HOW TO COOK ONIONS REFRIGERATOR FOR COUNTRY S O iit h u t
FRITTERS !NOVEL
Scheme for Keeping Things Cool In
the Well When Joe Is Notv
SEVERAL
WAYS
OF
MAKING
THEY NEED NOT ALWAYS BE:
Procurable.
% THÈSE TASTY ARTICLES.
PLAIN BOILÈD» OR FRIED.
A country place is not always situ
ted where ice can be procured durin -
Formula for'Stuffing Them“ With Sau he slimmer months'and a substitute Recipes That Include Those That Are
r-Mgerator must be provided. A res
Concocted With Oysters, Currant
sage and Egg— Variations in Pre­
lent of a country place devised " h
Jam, Pineapple, Salmon, Or­
paring Potatoes and Cauift
moling apparatus which he placed ir
ange and Cranberry.
flower.
is ¿well. The device consisted of|*:-
>x . about one foot square made o
Plain Fritter,Balter.—Beat till light
The days are here when the average
four eggs, adding to them lour large
housewife .who must cater lor bèrse*:
tahlespoonfuls of sugar, half a cupful
is put upon her mettle as a markets r.
of creamed butter, pinch of salt, two-
Onions we always have with us.
cupfuls—one pint—of milk and two-
and they are excellent in other 'ways
thirds of a cupful of flour Use a per­
besides plain boiled or tried, as* they
fectly smooth frying pan, or the cakes
commonly figure in the household
will stick; butter it, and when hot
plan. For instance, they can be
pour in enough batter to cover the
stuffed, the sweet Bermuda onions be­
bottom. When done spread with jelly,
ing specially good for the purpose.
sprinkle with powdered sugar and
Here is one popular formula: M
serve at once on a hot platter. These
Large specimens are selected and
may also be buttered, with a mixture
boiled until nearly tender, but not
of powdered sugar and cinnamon
quite so. The inside is taken out.
spread between and over them; when
leaving just a shell. Mince the* part
served in layers they are cut like a
taken out with three cooked sausages,
pie.
a hard-boiled egg, two tablespoonluls
Oyster Fritters.—Nothing so appeals
of bread crumbs, seasoning as liked,
to the epicure as oyster fritters; - to a
an ounce of butter, four drops of ta­
cupful of the liquid add one of sweet
basco and a little minced parsley:
milk, four eggs, a saltspoonful of salt
The shells are filled with this mixture,
and enough flour to make a stjff bat­
cracker crumbs scattered over the top,
ter; add a pint of chopped oysters
a tiny bit of thin bacon is put on
and fry in deep fat. Serve ait once
each, after which they are baked 30
garnished with white celery tips.
minutes, or until agreeably “ soft.
Currant Jam Fritters.—Uurrant jam
Potatoes, the dependable, have rthe
fritters are a drean^of richness;' make
culinary virtue of being infinitely vari'
the usual batter, and to every cupful
able. For instance, when boiled and
and one-half of it add a cupful of ' the
baked and fried they have become a
jam, adding sugar to the latter before
little wearisome and the homely tu­
mixing. Drop by spoonfuls from the
bers are no longer young enough to
spoon into hot fat;
sprinkle with
carry a sauce gracefully, try them
sugar
and
serve
with
cocoa.
baked with eggs. For a moderate-
Pineapple Fritters.—Pineapple frit­
sized dish in this stylq ypu vdll need
ters
are a lusciotis morsel; grate’ the
four cold-boiled potatoes ana six *hard-
fruit fine, saving-’the juice, and add­
boiled eggs, all cut in slices about a
ing' sufficient water to make it one
fourth of an inch thick.
boards having a length to reach al­
Put p. layer of the potatoes ¡. In the most to the water level and to extend pint; sift one pint of flour—using
baking dish, which must be well but­ about four feet above the platform of juice to make the batter—orie-half tea­
tered, seasoning with salt and pepper, the well. A short box containing sev­ spoonful of salt and yolk of one egg.
and cover with a layer of thè eggs. eral shelves is made to slip easily Drop by spoonfuls into hot fat; drain,
Repeat this, and pour over the* result info the long one similar to a ddmb dust wjth powdered sugar and serve.
Salmon Fritters.—The salmon frit­
two cups of thin white sauce. |§Cover wed ter. This smaller box is lowered
with cracker crumbs soaked imbutter, and raised with an old-fashioned wind ters are most,; appetizing and are more
substantial than those of fruit; they
and bake until brown on top. f
lass. Tke smaller box containing ¿the are made by, stirring into , the plain
For those to whose digestions v the shelves is filled with things to" be
batter eiiough boded kalmonTo make
sturdy sausage fillings would be anath­ kept cool.—Popular Mechanics. *
one-half
the quantity of batter; drain
ema, this more delicate methbd may
on unglazed brown paper and serve'
appeal.
lettuce leaves, or garnished with
Cook and scoop put the vegetables HINTS
FOR THE HOSTESS on
parsley.
as before, but stuff with a filling made
Orange Fritters.—The ¿richness, and
of equal parts of chicken (cooked), Attractive Way to Serve Banana Ice
flavor of the mange .fritter is pro­
soft stale bread crumbs, and the .re­
' Cream— How to Combine Apri­
verbial. Place one cupful of sifted
moved part of the on ion s.« This
cots With Curacao.
<
flour in , a ' bowl, add a pinch of salt,
should be slightly seasoned w|th salt
then the yolk of one egg, well beaten
and pepper, if liked,. and is I; to be
Banana ice cream has quite a fes­ with ope,
of olive oil;
moistened with a little cream, or mejt tive appearance.wjien
-J i s ¿ ¡ n r
when mixed, to a smoojtll batter add
ed bkttjBr' ‘Springe
Setgllsies and deeorat ed* with f roste d
butter and bake as de sliqes of bananas and preserved cher­ gradually enough water to make stiff
enough not to run frpm the. spoon.
scribed.pbove,. ’
ries, which . should be stoned and; en­ Beat the white of the egg light and
In cooking . cauliflower, try simmer tirely freed from superfluous juice
ing it tender In half milk and hall To frost the bananas^ dip the slices fold into the batter. Put five or six
w-pfcer,, it greatly improves the flavor into a thin white icing similar to a slices of orange into this batter, cover
and appearance of . the flower. After cake frosting. The siices should be well, then drop into smoking fat and
ward the liquor, which will haye, merely glazed and hot heavily coated. fry a delicate brown; remove, drain,
boiled down in the process, for this If it is inconvenient to. frost the ban­ dust with sugar and serve.
Currant Jam Popovers.—To make,
vegefaple should never be cooked anas the slices may be used plain.
use
twq cupfuls each of flour and
with the lid on the vessel, may be
Snowballs of ice cream are very at­
thickened with butter and flour, after tractive when served with snowballs milk, two eggs (beaten until stiff),
which f onè has a tasty sauce ¿with of cake onia wintry night when real one-half teaspoonful of salt, two of
melted butter; hake in cups. When
out further trouble.
snow is flying out of doors.* To pre­ done, cut a little slit in each wjth a
pare the cake, cut out rounds of white sharp knife and insert a spoonful of
lady cake, free it from crust and dip’ currant jam. Serve with sweetened
Cleaning Bagdad Rugs.
If a little whipped cream.—The Housekeeper.
It is very difficult to wash a Bagdad it into cocoaput frosting.
cocoanut
is
sprinkled
over
the ice
couch cover or rug successfully. The
colors are almost1 surd- to run whet cream bdlls the two will look so much •
Real Butter Scotch.
treated in t^he ordinary; way*,; Before ’ alike that one can hardly tell the dif­
Allow to one pound of brown sugar
ference.
■
■
beginning operations,, separate , the
one teacupful of water and a quarter
strips. Then wash each one in a sepl I A famous chef served apricots with cupful of butter. ¡Put in a saucepan
arate water.
Use white soap and Curacao. Remove the juice from a over the fire and boil, watching care­
lukewarm water to which a little salt pint ? can pf apricots. Add a table- fully, until It begins to turn brown:
has been added after a suds has been spoonful o f sugar and the rind of an The moment it ’ reaches a golden
raised by brisk stirring. Do hot rub orange to the juice. Let it boil ten brown turn into a shallow buttered tin.
the strips on a washboard, but merely minutes; then remove the rind. | Stir Never stir or touch with a spoon.
dip them into thq, water and stir them in two tablespoonfuls of Curacao and
briskly, then quickly rinse them and pour it over the fruit. Serve when
Cake Hint.
hang them over a clothes horse in the cold. ' '
A cake had been set away and for­
A few spoonfuls of Curacao add a
kitchen1 away from the sunlight. Be
gotten until it was as hard as the pro­
careful when drying that the strips delicate flavor to sliced and sugared
verbial brick.
It was wrapped in’ a
do not overlap. When almost* dry press, oranges.
cloth wrung out or hot water and then
Almond
flavoring
is
very
nice
with
out the wrinkles with a hot iron. Ii
had an outside covering of paper. Let
the middle strips have become slightly boiled dumplings and batter puddings
worn exchange them with those on the in which cherries or peaches are used. it remain so for about 24 hours, and it
outside, when sewing the cover togeth­ Do not, however, have more than a will be as m6ist as if freshly made
This recipe has been 'tested.
er again. M kM 1
suggestion of this-flavor.
About Oysters.
When oysters are left over from
stews or creamed mixtures they can
be chopped and used as salad dr cro­
quettes. For the former the eye must
¿9 removed, and it; is better to do so
tor any eooking where the whole oy­
ster is not essential.
A good filling for the pate, shells
is made from oysters and mushrooms
cooked together with rich white
sauce.
Be sure you know your dealer when
buying oysters, especially if they are
to be eaten raw.
Use for Coffee Cans.
Many people use the tin cans which
coffee comes in for holding other arti­
cles. To save time in loosening the
tops buy some of the knob handles
which are used on kettle covers and
screw them into the center of the can
cover.
Care of Brooms,
To preserve brooms dip them for
three minutes in a pail of boiling soap
suds once a week. This makes them
tough and pliable. This makes them
wear much Ion ear-
Tappt Then, Scotch Recipe. |
Three-quarters pound of cheese,
four eggs, two ounces of butter, four
siices of bread, cayenne, salt ; melt the
cheese with half the butter and some
seasoning in a stew pan. Make four
slices of toast,'cut off the crusts and
butter them. Poach the eggs as neat­
ly and evenly as possible, pour over
the toast the cheese, then on each
slice lay an egg, putting a tiny piece
of butter and a dust of cayenne and
salt over each. Serve very hot, suf­
ficient for four persons.
To Save the Cook Book.
A certain careful nousekeeper has
hit upon a good plan to save her cook
book? Tw Iieir^W ^m 'm ^Traeyt dish
it is necessary to consult the book
frequently, sometimes when the hands
are sticky' or greasy, *and the book
suffers from the contact.
To avoid
this take a piece of window pane the
size of yonr cook book, bind the
edges by gluing a half-inch strip of
thick cloth around it. then when you
want to follow a recipe, open the book
and lay it down,* placing this glass
over it.
COFFEE PERCOLATOR
OF
COOKERY
Its Advantage Is That tKe\Essence Is
Extracted Without Boiling the
THINGS THAT MAKE THE FOOD
Ground Berry.
MORE APPETIZING.
A device for making coffee that Is
said to be a big' improvernent: over
the old-style coffee pot has been de­ Oyster Cocktails in Halves of Grape-
signed by a New York man. This is
.fruit, Sugared Sweet Potatoes and
called the coffee percolator and the
Chestnuts in Burning Brandy,
advantage is that the essence of tne
and Other Hints.
coffee is extracted without boiling the
ground berry, a process which is said
to liberate the injurious tannic acidi
The percolating device consists of two
metal cups, one to fit in the other and
both to rest in the top of an ordinary
coffee pot of any similar vessel. The
lower cup has a fine metal strainer
and has a rim which supports i t on
the pot. The other cup has perfora­
tions so graduated as' to regulate* the
flow of water by gravity. The coffee
beans are ground thoroughly and the
dust placed in the lower cylinder. The
upper cylinder is then inserted and
boiling water is poured into that.
Through the graduated perforations
this water will slowly trickle into the
cup below and seeping through the
coffee will absorb Its essence and drip
into the bottom of the pot. The cups
are then removed and the liquid
poured.
HOW TO COOK HAM RIGHT
Kansas Man’s Chef Tells the Secret
of Preparing a Porcine Confection
That Is Delicious. . .
Perry may not know much about
biological influences or the processes
of nutrition; he might find it hard to
distinguish between carbohydrates
and proteins ; but Perry can cook ham.
Perry, of course you remember, is
Président Water'ac man Friday.
1to
see Perry, affectionately regard the
Waters collection of old hams is to
see something you will never forget.
To eat some of his sausage is to re­
cord qne more reason for wishing to
live.
“ I have interviewed Përry on the
cooking of these old hams,” said Pres­
ident Waters. “ This is his general
plan:
“ He first thorotghly washes the ham
with a scrubbing brush to get all the
mold off and haT'e it thoroughly clean.
He then soaks it in warrh water for
about twelve hours, keeping the ham
submerged. Then he puts it intq a
dishpan in which he has placed a
plate or pie pan to keep tha ham from
coming into contact with the bottom
of the pan, covering it with another
dishpan.' He boiis it for about three
hours for a small or medium-sized
ham, or four hours for a large one.
After taking it off Perry removes the
skin, rubs a handful of New Orleans or
brown sugar over it, covers it lightly
. with mixed spiçes, puts it into a hot
oven and bakes it for about half an
hour. It Is then cooled and served
cold.”-—Kansas Industrialist.
Baked Smelts.
Bone one and one-half pounds of
smelts, lay, in a buttered baking pan
skin side down, season with salt and
dredge with flour; baste with butter
and bake about ten minutes in a hot
oven. Can be prepared the night be­
fore.
Have you served oyster cocktails in
halves of grapefruit? They look pret­
ty and taste well as a first course at
dinner or luncheon. Generally the
grapefruit is not eaten, but it can
have the sections separated for those
who dislike wasting so appetizing a
cup.
Do you realize what a pretty des­
sert is made from a ring of vanilla ice
cream with heaped-up gelatine in the
center?
Of course you have served sugared
sweet potatoes in burning brandy, but
have you ever put a boiled chestnut
on « top of each slice or a section of
fried appiè?
A delicious way to sèrve cheese with
the salad course is to mix a large
cake of cream cheese with whipped
cream until very light, then stir
through it bar-le-duc until highly
colored.
When lettuce is ungainly and not
sepecially tender have you tried shred­
ding the border to your salad, marinat­
ing it first in French dressing?
It
looks as well as the hearts and has a
delicious flavor.
Sections
of
oranges
carefully
skinned and well chilled make a pret­
ty and appetizing border for a mound
or vanilla ice cream. There can be an
outer border of whipped cream.
A novel dessert is mince tarts cov­
ered with vanilla ice cream. For an
impromptu supper these pies are
often” covered with welsh rarebit. The
mixture is not so deadly as It sounds.
« Smelts fried in bread crumbs, and
masked in mayonnaise or sauce tar­
tare, taste and look better thari the
fish without sauce.
. Have you served sweetbreads fast­
ened with a silvèr skewer and wrapped
in a crisp slice of bacon,
Gelatine to be served in thin glasses
will be much clearer if poured direct­
ly into those glasses and allowed to
cool in them. , Before sending to the
table heap with whipped cream..
Do you know that a few tablespoon­
fuls of , good whisky or brandy greatly
improves all wine- jelly? Also that the
flavoring should <nai_ be asfcied until
the gelatine has slightly cooled?
Are you sure to wash all fruit be­
fore sending it to the table? Not only
does it mean féwer germs, but the
color of the fruit is more artistic. All
fruits should be served cold—which
does not mean half frozen.
Do you know there is nò more re­
freshing way to eat oranges, especial­
ly for the semi-invalid, than to squeeze
the juice in a tall, thin glass, which is
then filled with shaved ice?
Take
♦hrough a straw.
Stewed Beef Heart.
After washing the’ heart well, cut it
Into small square pieces; put them
into a saucepan with enough water to
cover them. If any scum rises, skim
it'off. Now take out the meat, strain
the liquor, put back the meat, add one
sliced onion, two tablespoons of chop­
ped parsley, a head of celery chopped
fine, pepper, salt, paprika and two
heaping tablespoons of drippings or
butter. Stew until the meat is very
tender. Mix together one , tablpspoon-
ful of browned flour, with a little wa­
ter, stir this into the pan, allow to
boil up and serve.
Rocks.
One and one-half cups sugar, one
cup of shortening, three eggs, three
cups of flour, one teaspoonful of soda
dissolved in one-half cup of hot water,
one tablespoonful of cinnamon, one
cup of raisins, three-quarters cup of
nuts. These are delicious and may be
kept for a long time.
8panish Cream.
Stir two envelopes of gelatin into
three cups of milk. Beat yolks of four
eggs with one-half cup sugar; add to
the milk and gelatin and place over
fire in a double boiler apd stir until
it thickens'a little. Beat the whites
of the four eggs to a stiff froth, add
two tablespoons of sugar and stir into
the boiling custard until cooked
through. Add pinch of salt and flavor­
Kettle Help.
ing. If coffee Spanish cream is want­
To prevent the bottom of kettles ed, and it is my favorite, use one cup
from becoming smoked soap them of strong coffee and three cups of
milk.
well before putting on the fire.
Egg, Help.
.In separating the whites from the
yolks of eggs one will sometimes
break the yolk into the white, in
which case the whites do not beat
light. Dip a clean Cloth into warm
water,- wring dry, touch the yolk which
has been dropped into the white with
the cloth, and it will cling to the
cloth.
A'Good Pie Crust.
For a meat pie crust, take a quart
Paint on Window Glass. "
of flour and three tablespoonfuls of
Every housekeeper, I am sure, has
lard, two and a half cups of milk, two
teaspoonfuls of baking powder and a at some time been confronted by the
teaspoonful of salt. Work all together problem of removing paint which has
hardened on window panes.
as quickly and lightly as possible. ;
Having tried eve.ry known way with
indifferent results, I experimented
Corn Rolls:
One pint of corn meal, two table­ with chloroform. It worked like Inagic.
spoons of sugar, one teaspoon salt, The hardest paint spots came off like
Bolling Hint.
When boiling rice or beans’ two one pint of boiling- milk; stir all to­ dust, upon rubbing with a cloth mois­
things which will boil over, put in a gether; and let stand till cool. Add tened with the fluid. Chloroform will
lump of butter size of a walnut and three eggs well beaten. Bake in gem also remove paint from the most deli­
cate fabric.—Harper’s Bazar.
pans-'
♦his will stop the trouble at one«.
Corn Gems Made Without Egg9.
One and one-half cups Indian meal,
one and ■ one-half cups flour, one-half
cup sugar, two table spoons melted
butter, one heaping teaspoon saleratus
in sour milk to make the batter quite
thin (about two cups). Beat vigorous­
ly, the longer the lighter. Bake in hot
oven.
FRILLS
When Planning a Social.
> Proportions for a supper or social.—
Many women have no idea what quan­
tity of provisions will be required for
a social. The following rule is one
that is definite and a good one to
keep: To serve fifty persons, five
loaves of home made bread, two
pounds of butter, four pounds of boiled
ham for sandwiches, two pounds of
coffee, one pound of loaf sugar, and
two quarts of cream for the coffee, and
seven loaves of cake will be sufficient.