Lincoln County leader., February 13, 1914, Image 2

NEVER OUT OF SEASON
DESSERT OF CARAMELS ALWAYS
IN ORDER.
Standby of the Hostess Is This Deli
clous Confection Many Methods
of Serving It Have Been Put
on Record.
Caramel Is one of the delicious des
sert flavors that are easy to prepare
regardless of the season. For the rea
son caramel desserts are standbys win
' ter and summer alike. A caramel
cake can be' as easily made when the
markets are empty as when they are
full Here Is a recipe for caramel
cake: Mix two cupfuls of butter until
they are creamy. Sift three cupfuls
of flour with three teaspoonfuls of bak
ing powder and add this, alternately
with a cupful of vanilla, and add the
stiffly beaten whites of four eggs.
Bake the batter in layers and fill with
caramel filling, made In this way: Mix
two cupfuls of brown sugar with a cup
ful of cream and add a teaapoonful of
butter. Cook for three-quarters of an
hour. When it is partly cool add two
teaspoonfuls of vanilla.
This is another caramel filling: Boll
three cupfuls of brown sugar, half a
cupful of condensed milk, a quarter of
a cupful of water and a tablespoonful
of butter for five minutes. Then take
from the fire, add a teaapoonful of
vanilla and beat until It thickens. Add
three-quarters of a cupful of chopped
pecan nut meats.
Cream caramel sauce is made by
browning two rounded tablespoonfuls
of granulated sugar and adding a cup
ful of cream to it, then stirring and
cooking slowly until it is creamy. .
Caramel Bavarian cream is made In
this way: Put two tablespoonfuls of
granulated sugar in a saucepan and
brown it over a hot fire. Add a pint
of cream to it, and grate and add the
rind of a big lemon. Heat the cream
until it has dissolved the caramel.
Beat the yolks of sli eggs and six
tablespoonfuls of granulated sugar to
gether and when it is creamy add It
to the hot cream. Cook It over
hot water until it Is smooth and
thick. Add four tablespoonfuls of
granulated gelatine which has been
dissolved and let the mixture cool.
When it is cool and is just beginning
to set whip in a pint of stiffly whip
ped cream. Pour the mixture into a
mold, chill and serve.
This Is the way to make caramel
custard: Cook four tablespoonfuls of
sugar until it is a light brown. Pour
It Into a baking dish. Beat three eggs
with three tablespoonfuls of sugar.
Add a cupful and a half of cream or
rich, milk and a teaspoonful of vanilla.
Pour it into the baking dish on top of
the caramel. Bake In a pan of water
until it Is set Instead of cooking this
custard In a big dish, a little of the
caramel can be put In each of half
a dozen custard cups, and the custard
mixture poured over it. Then they
can be baked, and when ' they are
done turned out on individual dishes.
Serve cold.
Here Is a recipe for caramel
nousse: Melt half a cupful of sugar
until it - 1b dark brown and add a
cupful of boiling water. Cook it slow
ly, for 12 minutes and then add to
It a level tablespoonful of granulated
gelatine which has been soaking till
It Is soft Cool the mixture and add
a pint of thick cream, whip it stiff,
and pack in a mold in Ice and salt for
three hours.
Lylllan's Kidney Stew.
Carefully wash the kidneys and boll
until tender, set aside to cool. When
quite cool cut in tiny squares, remov
ing all fat; place in stew pan with one
tablespoon butter, a little salt, dash of
pepper and large cup of milk. Sim
mer gently for half an hour, then
thicken with a spoonful of flour wet
with a little cold milk. Serve on a
platter with small squares of dry
toast.
Curried Eggs.
Fry a little sliced onion in a table
spoonful of butter. Stir into this a
tablespoonful of flour and one tea
spoonful of curry powder, or the latter
In quantity to taste. When well blend
ed, pour in one cup of hot water in
which a bouillon cube has been dis
solved (these coat five cents for two)
and stir until the sauce is smooth and
thick. Next lay in four bard boiled
eggs cut into quarters or slices. Sea
son with pepper and salt When the
eggs are heated through, the dish Is
ready to serve.
Fried Celery.
Wash, scrape and cut celery Into
three-inch pleceB, dip In batter and
fry In deep hot fat Serve with to
mato sauce. For the batter mix one
half cup of bread flour, one fourth tea
spoon of salt, few grains of pepper,
one-half cup milk and' one egg veil
beaten.4
When Boiling Potatoes.
Add a little milk to the water In
which potatoes are boiled. It will pre
vent their turning dark and improve
thalr flavor.
FROM KITCHENS OF GERMANY!
Idea Hera That May Be Something
. New to the Housewives of
America.
Sagawana Scald one cup milk, pnt
Into mixing bowl with one-eighth
pound or one-fourth cup of butter,
one-half cup sugar. Stir until sugar
la dissolved. When milk has cooled
add one large egg (beaten). Now sift
two and one-halt level cups of flour,
one teaspoon of salt three times, dis
solve one-half yeaBt cake in one ta
blespoon of cold water, add yeast to
mixture, then gradually mix In sifted
flour and stir well. Put into a warm
place to raise over night, well cov
ered. Beat down the first thing in
the morning, let raise, beat down
again, then put in baking pan, let
raise again. Bake with Indicator 350
degrees. This la a fine foundation for
any raised cake. You can make ap
ple cake, raisin cake, cinnamon cake,
doughnuts (by adding a little more
flour).
Streusel Cake. Put mixture In shal
low pan, Just spread it on bottom of
pan same as you would apple cake
and always butter on top of cake just
before you put In oven. Whatever
you put on top of cake put it on lust
before putting In oven.
Streusel mixture for putting on top
of cake:
This should be made after you put
the cake in pan for the last raising,
and when made put It in a cool place
until ready to use.
Streusel Mixture One-eighth of a
pound of granulated sugar, one
eighth of a pound of flour, one-eighth
of a pound of butter, one teaspoon cin
namon, one ounce of almonds cut up
small. Stir sugar, flour and cinnamon
together; add butter cut into dry In
gredients with a knife so it. will be
crumbly, then add nuts. Mix up well.
(The . butter should be left in the
kitchen so it Is not hard when ready
to use.) When the cake 1b well risen
spread thickly on cake and bake at
once. This is very fine if made right
Please try this and let me know what
you think of it Measure with meas
uring cup and spoons. I am very ex
act in measuring. You can make Jelly
doughnuts by cutting two forms as
thin as cookies, wetting the edge of
one, putting a little jelly In center
and putting the other on top, pressing
edges down firmly.
Stuffed Spanish Onions.
Peel the onions and scoop out cen
ters. Parboil five minutes and drain.
Make a stuffing of the chopped onion
taken from the centers, bread crumbs,
salt and pepper and butter. Fill the
onions heaping full and sprinkle the
tops with buttered crumbs. Cover and
cook In a pan containing a littlo water,
brown slightly before taking from the
oven.
Baked Squash.
I always have baked squash and this
is the way I do it. Just cut, or chop
rather, squash in halves and put in
oven. Do not peel It. When soft take
a spoon and scoop the Inside out,
which you will find is very easy, then
add piece of butter, pepper and salt,
and your squash is ready for table at
short notice. Boston Globe.
Apple Cobbler.
Peel and core eight medium-sized
apples, arrange in a baking dish and
fill the space from which the core has
been removed with sugar. Make a bat
ter with three cupfuls of milk, one
cupful of flour and three eggs well
beaten. Pour this over the apples and
bake until the apples are done. Serve
with a nice sauce.
Baked Tomatoes.
Take large, firm, ripe tomatoes.
Cut oft a generous slice from the tops
and grate' over them a generous
sprinkling of cheese, and sometimes
I put on a thin slice instead. Then
on that ' a thin slice of bacon and
bake in a hot oven till the bacon is
crisp. Serve on a platter with
parsley.
To test a cake to see if It Is thor
oughly baked, use a skewer.
French chalk will clean a slightly
soiled white chip hat.
A teaspoonful of extract will flavor
a quart of any mixture.
Potatoes should boll Blowly to pre
vent the skins from curling oft.
Blotting paper saturated with tur
pentine may be placed in drawers to
keep away moths.
Allow two teaspoonfuls of baking
powder to each cup of flour when no
eggs are used.
A table of weights and measures,
typewritten and framed under glass,
should hang In every kitchen.
Allow from four to six eggs to each
quart of milk in making custard to
be turned from the mold.
OUR MUCH ABUSED LANGUAGE
Americana Notorious the World Over
for Their Faulty Articulation
Reform Is Needed.
That a reform in our habits of
speech Is necessary has long been
conceded by the more Intelligent per
son. Americans are notorious, the world
over, for their faulty articulation; and
this unwise economy of vocal energy
has not only disfigured our language
to the ear, bat has also given aid and
comfort to the so-called reformers of
our spelling.
If the word program, for Instance,
Is repeatedly heard as program (or
program), with strong accent on the
first syllable and almost no vowel
sound In the second, why, it Is asked,
should It not be written aB it is pro
nounced? No wonder that our coun
try takes the lead in "spelling re
form," having already so effectually
divorced the spoken from the written
language.
Strange and startling are the tricks
that mispronunciation plays with
spelling. Lamentably common Is it
to meet with the expression "would
of for "would have" in the corre
spondence of the careless In speech.
The new all but universal use ol
will for shall, and of would for should
is probably due largely to the greater
ease of saying "I will" or "I'll," "we
will" or "we'll,". "I would" or "I'd,"
"w'd," than of articulating "I shall."
"I should." etc.
Thus the evil results of slovenly ut
terance show themselves in grammar
as well as in spelling; and the stately
structure of our ancestral tongue is
.slowly but surely yielding to the in
sidious assaults of carelessness, abuse,
Indolence, mistaken zeal-In efforts at
reform and other influences.
CHILDREN ARE GIVEN TOYS
English Railway Furnishes Playthings
to Little Folks Who Are Trav
eling First-class.
Playthings are supplied free by the
London and Northwestern railway to
all children who are traveling first
class and have a long Journey before
them, says the Popular Mechanics.
These playthings consist of miniature
English .Railway Relieves Tedium of
Travel by Supplying Playthings to
the Children.
locomotives, cars, and other railroad
equipment which, are delivered to the
children without the making of any
record, but with the understandine
that they are to be left In the car
at the end of the Journey.
PRINCE WHO HATES PORRIDGE
Queen Mary Compels Walea to Eat It
Despite Strong Dislike Good for
the Complexion. - (
From time Immemorial oatmeal has
had a reputation of being good tor
the complexion. Whether it is due
to oatmeal or not, the complexions of
the royal children, like that of their
mother, Queen Mary, have always
been admired and envied; but Scotch
porridge has always formed the first
course of their breakfast
The prince of Wales alone among
the family hates It, Bays a London dis
patch. One morning lately he
"funked it" and begged his mother to
let him off "Just this once." But the
queen replied promptly: "I want you
to grow up tall and muscular." ,
The prince, who is known to tie very
jealous of hla sister Mary's Inches,
gulped it down.
Juvenile Football.
When Willie came into the house
bis face and clothes looked as if he
bad been poked through a concrete
mixer.
"OraciouBl my son," cried his moth
er, "what In the world have you been
doingT"
. "Playin' football," said Willie.
"But how did you get so dirty ?"
"It's the way the game goes," Wil
lie explained. "You see, one of the
boys holds the ball In his bands and I
stand right back of him. He yells
'One, two, three, four, five, six, sev
en I' and passes the ball back to me,
then all the other boys Jump on me
and rub my noBe in the mud."
Terrible Depravity.
When does an innocent child steal
from Its parents?
When it has its father's eyes and tta
mother's nose and chin.
PROPER STORAGE OF
til: byfe fgnM M
A Luxuriant
A house for storlne celnrv In on
absolute necessity where one raises It
Tor the market
The house mav be built anv lenrth
or width desired. The outer walls
Should be of cement, preferably hol
low mocks plastered on the outside.
The roof half-pitch, and the ceiline
joists or collar beams are lathed and
plastered.
A ventilator should be used for
each 50 or 60-foot section of the
POLLUTION OF SPRING WATER
Contamination Often Caused by Seep
age and From Surface Drainage
Good Cover Is Favored.
If the water supply on the farm Is
obtained from a spring, every effort
should be made to guard the spring
from pollution of any kind. An open
spring may be contaminated from sur
face drainage and from seepage, and
x 1 K
1 -MhkJZ$i
A Spring With a Good Location.
also by the introduction of impurities
in dipping the water. -
Thls trouble may be guarded against
by inclosing the spring in a concrete
caBlng on all sides and providing a
cover, and a pipe cemented in on one
side to allow the water to run out. The
cover should be removable to permit
the cleaning out of the sand which
always accumulates. Terra cotta
drain tiling Is used also, and answers
the purpose admirably.
CHANGING THE GARDEN SPOT
Tried Advantageously by One Farmer
Clover Roots Bring Fertilizing
" Elements to Surface.
(By U M. "BENNINGTON.)
One of our neighbors has tried this
plan advantageously: He sowed clover
on the spot because the garden soil
Is subject to leaching.
The clover roots bring nany ferti
lizing elements to the surf ace, and as
the garden is also enriched by extra
manure the changing of the location
enriches an entirely different plot ,
Another good thing is clos cultiva
tion, which is death to any veeds. -
The. practice of changing plots
ibould be followed every second year.
Exercise for Pigs.
See that all the small pigs Uke ex
(rclse these cold days. If the sow Is
i heavy milker and the pigs stick too
closely to the nest, you will probably
have several cases of thumps oi your
hands before you know It
CELERY EN WINTER
Field of Celery.
house. The roof covered with a good
composition roof over matched lum
ber. ,
Celery is placed on the earth Coor
and covered with black dirt to the
desired depth, and then the house Is
closed.
Celery will not freeze in this house
In the coldest weather if the spaces
between the cellar beams are filled
with sawdust or other Insulating ma
terial. COVERING FOR GRAIN STACKS
They Will Save Farmer Their Cost the
First Season and Will Last
Five or Six Years.
A good Investment for any farmer
who does not thrash from the stack or
store his hay in barns or sheds, is a
lot of stack covers.
They will save their cost the first
season, and if kept in the barn when
not In use will last five or six years.
Covers are used a great deal in the
eastern states, where the value of any
thing raised on the farm is more keen
ly appreciated than on the big farms
of the west.
But they will pay anywhere.
There Is no more reason why good
grain or hay ahould go to waste on a
big farm than on a small one.
Get covers of heavy canvas about 12
x24, or 16 feet square, and weight
down the sides.
They can be bought of any farm im
plement house.
They will keep the top of the stack
dry and there will be no necessity ot
throwing away a half dozen layers of
wheat, or a half ton of hay, which Is
generally done where the covers are
not used. L, M. B.
Good Price for Horse.
A good horse will always command
a good price, no matter how popular
the automobile becomes, and this ap
plies to draft, harness and saddle
horses alike.
PASTEURIZATION AS CURE-ALL
Given In Usual Commercial Way It
Kills Only Lactlo Acid Germs
Intended for protection.
(By R. Q. WEATHERSTONE.) "
A great many have had an idea that
pasteurization would solve all of the
difficulties regarding our milk supply,
but after a close study of the matter
we believe it Is often used as a cure
all for milk and cream that Is not fit
for human consumption.
It has been proven that the pasteurl
zation given in the usual commercial
way kills only the lactic acid germs
which nature placed in the milk as a
protection, while the pathological
germs, which are the real menace to
the health, are left in an alkaline In
stead of an acid medium all ready
to multiply when other conditions ar
unfavorable.
Good Bacon Quality,
The hogs bringing the most money
are good ones with bacon quality.