12 ' THE BEE: OMAHA. SATURDAY, JANUARY 13. 1917. -
Good. Things for the Table Off erings of the Market Household Hints
Vegetables and
1 Of the Best
All kinds of veg'ables," as Frank
Tinney says, arc on the Omaha mar
kets in abundance though this is the
depth of winter. Holh the old ones
from last fall and the new ones that
are from the coming spring, which has
already arrived in the southland, are
here. .
Wa buy carload lata af number ona ataara, which ara choke quality. Our whalaaala
department anahlea ua to buy aa thai wa can affar bargaina.
Juat received, 10 dozen fraah Rabbita, direct from the country On Sale Saturday.
CHOICE FOREQUARTERS LAMB, PER LB lH.e
PIG PORK LOINS, PER LB 14Te
MILK-FED SPRING CHICKENS, PER LB 17 Tie
Steer Shoulder Steak.Jb 12',c
Steer Sirloin Steak. II loV.c
Steer Porterhouse Steak, lb Il',c
Steer Round Steak, lb 17V.C
Steer Pot Roe.t. lb lOe
Steer Bulling Beef, lb '.c
Steer Rib Roast, lb U'ic
Young Veal Roast, lb IIVjc
Younir Veal Chops, lb I4"3c
Pis Pork Roait, lb U'ic
EMPRESS MARKET,
Wholeeale buying meana lower retail prices. Wa buy. choke quality ataara In carload
lata ON SALE SATURDAY.
PIG PORK LOINS, PER LB 14?Be
MILK-FED SPRING CHICKENS, PER LB 17?c
STEER POT ROAST, PER LB 10!2c
Young Veal Roast, lb Il'jc
Young Veal Chopa, lb 14V,c
Steer Shoulder Steak, lb 12'ic
Steer. Sirloin Steak, Ibi I8',C
Steer1 Porterhouse Steak, lb 17V.C
Steer Round Steak, lb 17 Vic
Steer Rib Roaat, lb U'lC
Steer Boiling Beef, lb S'je
Pig Pork Roast, lb M'.sc
Pig Pork Butts, lb I6',C
Fraah Rabbita, Juat received from the
PUBLIC MARKET
We Have Received a Large Shipment or Choice Corn
. Fed Steer Beef Ribs, Which We are Going
to Place On Sale Saturday.
MEATS
Choice Steer Rib Roast, lb 15c
Choice Steer Shoulder Roast, per
lb., at 12Wc
Choice Steer Shoulder Steak, per
lb., at 12We
Fancy Veal Roast, lb... 15c
Fancy Veal Chops, lb.'. ISc
Fresh Leaf Lard, 6 lbs. for. .$1.00
Pure Lard, per lb 18c
Compound Lard, lb. . .' 15c
Fresh Side Pork, lb 17 He
Fresh Spare Ribs, lb .12 He
Home Dressed Spring Chickens
per lb., at.. .22He
Home Dressed ' Young Geese or
.Ducks, per lb ...21
GROCERIES
Beat Granulated Sugar, 14 lbs.,
for $1.00
' per sack .$6.98
AUTO DELIVERIES TO ALL
THE WASHINGTON MARKET
The mosl Mnltuy and up-to-date
PbtMM Tyler 470 Cannae la All DepU.
: WILL YOU DO
tak advantacre of trie savings we offer you by our cash system of buying
to help pay the other fellow's bills? Mr. Wage Earner, why not get into
save money is while you are making
WHIMS THKY LAST
WarBlnvton Applea, no worron, several
variaiiae, per box fl.SS ta $2.10
(Sine 111 and Larger, 10c extra box.)
CARLOAD ORANGES
Beat quality, doaen. ta 30o
Choice quality, doaen... 10c ta Me
Lemons, doaen ...Ilk and 19c
Yellow Oniona, S lb, for..,., 10
Red Onlona, No. J, lb Sc
Red Onlona. No. 2. mailer. Ib....Sia
Rice, Beat Jap, lOe ffrade, S Iba., 28c
Shredded Wheat, Ifte pk lie
Pike'a Peak Macaroni. Spaghetti or
Noodlea, 10c pkg 7c
Nat'l. Corn Klakea, per pkg.i c
9 pkga. for .,16c
Pout Toaatlea, per pkg 13c
Sugar, 10-lb, atandard pka; 7U
(This la more than 14 Iba. for $1,001
Peanut Butter, per lb lie
I). C. 8oap, bare 25c
Pearl White. White Borax Naptha or
Electric 8park Soap, 1 bars for, . . 25c
Cracked Corn, per cwt ...11.97
K. C. Baking Powder. 26c can...,..20e
Calumet Baking Powder, 26c can.... 20c
Hundreds of other prices equally low. Lower prices in car lots and quantities. An extra discount of 2r0
given on orders over $25.00. '
THE BASKET STORES
SILVER CHURN Oleomargarine
The high food value as well as the low price of Silver Churn, gives it im
portance with practical housewives. Only high grade fats, such as ara
daily consumed in every household, combined with choice pasteurized milk,
are used in this fine product
, Put Silver Churn on your table and reduce your butter bills. Use it also in your
baking and cooking, with perfect confidence as to its purity and healthfulness.
Like all Armour top-grade food products, Silver Churn comes under the Oval
Quality Label Specify Silver
N j ARMOUR COMPANY m-
5 '. ROBT. WHAT. Mr.. 131k Jon.
? . I.. tVIJktnwn. CSIh ft tl.. No. 17.0,
' at.. I'ltooa Itau,, luoa, Omaha, eb
Fruits
Are Now Here
New beets, carrots and turnips are
selling at, 4 cents a bunch, while the
old ones arc 1'A cents-a-pound.
Cabbage is 5 cents a pound and red
cabbage is 72 cents a pound. Very
fine cauliflower is on hand at YZ'A
cents a pound. Celery costs 10 cents
a bunch and upward. "Soup bunches,"
Pit Pork Butta, lb l6V,e
Kxtra Irfan Regular Hams, lb..,.17c
No. 1 Skinned Hama, lb 1S"4C
Kxtra Lean Breakfaat Bacon, lb...20V,c
Sugar Cured Bacon, lb lSVtC
Fresh Rabbits, earn 10c
SPECIALS
From a te 9 p. m. Pork Chopa, lb. .14c
From ta 10 P. M. Country Sausage,
par lb., at f 5c
113 South 16th Strut,
Phoiie Doug. 2307.
Extra Lean Regular Hams. b....17Vc
No. I Skinned Hama, lb IS"ic
Extra Lean Breakfaat Bacon, )b...20sic
Sugar Cured Bacon, lb 1S34C
Fresh Rabbits, eafth tOc
SPECIALS
From S to p. m. Country Sauaage,
par lbM at Sc
From t 10 e. ra. Lamb Chapa, lb., Sc
country, at a big aavtng Saturday.
Phono Douglas 2711
1610 HARNEY STREET
All brands of Creamery Butter,
per lb., at , . . .38c
Good Country Butter, in rods, per
lb at , 36c
Large jars of Olives or Preserves,
regular 30c sellers, special, per
jar, at 24c
Washburn-Crosby's Gold Medal
Flour, per sack $2.65
Washington's Best Flour, per
sack, at $2.45
Mocha & Java Coffee, regular 35c
seller, special, per lb 30c
Pure Country Honey, pint. , .25c
per quart 48c
per gallon. 90c
Extra Fancy Pineapple, regular
25c seller, per can -..20c
Thin Skin Lemons, dozen 20c
Large Juicy Oranges, dozen.. 25c
Fresh Carrots, Beets or Green
Onions, per bunch Sc
PARTS OF THE. CITY,
Mel mat Market fa tha middla vwt.
1407 Deu.la St- OumIm. J
-LIVE BETTER FOR LESS.
money,
Dr. Price's Baking Powder, 60o can, 43c
Tip Baking Powder. K6c can. ISc
A cake baked with It took a first
priieat tha lait State Pair.
Economy Flour. 4H-lb. aarlt . . . .$2.23
i'Aa lack lea In 6-aack lota.)
This la the beat bargain being
offered in High grade flour.
floda Cracker, V Iba 2Bc
Oyater Crack em, 84 Iba 25c
It room a, O. K., 4-aeam. 60e grade. . , .39c
Broom. Leader, 6-aeara, 60e grade. .50c
STARCH! STARCH 1 STARCH I
Brat Corn Starch......; Sc
Bulk march, & Iba ,23c
Klngaford Sliver Gloaa, pkg Be
Argo, 3 pkgs. 1 3c
Oawego Corn Starch..,. 9c
Reroaena, gallon, 8c 5 gallona. , , . , .3Sc
Matchei, Headlight, box 3c
Candlea, large tallow, 7 for.. 10c
Can diet, until tallow, 14 for 10c
Churn by name when ordering.
EL
made up of various kinds of vegc
I tables for use in soup, can be had at
' three bunches for a dime,
i Tomatoes arc in the market at 20
1 cents and more a pound. Radishes
land lettuce and head lettuce and new
I onions are here in great abundance
: and at little pries.
GraDC fruit was never finer. Great
big balls of juice, some of them of
tremendous size, they are. And the.
biggest cost only 10 cents, while the
smaller specimens come as low as 5
cents.
Highland navel oranges are of very
fine quality, juicy and sweet, at 15
cents to 45 cents a dozen.
You can get apples of the finest
kind, each one perfect, at prices that
are not high, considering the quality.
Jonathan, Nome licaiities and Bald
wins cost only $1.85 a box and Spitz
enbergs and Arkansas Blacks are
priced around $2.05 a box.
If you want imported cheeses, you
will just have to "want," for you can't
get them for love or money. It's the
war, you know. Swiss, limburgcr, ro
qucfort, all have disappeared from
the market.
But you can have many kinds of
domestic cheese. Cream cheese sells
around 30 cents a pound and brick
cheese around 25 cents. Domestic
Swiss is 40 cents a pound and the
kijid that comes in jars and tin foil
ranges Irom 1U to 2a cents
per
package.
Inexpensive Fish Dishes
The tasty and expensive foreign
dishes one finds so enjoyable at the
finest hotels are very often quite sim
ple, every day dishes, made new by a
splendid saute.
The Italian chef makes this splendid
sauce for the economical rod. I;ish is
vrry cheap in Italy, and the least ex
pensive of fish is cod. VVc Americans
are fond of creamed codfish. This
dish is improved in Havor, and reduced
in cost, if the while sauce is made
with bacon fat.
One Itatian chef cuts the salted cod
into inch cubes, removing bones and
skin. He then freshens it by putting
cod over the fire covered with cold
water and allowing it to come to a
boil. After draining he dredges fish
with flour and sautes it in pure leaf
lard until a light brown. It is then
ready to add to the sauce.
Tomato Hture Brown a small onion,
lard; mid four laMenpoiins of pur a Ifaf
lnrrt; (trill four tablri,ioonN tomato purnc a
Mhrfilcjcd Krrcn pepper, nnt salt and pppr
t) lawf. Add water an Uk tmurn thlirkenn.
Then add chopp-Ml prley and th cod
fluti. t'ovcr antl ll Dimmer ten minutea.
ThetM for Variety--Hakei. haddock In Im
proved tn tantn Hrrorrllnfr tr Italian cook
dry by thu addition of (.rated t h? Juat
before aorvlnpr. Try tl! H may bo Juat
the touch your family will llkv
fa lb Ifl-Ovtm Homo' day when the
I ad or chowa a kft-ovrr of rooked while
flnn and om rold bolj'd rlr. try mm
bin I n H It tn this f nub Ion: Free tho Ibth
from akin and bonr-i and flak II. Tut a
tublenpoon of buttwr In a aauropan, whfn
melted arid thn rlre and lh-n the flail. Pour
I nn white nf two hard boiled ejta-a. When thin
In thoroughly hotted ftprlnklo over It finely
fhoppod pickled beela. Nerve hot.
yor tha Kplruiv -Tanned salmon when
parked with a rich, rod oil la very high In
tmui vulue. The Hockeye aalmon la consld-,
ered the beat In flavor and hlajheat In nutri
tive value. This aearce.ly needs any "dreaa
ing up" ami la dellrloiia aerved Jiwt aa It
rontea from the can with a irarnlah of alleed
lemon. The aauco Klven for cod may be
used with aalmon for variety. An left
over bita may he UHed en casaerole with
rlee, macaroni or bread crumba for a lunch
'enn or dinner dish.
IT?
and.selling: Or ill you continue
the "Thrift" class? The time to1
- MEAT DEPARTMENT
(These prices are on good quality.)
Beat Shoulder Steak, lb 15c, 17c
Rib Boll, lb 10c, 11c
Pot Roaat, lb 13c, 15c
Bacon Strips, by atrip, lb ISc
Bacon Backa. by strip, lb.. 19c
Bacon Uelllca. by atrip, lb. ,23c
(Bacon He lb. more if aliced. i
Crtaco,ean - 30c, 50c. $1.20, $1.50
Beat Creamery Butter, lb. carton. .. .40c
ARMOUR'S BUTTERINE
A Fine Subatituta For Good Butter.
Tip. white, beat grade, lb 23c
Tip, tinted, heat grade, lb. 24c
Caih Habit, high grade, per lb.... 19c
Kgga, per doaen '....35c
Dill IMckl, doxrn 14c
Chum Salmon, tall can 9c
Pink Salmon, tall can lie
Red Alaaka, tall can 20c
Armour's Tomato Soup, can... '...9c
Armour's Catsup, bottle ISc
Kellogg' s Drinket, ?Aa can 20c
4
a
PRODUCTS .
yme Sconomics department
CiUed by lrn,a X 6 -'
Doughs and Baiters
If one travels far enoug' hack in
history, one can find our early an
cestors baking the first cakes in a
very crude way indeed. The primi
tive cook mixed a little ground grain
with water, then baked the compound
on a heated stone. Rath, a differ
ent picture, that, from tht ultramod
ern cook in her ultramodern kitchen
making an- angclfood or some other
delicate combination as far more civi
lized than the stone-baked cake as the
modern cook is from her early pred
ecessor. Yet the angelfood is but
the logical evolution of the complex
from the simple beginning.
All of our doughs and batters, how
ever, are not so far removed from the
early type. The foundation of our
simplest batters is flour and liquid
with the addition of salt, and usually
egg, shortening and baking powder.
The baking powder may be omitted
in the very thinnest batters, for in
thein the steam will accomplish the
leacning.
porovKus.
2 r. flour
3 c. milk
2 egg
t. .ah
Sift the flour before measuring, as
in all recipes, then mix and sift flour
and salt. Beat eggs slightly, add milk
to them, then combine liquid and dry
mixtures by pouring liquid slowly
onto dry. This method is identical
for all simple hatters. If sugar is
Hsed, it is sifted with the flour, and
shortening is melted and added at the
end. None of these batters are im
proved by continued heating, though
they must of course be beaten until
smooth. ' ,
Making of oopovcrs. Pour batter
into heated iron gem pans greased.
Brown custard cups may be used, or
even ordinary muffin tins. With muf
fin tins it is not absolutely necessary
to .heat first. Bake ill a very hot oven
for 15 minutes, then continue baking
in a more moderate heat for 30 min
utes more. The pans should not be
more than two-thirds full.
I'opovers may be used as a hot
bread at breakfast or luncheon, or
they make an excellent substitute for
crcampuff shells to be used as des
sert. The popover, which is hollow,
may be filled with whipped cream, or
custard filling, or it may be served
Willi a sauce.
I.EMON SAICK.
r. sugar 2 t. butter
1. fi. water 1 T. I lemon Juice.
Make a syrup by boiling sugar and
water 8 minutes; remove from fire;
add butter and lemon juice.
COVKK B.XTTKH.
I V. milk. 1 fgtn
1 c. flour. 1 T. butter.
t. salt.
Mix as ponover batter, -adding
melted butter at the end.
Cover batter is used, as its name
suggests, to cover foods. Another
name is fritter batter.
Fruit Fritters Dip rings of pineap
ple or of cored and pared apple, or
pieces of any desired fruit, into the
hatter. Fry in deep fat heated until
a cube of bread will brown in sixty
seconds in it. Drain fritters on
crushed brown paper, and dust with
powdered sugar. Serve as a dessert.
Vegetable Fritter Pieces of
cooked vegetable, such as cauliflower,
may be dipped in batter and fried as
above. .
Corn Fritters Make a stiflfer
nr miiiiinmrrnmninmpai
H until
DiinMIHIIIIIIIIIlliikHlllil.lilUI
A Good Piece of Bread
With. Say, a Layer of Butter or Jam
IS the one thing that braces a boy up after a hard
day's work or play the one food that really satis
fies and places him on his feet again it makes life
worth living.
The U. P. Baking Co. is better equipped to bake
good, wholesome, muscle-building bread than any
other bakery in Omaha. We have made a study of
bread and the best methods of baking, and we feel
confident in stating that our product is the acme of
bread making.
Clean
Wholesome
Scientific
U. P. Baking Co.
wmim Mmmm nig
fcdlifWil
Lv;i;04'.i:2 TRADC MARK OCA .
I U.S.MkTewT ornct
Co-Operation.
Readers are cordially invited to
ask Miss Cross any questions
about household economy upon
which she may possibly give help
ful advice; they are also invited to
give suggestions from their expe
rience that may be helpful to
others meeting the same problems.
dough, using V2 c, flour, and add 1 c.
corn drained.
Fritters may be cooked in a frying
pan on top of the stove, but ae less
delicate and. less digestible than when
fried in deep fat.
To .make a specially light fritter
add 1 t. 'baking powder, and beat yolk
and white of egg separately, folding
in egg white at the end.
Griddle Cakes.
The cover batter is but a step re
moved in-thickness from the popover
batter. Next come griddle cakes, the
delight of the American breakfast
table. If griddle cakes were only as
digestible as they are popular they
would be a splendid article of diet.
The difficulty lies in their texture,
they arc too pasty to induce thor
ough mastication, and we make them
still more pasty by serving with
butter and syrup. A pasty mass is
difficult for the digestive juices to
penetrate.
However, since we will eat griddle
cakes, we may as well make them
properly never have them grease
soaked in the baking. An aluminum
griddle is most satisfactory, because
it requires no greasing. Other grid
dles should be greased with a bit of
suet on the end of a fork.
SOI R MILK GRIDDLE CAKES.
1 o. sour milk 1 T. sussr
1 '4 c. flour 1 T. melted butter
t. soda 1 ess
S t. baking powder t. salt
Mix as popover hatter. Bake on
a hcard griddle, turning the cakes
when bubbles appear on the top.
WWKKT MILK URIDDI.K CAKKS.
1 c. milk I T. melted butter
1 r. (lour I egs
2 4 t. baking powder V; t. salt
1 T. sugar
Proceed as above. 1
flRAHAM GRIDDLE l AHF.H.
I'se I c. bread flour and Vi e. graham
flour.
RICE GRIDDLE TAKES.
2'4 p. flour M c. sugar
'.a 0. rold cooked rice IV, cup milk
2 t. baiting powder 1 egg
f. salt j 2 T. melted butter
Mix rice with sifted dry ingred
ients. Proceed as above.
CORN GRIDDLE CARKS.
2 c. flour 1 c. boiling water
c. cornmeal 1 1. c. milk
m I. baking powder 1 egg
1 t. salt 2 T. melted butter
1-3 c. sugar
Add meal to boiling water and boil
five minutes; turn into bowl, add
milk, then egg; add to sifted dry
ingredients; add butter. Bake as
above.
Sausages for Winter Days
A few years ago one took his life
in his hands when eating sausage pur
chased from the corner butcher.
Spoiled meat frequently was used in
its preparation, a large quantity of
spice and seasoning being "added to
hide the taste, and variousadulter
ants were used. A red coloring mat
ter, or fuchsin, was used to color up
the poorer meat, and thus increase the
any
dav
""Dak
c
ers ocoa
is a good drink, as
wholesome and nour
ishing as it is deliciou.
"Walter Baker O Co.
ESTABLISHED 1 760 DORCHESTER,
n ma nn nn t i mn i u r i i nn mi i m 1 1 it i
Baked in th
Electric .
Oven
U. P. Baking Co.
7! I
profit, and borax and salicylic . acid
were used to prevent decomposition.
But now the government inspection
of packing houses is so rigid that it is
impossible for the manufacturers to
indulge in such practices, and the ma
jority of sausages on the market are
wholesome and made under sanitary
conditions.
But if the housewife prefers to
make her own sausage she can do so
easily. For pork sausage use only
clean, fresh pork and tajte care that
it is not too fat, or the sausage will
be greasy. Use about three parts of
the lean to one part of fat. Cut the
meat in small pieces and mix fat and
lean together. Then the seasonings,
which have been dried and pulverized,
are sprinkled over the meat and it is
run through a meat chopper. Some
times it may be necessary to run it
througli twice. The amount of sea
soning depends upon individual taste,
but one ounce of fine salt, one-half
ounce of ground black pepper and
one-half ounce of sage, rubbed, fine, to
four pounds of meat will suit the aver
age person. Marjoram and thyme are
sometimes used. Added before the
grinding, the seasonings become thor
oughly incorporated in the meat.
Some prefer sausage made from a
mixture of beef and pork, especially
as it is not so greasy. Use one part of
lean beef, two parts of lean pork and
one part of fat pork. A good mutton
sausage is made by using two parts
mutton, one part lean, fresh pork and
one part fat pork.
If the sausage meat is filled into
muslin bags two and a half or three
inches in diameter and,' after being
filled, the bags are dipped in melted
lard and hung up in a cool, drv place,
the meat will keep for a long time. Or
it may be tacked in stone jars and
covered wifli a layer of melted lard.
The meat may be filled into the small
intestines of beef or pigs and tied into
links. However, the housewife usually
does not care to bother with this
method, which is used by the packers.
Homemade sausage often is kept
frozen.
The methods of cooking sausages
are many. Sausages with skins should
I be pricked with a lork betore cook
ing to prevent the skins from burst
ing. Sausages must be thoroughly
cooked and should never appear red
in the center. The best method is to
bake them, turning them on all sides.
Thus they arc cooked slowly and
thoroughly and arc browned more
uniformly than when fried.
SAUSAGE ROLL.
1H c. flour. 1 c. sausage meal.
2 t. baking powder. 1 cold maahed potato.
1 T. shortening. Tomato aaucc.
Milk.
Mix and sift flour, baking powder
and salt. Rub in shortening with tips
of fingers or qhop it in with a knife.
Add gradually sufficient milk to make
9 soft dough, mixing with a knife.
Turn out on a floured board and roll
out one-half inch in thickness. Mix
sausage meat and potato, 'adding
enough milk to moisten slightly.
Spread this mixture over the dough,
roll up and bake twenty minutes.
Serve with tomato sauce.
Sausage With Bananas.
Shape pork sausage meat into little
rolls, place then in a frying pan with
just enough hot water to cover and
let boil one minute. Drain the water
off carefully and fry sausage until
crisp over a quick fire. Remove from
the pan and keep in a hot place. Peel
f tk
Ltd. 1
MASS. B
ASK FOR and GET
HORLICK'S
THE ORIGINAL
MALTED MILK
Cheap Substitutes coat YOU um price.
AJk for and Get f
THE HIGHEST QUALITY
SPAGHETTI
' 36 Aje Rnift Book free
SKINNER MFG.C0L OMAHA. USA
iMusr macuohi racroRr m amedka
TO THE MILK
CONSUMER
Have you ever noticed that
your milk is usually delivered
in Alamito bottles by other
dairies, even though this is con
trary to law? Alamito bottles
are never sold. Why, then, do
other dealers use them?
We only want our own bot
tles. Leave out other dealers'
bottles for them.
ALAMITO
The "Milk-White" Dairy
Bee Want Ads Produce Results.
T I II lifllllll I IIIIMIITTiTq -C
three or four bananas and slice
lengthwise. I'ut a small piece of but
ter into the pan in which the sausage
was cooked and add the bananas. Fry
them over a hot fire until thoroughly
heated through. Pile the sausages in
the center of a hot platter, arrange
the banana slices around the edge and
garnish with parsley.
KOCM STEAK WITH SAUSAGE 8TCFT
ING. 1 lb. round steak orl T. mlnrerl onion.
email flank steak, c. sausage meat.
Salt. 1. T. drippings.
Pepper. 1 c. boiling water.
14 c soft bread crumba.
Score the steak and season on both
sides with salt and pepper. Mix
crumbs, onion and sausage meat and-N-fry
all together in the drippings. Put
this dressing in the center of 4he
steak and roll. Tie the roll and then
brown on all sides in a very hot pan.
Pour over one cupful of boiling
water, cover the pan and bake in a
slow oven for two hours, adding more
water if needed. Baked tomatoes are
nice served with this dish.
Baked Sausages.
Prick the sausages well with a fork
and place in a tin pan in the oven.
Turnso as to brown both sides. When
done pile on a platter, first the long
way and then on end, and garnish
with parsley.
CORNMEAL AND SArSAGE CROQUETTES.
4 c. boiling water
2 t. salt
1 c. cornmeal
14 c. sausage meat
Flour
Fat for frying
Add salt to boiling water. When
boiling hard add cornmeal gradually,
stirring constantly. Cook and stir
over the direct heat for ten minutes,
then put in a double boiler and cook
one and one-half hours. Stir in the
uncooked sausage meat and cook
twenty, minutes longer. Set aside to
cool. When cold shape into cro
quettes, dip in flour and fry in deep,
hot fat or saute in a frying pan.
SAUSAGE CAKES.
t4 pound aausage meatl-3 c milk
1 egg Bait to tasta
1 t. flour '
1 small onion, ratneed fine
Put egg, flour, onion, and milk in a
dish and mix well, add sausage and
mix again. Shape into cakes and fry,
but keep draining off the grease as it
fries.
sausages wrrn fried appi.es.
H pound aau&agoa 4 c. brown eugar
6 applea
Slice four apples about an eighth of
an inch thick, after taking out the
cores, and cut the other two in quar
ters. Sprinkle brown sugar over
them and fry with the. sausages to a t,
light brown.
SAUSAGES with bice.
t. cupful rice Stuffed oll.ee
H t. salt Parsley.
1 c. sqalded milk aausagea
12 medium-sized sausagea
Put milk and salt in the top of a
double boiler, place over the fire, and
add gradually the well-washed rice,
stirring constantly with a fork. Boil
five minutes, place over the underpart
of the double boiler and steam forty
five minutes. Bake the sausages in
the oven, turning frequently so that
they will brown on all sides. When
the rice has cooled slightly, shape-into
balls and set in the oven for a few
minutes until they are heated through.
Arrange the sausages and rice balls
alternately on a platter and garnish
with stuffed olives and parsley.
Josephone Bessems, in Mother's Mag
azine. Tested Recipes
(All measures are level unless other
f wise specified.)
Yuletide Kisses.
4 egg whites
IK cupfuls granulated sugar
1 cupful randied cherries, chopped
1 cupful chopped pecan lueata
The eggs should be absolutely
fresh and the sugar dry. Beat the
egg whites until stiff and add gradual
ly two-thirds of the sugar. Continue
beating until the mixture will hold
its shape; fold in the remaining sugar
and the chopped nuts and cherries.
Drop from the tip of a spoon in little
heaps an inch apart on a baking sheet
covered with writing paper. Bake
fifty minutes in a very slow oven.
Place a candied cherry on top of eaca.
CHOCOLATE TLUM PUOUING,
2 tableepoonfuls gelatin
"i cupful cold water
1 pint milk
1 4 squares chocolate mclled
1 cupful sugar
Vi tcappoonful vanilla
1 cupful seeded raisins
4 cupful dates or figs
t4 cupfui chopped citron or nuta
Mr cupful currantB
Whipped cream
Soak gelatin in cold water five mia
utcs. Put milk in double boiler, ad4
melted chocolate, and when scalding
point is reached add sugar, salt and
soaked gelatin. Remove from lire
and when mixture begins to thicken
add vanilla fruit, and nut meats. Turn
into mold, first dipped in cold water,
and chill. Remove to serving dish
and garnish with holly. Serve with
whipped cream, sweetened, and
flavored with vanilla.
Pea Salad.
Mix green peas and walnut meats
broken in pieces with boiled salad
dressing. Mound on a salad plate and
garnish with lettuce and hard-boiled
eggs cut in quarters.
ORANGE cream sherbet.
1 teaapoonfut gelatin
. cupful cold water
1 4 cupfuls boiling water
14 cupfuls sugar y
Orated rind of 2 oranges
1 cupful lemon Juice
14 rupfuls orange Juice
1 pint heavy cream
4 cupful augar
1 eggs
Few grains salt
Soak gelatin in cold water five min
utes. Dissolve gelatin and sugar in
the boiling water; add orange rind,
lemon juice, and orange juice. Turn
into the ice-cream freezer and freeze
to a mush. Beat cream until soft and
add sugar and salt. - Separate yolks
from whites of eggs. Beat yolks un
til thick and lemon-colored, and
whites until stiff, and add to fiream.
Turn into frozen mixture and con-
tinue the freezing, oerve in sherbet
cups and decorate with orange seg
ments. MLNCEMEAT FOB PIES.-
2 pounds lean beef, boiled very tender and
chopped
4" pound suet, chopped
14 pounds seeded ralaina
. 2 pounds currants
4 pound citron, chopped
4 peck apples, chopped
Juice and rind of 2 lemona
4 teaspoonful mace .
4 teaspoonful allspice
4 teaspoonful cinnamon
4 teaspoonful cloves
4 teaspoonful pepper
1 teaspoonful aalt
1 cupful molasses
2 pounda light-brown augar
3 plnta cider
Cook all together two hours and
seal in glass jars. This will keep all
winter and make about fifteen large
pies. Mother's Magazine.
