
mix milk and salt into the egg mix
ture and pour into the frying pan.
Cover and cook slowly until omelet is
we'll puffed and Drowned. Bake one
minute in hot oven to try top. Spread
jelly over one half. fold, turn on hot
platter and serve Immediately.
TOMATO ECONOMY.
II OAIATOES may be put up in
many ways for winter use. They
make delicious sweets and are
equally nice canned for use as vege-
tables.
Some Delicious Sweets.
skinned tomatoes, four pounds of gran
ulated sugar, three pounds Of apples.
one quart Of vinegar. one-half ounce Of
stick cinnamon. one-half ounce Of gin
ger. one-fourth ounce Of mace, one
fourth ounce Of whole cloves. Tie the
spices In bag. put all the ingredients
on together and boil three hours, STIR
ring constantly.
Green Tomato Preserve.-Take ten
pounds Of green tomatoes, add eight
pounds Of sugar. six lemons and q
small box Of preserved ginger. Put in
the preserving kettle. Have tomatoes
and lemons sliced thin. Pick out all
the lemon seeds, as they will make it
bitter. Do not peel lemons. Add lit
tie water. one cupful or less. Put in
ginger. Let this boil little while;
then add sugar. Let it boil slowly on
back Of range until strip is thick. If
you do not have the preserved ginger
handy put in a small handful Of dry
ginger root. Stir often with a wooden
spoon.
Timely Canning Hints.
Tomatoes Canned Whole.-Use me-
dunn sized tomatoes, good solid ones,
put them in wire basket, plunge them
into boiling hot water. remove the
skins and arrange them in wide mouth
ed jars Fill the Jars with cold water.
adjust the rubbers, lay on the covers.
stand the Jars in wash boiler, cover
the boiler, bring water to boil and boil
for ten minutes. Screw on tops. boil
FIVE minutes longer and they will taste
like fresh tomatoes when used in the
winter.
Canned TomatOes.-Wash tomatoes.
plunge into boiling water for FIVE min
utes and the skin will slip of without
trouble Slice into the preserving ket-
tle Set the kettle on an asbestos mat
over the fire. Heat slowly to the boil
ing point. stirring frequently. Have
the Jars thoroughly sterilized and with
fresh rubbers and close fitting tops.
Fill with the scalding tomatoes, which
have been allowed to cook steadily half
an hour from the time they began to
boil; then seal.
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