Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-11-03
THE PROGRESSIVE FARMER AND THE MODERN HOUSEWIFE
OUR HOUSEHOLD
CONDUCTED BY LIZZIE OTHOMAS

steal into the garden and get the big
tomatoes and devour them, and I've
seen him eat raw tttrnips and Irish
potatoes. =
Seeded raisins come in sanitary
Packages, one costs lis cents and is
ample for a family of five to have a
cake and once with rice or oatmeal.
Here are some 'raisin recipes:
+ Bread Pudding-To one pint of
bread crumbs add a well beaten egg,
q cupful of milk, third of a cupfuI
oftmolasses and one cupfu1 Of seeded
raisins cut in halves. Mix well to-
gether and stir in half teaspoonful
each of salt, cinnamon and soda. II
you have no molasses use sugar.
Butter a pudding dish and bake, or
you may steam it two hours. If you
have a favorite quick sauce use it,
or bea to cream half a cupful OF
butter,S and gradually add q cupfil
CT sugar, add any preferred flavor
ing, lemon or vanilla blend well
" h the raisin flavor, When it is
Smooth and creamy pile roughly on
o. pretty dish and place where it will
get cold. %
Serve the pudding hot with some
sauce on each portion. have
Toured a bag, poured the pudding
batter in it and dropped in boiling
water for an hour. Don't let the
water cease boiling or it will be
soggy. ~.
Raisin Mince Pies-One peck of
green tomatoes, chop fine, measure.
the juice that drips from them, and
add water, throw the juice away.
Add half a cup Of apple vinegar to
the water used instead Of the juice
and cook one hour. Then add three
and a half pounds of brown sugar
{seven cupfu1sJ and another half cup
of vinegar, two tablespoonfuls of
salt and cook another hour. Then
add two tablespoonfu1s each Of coves,
spice and cinnamon, two pounds OF
seeded raisins and a dozen large
apples chopped fine. Cook little
longer and seal while hot in Jars.
When you are ready to make your,
pies add lump of butter as large,
as an egg for each pie.
Missionary Cake--One cup Of wa
ter, one cup of sugar or molasses,
one-third cup Of lard and cup of
seeded raisins. Let all boil three
minutes after it begins to bubble.
Add a teaspoonful each of powdered
cinnamon and spice. Then put
teaspoonful of soda in a half cup of
cold water, dissolve and pour in the
boiling mixture. Remove from the
stove, let cool so as not to cook the
flour, then add flour enough to make
a moderately stiff batter. Pour in
a creased pan. I use a half-gallon
pan about two inches deep1 and bake
in a moderate oven. If the oven Is
hotter than you generally Ufe Tor
biscuits the cake is liable to bake
too fast and be raw in the middle.
I always try mine with a. straw.
This Is good for lunches for it ripens
as it gets older.
In baking for school lunches, omit
baking powder and use sour milk
and soda when possible for the bak-
ing powder gets stale sooner than
the other. rs
Don't stop making light bread
vet. Mix your sponge at night, In
warm kitchen and set the vessel
it is to rise in in a hollow formed
in the meal. I put my meal in the
big dishpan, set the bowl of sponge
in it, bring the meal up level with
the top of the bowl, spread a clean
cloth over it and then cover with a
lot of newspapers and the. table
cloth. Next morning the sponge is
ready when I go in the kitchen.
find it doubles that way quicker
than in summer. make my bis
cult dough at night, bury 1t in the
flo,ar and it takes bitter cold weather
for it to freeze. Then when get
breakfast there is nothing to do but
roll the dough and cut it into shape.