Rye Bread

Scald 1 c milk, add I c boiling water, 1 T lard, I T butter, 1/3 c brown sugar, and 1 1/2 t salt. Dissolve 1/4 yeast cake in 1/4 c lukewarm water, and when the milk mixture is lukewarm add the yeast and 3 c flour. Beat thoroughly, cover, set in a warm place and let rise until light. Add rye meal until the dough is stiff enough to knead. Knead thoroughly, let rise, knead, shape into loaves, let rise again, and bake. See page 211 on Bread Making.

Catsup

Scald half a bushel of ripe tomatoes and remove the skins. Add 1/2 c salt, 1 pound sugar, 1 T cayenne pepper, 3 T each ground mace and celery seed, 2 T ground cinnamon, and 2 qts. vinegar. Boil slowly until reduced one-half, then pass through a sieve, reheat and put into sterilized jars, seal.

Green Tomato Pickles

Remove a thin slice from the blossom ends and the hard portion around the stems of 1 peck of green tomatoes. Slice, sprinkle with 1 c salt and set aside over night. In the morning, drain, then boil 15 m in 2 qts. water and 1 qt. vinegar. Drain again. Cook together 10 m 1 gal. cider vinegar, 2 pounds sugar, three red pepper pods cut into strips, 1 T white mustard seed, whole, and 1 c cinnamon bark, ginger root, mace, and whole cloves mixed in the proportions desired. The spices, with the exception of the red pepper pods, should be tied in a muslin bag. Add the tomato and simmer gently about 1 h, remove the spices, and put the pickles into sterilized glass jars. Let the syrup completely cover the slices of tomato.

Cheese Timbales In Spaghetti Moulds

Melt 1 1/2 T butter, add 1 1/2 t flour, 1 1/2 c chopped cheese and 1 c cream, milk or stock; season with 1/4 t salt, 1/4 t paprika, then add I whole egg or 3 yolks well beaten.

Cook 25 sticks of spaghetti, without breaking, in boiling salted water until tender, drain and rinse three or four times in cold water. Line well buttered timbale moulds with the spaghetti, commencing with the center of the bottom and coil round and round to completely line mould.

Fill with cheese mixture, set the moulds on several folds of paper in pan of water and cook until mixture is firm. Unmould and serve hot with tomato sauce.

Gelatine Salad I

Soak 2 T powdered gelatine in 1/2 c cold water and 1/2 c mild vinegar until soft, dissolve in 2 c boiling water, add

1 t salt. When nearly cool add 1 c finely shredded cabbage, juice of 1 lemon, 1/2 c sugar, 2 c celery cubed finely, 1/4 can sweet red peppers cut fine. Cool quickly and serve with mayonnaise dressing (page 177), or boiled dressing (page 29).

Gelatine Salad II

To the same gelatine mixture add 1 sweet green pepper,

2 ripe pimento, 1 bunch celery, 1/2 head cabbage, 1/2 doz olives and 1 head lettuce cut up fine. Cool and serve with mayonnaise dressing.

Economical Dishes And Meat Substitutes Baked Fish

Shred 2 c cooked fish, mix with cheese sauce, and season to taste with salt and pepper. Place in a baking dish, cover with crumbs and bake until brown. Any cooked fish, Salmon or tuna fish may be used for this dish.