629 
Things to Eat 
Cranberry Recipes. 
T HERE are more ways than one to 
prepare cranberries they say in tho 
Badger State. It is not necessary to 
wait until holiday season for the priv¬ 
ilege of serving cranberry jelly and tur- 
key, just serve them with a piece of 
bread and butter or with nearly any kind 
of meat. The following are some of the 
tempting recipes possible from cran¬ 
berries : 
Cranberry Sauce.—One quart cran¬ 
berries, one pound granulated sugar, and 
one pint of water. Boil sugar and 
water together five minutes, skim, add 
berries and cook slowly without stirring. 
Cranberry Cottage Budding.—Two 
cups cranberries, one cup granulated 
sugar, one-half cup butter, one teaspoon¬ 
ful cream of tartar, one-half teaspoonful 
saleratus, one-half cup milk, two yolks of 
eggs and enough flour to make quite stiff. 
Bake in moderate oven about thirty min¬ 
utes. To make the sauce for above pud¬ 
ding. dissolve one teaspoonful flour in 
cold water, add boiling water until thick¬ 
ens. stir in whites of two eggs and two- 
thirds cup granulated sugar, and cook. 
Cranberry Water Ice.—One quart 
cranberries, and one pint of water. Boil 
until skins are soft. Strain through a 
colander or cheese cloth. When cool add 
juice of one or two lemons. Make a 
syrup of one pound granulated sugar and 
one-lialf pint water. When cool add to 
the above and freeze. This will serve 
six people. 
More Potato Recipes. 
Creamed Potatoes.-—This is the way 
the nurses on night duty in the Massa¬ 
chusetts General Hospital. 2G years ago, 
used to prepare potato for their midnight 
meal. Fill a pint measure with cold 
boiled potato cut into small cubes. Put 
the potato into a saucepan and just cover 
with sweet rich milk. Season with pep¬ 
per and salt, add a generous tablespoonful 
of butter, cover and cook slowly till the 
milk is all absorbed. 
Creamed Potatoes, No. 2.—This is a 
New England recipe and a very good ojie. 
Slice cold boiled potatoes. Melt one ta¬ 
blespoonful butter in saucepan. Mix 
with it one tablespoonful flour. Add one 
cup milk and stir till it boils and thick¬ 
ens. If too thick add more milk. Salt 
it pretty well, add the sliced potato and 
let simmer till potato is heated through. 
Serve with sliced cold meal. 
Scalloped Potato.—I made acquaint¬ 
ance with this dish a number of years 
ago at the table of my florist friend. Mrs. 
Beebe of Windsor. N. Y., and liking it, 
of course I asked for her recipe. Peel 
raw potatoes and slice thin. Put a layer 
of cracker crumbs in the bottom of a 
well-buttered medium-sized pudding dish. 
Next a layer of sliced potato and sprinkle 
with salt, pepper and bits of butter. Re¬ 
peat layers till dish is full, making the 
top layer cracker crumbs dotted thick¬ 
ly with bits of butter. Add one cup of 
milk. Cover dish till last ten minutes 
and bake about one hour. 
Hash.—I have used this recipe for 
many years. Two pints cold boiled po¬ 
tato to one pint cold boiled corned beef, 
mostly lean. Add one medium-sized raw 
onion to each quart of potato and meat. 
Chop all together pretty fine. Season as 
liked with pepper and salt. Melt two 
tablespoonfuls butter in hot water 
enough to cover bottom of frying pan. 
Add the chopped material, cover and let 
it gently simmer where it will not burn 
till the water is all taken up. If it is 
not stirred, a rich brown crust will be 
formed, and the hash may he folded upon 
a platter like an omelet. A relish of 
mustard, sugar and vinegar, well mixed, 
may be served with it. 
Snowdrift Potato.—One quart potato 
mashed very fine and smooth. Season 
with salt, a little white pepper and one 
tablespoonful butter. Heat to boiling 
point one cup sweet milk, add to potato 
and beat with a large silver fork till the 
amss is white, thick and creamy. Pile 
lightly on a hot platter and serve at 
once. 
Potato With Apple.—To each half- 
dozen medium-sized potatoes, pared and 
sliced rather thick, add one medium-sized 
upple, decidedly sour, pared and quar¬ 
tered. But in kettle and cover with boil¬ 
ing water, adding salt enough to season. 
Boil till tender but not broken. Drain 
very dry. Melt one tablespoonful butt »r 
in frying pan. pour in the potato and 
apple and shake the pan often. Brown 
the contents nicely and serve in hot dish. 
This is good with cold roast pork. 
Potato Cakes.—Left-over mashed pota¬ 
to, well-seasoned, and one egg added to 
each two cups of potato. Form the mix¬ 
ture into flat cakes about two inches 
across. Flour each cake and brown both 
sides in drippings in a frying pan. A 
favorite dish in my own family and an 
easy way to use a left-over. The cakes 
may be prepared for frying over night and 
kept in a cool place. 
Folia's Potato Salad.—This recipe, 
given me by my sister-in-law. has been 
in use in both our families for 20 years. 
It makes a most appetizing dish and 
may be varied by adding chopped cold 
boiled beets. Chop cold boiled potatoes, 
raw onions and cold hard-boiled eggs to¬ 
gether. Season to taste. Moisten with 
the following dressing: Three eggs beaten ; 
one tablespoonful mustard, one of salt, 
one of sugar: three tablespoonfuls melt¬ 
ed butter; one cup vinegar; one cup milk. 
Boil together till like a thin custard. 
Keep in a coo] place. 
I.OriKK PRINCE FREEMAN. 
A Mammoth Yam. 
The picture given below shows a big 
yam. grown near Beaufort, N. C. This 
weighed 1414 pounds, and is certainly 
something of a yam. It would probably 
feed a number of good-sized people, and 
shows what this vegetable will do in the 
A Bn; Nokth Carolina Yam. 
proper climate and soil. There are many 
people in the country who do not like 
tin* taste of the yam, in spite of all the 
good things said about it by those who 
know it among its native soil. It is a 
very useful food, however, and provides 
food for thousands of people who might 
otherwise go hungry. 
A Home-made Churn. 
YERY farm woman knows how diffi¬ 
cult it is to dispose o f the small 
amounts of cream from the milk of one 
cow, or from the cream left over after 
the meals. Many people sell their cream 
and buy butter from the store—I have 
often wondered why, when it is so easy 
to have some of your own make with 
little trouble. I have always believed 
that every home should bo a sort of 
“experiment farm”, so I began trying 
the different methods of converting the 
bits of cream into butter. There was 
of course not enough to put into a churn 
even if we had owned one, which we did 
not. 
First a perforated spoon was used; 
that was slow, and oh. so spattery. A 
wire egg beater did the work more quick¬ 
ly, but still there was a generous supply 
spattered around. The egg beater was 
tried but that was not exactly a success. 
After watching a neighbor churn about 
eight pounds' of butter in an old-fashioned 
stone, up and down dash churn, I came 
home with what I thought a brilliant 
idea. Taking a gallon syrup pail, a lard 
or in fact any pail with tight lid would 
do. I took a punch from my husband’s 
tool chest and put a round hole in the 
center of the lid. The next thing was to 
get a stick to fit that hole. I found it in 
the handle sawed from oiie of the kiddies’ 
toy brooms. The next step was to get a 
small circular board to fit into the pail 
and leave a space between it and the 
sides. Not finding that, the tin cover 
from an ordinary 10-cent can of table 
syrup was used ; it was nailed to the end 
of the broom handle, putting several large 
perforations in the lid between the handle 
and tln> edge. Then having my bit of 
cream at about <5.”, degrees it was put into 
this churn, which had been previously 
cleaned and scalded. In five minutes the 
butter was there: the churn was a 
success. 
Of course it may have been a bit crude¬ 
looking to anyone but the inventor, but 
it surely gave a lot of satisfaction, for 
we often had a small pat of fresh butter 
for the table, and were happy in knowing 
that a “penny saved is a penny earned.” 
Ohio. k. c. w. 
Soy-bean Flour. 
Some weeks ago we had an excellent 
article on cooking Soy beans. This vege¬ 
table is largely used as food in China 
and Japan, and in both Germany and 
England bread and biscuits made from 
25 per cent Soy bean flour are coming 
into use. 
Though rich in protein and oil. fully 
ripened Soy beans contain no starch, or 
at most only traces of it. When the' 
ground Soy bean is used with wheat 
flour in bread making, it. increases the 
protein content and lowers the proportion 
of starch. The bread, however, in its 
general characteristics, is very similar to 
ordinary wheat bread. When the per¬ 
centage of Soy bean flour is greater than 
one-fourth the character of tin 1 bread or 
cakes is materially altered. The follow¬ 
ing recipe is typical of a number of suc¬ 
cessful Soy bean preparations: 
Soy Bean Muffins. —To make muf¬ 
fins from Soy bean flour, take about one- 
half cup of Soy flour, about 1*4 teacup¬ 
ful of wheat flour, one-half teaspoonful 
salt, two eggs, one teacupful of sweet 
milk, two rounded teaspoonfuls of baking 
powder, and 1*4 tablespoonful of melted, 
but not hot. butter. Beat well together, 
adding the melted butter last, and bake 
in gem pans in a hot oven. This will 
make about 12 muffins. 
This Soy bean flour will make an ex¬ 
cellent food companion for potatoes—the 
latter supplying the needed starch. 
Bread-Dough Doughnuts. —One quart 
bread dough, taken when light and ready 
to put into tins. Set aside while pre¬ 
paring the following: One-half cup but¬ 
ter, one cup sugar, beaten to a cream, two 
well-beaten eggs, beat again, a little salt, 
quarter teaspoon soda, teaspoon cinna¬ 
mon, little nutmeg. When all are beaten 
together work into the dough. When 
very thoroughly blended, add warmed 
and sifted flour, about thr. e cupfuls, but 
the exact amount depends upon the flour. 
Let rise till very light—six or seven hours 
—roll out. cut in diamond-shaped pieces, 
and fry thoroughly. Roll in sugar after 
frying if you like. old-fashioned cook. 
Potato Sour.—One gallon of water; 
six potatoes and one onion (chopped 
fine) half cup rice (well washed). 
Cook slowly for several hours, then add 
lump of butter size of an egg and one 
tablespoon of flour beaten together, then 
at the last one cup of sweet cream. Sea¬ 
son with salt and pepper to taste. We 
like this for supper on a cold night. 
E. D. M. 
Yankee Doughnuts. —Noticing a re¬ 
quest for the old-fashioned Yankee dough¬ 
nut in issue of February 27, I am won¬ 
dering if my recipe given me by my 
mother-in-law. a Connecticut Yankee, 
will fill the bill. Equal parts lard, sugar, 
yeast and sweet milk. Be sure to keep 
quantity the same. Knead into a loaf; 
keep warm over night: in the morning 
fry in lard same as fried cakes. One 
quart of each ingredient will make nearly 
a bushel, and T have made bushels of 
them in the last 50 years. 
Prior to this, when I was a school girl, 
I used to run to the home of an old 
Yankee couple, and the old lady would 
send me to a cold room upstairs to got 
each of them a doughnut and a slice of 
Yankee Indian pudding, both frozen hard. 
She would warm them in or on the old 
elevated oven (another old-timer). She 
said her granddaughter would come out 
from town and bake enough to last them 
the best part of the Winter. Little did I 
think then the day would come when I 
would be doing likewise. e. 
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