NOVEMBER 17, 1905
The Comttiotiei
11
not stir; pour quickly into a shallow
van that has been rinsed in cold
water, but not greased. When the.
syrup is perfectly cold, stir briskly
with a large apoon or paddle until it
is white; then knead with the hands,
just as you would dough. If not
boiled long enough, the fondant will
he sticky; if boiled too long, it will
be hard; in either case, it may be
re-boiled, with a little water added
to the hard, until just right. With
this soft cream, creamed dates, al
mond balls, butternut balls, walnut
and chocolate and other creams can
be easily prepared at home, by tak
ing bits of the fondant, or cream,
and rolling the nut-meats in them,
setting on buttered paper until they
harden.
For creamed dates, select large,
fresh dates, slit at one side and take
out the stone or pit, fill the cavity
with the fondant, flavoring as you
like, and lay on a plate or buttered
paper to harden. Chestnuts should be
boiled whole, take off the shell and
brown skin, and dip the nut into a
syrup made by boiling two cupfuls of
Bugar, a cup of water and a teaspoon
ful of cream tartar until it "cracks,"
or when it will not stick to the
fingers when cold, but is brittle in
cold weather. Set the vessel, of syrup
in a dish of hot water and dip the
nuts in it. They must be perfectly
dry, and a tooth pick, or a fork, may
be used to dip them. Laylhein out
on buttered paper, and dip again until
they are glaced enough.
Peanut candy, or any other nuts,
such as walnuts, hickorynuts or hazel
nuts, may be made by making the
cream candy and pouring it when
boiled enough, over the nuts, which
should have been previously chopped
and laid thinly over a greased surface,
and then "pulling," the same as you
would any plain candy. When pulled
enough, and while still warm, cut into
small bits with the . shears. This
home made candy seldom is harmful,
as there is no adulteration to it. Or,
the nut-meats may bj added to the
boiling syrup, just before it is re
moved from the fire, and the flavor
of the meats will be taken up by the
nicer for these candies than the
candy. Granulated sugar is much
Coffee A, but. molasses may also be
used for the "pulle.d" candy.
Chocolate Candies. Set a cup con
taining the sweetened chocolate Into
a vessel of hot water to melt it; into
the melted chocolate drop the nuts, or
balls of cream candy, lifting them out
when well coated, and lay on buttered
paper to harden.
Mexican Candy. Boil two cupfuls
of brown sugar and half a cupful of
milk until it "balls" in cold water;
add two tablespoonfuls of ' utter, and
when that melts, take from the fire;
beat until slightly granulated, then
stir in a cupful of nut meats, broken
small. The candy must be stirred all
the while, or it will burn. After the
nuts are in, beat hard" and pour in
buttered dishes to cool.
FROM TEXAS
Some Coffee Facts From the Lone
Star State
From a beautiful farm down in
Texas, where gushing springs unite
to form babbling brooks that wind
thJ- sparkling way through flowery
meads, comes a note or gratitude for
delivery from the coffee habit.
"When my baby boy came to me
five years ago, I began to drink Pos
tum Food Coffee, having a feeling
that it would be better for him and
me than the old kind of drug-laden
ccffee. I was not disappointed in it,
for it enabled me, a , small delicate
woman, to nurse a bouncing healthy
baby of 14 months.
"I have since continued the use of
Postum for I have grown fond of it,
and have discovered to my joy that
it has entirely relieved me of a bilious
habit which used to prostrate me
two or three times a year, causing
much discomfort to my family and
suffering to myself.
"My brother-in-law was cured of
hronic constipation by leaving off
the old kind of coffee and using
Postum. He has become even more
fond of it than he was of the old
coffee.
"In fact the entire family from the
latest arrival, (a 2-year old who al
ways calls for his 'potie' first thing
in the morning) up to the head of
the house, think there is- no drink so
good or so wholesome as Postum.''
Name given by Postum Co., Battle
Creek, Mich.
There's a reason.
Head .theUitUebook. "The -Road to
ellville," in .pkgs. ' ''.: -
Contributed Recipes
Mince Tarts. One cupful of cooked
beef tongue minced; two cupfuls of
chopped apples, three tablespoonfuls
of hard butter, one cupful of seeded
raisins, one cupful of currants, one
tablespoonful of shredded citron, one
teaspoonful of cinnamon one tea
spoonful of grated nutmeg, mace and
cloves mixed, one teaspoonful of salt,
half a cupful of molasses, two cupfuls
of sugar, half a cupful of boiled cider,
the juice of one lemon, .he juice of
two oranges. Simmer all together ten
minutes; line pattie pans with nice
pastry and fill with the mince, place
strips across the top 'and bake in a
hot oven.
Baked Beans. Pick and wash a
pint of beans, put into a half-gallon
of water and let soak over night;
drain off the water in the morning,
put in a bean pot, or deep pan, add a
tablespoonful of molasses, half a tea
spoonful of salt, a half pound of fat,
tsalt pork, and fill the pot with boil
ing water. Bake four hours in a mod
erate oven; or,, the beans may be
boiled until quite tender, but not
broken up. Water should be added as
it boils away, until about an hour be
fore they are done, but when taken
from the fire they should be nearly
dry. If wished to be served in small
crocks, the crocks should be filled
with the beans, a small lump of but
ter laid on top of each, and the crocks
set in the oven until the beans are
browned on top. There are small
brown dishes which come for this
purpose, costing four or five cents
each, to be had at the china stores.
Nice Sandwiches. Run cold boiled
ham through the grinder, or chopping
machine, season with a little cayenne
pepper and mustard, mix a table
spoonful of mayonaise dressing and
spread on buttered bread. Tne may
onaise may be had, ready prepared, at
the grocers, in small bottles. If the
sandwich is to be rolled, cut the
bread very thin, take the crust off,
roll, and fasten with a tooth pick un
til settled into shape; then roll each
sandwich in buttered paper, and the
shape will hold.
Meats Requested Recipes
Pickling Meats. Cut the meat into
suitable pieces and pack into a bar
rel; then boil together six gallons of
water, nine pounds of salt, six pounds
of light brown sugar and ono quart
of good molasses. Remove the scum
as fast as it rises; take the boiler
off the stove and let the pickle get
cold. Dissolve six ounces of salt
petre and add to the brine. Pour this
over the meat until the meat is cov
ered, put on the meat a clean, hard
wood board, and on this put a veight
sufficient to keep- the-board under the
pickle. If mold should form, pour off
the brine, boil and skim well for a few
minutes, let get cold and again pour
over the meat. .Always keep the meat
weighted down under the brine,-as a
small piece sticking up out of tho
brine will spoil tho wholo mom.
For Curing Hams. Kor hams aver
aging twelve pounds each, havo ready
one and a half gallonij of best salt, ono
pound of good brown sugnr, one
eighth pound of powdered saltpetre,
one ounce 6f black pepper, and ono
half ounce of cayenne. Cut tho joints
into proper shapes, without unneces
sary bono and fat, and lay them on a
board or table. First rub the Bkln
well with salt, and lay each joint
aside; then begin over again and into
tho fleshy side of each ham rub two
tablespoonfuls of saltpetre and a
tablespoonful of brown sugar mixed
together. Rub the pepper, particular
ly, about the hock and under the bone,
and give the whole ham a good appli
cation of salt. Now pack the hams,
one upon another, tho skin side down
ward, with a layer of salt between,
into a tub, box or barrel, the bottom
of which has also been covered with
salt. The process of salting will be
complete in five weeks. At the end
of that time, have ready a peck of
hickory ashes; crean the hams with
a brush, or dry them with a cloth,
and rub them well with the ashes.
To smoke the hams, the joints should
be hung from joists beneath the ceil
ing, and a slow, smothered fire kept
up for five or six weeks, so as to
smoke them thoroughly, but not over
heat the hams. Hickory chips or corn
cobs is Hie best fuel.
Curing Beef. For winter and pres
ent use, cut tho beef into sizable
pieces, sprinkle a little salt on tho
bottom of the barrel only, then pack
your beef without salting it, and when
packed, pour over it a brine made by
dissolving six pounds of salt for each
one hundred pounds of meal in' just
enough cold water to sufficiently cover
it when well-weighted. This beef can
be cut and fried- as nice as fresh meat
for a long time, and is just right for
boiling also. When it gets a little too
salt for frying, you can freshen it
nearly as nice as pork for frying pur
poses, or it can be parboiled, the wat
er turned off, and a stew made of it.
By using more salt, it soon loses i's
freshness, and the juices are drawn
off by the salt. In about three weeks
(maybe less), such pieces as are in
tended for drying may be taken out
of the brine and hung up, and is im
proved by soaking overnight to re
lieve the salt from the outside.
This is all right for winter and dry
ins? purposes, but if any is left until
warm weather, drain off the brin
put salt among what is left of the
mejtt and cover with a 1 rine made as
follows: For every 100 pounds of
beef, use seven pounds of salt dis
solved in water enough to well cover
it, and weight it down closely.
Another way to cure beef. First,
thoroughly rub salt into the meat in
bulk and let it remain for 'wenty-four
hours to draw off the blood. Then,
let drain, cutting into pieces as de
sired, and pack carefully. Have ready
a pickle made as follows: For every
100 pounds of 'beef, use seven pounds
of salt, one ounce each of saltpetre
and cavenne; molasses, one quart, and
soft water, eiemt gallons; boil and
skim well, and when cold pour it
over the beef. Boilmg and skimming
cleansps the brine, while the cayenne
and saltpetre improves the flavor and
helps to preserve it.
Query Box
S. M. See recipe for meat pickle
in "requested recipes."
E. F. Wants to know what will
remove . the stain of hard oil or var
nish from clothing that has been
washed.
. Westfleld, 111. We do not furnish
Querists addresses to P. .0. box ad
dresses. We have to guard our read
ers,against,fraud, if we can.- -
R. G. A macedoine salad is - sim-r
ply a mixture of all gortst of vogotaftlon
that aro used for salada.
"Farmer John." To koop woavlla
out of your corn, It Ik rccommandod
to dig nnd scatter through the pile
plentifully sassafras roots.
Annie. Usually tho smaller fork Is
for flub, and tho smaller knife may bo
used to butter tho broad. Sometimes
a salad fork is provided, nnd a knlfo
for tho fruit.
E. M. For nervous palpitation, try
equal parts of tincture of lavender
and aromatic spirits of ammonia; tea
spoonful In water, as required.
Embarrassed. Tho correct way to
oat an egg from tho shell Is to chip
the shell lightly, all around, with tho
small end of tho egg In the cup; tako
off tho top, and use tho spoon, which
should be small. Popper and salt
If you choose.
Dora X. The hostess should enter
the dining room first, If the guest Is
a man, and she should be sorvod first
at dinner. If the guest is a lady, she
should be served before the hostess.
Worried. No absolute rule can bo
given for tho exact amount of soda
to be used with sour milk. The soda
and tho milk will both vary In com
position. Tho test generally followed
Is to use a little less than you think
Is enough, then taste the batter; if It
Is bitter, it Js all right; If it is a lit
tle acid, add a little more soda; if
"flat," add cream tartar until It has
a bitter taste; or, if more batlor Is
permissible, more milk and (lour may
be used limtcad of the cream tartar.
Here is where "judgment" comes in,
and good Judgment is generally born
of experience.
Timely Recipes
Cookies. Two pounds of seeded
(not seedless) raisins, one pound of
currants, one pl..t or chopped nuts
(any kind liked,) ono quart of New
Orleans syrup, one pint of Inrd, ono
pint of buttermilk, two grated nut
megs, ono tablespoonml of soda.
After thoroughly flouring the fruit,
put in all the ingredients and mix
with sufficient flour 10 make a stiff
dough, as you would mix oread. Do
this at night, and let stand until morn
ing, in a fairly warm place. In the
morning roll out without kneading,
cut into squares with a knife and
bake. This will make four gallons of
cookies, which will not spoil very
soon. A less amount may be made
by using the above proportions. It
will be best to try with a smaller
quantity, though this recipe is highly
recommended.
Earning
Money
Any one man,woman,boy,
girl can do it and no ex
perience is necessary. The
Ladies' Home Journal and
The Saturday Evening
Post have made it sure. All
you need is faith in yourself.
If you think you're going
to amount to something,
write to
The Curtis Publishing Company
72 Arch St, Philadelphia
and get your start now.
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41
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