Part 9

Purchase the "stem" ginger. Take the weight of the ginger in sugar. Cover the ginger with boiling water and let cook rapidly till very tender. Dissolve the sugar in some of the water in which the ginger was cooked. Use about one-fourth as much water as sugar. Let cook to a thin syrup; skim, then put in the ginger and let simmer very slowly till the syrup is nearly absorbed, then cook more quickly, stirring meanwhile to cause the sugar to grain until the ginger is well glazed. Or, remove the ginger from the syrup, when it has absorbed a sufficient quantity, drain, cut in strips and roll in granulated sugar. A third method gives good results, but for lack of proper appliances is not used by amateurs.

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QUERY 1629.--"Recipe for Mexican Tamale. Also give the number of this magazine in which a recipe for Cheese Custard was given."

Mexican Tamales

Have a chicken cooked tender in boiling water to cover; remove the meat and chop it fine; return the bones to the broth. From fresh corn husks select a wide leaf of husk for each tamale, or use dry husks steamed until pliable. Remove and discard the seeds from a dozen red chili peppers and chop the pods very fine; peel six large tomatoes and squeeze the seeds from them. Mix the tomato and pepper and let simmer twenty minutes, or until well reduced. Stir enough of the hot chicken liquor into three cups of corn meal to thoroughly moisten it, then let it stand half an hour. When everything is ready, mix the tomato and pepper with the chicken, adding a teaspoonful or more of salt as is needed to season. Salt should also be added to the corn meal, if the broth in which it was mixed had not been seasoned. Put a layer of corn meal into the corn husk and on this put two tablespoonfuls of the chicken and tomato mixture. Let the chicken come nearly to the ends of the corn meal, and the corn meal well up to the ends of the husk. Keeping the husk between the fingers and the meal, fold the meal over the chicken, from each side, to enclose the chicken completely; roll the husks over the whole, turn up the ends and tie them securely, using narrow strips torn from the husks for the purpose. Put the tamales on the top of the bones in the chicken broth, taking care that the bones keep them well out of the broth. Cover closely and let simmer one hour. Serve hot.

Cheese Custard

The recipe for Cheese Custard was given on page 286, and the illustration of the same, on page 285 of the January, 1910, issue of the magazine.

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QUERY 1630.--"Recipes for a 'Saltine' or Salted Cracker, a Soda Cracker and Rum Omelette."

Recipes for Crackers

We are unable to supply proper recipes for making crackers.

Rum Omelet

3 eggs 1½ tablespoonfuls of sugar ¼ a teaspoonful of salt 2 tablespoonfuls of lemon juice or water 2 tablespoonfuls of butter ¼ a cup of rum

Beat the eggs without separating till a full spoonful can be taken up; add sugar, salt and liquid and mix thoroughly. Melt the butter in the hot omelet pan, turn in the egg mixture, shake the pan till the omelet is cooked, roll and turn upon a hot platter; pour over the rum, light it and send to the table, at once, while it is burning. Roll the omelet when it is a little underdone.

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=Rae's Lucca Oil= "THE PERFECTION OF OLIVE OIL"

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QUERY 1631.--"Recipes for Lady Baltimore Cake, Peanut Cookies and Maple-Walnut Sundae."

Lady Baltimore Cake

1 cup of butter 2 cups of sugar 3½ cups of flour 2 (level) teaspoonfuls of baking powder 1 cup of milk 1 teaspoonful of rose water Whites of 6 eggs

Filling and Frosting

3 cups of sugar 1 cup of water 3 whites of eggs 1 cup of chopped raisins 1 cup of chopped nut meats 5 figs

Cook the sugar and water to 242° Fahr. Finish as any boiled frosting, adding the fruit and nuts at the last.

Peanut Cookies

¼ a cup of butter (scant) ½ a cup of sugar 2 tablespoonfuls of milk 1 egg 1 cup of flour ¼ a teaspoonful of salt 2 teaspoonfuls of baking powder ¾ a cup of peanuts

Mix in the usual manner; add the egg, beaten without separating the white from the yolk. Reserve a few whole halves of nuts to garnish the tops of the cookies, and add the rest, pounded fine, at the last. Drop in a buttered tin, a teaspoonful in a place, and some distance apart. The recipe makes two dozen cookies.

Maple-Walnut Sundae

Prepare vanilla or lemon ice cream. Turn one or two tablespoonfuls of maple syrup into a glass cup; in this dispose a ball or cone of the ice cream, pour on one or two tablespoonfuls of maple syrup and sprinkle with nut meats, chopped rather coarse. Pecans or English walnuts are generally used. Butternuts are also good for this purpose.

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QUERY 1632.--"Recipe for the rice cooked with tomatoes, cheese, peppers and bacon given in the 'Menus for a Week in May,' in this magazine."

Rice with Bacon and Tomatoes

Parboil three-fourths a cup of rice in cold water, drain on a sieve, rinse with cold water and drain again. Cut three or four thin slices of bacon into half-inch pieces and cook until crisp and light colored. Add the blanched rice to the bits of bacon. In the fat cook half a green or red pepper, cut in shreds, until softened and yellowed, then add the pepper and fat to the rice with three cups of boiling water or stock and three-fourths a teaspoonful of salt, and let cook until the rice is tender and the liquid is absorbed. Add a cup of well-reduced tomato purée and half a cup or more of grated cheese. Mix thoroughly and let stand over boiling water to become very hot.

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QUERY 1633.--"Recipe for Peach Cordial, and Angel Cake containing cornstarch."

Peach Cordial

Mash ripe or nearly ripe peaches to a pulp. To eight pounds of pulp allow one quart of water. Let the whole be heated to the boiling point, then press out the juice. To each gallon of juice add two pounds of loaf sugar. Let stand until it has fermented and when clear bottle and seal.

Angel Cake with Cornstarch

1 cup of whites of eggs 1 cup of sugar ¾ a cup of flour ¼ a cup of cornstarch ½ a teaspoonful of cream of tartar 1 teaspoonful of vanilla extract

Beat the white of eggs till foamy; add the cream of tartar and beat until dry; beat in the sugar gradually; add the extract, then fold in the flour and cornstarch, sifted together. Bake in an unbuttered tube pan. It will take from thirty to fifty minutes according to the size of the pan.

Squire's Luncheon Tongue

With a thin, sharp knife cut Squire's Luncheon Tongue in thin slices. Serve with hot spinach, potatoes, cabbage, cauliflower, Brussels sprouts, Swiss chard, green corn, string or shell beans. To the cooked vegetables add butter and a palatable seasoning of salt and pepper. For a more hearty dish serve the vegetables with a cream sauce; if a still more elaborate dish appeals to you, cover the creamed vegetable with cracker crumbs mixed with melted butter and let stand in the oven until the crumbs are nicely browned. When a cold dish is desirable, serve the tongue with any of the above vegetables dressed as a salad. Any variety of salad dressing may be used, but with spinach, sauce tartare is particularly good. Press the spinach while hot into molds; when cold and firm unmold each shape on a slice of tongue and dispose the sauce above or around the spinach. To make sauce tartare, add to a cup of mayonnaise dressing two tablespoonfuls, each, of fine chopped capers, olives, parsley and cucumber pickles. French dressing--oil, vinegar, salt and pepper--suffice for lettuce and tomatoes served with the tongue, though mayonnaise or a boiled dressing made without oil are to be commended with tomatoes, thus served. A slice or two of the tongue chopped fine is a good ingredient with onion, bread crumbs and such seasonings as are available for stuffed tomatoes.

[Advertisement]

SQUIRE'S LUNCHEON TONGUE

¶ This is a ready-to-serve cooked meat, its uses being the same as our Boiled Ham, for sandwiches and as a cold meat, and is also fine for salads, or in any way in which a tongue is used. ¶ The tongues are selected for size and quality, thoroughly cooked until tender, after which all gristle and the little bone at the root is removed. ¶ They are packed in tins holding twelve tongues and weighing about six pounds. ¶ After being placed in the tins, the tongues are covered with a jelly, which, when it congeals, serves to bind the meat into one piece. Put up in this form it is easy to slice thin, or, the tongues can be served whole if desired. ¶ The pans are carefully wrapped in parchment paper. ¶ The appearance is inviting, the tongues are whole and the jelly keeps them fresh and retains their delicious flavor, possible in no other way. ¶ These goods being sold within a short time after being cooked and packed, they have a better flavor than canned tongue. ¶ The quality, purity and care in preparing Luncheon Tongue is the same as that of all other Squire products. ¶ It is convenient, as any quantity, from one slice to a whole pan, can be purchased.

JOHN P. SQUIRE & CO., BOSTON, MASS.

_Visitors are always welcome at our plant and restaurant in Cambridge_

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[Illustrated Advertisement]

HEINZ Cider Apples Only selected kinds are used for Heinz Vinegar.

The quality of cider vinegar begins with the apples. The Greenings, Baldwins, Spies and Kings of Western New York and Michigan give the greatest amount of rich juice, best for vinegar, and these are the principal varieties of apples used in making =HEINZ Pure Apple Cider Vinegar=.

Only the pure apple juice of _first pressing_ is used in Heinz Cider Vinegar, whereas the first pressing of apples is more often sold for sweet cider and only the second pressing, mixed with water, used for cider vinegar.

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All sold by grocers in sealed bottles and half-gallon jugs; also by measure from barrels--but, when buying in this way, be sure you get the Heinz brand.

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* * * * *

The Father

A Story by Björnson

[This dramatic little tale by the late Björnstjerne Björnson is so simply told that it seems almost destitute of art, which is to say its art is of the highest kind, for the art of simplicity, as every writer knows, is the hardest to achieve. It was translated into English a few weeks ago, for the first time, for the Boston _Transcript_, from which we reprint it.]

The man about whom this story is told was the mightiest in his parish. His name was Thord Overaas. He stood one day in the pastor's study, tall and serious. "I have been given a son," he said, "and wish to have him christened."

"What shall he be called?"

"Finn, after my father."

"And the sponsors?"

They were named, and were the best men and women in the community of the father's family.

"Is there anything further?" asked the minister, looking up.

The peasant hesitated a little. "I prefer to have him christened alone," he said.

"That is, on a week day?"

"On next Saturday, twelve, noon."

"Is there anything further?" asked the pastor.

"There is nothing further."

The peasant fumbled his cap, as if he were about to go. Then the pastor rose.

"This much further," he said, and walked over to Thord, took his hand and looked him in the eyes. "God grant that the child may be a blessing to you."

Sixteen years after that day Thord stood again in the pastor's study.

"You carry the years well, Thord," said the minister, seeing no change in him.

"Neither have I any cares," answered Thord.

To this the pastor remained silent, but after a while he asked:

"What is your errand this evening?"

"This evening I come to see about my son, who is to be confirmed tomorrow."

"He is a bright boy."

"I did not wish to pay the pastor before I knew what number he is to have on the floor."

"He shall stand number 1."

"So I heard--and here is ten dollars for the pastor."

"Is there anything further?" asked the minister looking up at Thord.

"There is nothing further." Thord went away.

Again eight years passed, then a noise was heard one day outside the pastor's study, for many men came and Thord first. The pastor looked up and recognized him: "You come strong in numbers this evening."

"I wish to ask to have the banns pronounced for my son; he is to be married to Karen Storliden, daughter of Gudmund, who stands here."

"She is the richest girl in the parish."

"They say so," answered the peasant, smoothing back his hair with one hand.

The minister sat for a time as if in thought. He said nothing, but registered the names in his books and the men signed accordingly.

Thord laid three dollars on the table.

"I should have only one," said the pastor.

"I know it, too, but he is my only child--I wish to do well by you." The pastor took the money. "It is the third time now you stand here in behalf of your son, Thord."

"But now I am through with him," said Thord. He folded his pocketbook together, said good-by and went. The men followed slowly after.

A fortnight after that day the father and son rowed in calm weather across the water to Storliden to confer about the wedding. "This board does not lie securely under me," said the son, and got up to lay it aright. Just then the plank on which he stood slipped; he threw out his arms, gave a cry and fell in the water. "Take hold of the oar!" called the father, rising and holding it toward him. But when the son had made a few strokes he stiffened. "Wait a little!" cried the father, and rowed nearer. Then the son turned over backwards, gave a long look at the father--and sank.

Thord would not believe it. He held the boat still and stared at the spot where his son had sunk down as if he were to come up again. Some bubbles rose to the surface, then a few more, then just one large one that burst--and the sea lay again like a mirror.

For three days and three nights they saw the father rowing about that spot without food or sleep; he was searching for his son. On the third day in the morning he found him, and came carrying him up over the hills to his farm.

A year perhaps had passed since that day. Then the pastor, late one autumn evening, heard something in the hallway outside his door fumbling cautiously for the latch. The minister opened the door and in stepped a tall, bent man, thin and white-haired. The minister looked long at him before he recognized him; it was Thord.

"Do you come so late?" said the pastor and stood still before him.

"O, yes, I come late," said Thord, seating himself.

The pastor also sat down as if waiting. There was a long silence, then Thord said: "I have something with me that I wish to give to the poor; it shall be in the form of a legacy and carry my son's name." He got up, laid money on the table and sat down again.

The pastor counted the money. "That is a great deal," he said.

"It is half of my farm; I sold it today."

The minister remained sitting a long time in silence; finally he asked gently, "What are you now going to do, Thord?"

"Something better."

They sat for a time, Thord with his eyes upon the floor, and the pastor with his eyes upon Thord. Finally the pastor said slowly: "Now I believe your son has finally become a blessing to you."

"Yes, now I also think so myself," said Thord.

He looked up and two tears rolled heavily down over his face.--_Current Literature._

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Sample pair, children's size (give age), mailed on receipt of 16 cents.

* * * * *

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and Health is the foundation of all the joys of life. The mission of

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* * * * *

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Desserts in hot weather should be Light and Delicate

The Delicious Flavor of Burnett's Vanilla Is Essential to their Success.

Write for our handsome, new book of recipes for ice creams, parfaits, ices, etc.

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MINUTE GELATINE (PLAIN)

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Every package of Minute Gelatine is divided into =fourths=, and =each fourth makes one pint= of delicious dessert, a whole package making =one-half gallon=.

Give us your grocer's name and we will send you =free= enough to make one pint, also the Minuteman Cook Book, containing 35 tested receipts for Minute Gelatine.

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* * * * *

The Secret of It

"Rita"--so Mrs. Desmond Humphreys, the English novelist, is called--was condemning in New York the frequency of divorce in America.

"You Americans," she said, "don't seem to possess the secret of matrimonial happiness. Perhaps you might take a lesson from a city clerk I heard of recently.

"A friend of this clerk's, after visiting him at his home, said: 'Excuse me, Will, but how do you manage, on your small salary, to have such well cooked and delicious meals?'

"'The secret is simple,' Will replied; 'every day I kiss the cook and do all I can to please her and make her happy.'

"'But doesn't your wife object?' the other asked.

"'Dear no--she's the cook,' was the reply."

* * * * *

One fall Farmer True sold a large part of his hay in order to buy some new green blinds for his house and a smart kitchen clock. The neighbors heartily disapproved. Spring came, and with it the downfall of his pride, for alas! he had not hay enough to feed his cattle until they should be turned out to grass. Thereupon he humbly sought a neighbor, and asked him if he had any hay to lend. "Well," said the neighbor, deliberately, stroking his chin, "I dunno's I've got any hay to lend, an' I dunno's I've got any to sell. Why don't ye drive yer cattle up an' let 'em look at yer green blinds an' hear yer clock strike?" But he sold him some just the same.

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SUN PASTE STOVE POLISH

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=Domestic Science= applied to Stove Polish means SUN PASTE every time. You can prove it. Can we help you to prove it now? You want the BRIGHTEST, EASIEST and QUICKEST DUSTLESS Stove Polish you can get. We have it. You owe it to yourself to use the best in this case, because it costs you no more.

Just ask your grocer for SUN PASTE. Insist upon it.

MORSE BROS., Proprietors, CANTON, MASS.

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[Illustrated Advertisement]

Vantine's _Orange Pekoe Tea_

=The favorite of connoisseurs.= Our special blend of choice and rare teas, imported only by us. Delicate, fragrant, delicious, refreshing. No other has the =flavor=. If you love fine tea, send 50c for trial half pound package, or $1.00 for pound.

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* * * * *

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Huyler's METROPOLITAN SWEET CHOCOLATE

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[Illustrated Advertisement]

Manning-Bowman

Alcohol Gas Stove

Alcolite Wick-Feed Burner--burns denatured alcohol

This stove is furnished with Manning-Bowman Chafing Dishes and it more than doubles the practical value of every chafing dish equipped with it. The Alcohol Gas Stove is really a portable cooking range, being sufficiently powerful for any kind of cooking with any sort of cooking utensil. A great thing for light housekeeping, impromptu meals, late suppers, picnics and camping. Manning-Bowman Pot Style Coffee Percolators make coffee quickly from _cold water_ on this stove. The stove is sold separately when so desired.

All dealers have the Manning-Bowman Quality Alcohol Gas Stoves, Percolators, Chafing Dishes and Accessories, and the "Eclipse" Bread Mixer.

Write for free Book of Recipes and Catalog "J-19" MANNING, BOWMAN & CO., MERIDEN, CONN.

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How to Utilize Bacon Grease

Bacon grease is the best available medium for frying. It is the most toothsome and the purest. Contrast the clean lines and flavor of bacon grease with the insipid, ghastly-looking product known as lard, made from who knows what. Pure leaf lard is rare, and even at its best the rich, tempting savor of bacon is vastly preferable.