OCR Text |
Show ELECTED RECIPES. PALATABLE AND NOURISHING DISHES EASILY MADE. Proper Use of the Hay Box Additions to the Breakfast Menu New and Old Ways of Preparing Tomatoes. Oat meal and corn mush can bo easily prepared by aid of tho hay box without danger of burning. Tako any wooden box threo or four inches larger on every sldo thnn tho kcttlo to bo usod. Lino It with Boveral thicknesses thick-nesses of newspaper or brown wrapping wrap-ping paper. 1'ut In the bottom threo or four Inches of huy, sot tho empty kettlo In and pack hay around It to the top or tho kettle. This will be permanuol, u- until tho hay needs changing ot, i-cci.t of carelessness In spilling nnythlng il It. Hemovc tho kettle, put into It whatever Is to bo cooked, boll on rango or gas until thoroughly heated through. Cover closely, nnd wVtls boiling remove quickly to the hay box. Havo n bag filled with hay to fit the box. Cover with that, close down ltd and do not open for several hours. OAT MEAL. Ono nnd n halt cups rolled oata, flvo cups boiling watr, two scant tenspoons salt. Doll on rango, Burring conBinnuy aooui ica minutes, or until It begins to thicken. Put In hay box over night. COItN MEAD. Ono cup corn mcaL four nnd a half ,cups boiling wator, ono lovel tcaspoonful salt. Pour boiling boil-ing water Into tho meal, strrlng constantly con-stantly to provont lumps. Let It boll up hard, romovo to hay box for four or flvo hours. Pour Into bread tin, nnd slice nnd fry for brenkfast next morning. PUFFED IUCE milTTLE. Uso recipe for butterscotch, nnif when dono stir in threo cups of puffed rlco and spread on buttered dish to cool. PUREE OF CORN. Snvo ono pint of water In which corn haB been boiled tho day bofore, also ono car of corn. Cut tho corn from tho cob into tho water, scrapo thoroughly, add a pint of milk, also a rounded tnblo spoon of Hour nnd butler blended. Let It como to n boll nnd season with snltsponn of Bait. TOMATOES AND CORN. Pare rlpo tomatoes and cut Into small pieces. Stew until nearly soft, then add ono-thlrd ns much raw corn shaved from the cob, and cook ten minutes, moro or less, It tho corn la vory yourwc or tendor. To ono quart of tomato nnd ono nnd ono-thlrd cups of corn ndd a rounded tenspoon ot sugar, a lovel teaspoon of salt, n salt-spoon salt-spoon ot popper nnd a lovel tablo-spoon tablo-spoon of butter and servo hot. TOMATO FIGS. Tho figs should bo nluifa fro.i tho smalt yellow pear tomatoes becauso their shupo and toxturo nro much llko rent figs. Pour ?7illlng water over thom nnd lot Btnnd a fow minutes, drain nnd peel. Weigh and put them In n deep bowl with an equul weight of sugar. Lot stand two days, pour off tho sirup which must bo balled nnd skimmed until perfectly clear. Pour over tho tomatoes nnd lot Btnnd two days as before. Doll and skim tho sirup ngaln. After this has been repented tho third tlmo tho figs aro lit to dry If tho weather Is good. Hut It It Is damp or rainy, let thom stand In tho sirup until dry lug weather. Spread on Inrgo earthen earth-en plates, put In tho sun to dry, which will tako nbout n wcok. Pack In small wooden Ikixcb with lino sugar scattered botweun tho Inyors, and tlsuo paper laid on tho top. Theso IlgB will keep for years. FRIED TOMATOES WITH CREAM. Cut half n dozen good sized rlpo tomatoes In halves, and put with cut sldo down, In n pan. Pour in a tablespoon table-spoon of melted buttor and cook slowly until tender. Set tho tomatoes on n hot dish nnd after tho butter has browned a llttlo ntlr In n rounding round-ing tublespoon of flour nnd when well mixed turn In n cup of hot milk. Cook threo minutes, nnd ndd halt n lovel teaspoon or moro of salt, nnd n llttlo pepper. Pour over tho tomatoes nnd servo. |