Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1923-04-05

Across the fields and hills,
1t isn't raining rain for me,
It's raining roofing bills.
A near-storm took off part of the
roof of my largest chicken house;
theI Abad roads and mu1titudinous
showers kept the wagons from
bringing lumber to build a new
house for the youngsters and al
sorts of combinations have almost
made me think a hoodoo has land
f1' here. But I've fought all sorts
80: things as I've journeyed along
and Efong ago learned that we have
nothing worth while without persla-
tepee, perseverance and a reason
able amount of common sense.
The farmer, also gardener on
this, place says his seed, he sup
poses, have been beaten too deep
in the earth to ever find the way
OUT I have a letter from my sister
telling me all about her nice garden
andabefore we are ready to thin out
ours she will have a box of all
sorts, oof fresh vegetables on our
mail &, box.
Our canned beans. tomatoes and
krQut taste almost as good as some
Of. the shipped vegetables that we
buy. but nothing appeals to my pal
ate more than a nice head or
bunch of cauliflower. We have not
succeeded in raising cauliflower Du:
can get them at the grocers.
In the far south some Of you
may. be thinning out your bects.
You may transplant them, but L
hops YOU have enough to have at
least. one meal of tender leaves and
roots.r Wash thoroughly to avoid
grit. gather them just when the
, roots aare the size of your thimblc,
or. a lead pencil, cook leaves, stems
cover at first. When done take up
and chop fine. add vinegar, salt,
butter. Mix we'll and then garnish
WITH Sliced hard-boiled eggs. At
this season when eggs are cheap
and, ones hens are trying to break
last years record, we should in
dulge the family sweet tooth"
MAXIM gcustards of milk and eggs
is a, fine art, but the real secret
lies I'm keeping d moderate oven,
anG mo overlooking. -.
When a knife blade or straw
comes out of the center with none
of the custard sticking to it yo'.
should take it from the oven at
once. Set the cups or the bowl in
cold water and you can turn it ou-
whole.
Sohfe time ago I told you about
lining the pudding pan with cara
mel instead of using butter. 1t is
delicious for rice custard or the
milk and eggs.
II one has as many as six in fami-
", use eight tablespoonsful of sugar,
nd l1n1 Of +r,,. II
SAUCEPAN over a hot fire and cook
quickly without stirring till the
syrup is brittle when dropped in cold
water. Pour Immediately in your
pudding dish. shaking the dish well
to coat the entire surface. For the
milk and egg custard break four
egSsJS reserVing the. whites of two
beat well.
Heat a pint of milk, pour over the
eggs, ebeating all the time add three
tablespoonsful of sugar and a tea.
spoonful of lemon and vanilla. Pour
into the pudding dish, cover with a
buttered paper. set in cold water
and bake, or put in a steamer for
thirty. or forty minutes. If you want
rice spudding, cook half a cupful of
rice, in three cupfuls of milk till it
is THICK, then allow it to cool.
Cream one-fourth of a cupful OF
butter with three-fourths cupfu1 of
sugar. add three well-beaten eggs,
oneEf0hrth. oIlpful seeded seeded
raisins, half teaspoonful salt, pinch
of cinnamon and the rice. Grease
your pudding dish or use the cara
MEL; ! prefer the caramel. Pour in
the mixture and bake an hour in q
moderate oven. If you steam pud-
dings, allow nearly twice as much
time.
Nut Puddings-Half a cup of
sugar. Two cupfuls of flour. Two
teasypoonfuls baking powder. Four
tablespoonsful melted butter or
other shortening. Two eggs, one cup
of Sweet milk, one cupful of chopped
nut meats. half a teaspoonful Of
salt, one teaspoonful of vanilla. Mix
flour, sugar, salt and baking pow
der together: add the well-beaten
eggs, then the fiavoring. milk, but
ter and nuts. Mix we'll and pour into
nine creased individual cups. Cover
with creased paper and steam steadi-