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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (Nov. 16, 1924)
Hints From a House Wife*'s Kitchen Diary Substantial Things For Cold Days HAM—GOOD OLD ALABAMA STYLE Although some of the south ern dishes are of combinations that are new to us and may even seem “a bit queer,” they are easily prepared and are always well received. And they are wholesome as well as toothsome. Alabama ham is one of the dish es which possesses the charm of creole cookery. Select for this dish a very thick slice of ham cut from the center of a large ham, or two smaller (but also very thick) slices—at least one inch thick. Parboil the ham for 15 minutes, wipe dry, trim and broil to a deli cate brown. Lay on a hot platter or in a hot enameled ware bak ing dish and pour over it a table spoonful of lemon juice mixed with two tablespoonfuls of boil ing water and a teaspoonful of sugar. The ham should be turned once in this sauce. Serve with seedless oranges prepared as fol lows: Remove the skins from four seedless oranges, cut them in very thin slices and divide these slices into quarters. Place in an enameled ware bowl which will not affect or be affected bv this citrus fruit and season with two teaspoonfuls of sugar, the remaining juice of the lemon, a quarter of a teaspoonful of salt, and an eighth of a teaspoonful of white pepper. Let them stand half an hour before serving. The oranges should, of course, bo pte pared before the ham is cooked. SUNSHINE CHIPS | AS GOOD AS THEY SOUND This novel carrot sweet is a delicious and pretty conserve to serve with roast meat—especial ly during the winter months when preserves help so much to ward the finishing touches of a meal. It is best made from rather mature carrots—those that have assumed a deep rich golden shade. Pare the carrots and cut them into the thinnest waferlike slices and allow three-quarters of a pound of sugar to each pound of vegetable; also half a cupful of lemon juice. Place the carrot slices in layers in an enameled ware preserving kettle, sprin kling the layers with the sugar. Pour the lemon juice over all and leave stand for 24 hours. The porcelain-like surface of enam eled ware being proof against vegetable and fruit acids, there will be no danger of the carrots becoming in the least discolored or affected in any way during the marinating process. Then add water just to cover and drop in a few pieces of green ginger root scraped, .cleaned and cut in slices. Simmer till tender and allow to cool. Set aside in the enameled ware preserving ket tle for three days. After that drain the syrup from the carrots and cook it slowly till very thick. Then arrange in sterilized jars, pour the hot syrup over them and seal when cool. PRUNE PUDDING DE LUXE Mothers who realize the neces sity of including prunes in their children’s diet and have diffi culty in making them eat them, will welcome this excellent pud ding. And even the grown-ups will find it a tempting dessert. Cook the prunes in »n enam eled ware saucepan as usual and allow' them to cool. Pour one pint of hot milk over one-half cupful of dried bread crumbs and let stand an hour or so. Then add one cupful of prune juice, two slightly beaten eggs, one-quarter teaspoonful salt, one tablespoon ful melted butter and one-eighth teaspoonful each of nutmeg and cinnamon. Stir in one cupful of the cooked prunes cut in pieces the size of raisins. Place in an enameled ware baking dish, which can be used also as a serv ing dish because of its china like and dainty appearance. Bake until browned and set, and serve with hard sauce or cream for the adults. HOME MADE CHILI SAUCE This is a good time to buy to matoes for preserving. The sea son for them is about over and there are plenty that can not be used for slicing which are to be had at a reasonable price. Very ripe tomatoes are especially de sirable for chili sauce, which can be served with meat or used to flavor gravies or soups. Wash and quarter 10 quarts of tomatoes, place them into a large enameled ware preserving kettle, the vitreous surface of which will not be affected by the to matoes. Simmer until they draw their own juice, then boil for an hour. Press through an enameled ware colander so that the skins are removed. Then add the fol lowing, chopped fine; one stalk of white celery, two dozen onions, two green peppers and one dozen red, hot peppers. Also, three cupfuls granulated sugar, one cupful of salt and one cup of vinegar. Blend thoroughly. Tie one-half pound of mixed pickling spices in a cheese cloth and boil in the mixture gently for four hours. Bottle while hot and seal securely. HERMITS 6 tablespoons shortening Vz cup sugar 1 egg % cup molasses V* cup milk 1 % cups flour 2 teaspoons Royal Baking powder . M. teaspoon soda 'A teaspoon salt •>4 teaspoon cinnamon 1 cup seeded raisins. Cream shortening; add sugar, eggs and molasses; mix well. Add milk slowly. Sift flour. Royal Baking powder, soda, salt and cinnamon together. Add to mix ture. Mix in raisins. Drop by spoonfuls onto very slightly greased tins. Bake at 3C0*' with oven door left slightly opened, about nine minutes. SPICE CAKE Vi cup butter 1 Vj cups sugar % cup water 2 cups pastry flour 3 teaspoons baking powder 4 egg whites 1 cup chopped louts 1 teaspoon vanilla Cream the butte: iu.d add the sugar gradually, beating contin ually. Sift the flour and baking powder and add to the butter mixture alternately with the water. Beat with an open spoon three minutes. Stir in the chopped nuts and vanilla. Beat the egg whites very stiff and fold in carefully. Bake in a loaf tin in a moderate oven, 400 deg., for 45 minutes, or in shallow pan for about 30 minutes. ... ... m. HOLIDAY FRUIT CAKE By MRS. BELLE DE GRAF Mince meat, plum pudding, fruit cake! The holiday feast would indeed be incomplete with out one or all of these sweets. A fruit cake, plum pudding or jar of. mince meat make de lightful gifts for busy friends who have no opportunity to pre pare these holiday “goodies”. In grandmother’s time (and not so many years ago, too) all of those desserts required days of patient labor. Washing and seeding raisins, cleaning cur rants, then careful drying, be fore the fruit could be used. Now the magic of machinery cleans and seeds the raisins; seedless raisins take the place of currants. A fruit cake can be made as quickly as an ordinary cake. A plum pudding is no more of a task than making a pie. The food chopper and seeded, clean raisins have minimized the labor of making mince meat, so none of these New England holiday treats require any special effort. This recipe makes a small round cake, weighing about three pounds, a very nice size for home use or a gift. Va cup butter 1 cup brown sugar 3 eggs 1 cup flour 2 squares unsweetened choco late, melted 1 teaspoon each cinnamon and nutmeg % teaspoon each cloves and all spice % cup molasses 1 teaspoonful vanilla 2 cups seeldess raisins 2 cups seeded raisins 1 cup shredded citron % teaspoonful soda dissolved in one teaspoon cold water Mix fruit well, sift flour and spices; cream butter until waxy; add sugar gradually, beating well. Add beaten egg yolks molasses, vanilla, melted choco tela and flour, beating until smooth. Combine fruit and cake batter; when well mixed, fold in the stiffy beaten white of eggs, and the dissolve*! soda. Line a baking pan with greased paper, pour in the cake batter and bake in a very slow oven about two hours. THOUSAND ISLAND DRESSING 2 tablespoons green pepper 2 tablespoons red pepper or pi mento 1 tablespoon onions 1 hard-cooked egg 1 tablespoon catsup 2 tablespoons chili sauce 1 teaspoon Worcestershire sauce *4 teaspoon salt J4 teaspoon paprika *4 cup of cream % cup mayonnaise Chop vegetables and egg fine and mix with catsup, sauce and seasonings. When ready to serve mix gently with cream, whipped stiff. Mayonnaise. STUFFED CABBAGE 1 large cabbage Chopped ham or other cold meat (about 2 cupfuls) Soup stock to moisten Salt and pepper Buttered bread crumbs. Boil the cabbage for 15 min utes in salted water. Remove from the water, drain and put on a towel to dry. Make enough of the mixture of the cold meat, seasonings, and soup stock to stiff the cabbage. Open the cab bage in the center by spreading the leaves and then fill with th« mixture. Cover the top with buttered bread crums and bake in a moderate oven (350 to 280 deg. F.) for about 30 minutes. NESSELRODE PUDDING 1 cup French chestnuts 1 cup granulated sugar ; Yolks 3 eggs ' Vz pint cream V* lb. mixed candied fruits 1 cup almonds Mr cup pineapple (drain) 4^ 1 Vz tablespoons maraschino or 2 tablespoons sherry lz teaspoon vanilla Remove shells from chestnuts, put them in boiling water 3 min utes then into cold water. Take off skins. Boil the blanched chestnuts until tender. Put ’6 through sieve. Blanch almonds. Chop fine and pound. Cut candied fruits and chest nuts into dice. Pour over mar aschino and let stand. Put into pan cup sugar and *4 cup boiling water, stir, let boil 5 minutes until syrup. Beat egg yolks. Pour into thin syrup. Cook until thick. Remove and turn in, beat chestnuts, almonds, vanilla fla voring and freeze. Put in mold. Serve with whip cream. NUT SPICE CAKE % cup shortening 1 % cups sugar m 3 eggs (beaten separately) T 1 cup milk 3 cups flour 3 teaspoons baking powder (4 teaspoon salt \ teaspoon cinnamon % teaspoon nutmeg teaspoon cloves 1 cup chopped walnut meats 1 teaspoon vanilla Cream shortening, add sugar, egg yolks, alternate with milk. Add flour sifted with baking powder, salt and spices and mixed with nuts. Fold in egg whites, flavor and bake one hour in a moderate oven. j II with such ! i .. I o make good coffee you must use good coffee. It is easy, when you have the. mellow richness of Butter Nut to work with, to make good coffee every day in the year. |s Inferior coffees, lacking in flavor, cannot be expected to pro- 1 I duce such delicious results. Butter-Nut flavor results from the artful blending of many jj choice coffees. In this way we secure a flavor entirely individual. J I he accomplishment of good coffee-making, the final touch | that makes a good meal perfect, will be solved with your first order of Butter-Nut.