The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1916-12-23
BY MISS LENO OSBORNE.

ways noted Tor their THRIFT, handed
down to us the very fine breakfast dish
known as "scrapplc' Originally. when
hogs were killed for winter meat, the
liver, heart and small scraps OF meat
were cooked together until very tender,
corn meal was stirred into the liquor
with the meat and all cooked again
until the mush was thoroughly done.
This was packed in stone jars, and
when wanted sliced, rolled in flour.
sauted IN a small amount OF fat until
very brown
Scrapple Served Here.
We bought lS-Ccnt pig shank and
cooked il until the meat fell from the
bone, shredded the meat stirred IN the
! corn meal and cooked II MS mentioned
above When served with maple syrup
and coffee a breakfast Of sufficient
| nouriShncnt was provided At very little
expense and trouble
! Sugar cookies made without egg. vas
/ another very fine way of providing
sweets for our family" One hundred
small, thin sugar crisps were made OF
one cup Of compound, one cup sugar,
three cups flour, four teaspoons bak
ing powder. one half teaspoon salt one
teaspoon vanilla and milk enough 10
make stiff dough When the dough
was rolled sugar was Sprinklcd over the
top before. the cookies were cut out.
These were baked until light brown
and very crisp For breakfast or with
tea at luncheon these sugar cookies are
very good
Substitute for Maple Syrup.
Rrown sugar syrup substitutes so
well for Maple syrup that our people
thought they were beng served the real
Log Cabin Two cups Of brown su-
gar, one cup water, one tablespoon OF
Hour added. to give body 10 II and he
iorc serving one teaspoon OF vanilla,
blends together so well, that the dc
ccptlon was complete.
u all Syrup' are heated Just before
serving. they WI taste better and last
longer: Also u the huiter. or tat TO be
u'cu' Is aHdeh ana melted win II, the
''INo' WIN oe improved,
! nouIe ,l'a' one houScKeeper "ritMs
W I'e ne''er menu 'ohtest suggests
.''cu ,'I'asSeS' Whi'h says mar inoIasScs
- "uueu 10 ,hc rat ai'er INC bacon mas
"een 'ooN,n ana Wnen INC moIasSc'
uaH "'cI.u II u al served not OH
'@NoN. in's seems 70 ne an excellent
way 10 econonlc on butter and yet
""No s"'"e'''nR very good ana win the
S'"'c ioo1 N"'ue
hoN u oe''e oouP1'
~ planning meas wretc every pre-
N'u',"'' az 'o ugn' ana heaVy ioods -
'ohS'ucreu' ohly inc heaNy creamed
soups are served az ,uneheons, while
t"e O''d' oou'''onS ana oonsoHines arc
w.. ,nt 'ne neaVy dinner we followed
u,'N rue ehltolS "hon We served cream
OF eelefy soup Tor luncheon at Nednes-
'ay noo"'
NoVly, '',o'u'ng 10 smell is rich
- ,''"e'"I - ''ICiu'n - ana together
WV" w, amount o' uige>'aoic oeilnlose
".u u, ''Rn i'aVI,' " - ono o' inc most
avn ,'"o'iNe Ncge'aoies' When making IT
.,',o s"upS, every ps.'''lc may bc used
eve" ,nc raves we WASH each stalk
anu tnc caV.s very thoioughly, cut
.ne'n ,h,o small pieces and with plenty
o' wafer ict thein sumner until It may
oc "ashed 'htongh sieve lhls pulp
aug Wa'er Is fehes'Sn ana enough Hour
"lu ''t paste auued 70 give II the de
,neu @ Consistency; lhlS soup 1t the
le"VcS arc used IS green IN color and
'eSe"o',. cream OF pea soup very much.
mueh celery Is wasted.
MANY noiheS waste so much ot tho
,oP ava oner Ha'ks o' celery, because
tncy 90 not KNOW now TO use them, or
'''lhN 'ncy arc unit Tor use Not one
particle OF celery should he wasted.
Mncn, SeslucS tor soups they may be
cfeamcd, eSoalloped or used in dress