Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-02-06
HEERFUL CHERUB- SUGGESTIONS FOR THE H(
HOUSEHOLD HINTS
RIrrTERMILK sCoNEs

THERE are various recipes ior the mah'ns
l. Of scenes, but this Is one OF the best
Take one pound OF -four, one teaspoonful
OF salt, about half pint OF buttermik or
milk, one small teaspoonful of carbonate
OF soda one small teaspoonful OF cream OF
tartar Mix all the dry ingredients to-
gether and add enough buttermilk to- make
n light dough, which should be turned on 70
a Toured board and quickly kneaded until 1t
Is smooth. Press the dough into round
cake and divide crosswise into sCones,
which should not be much more than a
quarter OF nm inch in thickness Bake the
scones in quick oven, then split them
open, butter and serve. The scones may bo
cooked on a grlddle, and II this is done they
should be turned once.
TOMATOES AND CHEESE
six tablespoonfus Of bread crumbs and
tho same quantity Of grated cheese should
be well mixed together. Butter a pie dish
and sprinkle the inside with a layer Of
crumbs and cheese. Wash and dry two
pounds OF tomatoes then slice them thicl,ly.
Put a layer of crumbs. then one Of toma-
toes, TN the dish IL full. The last layer
should he OF crumbs and cheese and slightly
thicker than the others. Put few pieces of
butter on the top and bake In quick oven
for about thirty minutes. AS seasoning,
add pepper and salt.
HOMEMADE SAUSAGES
Two pounds OF pork should be minced
fine. Mix the product with quarter OF
pound OF stale bread soaked in cold
water and squeeze az dry az possible. Add
pepper and salt 20 taste and a little SAFE
mix thoroughly and pass through the
mincer again. If made into little rolls they
will fry equally well without being put into
ausage skins
STEAMED BARLEY
wash teacupful OF pot barley in plenty
of cold water and boil It slowly for a few
minutes turn 1T now into jar or n pud-
ding basin, and let II steam for six or eight
hours; when It is quite tender and creamy
it is ready to serve with butter. pepper
and salt. Tomatoes stewed in little butt
ter may be added.
UTILIZING SPARE BOILED POTATOES
Prepare two tablespoonfuls Of butter or
good dripping in frying pan add Il table
spoonful of finely chopped onion cook
from five to seven minutes then add the
cold boiled potatoes season with ppppcr
ana SAT- ana serve on a hot dish. York.
shre pudding may be added if desired.
sTEwED APPLES
Pick out apples of equal size wash and
peel them stalk each, and put them into
saucepan of water with a slice Of lemon
Allow them to stew until tender Should
the water boil away add more then dish
with little OF the liquor and serve with
powdered sugar.
FISH PATTIES
Remove all bones from about half n
pound OF cold fish. Chop up hard boiled
egg and add to this the fish Add half a
teacuptul or boiled rice, Il desscrtsDoonfuI
of finely chopped parsley and pepper and
SAT- 10 taste. Mix all well together. Make
half pint of white sauce and add to the
other ingredients. Mash half a pound Of
cooked potatoes and sufficient flour and
dripping to make a nice pastry. Roll out,
and line some saucers with this; then I'M
with the mixture Bake till brown, after
covering with the rest of the pastry.
CHEESE PUDDING
Butter pie dish and put into it alternate
layers of bread and butter and cheese,
grated or sliced. Whisk an egg in half
pint Of milk and pour over the dish Allow
it to stand so that the bread is quite soaked,
then bake In a gentle oven until well
Drowned. Use baking tin for the purpose.