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Show FOR THE HOUSEWIFE Scorches With Hot Iron. Cover with a paste of salt and lem-. lem-. 1 on juice and lay In tho sun for a day. Rinse at night. If the stain be still visible repeat the process the next day. Oyster Stuffing for Fowl. Make a mlxturo of a large cup of ; dry bread crumbs seasoned with parsley, pars-ley, thyme and sweet marjoram,: moistened mois-tened with melted butter. To this arid -20 small oysters chopped' fine. Stuff the breast of the fowl with this. If you prefer you may use the oysters unchopped. Fillings for Cakes and Pies. Cocoanut Filling Whites of two eggs, fresh grated cocoanut and pow-' dered sugar. Beat whites of e"ggs on a platter with a fork until stiff. Add enough powdered sugar' to spread, Spread over cake and "sprinkle "sprin-kle thickly with cocoanut. Green Tomato Chow-Chow. Chop fine one-half bushel of green tomatoes, one-half dozen green peppers pep-pers and one dozen onions. Sprinkle with a pint of salt and let stand over night. In the morning drain, cover with good cider vinegar and corJk slowly one hour; then drain and pack in jars. Take two pounds of sugar,-two sugar,-two tablespopnfuls of cinnamon, one tablespoonfurcach of cloves and pepper, pep-per, one-half cupful of ground mustard must-ard and one pint of grated horseradish, horserad-ish, with vinegar enough to mix well. When boiling hot, pour over the pickle, pack in the jars and seal tightly. Chocolate Filling Two and one-half one-half squares of chocolate, one cup of powdered sugar, three tablespoonfuls of milk, yolk of one egg, one-half tea-spoonful tea-spoonful of vanilla. Melt chocolate choco-late over hot water, add one-half the sugar and milk, add remaining sugar, add yolk of the eggs and cook in double boiler till it thickens, stirring constantly, that the mixture may be perfectly smooth. Cool slightly, flavor flav-or and spread. Orange Filling One-half cup of sugar, two and one-half tablespoons of flour, grated, and of half an orange, or-ange, one-quarter cup orange juice, one-half teaspoonful of lemon juice, one egg slightly beaten, one teaspoonful teaspoon-ful butter. Mix ingredients In order given. Cook 10 minutes in double boiler, stirring constantly. Bologna Sausage Recipe. One pound each of lean beef, lean veal, lean fresh pork, and fat corned (not smoked) pork; half pound of beef suet, five teaspoons of powdered sage, half an ounce of mixed parsley, cayenne and of black pepper, one-half one-half of a grated nutmeg, half a teaspoon tea-spoon of ground cloves, a minced on-lou, on-lou, and salt to taste. Grind meat and suet; season and stuff into skins or bags; tie them up, pricking each in several places to allow the steam to escape; drop into pot of hot (not boiling) water and bring slowly to the boil. Keep this up one hour; take out the Skins and lay upon sweet hay or straw to dry in the boll. Rub the skins with melted lard or butter and sprinkle pepper upon them. Hang in a cool cellar. These sausages need no cooking. When you wish to use them, wash off the pepper, wipe dry, and' cut into thin slices. nn |