1245 
% oup lard, % teaspoon salt, teaspoon 
soda, 1 egg, y-i teaspoon allspice, tea¬ 
spoon ginger, y> teaspoon mace, tea¬ 
spoon cinnamon, yj enp currants, y^ cup 
sorghum, 2 tablespoons buttermilk or 
water, ly^ cups wheat flour. y 2 cup sub¬ 
stitute flour. Cream sugar, lard, salt and 
soda, add the egg and mix. Add sorghum 
and buttermilk, mix. Add flours and 
spices sifted together, mix lightly, roll 
out and bake in a moderate oven. 
Cornmeal Pudding.—One cup cornmeal, 
one cup boiling water, three cups hot 
milk, one-half cup sorghum, one teaspoon 
salt, one teaspoon cinnamon, one-fourth 
teaspoon mace. Pour the boiling water 
over the cornmeal, add the hot milk. Cook 
in a double boiler for 10 minutes, add the 
other ingredients and bake slowly in a 
greased pan for one hour. Serve with 
milk or cream. 
Chocolate Pudding.—One quart milk, 
two ounces chocolate, one-fourth teaspoon 
salt, one-fourth cup sugar, one-half cup 
sorghum, six tablespoons cornstarch, two 
eggs, one tea-spoon vanilla. Heat three- 
fourths, quart of milk in a double boiler 
to the boiling point. Add the melted choc¬ 
olate. salt, sorghum and sugar. Add the 
cornstarch, mixed with one cup of cold 
milk and cook for 20 minutes. Stir to 
))revent lumping. Add the slightly beaten 
eggs and cook for live minutes. Stir to 
prevent lumping. Add the vanilla, serve 
with light or heavy cream. 
Pear Pulp Combinations 
Our grandmothers always stewed a few’ 
dried plums with their dried pears, as 
dried peai's are always more or less in¬ 
sipid, and, having but a few purple plums 
and plenty of very poor sweet pears, some 
really line marmalade has resulted by 
their combination—fine in flavor, with a 
crushed sti’awberry tint in color. 
The pears were washed, quartered, 
cored and cooked with skins on to a con¬ 
dition of collapse, then pressed through a 
No. 1397A is a to luutoli round ociilor- 
piooo No. 1397. It Is worked in cross-stiteh 
enibnddery, tlie bilekf;roinid of the basket beiii)' 
worked in .yellow, wliile tlio basket itself is not 
enibroi^'red. The flowers are rreneh knots in 
rose alP lavender, the leaves green, worked in 
la/.y-daisy stiteh. The material is white or 
tan broiderweave, and tlie size of the scarf is 
17x,o4 inches. Price, with (loss for working, $1. 
The centerpiece, size 3<i inches, is .'^1.2.7: edge 
is buttonholed, but if elnny lace is desir<-d for 
edging it is 77 cents extra. 
colander, measured and returned to the 
stew kettle. In the meantime a stewing 
of cooked plums, iiitted and shredded 
(with kitchen shears) waited, and sufli- 
cient of the .iuice—mea.sured as used— 
was added to the pear jiulp for the desired 
tint and flavor; then sugar added, meas¬ 
ure for measurt'. and cooked to the cold- 
silver-spoon testing degree. 
The stew’ed plums wt're set aside until 
a stewing of pears.—fully three times 
larger—had been pared, cor(‘d and cut 
into cherry-sized pieces, cooked, combined 
with the stewed plums, measured and 
with equal measure of sugar converte(l 
into preserves with a fine color and flavor. 
Pears and grapes, half and half, have 
given excellent results in marmalade mak¬ 
ing. Pear and <iuince pulp is an improve¬ 
ment over all quince, and the same with 
aijples and quinces for jelly, preserves and 
marmalade. There is no reason why 
canned pear pulii should not be nsi'd an¬ 
other year, with the juice or the pulp of 
currants or sour cherries for the deslr«‘d 
result in acidit.v and in color. 
When experimenting with two fruits 
for jelly, preserves and marmlades, it is 
better to cook them separately in case 
there is a scarcit.v of both or one. thereb.v 
getting the de.sired re.sult of combination, 
after which one can estimate the propor¬ 
tion of each for the color and flavor. 
JIEPOa.V COUBETT. 
“War” Cakes 
My family has a decidedly “sweet 
tooth.” manifest«'d especially in its liking 
for cakes. I have been baking more cook¬ 
ies than usual, for I find they last longer 
for the amount cf material used tlmn does 
loaf or layer caKc. Phiin cookies are not 
appreciated as much in my household as 
are the more fancy kinds. I have collect¬ 
ed a number of recipes for’these that are 
diffferent and are dainty and delicious 
RURAL NEW-YORKER 
enough for any occasion. They ai-e all 
“war” recipes, but it is neither a priva¬ 
tion nor a hardship to eat any of them, I 
can assure you. If only all the war meas¬ 
ure!? might be one-half as easy to carry 
out! The following corn flake macaroons 
I first ate as part of the refreshments at 
a little afternoon party, and every woman 
present immediately clemauded the recipe 
after the first taste. 
Beat two egg whites very light, add 
one cup of sugar, one cup of .shredded co- 
coanut, one teaspoon vanilla, and three 
cups of corn flakes. Drop in spoonfuls on 
buttered pans. I like to bake them when 
I am hurried, as it does not take so long 
as for cookies that must be rolled out, 
nor is there so much to wash up after 
you are through. The egg yolks I use for 
salad dressing or in pudding. 
Stuffed cookies is another favorite rec¬ 
ipe. While they are considerably more 
bother than some other kinds, they are so 
good that it repays you when you have 
time: One cup sugar, one-half cup short¬ 
ening. one egg, one-half cup milk, two 
and one-half cups wheat flour, one cup 
corn flour, two teaspoons cream of tartar, 
one teaspoon soda, one teaspoon vanilla. 
After the cakes are rolled out and cut, 
put in buttered pans and on each placQ a 
teaspoon of filling, being careful that it 
does not spread to the edge. On toi* of 
this ])lace another cookie and bake in a 
moderate oven. 
Filling.—One cup chopped raisins, one- 
half cup sugar, one teaspoon flour, one- 
half cup water. This should be boiled 
until it is thick, and should be stirred 
freqiiently so that it does not burn. Bak¬ 
ing liowder can be substituted for the 
cream of tartar, in which case four level 
tea.siioons should be used. I have always 
found, however, that the cream of tai-tar 
and soda seemed to make a little softer 
cookies than when baking powder is used. 
But if I did not have cream of tartar at 
hand I use the other with very good re¬ 
sults. 
I am sure others will like peanut cookies 
as well as pur family do; ()no cup sugar, 
one-half cup shortening, one egg, two 
tablespoons milk, two cups wheat flour, 
one cup corn flour, six level teaspoons 
baking jiowder. Mix cookies in the usual 
wa.v and roll out about one-quarter of an 
inch thick. Have ready one-half cup of 
chopped peanuts. Sprinkle over rolled 
dough and cut. Bake in a moderate oven. 
For chocolate cookies T like the follow¬ 
ing. and either cocoa or chocolate may be 
used : One cup .sugjir. one-half cup short¬ 
ening, one egg, one-fouidh teasiioon salt, 
one-fourth cup milk, two s<|uares choc¬ 
olate or scant one-half cup cocoa, one iind 
one-half cups wheat flour, three-fourths 
cui) corn flour, two level teaspoons baking 
powder. 
When T use cocoa instead of the choc¬ 
olate I use a little le.ss flour. I always 
use a small cutter for these. If some¬ 
thing e.specially dainty is wanted, a plain, 
white vanilla icing makes tlnun very nice. 
But of late, on account of the sugar scarc¬ 
ity. I have omitted icings from all cakes. 
Pei’haps, though.-the time will come again 
when we will have .sugar in more liberal 
(piantities and we can indulge in the 
“trimmings.” 
Aside from the cookies, another cake 
which is most economical and which I 
bake frequently, is the following molasses 
gingerbread : One cup molasses, one-half 
cup sugar, one-half cup boiling water, one 
and one-half cup wheat flour, one cup 
corn flour, one and one-half teaspoons gin¬ 
ger, one-lmlf teaspoon cloves, one-half tea¬ 
spoon cinnamon, one teaspoon soda, one- 
linlf teaspoon salt, four tablespoons melted 
shortening. IMix molas.ses. sugar and 
water. Sift the dry ingredients together 
and add to the li(iuid. Taistly. add the 
melted shortening and beat well. Bake 
in a shallow pan. 
T have found all these reeijies e.specially 
valuable, for. aside from their goodness, 
they all make use of the substitute flour 
that every housewife wants to use. 
MRS. OIIAltLES .TOHNSTON. 
Green Tomato Mincemeat; Sugar Beet 
Pickles 
Here is a recipe for tomato mincemeat 
which is delicious. The (|uantitles given 
will make about six (piarts. It is very 
nice served as saiice. thus saving shorten- 
in.!:,. flour, time and labor (for which I 
have not thus far found any “substi¬ 
tutes”). One peck green tomatoes chop¬ 
ped and drained over night, two quarts 
chopped apples. Cook the tomatoes ten¬ 
der and drain again. Add six pounds 
brown sugar, one pint vinegar, three 
))ounds I’aisins. two tJiblespoons each of 
cinnamon, cloves and allspice, one table- 
snoou S'alt. (^ook one-half hour and cap. 
Those who have* other uses for their 
canning sugar may. if they like, substitute 
corn syrup and molasses, neither of which 
we at all relish. 
Our craving for sugai- has been consid¬ 
erably appeased by the \ise of our sugar 
beets in jdain jiickles (not in homemade 
“syrup”). They are very sweet and need 
no extra sugar. We have thoroughly tried 
the Government directions for making the 
syrup, cutting the tops well below the 
crown and even scraping the skin from 
the roots, boiling the liquid and cleansing 
as in making maple syrup, and still find 
the syrup black and with a very strong 
flavor, not at all palatable, and the time 
and labor out of all projjprtion to the 
(piantity and quality. If the Food Ad¬ 
ministration or anybody else can tell us 
how to eliminate the strong, unpalatable 
flavor, we shall be very glad to try again. 
Michigan. D. U. 
Carry it to the 
Cold Workshop 
Make the cold shivery workshop 
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Use it in the house, and have real 
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