Junk, HV2'J 



t; h K A N I N (i S IN li K K C U I; '1' IJ K K 



383 



:iltli(iii^l: the iiiinulc liaiid kept at work, and 

 regardless of liow often we eoaxod tlio lionr 

 hand back on its job it would drop back to 

 six. the minute we turned our backs. 



Our landlord came to our assistance, did 

 a few mysterious tliinjjs to tliem anil then 

 started all the clocks, having wedged souie 

 blotting paper back of the hour hand of 

 the one in the kitchen. Tlic clocks ticked 

 regularly and reassuringly until he was out 

 of sight and then each refused to work in 

 its own peculiar way. We have long since 

 given up argument with the dining room 

 clock, but the living room clock is so will- 

 ing tliat we still have hopes of it. Tt will 

 generally run cheerfully for several hours 

 after it has been persuasively tilted, and 

 therefore on those days when someone has 

 time to start it frequently we hear its com- 

 panionable though intermittent tick. If 

 urged a little at bedtime it has been known 

 to run all night long, cheering the chance 

 insomnia sufferer by telling her the approxi- 

 mate hour. Its striking is a little inaccurate. 



For weeks the kitchen clock was abso- 

 lutely reliable to this extent — we could al- 

 ways tell the time if we could remember 

 the hour, for the minute hand kept almost 

 perfect time. But sometimes we forgot to 

 wind our watches or left them upstairs, for- 

 got the hour and had to guess at it, with the 

 result that the painfully punctual one of 

 the two housekeepers arrived at church one 

 Sunday morning when the service was three- 

 fourths over. 



BUT in spite of "Coyote Pass," obstin- 

 ate clocks and a few other little draw- 

 backs added to homesick pangs for the 

 dear old homes in Ohio, we have had plenty 

 of fun in the rented kitchen and the work 

 has gone off much more smoothly and easily 

 than we thought possible at first. The three 

 girls and the two mothers have learned to 

 do teamwork in preparing meals and wash- 

 ing dishes, one of the fathers has proved 

 himself quite a chef in getting breakfasts 

 while the two housekeepers were dressing 

 and putting up school lunches, and we 

 housekeepers have learned not a few things 

 from each other. When we separate in June 

 and go into the homes which we have bought 

 T suspect the girls will be more or less 

 lonely, the housekeepers will miss each 

 other's intelligent assistance and the break- 

 fast chef may miss his own coffee, which he 

 now boils to his heart's content. 



The following are some of the recipes 

 which we found to be practical for the dou- 

 ble family, ranging from eight to ten at 

 various times: 



Mutton Stew with Dumplings. 



2 lb.15. forequarter mut- 1 teaspoon Worcester- 



ton shire sauce 



3 onions, sliced 2 cloves 



3 carrots, diced Salt to taste 



4 turnips, diced Flour 

 1 tablespoon vinegar 



Cut the meat in pieces suitable for serving:, add 

 the vegetables and cover the whole with cold wa- 

 ter, bring to a boil, skim, cover closely and simmer 

 until the meat is tender. When done, season, 



lliicI<OM the brotli sliiclilly with a littli" flour stirred 

 smootli witli cold water, l)ring to a boil again on 

 a stove mat, drop the dumpings over it and cook, 

 covered closely 12 minutes. Do not lift the cover 

 until done. Serve tlio dumplings on a hot platter 

 with the st(!w around them. 



Dumplings for Stew. 

 2 cui)S sifted flour 1 egg 



4 teasjioons baking pow- 1 teaspoon salt 



der I teaspoon margarin 



Milk 

 Sift tlic dry ingredients together, c>it in the 

 margarin and add the egg mixed witii enough 

 milk to make a stiff, drop batter. Drop by the 

 teaspoonfnl over the boiling stew and cook as di- 

 rected above. The egg may be mixed with a 

 little milk and more added to the batter if needed. 



Lightning Cocoa. 

 V2 cup cocoa 1 teaspoon vanilla 



Va cup sugar Vn teaspoon salt 



1 qt. milk 1 qt. water 



Put the milk and w-ater in a kettle over the 

 fire, mix the sugar, cocoa and salt thoroughly and 

 sprinkle over the top of the milk and water mix- 

 ture. Bring it to a boil, flavor with the vanilla 

 and serve with cream and more sugar, if desired. 

 Stewed Rhubarb. 



2 lbs. strawberry rlui- 1 cup granulated sugar 



barb, cut small 2 slices of orange 



V2 cup water 



Put all the ingredients in an enameled sauce- 

 pan, cover closely, set on an asbestos mat over 

 the fire with the burner rather low and cook slow- 

 ly until each piece of rhubarb is tender but whole 

 and the juice red and clear. If the oven is in use 

 for something else the rhubarb may be baked. 



Scalloped Potatoes with Pork and Lamb Chops. 

 Potatoes Pork chops 



Milk Lamb chops 



Flour Salt and pepper 



Peel and slice the potatoes and arrange in lay- 

 ers in a shallow pan, dredging each layer lightly 

 with flour. Season with pepper and salt and pour 

 in milk until it can be seen between the potatoes. 

 A little onion may be added, if liked. Arrange 

 the pork and lamb chops over the potatoes and, 

 bake about two hours in a moderate oven. All 

 pork chops may be used or all lamb. If no pork 

 is used and the lamb is very lean, a little butter 

 should be used to season the potatoes. It is well 

 to turn the chops when about half done. 

 Oven Fried Mush. 



1 qt. cornmeal 3 teaspoons salt 



3 qts. boiling water 

 Pour the boiling water slowly over the cornmeal 

 in a large kettle, stirring carefully to prevent 

 lumping. Put over the fire until it thickens and 

 boils hard (in little volcanoes) wh-^n the kettle 

 should be placed on a rack in a larger one, the 

 inner kettle covered closely, and cooked for an 

 hour or more. If you have no rack the covers to 

 baking powder cans or coffee cans will serve to 

 raise the inner kettle enough to prevent burning. 

 When done dip the mush into two bread nans, 

 which have been rinsed in 'cold water, and set 

 aside until cold and firm. Slice tho mush and 

 place the slices in well-gre-ised shallow pans 

 (cooky sheets, if you have them), spread them 

 liberally with fresh bacon or sausage fat and bake 

 an hour in a hot oven. The prepared mush may 

 be placed in the oven the night before. Then the 

 housekeeper can slip down to the kitchen, light 

 the oven burners and go back for a little nap be- 

 fore dressing. Serve with honey. 

 Apricot Marmalade. 



2 lbs. dried apricots 1 can shredded pineapple 



Sugar, honey or both 



Carefully wash and soak the apricots overnight. 

 In the morning put them through a food chopper 

 and together with the water in which they were 

 soaked mix them with the can of shredded pine- 

 apple. Measure the fruit and for every quart of 

 fruit add three cups of sugar, honey or a mixture 

 of the two in any proportion desired. Put over 

 the fire and cook a short time until thick, taking 

 great care to prevent scorching. This does not 

 .Telly but a very few minutes cooking will result 

 in a thick spread for bread. 



All roea.5urements level. 



