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Classic
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page 327
kept in the water as much as possible during the process. Spread the prepared
farina before the fire, covering with paper to keep it from dust; when dry,
pulverize it, sift, bottle, and cork tightly.
Potato jelly may be made by pouring boiling water on the flour, and it will soon
change into a jelly; flavor and sweeten to taste.
"SWEETIE'S FAVORITES."
Three eggs, one tea-spoon sugar, one coffee-cup sweet milk, one of warm water,
four table-spoons potato yeast, flour enough to make stiff batter; beat yolks
and sugar well, stir in milk, water, and yeast, and lastly flour, stir well, and
set in warm place to rise; when light, beat whites to a stiff froth, and stir
into batter with a pinch of salt; bake like batter cakes. These are splendid for
breakfast if set the night before.
For cake, etc., always buy
SHELLED ALMONDS,
as they are more economical. One pound of unshelled almonds only makes six and
one-half ounces or one coffee-cupful when shelled, while the unshelled are
generally only double the price, and sometimes not that, per pound.
THE CARE OF FAT AND DRIPPINGS
is as necessary in any family as the care of last year's garden seeds or the
"Family Record." Especially when much meat is used, there is a constant
accumulation of trimmings of fat, drippings from meats, etc., which should be
tried out once in two or three days in summer--in winter once a week will do.
Cut up in small pieces, put in skillet; cover, try out slowly, stir
occasionally, and skim well; add the cakes of fat saved from the top of your
meat liquor, slice a raw potato and cook in it to clarify it, strain all the
clear part into a tin can or stone jar, or pour over drippings a quart of
boiling water and strain through muslin or a fine sieve, let cool, take out the
cake which forms on the top, scrape the refuse from the bottom, pour again into
a skillet, and heat until all the water is out, then pour into a jar, and you
will find it very nice to use either alone or with butter and lard in frying
potatoes, doughnuts, etc. The fat of mutton should always be tried out by
itself, and used for chapped hands and such purposes. The fat which is not nice
enough for any of the above uses, should be tried out and placed in a jar,
kettle, or soft wood cask of strong lye, to which all soap grease should be
consigned. Observe never to use for this purpose lean meat or raw fat. Keep a
stick with which to stir occasionally, and it will need but little boiling to
make the best of soft soap.
TO STUFF A HAM,
wash and scrape the skin till very white, cut out a piece from thick part (use
for frying), leaving the skin on the ham as far as possible, as it makes a
casing for the stuffing; put in a boiler and steam for three hours; take
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