Lincoln County leader., April 11, 1913, Image 5

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GOOD APPLE PUDDINGS
1ECIPE8 FOR WHAT IS KNOWN
A3 QUEEN OF DESSERT8.
6utch Style . Universally. Liked
Cooked With Rice It a Method
Many Prefer Brown Betty an
Old Favorite.
Dutch apple pudding One pint of
flour, one teaspoon -cream tartar, one
half teapsoon soda, one-half teaspoon
Bait, one egg and a generous two
thirds cup of sweet milk. Mix the
flour, cream tartar, soda and salt to
gether and put through the sieve.
Beat the egg light and mix with the
milk. Rub two tablespoons of butter
Into the flour and mix well with the
milk and egg. Do not mold, but pour
the mixture into a well-buttered pan,
having the dough one Inch deep In the
pan. Pare four apples, cut them in
eighths, stick the pieces in rows Into
the dough and sift on two tablespoons
of granulated sugar. Bake in a mod
erate oven twenty-five minutes. Serve
with sugar and cream or any sweet
sauce.
Apple and Rice Pudding One and
one-half cups uncooked rice, two dozen
small apples. Wash the rice and soak
two hours in cold water. Pare and
quarter the apples, wet the pudding
cloth, spread It In the colander,
sprinkle lightly with Sour, spread on
two-thirds of the rice, lay in the ap
ples as closely as possible, then the
remainder of the rice. Tie up the
hag, put into boiling water and boil
one hour. Serve with molasses sauce.
MolaBses Sauce One cup of mo
lasses, one-half cup of water, one ta
blespoon of butter, one-half teaspoon
of cinnamon, a speck of salt, three
tablespoons of vinegar. Boil twenty
minutes.
Apple Charlotte Butter . a deep
earthen dish and place around the
sides slices of bread cut about one
inch thick, buttered and soaked in
cold water. Fill the lined dish with
sliced sour apples, put over them one
cup of sugar, one-half cup of cold wa
ter, a sprinkle of salt and nutmeg
grated or cassia to suit the taste. Cov
er the apples with the slices of soaked
and buttered bread, then cover with a
plate and bake slowly two hours.
When ready to serve, loosen the breaa
from the sides with a knife, remove
the plate from the top, lay the plate
you serve it on top and tip the dish
bottom up and lift off the dish it was
baked in. To be eaten with cream
and sugar.
Baked Indian and Apple Pudding
Two quarts of milk, one small cup of
sifted cornmeal, one cup of molasses,
one tablespoon of ginger, one tea
spoon of salt, butter the size of an
egg, one quart of sliced sweet apples.
Put one quart of milk on the stove
to beat and when hot sift the meal in,
put it over the hot part of the stove
to cook and stir it constantly for five
minutes. Let it cook until It bubbles
and thickens. Remove from the
stove, add te seasoning ond apples,
then add the other quart of cold milk;
stir and mix thoroughly, put into an
earthen pudding dish and bake slowly
four hours. After the pudding has
been in the oven one hour take a
spoon and stir the pudding thorough
ly, as that" mixes the apples, and It
will not be all at the bottom of the
dish. Then let It cook slowly the
three hours undisturbed. Serve with
sugar and cream. ,
Brown Betty Butter an earthen
pudding dish, cover the bottom with
layer of breadcrumbs, then put in
a layer of chopped sour apples, then
thick layer of crumbs. Sprinkle over
a little sugar, nutmeg or cassia, small
bits of butter, then a layer of crumbs
and alternate with the apples until
the dish is full, seasoning each layer
of apples with sugar, butter and spice,
having the last layer crumbs when the
dish is filled. Pour over one cup of
cold water, cover with a plate and
bake In a slow oven two hours. To
be eaten with sugar and cream.
Lettuce Salad With Cheese Balls.
Two packages of Neufchatel cheese,
one-half teaspoon onion Juice, two ta
blespoons lemon Juice, one tablespoon
chopped parsley, two tablespoons salt
and paprika with some lettuce and
French dressing; mix all the season
ings with the cheese. Make Into small
balls with butter paddler and serve
with head lettuce covered with French
dressing. For a change, do not put
the parsley into the balls, but crop
more of it very fine and roll the balls
In it very lightly:
Orange Cream Pie.
Beat thoroughly the yolks of two
eggs with halt a cupful of sugar; add
one heaping tablespoonful . of flour,
jne even tablespoonful of cornstarch
llssolved in a little milk; pour into
ne pint boiling milk; let cook about
two minutes; cool and flavor with ex-a-act
of orange and pour Into a baked
;rust; beat the whites of two eggs to
i stiff froth; add half a cupful of
tugar; flavor with 6range extract;
ipread on top; put In oven and let
rown slightly.
TO SERVE WITH BOILED FISH
Butter Sauce Should Always Accom
pany the Dish How It May Be (
Prepared.
Small cod and haddock are used tc
boll whole. Cook in boiling Water tc
cover, add salt and vinegar. Sail
gives the flavor and vinegar keeps the
flesh white. You can buy thick pieces
of salmon and halibut and boil them
Tie them, after cleaning in a piece
of cheesecloth to prevent scum from
getting on the fish. Remove the skin
before serving. The fish is cooked
when flesh leaves the bone. I always
use an egg sauce with boiled fish made
with 1-3 cup butter, 3 tablespoons
flour, 1 cups hot water, teaspoon
alt. teaspoon pepper. Melt one
half butter, add flour, with seasoning
and pour on gradually hot water. Boil
Ave minutes, and add remaining buttei
In -Inch slices or to the butter
flour, etc., add beaten yolks of twe
eggs and one teaspoon lemon' Juice
or instead of. the slices of eggs chop
them rather coarsely. These three
vays are the only ones I ever use on
boiled fish. 1 do not think I would
care for a white sauce on fish. Fol
low the rule carefully and you will
hrve a delightful sauce. Bostor
Globe.
BH0USE
When wate- has spilled on a valu
able book lay a blotter on each side
of the first wet leaf and iron until drj
with a medium hot iron.
It is said that a dry bran is an excel
lent cleanser for dainty velvet flowen
and woolen fabrics. Rub the soiled
spots harder than the rest; then brusr
It all off.
Palms and other foliage plants car
be kept clean of scale and other in
sects by washing the leaves with
soapy water and rinsing immediately
thereafter.
When baking cookies use a large
dripping pan. Turn it bottom side uj
and place the cookies on the bottom
of the pan. They bake quicker and dc
not burn as easily as when put into
the pan.
Paint splashes on a door may be re
moved by soaking them for a short
time time in benzine or turpentine,
then rubbing them with emery papei
or a little pulverized pumice stone, ap
plied with a damp cloth.
When two glass tumblers or dlshet
stick together so that there is dangei
of breaking in getting them apart, put
cold water In the inner one and hold
the opter one In warm water, and the;
will separate at once.
Beef Pie.
Cut remnants of cold roast beef is
one inch cubes. Cover with boiling
water, and half an onion and coos
slowly one hour. Remove onion,
thicken gravy with flour diluted with
cold water and season with salt and
pepper. Add potatoes cut In one
fourth-inch slices, which have beer
parboiled eight' minutes in boiling
salted water. Put in a buttered pud
ding dish, cool, cover with baking
powder biscuit mixture or pie crust
Bake in a hot oven. If covered with
pit crust make several incisions in
crust that gases may escape.
Lemon Custard Layer Cake.
Two cups sugar, one-half cup but
ter, one cup milk, three eggs, one and
one-half teaspoons baking powder and
three cups flour. This makes four lay
ers. For filling take the Juice and
grated rind of two lemons, one egg,
one cup sugar and one-half cup water,
one teaspoon butter and two table
spoons of flour mixed smooth with a
little of the water. Boll this together
until It thickens (watching carefully),
then place between layers.
Desserts for Children.
Now sometimes for a dessert I
make a plain wheat breakfast food
porridge with a chocolate sauce. They
like it better than plain. .When
make cookies I cut some small ones
In heart shapes. They think they
taste better. Sugar cookies I some
times put three raisins on and call
"Man in the Moon." for there Is a
good deal in the man. Sometimes I
sprinkle with sugar or cocoanut, in
fact, anything for a change. Children
love frosting on puddings even If it
la not rich. Boston Globe.
Washington Fringed Cloths.
Fringed cloths are often quite min
ed In appearance in the wash. They
may be made to look like new for an
Indefinite period if, when they are
starched, a little care be taken not to
starch the fringe. Fold each cloth in
'our like a handkerchief and then gath
er the fringe of each part into hand
and hold It firmly while you dip the
middle only Into the starch. When the
cloth Is dry, shake the fringe well and
brush out with a whisk or brush, and
It will look like new.
OUTDOOR CELLARS FOR FARM
Directions for Constructing Concrete
: Affair That Should Be, of Much '
,. Convenience Anywhere.
A suitable size for outdoor farm cel
lars Is 10 by 14 feet inside, with self
supporting arched roof five feet above
floor at sides and seven feet eight
inches in center, says the National
Builder. The side walls are eight
Inches thick. Dig the bole eleven feet
four inches by fifteen feet four, to the
depth desired, usually five feet. At
one end cut the earth to a width of
four feet four inches and slope upward
for seven concrete steps with rise of
eight inches and tread of ten Inches,
and for a thickness of four inches of
concrete back of the steps proper. Ar
range for 18-inch landing at bottom of
stairs.
Make side wall forms of inch siding
on two by four uprights, spaced two
feet. As concrete floor will be four
inches thick, set up the forms on four
inch concrete bricks. To curve the
end wall forms lay them out with a
six-foot string in the same way as de
scribed later for arch rings. At en
trance, to provide a doorway, set be
tween the forms a frame of two by
eight-inch stuff, three by seven feet
In the clear.
Mix the concrete one part cement
to four parts bank run gravel. Lay
the four-inch floor the same as a side
walk, but without Joints. Six inches
from the top of side walls and one
Outdoor Storage Cellar.
Inch from OUtSide nut two thraaalvhta.
Inch steel rods the full length of cel
lar, ana in the concrete above door
frame lav thrna fnnr.fnnt lrnirih. of
three-eights-inch rods. Roughen the
iop or wans to make a good bond with
roof.
When Bide walls are a week old ha.
gin the roof. On a floor or bit of
smooth ground mark a half circle with
radius of five feet eleven Inches.
Across this lay a board ten feat
so that its ends will Just touch the
mam. ine part of circle above the
board is the Correct RhAna nnd atvn fn
the arched roof. Cut boards to match
tnis arch rinsr and sDane tha rinirp turn
feet, fastening securely to side wall
forms. Cover tightly and reinforce
wun mree-elghtB-inch rodds 12 inches
the long wav and nix nhaa .rsumit.
the cellar, wiring the rods together
WlAtt .1, ...
- uruBB. over wun nve
Inches of concrete. Give the roof a
Bmooth finish. In about three weeks
the forms may be removed. Anv fnrm
of ventilation desired may be pro-
viaea. The cut shows a cross section
of such a cellar.
Wheat, Rye and Barley.
Wheat and rye have about tha name
composition, although wheat is some
what richer In protein. Rye Is in gen
eral tougher and harder to grind.
Both are Quite dieeHtfhla hut laaa an
than corn, on account of the larger
percentage of hull. When they can
be had at about the price of corn they
may profitably form a part of some
rations. They are fed more satisfac
torily when ground than when whole.
Barley seems to rank between wheat
and oats. It Is not used very ex
tensively as a stock food in the east,
except when the auallty is too nnnr
to permit its use for malting pur
poses.
Care of Idle Machinery. ,
The care of farm machinery while
Idle is of Just as great Importance as
care while in use. Most farm ma
chinery is idle 95 per cent, of the
time.
Good Breed for Eggs.
If anyone is undecided as to what
breed to adopt, I would recommend a
trial of the Rhode Island Red. aavn
writer in an exchange. I have bred
tnem ror ten years, trying several
other breeds in the meantime, but
find nothing so all-around profitable.
If one has a decided ' preference for
Rocks or Wyandottes he better choose
them. They are both excellent breeds.
The main idea should be to adopt a
breed that lays good brown 'eggs and
dresses off yellow, for that is what
our New England market is willing to
pay extra tor.
Errors of Beginners.
Beginners in the poultry business
are likely to neglect their stock dur
ing the time they are not yielding
returns and often fall to figure the
future consequences, Such beginners
cannot be successful in the poultry
business. Constant care, good feed'
lng and fresh water are absolutely
necessary at all times. This holds
good from the time the chicks are
batched until they go Into the laying
house. ,
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THE; real character of Ireland be
gins to assert itself when,
traveling westward, the trim
hedges and English fields near
Dublin give place, beyond
Mullingar, to wild, austere country,
wnose wide sweeps are broken- only
by stone walls and twliitail thnrnn.
Then there creeps into the atmosphere
a subtle something which it is very
uimcuu to put into words something
that is the very antithesis of English
life and Ideals. There is an absence
of practical thrift and engery, an air
of wlldndss and neglect, which all the
new, square-built government cottages
can do nothing to lessen, for they ob
trude themselves merely as foreign ex
crescences upon the landscape. Much
more typical are the ruins that lie
thickly over the country-side once
comfortable farms or snug little cot
tages, now crumbling heaps of rough
stone, with only the great, open chim
ney still standing, as a nesting place
,J.rd8, The other day. down a
winding "boreen" (a narrow lane), I
J?! uPn a collection of ruins that
had been a good-sized farm, surrounded
by barns and outbuildings. Ivy and
nettles masked the crumbling stones;
a couple of larches had been blown
against the wall of the largest barn
and completed Its ruin; in the yard
the stone handmill had toppled side
ways on its base of supporting stones.
Nothing Disturbed.
The roof of the house had fallen
In, the rafters broken by the weight
of decaying thatch; but the rooms
were still as the owner had lived in
them. Nothing had been taken away,
nothing disturbed; the furniture,
clocks, rugs were still in their places,
mouldering away under the open sky.
The pigeonholes of an eighteenth
century bureau had broken beneath
the weight of age-yellowed papers; but
one drawer stood half-open, as If the
owner had been called away while
looking through some letters. The leg
of a chest of drawers had given way,
till it sank, drunken-wise, against a
folding table with hand-turned legs;
a white-faced clock hung on the wall
beside a tall, o$.k press, whose doors,
falling off their hinges, gave a mys
terious glimpse into dim, inner re
cesses. Brass knobs and handles had
turned a peacock blue with damp;
patches of mould, moss and lichen
A Wild Austere
made green and gray splashes on wood
and floor and ragged rugs; but still
the room waited, open to sun and
wind and rain, for the owner who
never came home. Surely some Irish
Rip Van Winkle had strolled out one
summer afternoon, fifty years ago, to
the fair mound two fields away, and
there, encircled by the moss-grown
moat and ring of rough gray stones,
had dreamed away half a century In
the twinkling of an eye. One looked
to see him return down the "boreen"
now, gray-bearded, dim-eyed, old and
crooke' as the fairy thorns; but no
one came, only the breeze stirred soft
ly through the bare larch twigs, and
from the broken roof the rain dripped
as steadily as the ticking ot a ghostly
clock.
Such deserted homesteads, ruins at
every turn ot the road, every corner
of the fields, mouldering away In un
lovely and uncared-for decay, . create
a sense of overwhelming desolation
which the land itself truly "a land of
ruins and weeds" does nothing to
allay. The country Is in no sense
beautiful; It has been called flat,
though In reality there are never
twenty yards of level going on road, or
field. An Irishman back from-the
States said to me, "It is what we
1 I lJ
should call rolling prairie out there;"
and for anyone who has seen the corn
plains of Canada, or the wild prairies
of Mexico or Texas, the description
exactly fits. Low hill behind low hill,
mound beyond mound, they stretch
away south for over thirty miles, to
where the long line of the Slieve
Bloom mountains show faintly cobalt
against the pale winter sky. The only
boundaries consist of loose stone
walls, as ruined as the cottages,
their gaps sometimes stuffed with
thorn branches, but more often left
Just as the flying hoof of a hunter
sent them down. There is no contrast "
in the fields of red plowed earth
with golden stubble; no young winter
oats show vivid green against the .
deeper emerald of root crops; as far
as the eye can see stretches an ex
panse of grayish green pasture, broken
only by gray walls, pierced by gray
rocks, under a low, gray sky a study .
in gray that is relieved only by the
warmer coloring of the bogs.
Bogs Are Elusive.
After heavy rain, when the clouds
are clearing, the pools among the
yellow grass reflect the patches of
wintry sky, giving an effect of Damas
cus steel work Inlaid with gold, only
here the gold is Damascened with
steel. In another place, even in mid
winter, patches of gorse are in full
flower, while beside their golden glory
a still pool mirrors in Its shining sur
face those tall, feathery gray rushes
that look like a Japanese embroidery
on pearly satin, while perhaps a bird
swaying on a tall rush gives Just the
touch of anlmal-llfe which the Jap
anese portray so inimitably.
The bogs are typical of Ireland
changeable, elusive, full of moods and
mystery, not beautiful in the obvious
sense, but with the fascination of an
aloof and subtle woman, who Is all the
more Irresistible because she cares
nothing whether her charms are felt
or not These great stretches of bog
give a sense of freedom and wide
spaces which is one of the Joys of Ire
land. No neatly-trimmed hedges con
fine you; no great belts of woodland
shut you In, for where there is a
clump of trees on a hill, they accentu
ate rather than lessen the bareness
of the country. Undeterred by barbed
wire or notices to trespassers, you
ma. ride or walk for miles across
Country
other people's land, clambering
through gaps In the stone walls, plung
ing through bogs, pushing aside the
piles of dead branches that do duty
as primitive gates, and no one will
say you nay.
To the wanderings of the spirit also
there are set no bounds; the world
ot visions is open to any who will
enter In and take possession, for the
gate ot dreams is at the threshold,
and the gate always stands ajar. The
real and unreal are Interchangeable
words here; the whole scale of values
Las altered, till ghosts and fairies,
legend and vision, are inextricably
Interwoven with field and mound and
bog. Every square yard of Ireland has
been fought over and fought for;
there Is scarcely an acre which c'oes
not hold the bones of men and the
relics of some old feud Celt, Dane,
Saxon, Norman, Jacobite, Orangeman
everywhere they He where they fell
lighting, and their spirits, unquiet even
in death, increase the atmosphere of
sadness and mystery.
Occasionally a young man marries a
a girl to reform her thinking he can
break her of the habit of pointing!
out every ice cream and oyster sign'
she see . . .. ;
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