The Bridgeport times and evening farmer., 1921-11-25
Efficient Housekeeping
REoUES1FD RECTPES
By>LAURA A. HERMAN.

Mrs. s.: To Salt Peanuts or AL monds-Use only raw peanuts. To cover them with cold water, bring to boil, let stand for a few minutes, drain, and husk. (Do not bla.nch more than 1-2 pound at a time.) Now let the husked nuts dry for several hours on paper toweling. To salt them heat olive oil or any pure vege- table cooking fats to the point where it will brown cube of bread as you count slowly up to 40. Cover the bottom of frying basket with the husked nuts (dndeed, nuts with their skins on may be salted in this way, if desired) and immerse them in the hot fat. removing them before they are quite brown enough their own heat when draining will finish the browning of the nut. Spread them on paper towel:ng again (crumpled lightly with table salt. When dry they are ready to eat.
 Cinnamon Buns-Scald 1 pint of milk in the top of e double boiler; spoon of sugar, 1 tablespoon of lard and 1 tablespoon of butter When these are dissolved remove the milk from the fire and let it cool until blood warm; then add ? we'll beaten eggs, 1-2 cake of compressed yeast dissolved in l cup of tepid water and enough flour to form a stiff batter. Beat this batter well, stirring into it 1 cup of mixed seeded raisins and entrants, and adding little more flour-enough to form soft dough. Cover and let rise over night. In the morning knead well, form into buns, places these buns side by side in an oiled pan and let rise again till double in size; then spread the tops of the taste by blending ground cinnamon, melted butter, granulated sugar and a little milk Bake in moderate oven for 35 minutes. The heat dissolves the piVaS a glaze the tops of the buns.
 Stuffed Green Pepper Pickles: - (The term ((mangoes" is commonly used to describe all sorts of stuffed pickled vegetables such as cucunl- bers, large green tomatoes, green pep pers and small green watermelons or used they should be short and stub by. Tomatoes should be just turning ripe, and should not be peeled Pep pers should have the stem ends re- moved. Any of these vegetables, used for stuffed pickles. will of course have their interiors scooped out, forming cups The vegetable should then be put to soak over night in a brine made of cup of salt and 2 quarts of water. In the meantime prepare the stuffing to use in the. morning, as
 stuffing for Picked Vegetable: CT'hts recipe will stuff two dozen green peppers, medium -size). Mix Togethe quarts o0srf of neigch4ppgd gf 3nsid
 
 chopped celery. cups of chopped raw onion, 1 tablespoon each of ground clove, ground cinnamon, allspice, mustard seed and pepper, and let this mixture stand overnight also. In the m morning drain the peppers from their brine, stuff them with this mixture, replace the caps that were cut off when you scooped out the interiors, fasten these tops with twine or tooth picks, cover with cold vinegar and let stand in this way over night. The next day simmer them for 1-2 hour in the vinegar then remove, put them in a stone crock, and cover with cold, fresh vinegar. This process is for stuffed peppers or tomatoes. In mak- ing stuffed melon or cucumber. pour off this vinegar after sta anding over night, add 1-2 cup sugar to each quart of it, scald it, and pour it hot over the mangoes again. Repeat this for 3 or four mornings (TomorroW-A Good Home Supper
 All inquiries addressed to Miss Kirk | man in care of the Efficient House. | keeping" department will be answer ed in these columns in their turn. This requires considerable time, how ever, owing to the great number re- ceived. So if a personal or quicker reply is desired, a stamped and self envelope must be enclosed with the queStion.-The Editor.
 Mrs. Isabella Wolfe Baruch, widow