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Show Tested Cooking Recipes Ltl2T Cornmeal Shortcake. PREPARE recipe for cornmeal rolls, adding 3 tablespoons eugar: Bake In biscuits or in a heet. To 2 cups of strawberries dd Vx cup sugar and set aside for ?,i hour in a warm place. Crush lightly. Split shortcake, spread with butter, fill with strawberry mixture, cover top with berries and serve with cream, plain or whipped, or mock cream. Rice Waffles. MIX and sift 1 cups flour, 2 tablespoons sugar. 4 teaspoons baking powder and teaspoon ealt. M'ork In 2-3 cup cold cooked rice with tips of fingers, add la ' cups milk and 1 well-beaten egg yolk. Then add 1 tablespoon melted butterine and the stiffly beaten white ot 1 egg. Cook as plain waffles. Brandied Peaches, p EMOVE the skins from 1 peck of sound peaches and arrange in alternate layers with half their weight of sugar in a stone or earthen crock. Then pour over them 1 quart choice brandy, cover closely and store in a cool, dark . place. ' Conservation Waffles. s0OK rice until very tender and pasty. Cool and to 1 cup of the cold rice add 2 well-beaten egg yolks and 1 cup of milk. Mix and sift Vi cup rye flour, 1 teaspoon salt and 2 teaspoons baking powder. pow-der. Add to first mixture and mix, well. Add 1 teaspoon melted fy.t and fold in stiffly beaten whites of 2 eggs. Pour into hot gretsed waffle irons and cook as usua'l. Cornmeal Waffle's. "OOK H cup cornmjfil in 1 cups boiling water about 20 minutes. Add 1 Vi cups milk and mix well. Mix and sift 3 cups flour, 3 tablespoon, sugar, IVi tablespoons table-spoons baking peswder and 1 teaspoons tea-spoons salt and add to first mixture. mix-ture. Then 'add the well-beaten yolks of 2 eggs, 2 tablespoons ot melted butterine and beat thoroughly. thor-oughly. K'old in the stiffly beaten whites of. 2 eggs and cook as usual. Canned Sed Peppers. VjTTASH Vi peck of sound red " peppers, remove stem ends and seed; then cut in shreds. Cover with boiling water, let stand 2 or 3 minutes, drain and plunge again Into ice water. Let stand 10 minutes-, drain and pack solidly Into small jars. Boil 1 pint of vinegar and 1 cup of sugar about 10 minutes. Pour over peppers to overflow jars, cover and keep in a -cold place. Preserved Peaches. TYTASH and cut peaches in halves y and remove skins. Use equal weights of sugar and peaches. Cook Vi the sugar with twice the measure of boiling water 5 minutes min-utes after the boiling point is reached. Set aside, skim, and in this syrup cook the peaches a few pieces at a time until all are thoroughly cooked. When all are cooked add the rest of the sugar to the syrup, let boil 3 or 4 minutes min-utes and settle. Skim, and if thick use to reheat 'the peaches before storing in glass jars. If the syrup is too thin, boil it until it thickens. Then in it reheat the fruit, fill jars to overflowing and seal as usual. f AN you tell me how a ''flower vinegar" is made? I have heard that it is extremely ex-tremely calming and invigorating invigor-ating for a person afflicted with "nerves." J. P. M. There are many flower vinegars ( that are cherished by old fashioned people as being a most agreeable skin tonic. A vinegar of any fa- |