THE MIXING BOWL
Codfish in Tomato Sauce
1 pound salt codfish
1 quart stewed tomatoes
2 medium-sized onions
2 whole cloves
!4 teaspoonful celery salt
!'■ teaspoonful salt
14 teaspoonful pepper
2 tablespoonfuls butter or niarRarin
4 tablespoonfuls flour
Cover the fish with boiling water and
cook until tender; drain and separate into
small pieces. Combine the tomatoes, the
onions sliced fine and browned, the cloves
and the celery salt. Cook ten minutes,
then strain. Melt the butter, add the
flour gradually, stirring constantly, and
cook until the mixture bubbles. Add the
strained tomato gradually and cook until
the sauce is of a smooth consistency.
Season with salt and pepper. Add the
rod fish and serve on slices of buttered
toast.
Spanish .Lamb
2 tahlespoonfuls mandarin
3 small onions
I Keren pepper
3 fresh tomatoes
1 i ii| >f it I rooked diced lamb
I • upfuls < ookc-d rice
W\ teaspoonftds k;i|i
I'n tcaspnonftil pepper
In flu- Ida/* r of the < haling dish fry the
onions and peppei. chopped, in the mar
Karin for five minutes \dd the tomatoes
peeled and < nf up Cook until the sauce
i rpute thick, then add die land), rice,
salt, and peppei ll»at Ihorou^hly, stir
rniK constantly, and serve hot. Canned
tomato* * may In used ncitead of fresh
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< ipfuU
Farmer’s Raisin Bread
4 cupfuls corn-meal.
2 cupfuls rye Hour.
1 teaspoonful soda.
2 teaspoonfuls baking powder.
1 tablespoon fid salt.
1 cupful seeded raisins.
1 cupful molasses.
2 cupfuls sour milk or buttermilk.
2 tablespoon fuls shortening melted.
1 cupful water.
Mix and sift all the dry ingredients to
gether ; stir in the raisins and the rest of
the ingredients. Mix thoroughly and pour
into two well-greased loaf pans. Bake
about forty-five minutes.
Queen Biscuits
1 cupful bread flour.
2}4 tablespoon fills shortening.
Yz teaspoon fill salt.
Milk.
2 egg-yolks.
2 teaspoon fills baking powder.
1 tablespoon fill sugar.
Blond the dry ingredients thoroughly with
the fat. Beat egg-yolks in a measuring cup
and adil enough milk to make contents
three-eighths of a cupful. Add to the mix
ture, using a fork. Drop by spoonfuls cn a
greased pan. and bake. This makes twelve
small biscuits.
Save Flour in Rolling
When mixing biscuits, instead of pi.ic
ing the flour on the mixing lxiard to roll
ihe biscuits on. put a small ipiantity in a
large pic-tin and work in the small space
of the tin. thus saving considerable tlour
1 and the time used in cleaning the large
mixing hoard
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