Strain one can of tomatoes though a fine colander, add a pinch of soda (to offset the acid), one quart of sweet milk, a generous size of butter, salt and pepper; put over fire and boil fifteen minutes. Serve with crackers.
Take three large, ripe, tomatoes, slice and put them over the fire in their own juice. When hot add a quart of milk and a pinch of soda. Salt and pepper lightly. Add apiece of butter the size of a walnut and lastly pour cracker crumbs plentifully in, just before removing from the fire. Canned tomatoes can be used in the winter season. Mrs. Susan Stevenson.
Slice two onions and fry them in butter until brown; remove them and fry one dozen tomatoes just sufficient to heat them through, then put them into a stew-pan with their gravy and the onions; add a head of celery and a carrot sliced; stew gently for one-half hour, add three pints of gravy; stew one and one-half hours; pulp the whole of the vegetables through a sieve; season with white pepper, salt and cayenne. Serve with sippets of toasted bread cut in shapes. Mrs. C. I. Thurston.
One part stewed and strained tomatoes; two parts boiling water, a little soda; season with salt, pepper, celery salt and very little onion. Heat thoroughly. Take from stove and stir in enough sweet cream to turn soup as white as desired. Flavor with very little powdered mace and serve at once. H. B. Y.
Take one can of tomatoes, one quart of fresh, ripe ones, one-half cupful of rice, two tablespoonfuls of butter and one tablespoonful of flour. Peel and slice the tomatoes and put over the fire in a granite kettle, with one quart of cold water. Let them heat gradually and then add an additional quart of cold water. When this boils, put in the rice, pepper, and salt to taste, and continue the boiling until the rice is tender; then stir in the flour and butter, one-half teaspoonful of baking soda and one pint of milk. Boil for a few minutes and serve. Mrs. S. Anderson.
Put one-half pound of well-washed rice into a granite kettle with two quarts of water and boil until tender. Season with salt and a generous lump of butter. Move the kettle to the side of the fire and add one quart of tomatoes thoroughly cooked, strained and sweetened with a pinch of baking soda. Season with salt, pepper and a tablespoonful of sugar. Pour over toasted entire-wheat bread. Eliza Brubaker.
WITH the revolution in various departments of household economics and an awakening as to what substances are injurious and what harmless, has come a cry against the use of Lard in cooking. For years, physicians have tried to convince the public that lard was indigestible; but its use has gone on; not entirely because the people have wanted to use it, but because the substitutes which have been tried, have proved a failure. Indeed, some have been quite as hurtful as the article which it was intended to displace, and so unpleasant in taste as to force people to turn back again to lard. But all these experiments have led to further search and at last it looks as if a substitute had been found which meets the requirements. Besides the merit of being a pure vegetable fat, it is pleasant to the taste and easy of digestion. Ko-nut is a pure, sterilized oil, made from fresh sweet cocoanut. It will seem at first, to those using it, a trifle more expensive than lard, but it is, after all, quite as economical, for not more than two-thirds as much is required to make a given recipe, as of butter or lard. For frying, shortening, and cooking, it replaces butter, is not easily scorched, neither is much absorbed in the cooking. It is now put up in pails similar to lard and has excellent keeping qualities as well as high shortening powers. Being comparatively new, it may not as yet be found at all grocers. Ask your grocer to get it for you.
Miss Myrtle Robinson, a demonstrator in the new cooking school kindly furnishes us many recipes in the following pages, which, according to my opinion, are unsurpassed. I quote here an extract from the Chicago Times-Herald:
"An event of uncommon interest occurred at Evanston this week in the series of cooking lessons and lectures given by Miss Myrtle E. Robinson, of Boston, a graduate of the New Era Cooking School, of Worcester, Mass. Miss Robinson is tall, quiet and engaging in personality. She spoke with grace and easy flow of pure English, which, with the thorough mastery of her subject, gave a charm that was irresistible, while at the time she created new editions of pies, sandwiches, salads, jellies, and divers dainties with such deft, precise and faultless motions as completely to fascinate the eye and ear, holding all listeners as by a charmed spell. The knowledge given of properties and building power of different articles of common food was of great value to the wives and mothers, because it was so practical and will be so helpful in selecting a diet that will fit the body of each member of the family for the work of brain, nerve and muscle. The directions for making each dish, with minute details of kind, quality and strength of ingredients, the best way to prepare them, the exact way to measure quantities, the length of time for cooking and all the small points were carefully given, to the delight of our hearts, and all the while the creation advanced and finally appeared in its (one is tempted to say) poetic beauty, for indeed the finished product was 'a thing of beauty,' and 'the proof of the pudding' was not lacking in the eating. The attendance increased each day and those coming the last day regretted their absence previous days."