Aprit., 1918 



GLEANINGS IN BEE CULTURE 



255 



Our Food Page — Continued from page 253. 



peaches with the oleo, place the biscuits over 

 them and bake in a quick oven. Serve the 

 peaches with tha biscuits dipped over them 

 for a sauce. 



POTATO PUFF 



3 cups riced potatoes 

 about V2 cup milk 

 2 tablespoons butter sub- 

 stitute 



1 teaspoon salt 

 1 egg 



grated cheese 

 paprika 



Heat the milk, melt the butter substitute 

 in it and add to the hot riced potatoes and 

 salt. Beat the egg and add. Make into round- 

 ed puffs on a well oiled pan, dust with grat- 

 ed cheese and paprika. These may be pre- 

 pared at noon and baked for the evening 

 meal. 



GOLDEN MARMALADE. 



1 pound evaporated apri- 1 large can shielded 

 cots pineapple 



Honey 

 Soak the apricots in water to cover four 

 or five hours or over night. In the morning 

 put them thru the food chopper and mix them 

 with the shredded |iineapple together with 

 the water in which they were soaked. Meas- 

 ure the pulp, and for every cup allow % cup 

 honey. Cook slowly until thick. It is well 

 to cook a small amount at a time. It will 

 cook thick in a very short time. 



TAMALE PIE. 



2 cups cornmeal 1 on inn 



6 cups boiling water 2 cups tomatoes 



1 tablespoon fat 1 pound ground steak 



2 teaspoons salt 



Make a mush by pouring the boiling water 

 slowly over the cornmeal and salt, stirring 

 all the time to avoid lumping. Cook in 

 double boiler about 45 minutes. Brown the 

 onion in the fat, add the ground steak and 

 stir until the red color disappears. Season 

 and add the tomato. Tomato canned with 

 sweet peppers is good for this dish. Grease 

 a baking dish, put in a layer of the mush, 

 add seasoned meat, and cover with the mush. 

 Bake 30 minutes. 



All vrcamiremenfs level. 



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