lencan Agriculturist, February 2, 1924 
A Page for Good Cooks 
Uses for Cracklings — Other Winter Recipes 
I N most farm houses when the butcher¬ 
ing is over, the housewife dries out 
the scraps of pork in the oven, including 
a great quantity of fat and lean pieces that 
are brown and crisp. These are called 
the cracklings. They are usually fed to 
the dogs and the chickens, as not all 
housewives know they have several uses 
| in cooking. Here are a few combinations. 
Cracklings and Onions — Peel and 
I parboil onions of medium size. Drain 
I when done and season highly. To every 
two cups minced onion, add one cup 
crackling, chopped fine. Mix well, place 
I in a buttered dish and bake in the oven. 
Crackling Soup —Cook one pint beans 
| m plenty of water, till they are tender. 
I Add to them one cup celery, chopped 
fine and two large chopped onions. Add 
one cup cracklings that have been run 
through the food grinder, and boil 
again, until the celery and onions seem 
[tender. Keeping adding water, as it 
boils away, unless a very thick soup is 
| wan ted. 
Tomato Cracklings and Noodles—Make 
| enough noodles for the family, and 
[boil them thirty minutes in just 
| enough seasoned water to prevent scorch- 
ling. When done, turn into a buttered 
[baking pan (one that can be used to 
[serve them in) and sprinkle with pepper. 
[To each quart of noodles, add two cups 
[of cracklings and one cup of tomato juice 
|and bake thirty minutes. 
The cracklings should be well pressed 
[and as dry and crisp as possible. The 
[smaller and drier they are, the better 
[flavored they will be.— Pauline Carmen. 
together until potatoes are ddne, drain 
and mash together. Add milk, butter, 
seasoning, egg yolk, and beat up, lastly 
fold in the egg whites as lightly as pos¬ 
sible and bake a light brown. 
Do not boil codfish if you can help it. 
If possible soak in cold water all night, 
put in cold water to cook or freshen, 
drain and put on more cold water to sim¬ 
mer. If potatoes are cooked with it, 
codfish will not toughen so easily as 
when boiled alone. 
Creamed Codfish 
1 pint of milk, 2 tablespoons butter, 
2 rounding tablespoons flour, a little 
pepper, pinch of salt one well-beaten egg. 
Moisten flour with milk and stir perfectly 
smooth, pour milk on gradually, stir 
smooth, add beaten egg and the fresh¬ 
ened codfish and cook till it thickens, 
stirring constantly so it does not scorch. 
Lastly add butter, before serving. 
To freshen codfish quickly, strip fine, 
put in cold water and let come to a boil, 
pour off water and add more cold, and 
let come to a boil, but do not continue 
boiling it.— Ida A. Brown. 
WORCESTERSHIRE HAM 
A/fAKE a white sauce by blending one 
P heaping tablespoon of butter with 
[the same of flour and adding gradually 
|one cup of milk. Season with three 
|teaspoons of Worcestershire Sauce, and 
[white pepper but do not add salt. When 
[this has thickened to the consistency of 
[thick cream add a cup of ham that has 
[been cut in small bits with the scissors, 
[and a shredded green pepper. Let boil 
[up once and serve on toast garnished 
[with parsley.— Hazel H. Harris. 
SALT FISH RECIPES 
Salt Codfish Rumble 
One cup codfish freshened, 4 good sized 
[potatoes, 1-3 cup milk, 2 tablespoons 
[butter, a little salt and pepper, 2 egg 
[yolks, whites beaten stiff. Strip up cod- 
[fish, quarter the potatoes, and simmer 
SOME WINTER RECIPES 
Soft Gingerbread 
X cup sugar,. X cup melted butter, 
1 beaten egg, 2 level teaspoons ginger, 
1 level teaspoon powdered alum, X tea¬ 
spoon salt, X cup boiling water, 1 cup of 
molasses in which stir 1 rounding tea¬ 
spoon of soda, 2 cups of flour, Stir well 
and bake immediately. 
Graham Bread 
IX cups graham flour, 1 cup of white 
flour, X cup molasses, X cup melted 
shortening, 2 tablespoons sugar, 1 tea¬ 
spoon salt, 1 teaspoon soda dissolved in 
warm water, 1 cup sweet milk. Bake 
about 1 hour in moderate oven. 
Molasses Pudding 
X cup of molasses, X cup of sweet 
milk, X cup of butter, 1 rounding tea¬ 
spoon soda, X teaspoon cinnamon, 2 
cups of flour, pinch of salt, steam 1 hour. 
Dressing for Pudding 
1 cup of brown sugar; 3 teaspoons 
cornstarch mixed in the dry sugar; a 
piece of butter as large as a hickory nut; 
some ground cinnamon and cloves. Put 
in a double boiler and add hot water 
slowly, stirring all the while; let boil. 
Add Only enough water to make it 
creamv when cooked.^— Ida A. Brown. 
THE DIAGRAM TELLS THE STORY OF SIMPLICITY 
A S you will see at a glance, 
_ No. 1821 is cut all in one 
piece. _ It is slashed at the low 
waistline and gathered to give 
becoming lines to the growing 
girl. No. 1821 cuts in sizes 4, 
6. 8, 10, 12 and 14 years Size 
8 takes V/z, yards of 36-inch 
material. Price, 12c 
rpHIS comfortable negligee 
-•-shirt, No. 1759 for man or 
boy, cuts in sizes 1234 13, 1334 
14, 14J4 15, 1534, 16, 16 }4 
17, 1734 18, 1834 and 19 inches 
neck measure. For size 1234, 
134 yards 36-inch material is 
needed. Price 12c. 
A ONE-PIECE slip-on dress is No. 1789, suitable for a soft silk, crepe or cotton fabric. It comes in sizes 
* 16 years, 36, 38, and 40 inches bust measure, size 36 taking 3 yards 36-inch material, with 6)4 yards 
binding. Price, 12c. 
TO ORDER: Write name, address, pattern numbers and sizes clearly. Enclose proper 
remittance and send to Pattern Department, Amercian Agriculturist, 461 4th Ave., 
New York City. 
Kodak on the Farm 
Winter sets the stage for picture stories 
you will be glad to get with a Kodak. 
That’s pleasure. 
But Kodak plays part in the business 
side of life on the farm, as well. There 
are pictures that sell cattle, horses, sheep, 
hogs; there are pictures that record crops, 
equipment, buildings—pictures worth the 
making, all of them. 
And the Kodak way is the easy way 
and one that’s fun from the start. 
Autographic Kodaks $6.§° up 
At your dealer s 
Eastman Kodak Company, Rochester, N.Y. 
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This sample book will go into over one million homes. Why 
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