The Barre daily times. (Barre, Vt.) 1897-1959, 1918-08-10

the tish in boiling water and the scales
will come off.-Woman's World.
Savory Money Savers.
Mock Chicken Soak overnight a pint
of navy beans, Cook next day with a
ham bone, bacon rind or quarter pound
of salt pork until tender. Drain and
mash. Grease a baking pan. In it put
a layer of the beans, then a layer of
stufing made as for chickens, of two
cups bread crumbs, quarter cup of
melted butter or butter substitute, half
teaspoon Of powdered sage put through
sieve, salt and pepper to taste, and
moisten with half a cup of hot water.
Over the stuffing put second layer of
beans, which dot with butter substi-
tute. Bake until top is well Drowned.
Serve with tomato sauce.
Molasses Pie-This is rather more cx-
pensive than any of the other dishes,
so cannot be served often. However,
when such very inexpensive dinner as
Goldfish balls and beans is served 1t
might be permissible Make crust
after any preferred recipe, allowing for
an open pie Bake as for custard pie.
For the filing beat together two eggs,
cup of molasses, half cup OF sugar, a
tablespoon Of melted butter or butter
substitute, tablespoon of -four, tea
spoon of lemon extract and few graf
ings of nutmeg. Beat until thoroughly
mixed, pour into crust and bake until
firm. If eggs are cheap enough use one
whole and two yolks In the pie and use
. L. E L.. T.
dngue. This is sufficient for one pie.
Dried Peach Pie-Soak the peaches,
after washing through several waters,
overnight. Steam in the double boiler
with plenty of water until they are ten
der and swelled to the size of fresh
peach. Make an open crust Put the
peaches in this, hollow side upwards, in
each hollow put little sugar and a
grating Of nutmeg or little powdered
cinnamon. With some Of the water in
(which the peaches were cooked make a
syrup, using a cup OF water and half a
cup of sugar. Cook until syrup, which
will be in about ten minutes, then thick
en- with teaspoon of cornstarch and
pour around the peaches. Bake until
the crust is brown, and If the juice has
cooked into the peaches add little more
of the syrup when done, Serve with
cream and sugar.
Chicken Saute-Have tender fowl
cut up as for frying, wash well, dry, dip
first in milk then in -four with which has
been mixed pepper and salt. Try out
the fat from two tablespoons of salt
pork cubes, put in deep iron skillet,
and when there is plenty of grease put in
the chicken, but do not crowd the pieces.
Cook until Drowned on both sides, then
remove to a hot platter. Turn off some
of the grease from the pan, and into
that remaining stir three tablespoons of
Drowned flour, continuing to stir until
smooth turn in cup and half of rich
milk, or half milk and half cream, cook
until smooth and thick, turn it over the
chicken and garnish with parsley,
Fig Puffs-Make a paste Of a cup and
half of sifted -four, a pinch of salt
and two teaspoons of baking powder,
into which chop two tablespoons of
shortening. Mix in three fourths of
cup of chopped figs, one egg and coffee
cup of milk Bake In custard cups well
CREASED or in gem pans Don't fill too
full Turn out when done and eat hot
or cold with hard sauce, or with sauce
made from syrup or molasses.
Baked Indian" Pour quart of wa
ter on two-thirds cup of Indian cornmeal
and stir until perfectly smooth. Cook in
double boiler for thirty minutes, stirring
frequently. Remove dish from boiler and
add three-fourths cup New Orleans mo-
lasses, two tablespoons butter, one tea
spoon salt, one-half teaspoon ginger, one
well beaten egg, and finally one quart Of
milk. Bake slowly for four hours in
deep dish. Serve hot Aim to secure
the peculiar condition known as ''bonny.
clabbered "-Woman's World
Dorothy Dexter.