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Show f : . "l J POTATO DISHES. Cheese and Potato Pie Three-quarters pound pheese, one pint milk, three pounds potatoes, three ounces margarine mar-garine or drippings, pepper and salt. J Mash potatoes with milk, add three-quarters three-quarters lot the fat cheese with pepper and salt to. taste. Mix well and stir over a gentle heat until cheese is melted. Put mixture Into well-greased pie dish, sprinkle remainder of cheese on top and add rest of margarine cut Into -small pieces. Bake until thoroughly thor-oughly browned. You will find this very savory. Potatoes In the Shell Bake nice, smooth, large potatoes. When done cut in half, remove from shell care-i fully without breaking. Mash potatoes, add butter, salt and grated cheese. Mix, return to shell and sprinkle grated cheese over top. Return to oven and let cheese melt. Serve hot. Delicious. Baked Mashed Potatoes Pare and! cook as many potatoes as you think will serve your family, then mash , them and set aside to cool. Have small baking pan well greased. Make small croquettes, put in pan, dot with butter and bake. THINGS WORTH KNOWING. Permanent Cover for Ironing Board First tack one piece of Brussels carpet, nap side up. Over this pin a blanket and over that a sheet. An Ironing board fixed this way will last; a very long time before a change is; needed. The carpet "gives" just! enough but not too much and never ( mats down. In Hanging Any WaJI Pocket,! whether for shoes, recipe-book, or what not, it is best to make a hem at j top and insert a small brass curtain i rod with a hole in each end. Adjust) this onto two open screweyes or small ,' hooks screwed into wall and it will hold neatly and substantially always. BREADS. 'Southern Rice Bread Two cups white corn meal, three eggs, one and one-quarter pints milk, one cup cold boiled rice, two tablespoons lard, one-half one-half teaspoon salt, four teaspoons baking powder. Beat eggs until light, add milk, meat, salt, rice and melted lard. Beat thoroughly two minutes, add baking; powder and mix again. Grease three! deep pie dishes, turn in mixture, bake in hot oven thirty minutes. j Potato Bread for Large Family I Soak one caje dry compressed yeast one-half hour or longer in warm water. Boil and mash three good-sized potatoes. pota-toes. Sift three or more quarts flour, two tablespoons salt, two tablespoons sugar, one tablespoon lard. Add yeast and enough warm water to make medium me-dium thick batter. Set crock or bread raiser in a larger pan and cover with thick cloth and wrap with newspapers. This keeps sponge warm during tho nlghL In the morning warm (not heat) enough flour to make stiff dough, let rise, work down, let rise again, put in pans; -when light bake fifty minutes. Makes ten to twelve loaves. TO CLEAN WHITE IVORY. It is usually a task to know how to clean the white ivory handles of your formal dinner silverware. But if a half lemon dipped in salt is rubbed over the handles, the yellow appearance appear-ance will be gone and the Ivory will look white and new. PEACH MARMALADE. Scald and remove the skins from five pounds of peaches, then cut them into small pieces. Cook them in four cups of water slowly for about one and one-half hours, or until thoroughly thor-oughly soft; stir frequently. Rub cooked fruit through a strainer, return it to the kettle, add juice of three lemons and five pounds of sugar, cook It about otie-half hour longer, stirring occasionally. Then put in sterilized glasses. Apricot, quince, plum and prune marmalade may be made in the same manner. THE TABLE. Liver Dumplings Half pound ground Liver, half of small onion ground, six or eight crackers or bread of like amount, one egg, salt and pepper, pep-per, a little milk, scant teaspoon baking bak-ing powder in a little flour. Make stiff enough to hang together when it bolls. Boil piece of meat with plenty of broth, couple of potatoes, salt and pepper. Drop dumplings in broth. Salmon en Casserole A delicious, economical luncheon dish: One small can pink salmon, threo cups cold boiled rice, one green pepper cut up coarsely, two tablespoons butter, salt, pepper and paprika to taste, two cups white sauce. Mix salmon, rice and green pepper with some of tho whito sauce, then place the creamed mixture in casserole in layers; season and dot each layer with butter and pour nioro white sauce over. For the top a little moro butter than on the other layors, and pour over the remaining white sauce. Place casserole or baking dish (uncovered) in hot oven nnd bake from ten to fifteen minutes. A very nice company dish, served with hoti buttered rolls. Ancient Potoato Bread Eight potatoes pota-toes grated raw and strained, one-half, pint milk, one cake yeast, heaping i teaspoon salt, one cluster garlic, one quart of flour. Strain potatoes and let stand for a while. Use the starch from' the potatoes with the milk and yeast J warm, In which a little sugar can be added. Add grated garlic. Flour to' make thin batter. Let rise, put into! pan, let rise again and bake. Garlic I may be omitted. i Bread Omelet (will serve soveral persons.) Over one cup of bread crumbs pour one cup boiling milk. Let stand twenty-five minutes. Add half a teaspoon salt. Separate four eggs, beat the whites and yolks well, this I being one of the important items. Add! beaten yolks to the crumbs and milk, J then fold In the stiffly beaten whites' and pour Into frying pan In which is ' teaspoon of melted butter. Cook three minutes, then set quickly into moderate oven and let remain ten or twelve minutes. It should be two inches' thick when done. This omelet ! is very appetizing, nutritious and economical. oo I |