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Good Things to Eat (continued)

Poor Man's Pudding -- Wash one half cup of rice and
scatter it over the bottom of a pudding dish, with one
half cup of sugar, and one pinch of salt and a sprinkle
of nutmeg. Pour on one quart of milk and bake in a
medium oven one and one-half or two hours until the rice
shows above the milk and the latter is well taken up. If
the oven is too hot the milk boils and evaporates, and
the pudding is too stiff. Do not stir it at all, either
before or after it goes into the oven. This is
delicious, hot or cold; every grain is separate, and the
milk is like rich cream.

Apple Roll -- Mix and sift two cups of flour with two
teaspoonfuls of baking powder and a good pinch of salt,
rub in two tablespoons of lard or butter and add milk to
make a soft dough. Roll thin, making a strip about twice
as long as it is wide, brush over with melted butter,
spread evenly with chopped apple and add sugar and
cinnamon to taste. I allow a rounded tablespoonful of
sugar to each apple, if the latter is not too tart, but
tastes differ. Beginning at one end roll the strip up as
you would a jellyroll, cut in slices, an inch thick and
place them cut side up on a buttered baking pan. Bake in
a moderate oven about thirty minutes and serve hot with
sugar and cream, or a good liquid sauce. This also is a
nice, inexpensive dessert.

Apple Slump -- Pare, core and slice a half dozen
good-sized apples. Make a good biscuit dough. (I use one
pint of flour, a teaspoon each of soda and cream of
tartar, a teaspoonful of salt, a half tablespoonful of
shortening rubbed into the flour, and enough buttermilk
or sour milk to make a dough that will roll). Put one
half of the apples in a deep agate pan or kettle, adding
one half cup each of sugar and molasses, and a
sprinkling of cinnamon and salt. Divide the dough into
two parts and roll one half to a size that will just
cover the apples, on this put the remainder of the
apples, with a half cup each of sugar and molasses and a
little cinnamon and salt, as before, cover with the
other half of the dough, cutting slits in the top, add
one cup of hot water, cover closely and cool on top of
the stove above forty-five minutes. ------- (the rest is
cut off) ----------

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Meat Shortcake -- If you have remnants of cooked beef or
fresh pork, not enough to serve for a meal, try making a
shortcake for supper. If there is plenty of gravy simply
cut or chop the meat in tiny pieces and heat with the
gravy, seasoning well; but if you have only the meat
make a sauce for it by blending three tablespoonfuls of
flour with two tablespoonfuls of melted butter; add
slowly one and one half cups of beef stock (or hot water
to which extract of beef has been added, if you haven't
the stock), of minced onion (more if the flavor is liked
stronger), a pinch of poultry seasoning or kitchen
bouquet, pepper and salt to taste, and aA half cup of
canned mushrooms give a nice flavor if you like it --
not all do. Now make a nice baking powder dough as for
biscuits, using two cups of flour, two teaspoonfuls of
baking powder, pinch of salt, a tablespoonful of butter
and enough milk for a soft dough. Roll lightly, bake it
in a round tin, split, cover with the prepared meat as a
jelly-cake, and serve at once.

Mrs. O. M. C.

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Raisin Bread --Three-fourths of a cup of sugar and
raisins, one cup each of lukewarm water and milk, which
has been scalded and cooled, one teaspoonful of salt,
four tablespoonfuls of lard or buttter, six cups of
flour and a cake of compressed yeast. Dissolve the yeast
in a little of the lukewarm water with a tablespoonful
of sugar, mix thoroughly with the remainder of the water
and the milk, add two cups of flour, the shortening and
sugar, well creamed, and beat until smooth; cover and
set to rise in a wam place until light, about one and
one-half or two hours. When well risen add the raisins,
floured, the remainder of the flour to make a soft
dough, and the salt. Knead lightly, place in a well
greased mixing-bowl and let rise again until doubled in
bulk, or about the same length of time as before, mold
into loaves, fill well greased pans half full, let rise
until light, or about an hour, and bake three-quarters
of an hour.

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Football Player Dies

By Associated Press

Fremont, Ohio, Sept. 25 -- Ohio's first football
fatality this season was recorded here last night in the
death of Albert Swander, 17, member of the Clyde, Ohio,
Junior High School team, who was injured in a game with
Fremont HIgh Saturday.

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