The Nonpartisan Leader Newspaper, August 9, 1917, Page 9

T e £ M . Wy B A SR G SRty S TN R Edited by * Paring Fruit With Hot Lye Alberta B. Toner = = s S =S i Sy Method is Easy and Saves the Best Flavored Portion ARING peaches, pears and plums with a knife cuts off and wastes a considerable amount of fruit, even with the most careful and skilled par- ing, and besides, paring takes a lot of time. BExperts say the fruit next to the skin has the finest flavor and this part is cut off and thrown away with the skin, when a paring knife is used, no matter how sharp it is. The use of the paring knife adds unnecessary labor also. The process of peeling peaches, pears and plums by dipping in bot lye solu- tion is approved by the United States government board of food and drug inspection, which reports that lye peel- ing has no bad effect on the quality or flavor, of the fruit and is not contrary to the requirements of the food and drugs act, known as ithe ‘“pure food law.” Lye peeling saves time, fruit, and trouble, is wholesome, cleanly and economical. All that is needed is a good iron ket- tle big enough-to hold plenty of water, a wire basket with side handle prefer- -Woman Breeds A hobby for Shetland ponies has made Mrs. Adam Stirling one of the most successful breeders in the United States. Her pony farm is located near Des Moines, Iowa, and her fame ex- tends from the Atlantic to the Pacific and into Canada. She has carried off many honors in competition with the greatest exhibitors in the two coun- tries. Mrs. Stirling went to Scotland seven years ago without any previous experi- ence, to purchase a few ponies to start her farm. She wanted to do something to keep her occupied and out doors to benefit her health. In a short time— less than a.year—she was selling her ponies at from $100 to $200 each. The demand for her stock has grown to such an extent that she now Kkeeps from 50 to 75 ponies constantly on hand. Her single woman competitor retired from the business a short time ago and since then Mrs. Stirling is giving her attention to out-distancing the few men breeders who are promi- nent competitors. Mrs. Stirling says a pony is a safe companion for a child and a good ‘health tonic has been .supplied to hundreds of children all over the coun- try by the pony farm. A Shetland pony reaches a marketable age at two years while a horse must be four or five years old. Welsh ponies have been recently added to Mrs. Stirling’s farm and she is A four-year old Shetland pony mare and colt of a few weeks, such as have been successfully bred by Mrs, Stirling. ably to hold the fruit, a 10-cent can of lye, and a little alum. To 9 gallons of cold water. add half a 10-cent can of lye and a half ounce of alum, and bring to a boil. Have the kettle large enough so that it is not over two-thirds filled with the water —this for safety to prevent splashing of the hot solution when the fruit is plunged into the kettle. ‘When the mixture is boiling, lower the fruit into the boiling solution in a wire basket container or in a thin but firm cloth such as a cheese cloth. For smaller quantities of fruit, use 4 tablespoons of lye to one gallon of water with a pinch of alum added. Let the fruit remain two minutes in the hot lye solutien, then put it through two cold water baths to thoroughly re- move the lye, and in the second bath of cold water rub off with the hands, the small pieces of fruit skins that sgmetimes persist in clinging to the fruit. Keep the lye solution hot for use but abandon it for a fresh solution of lye as soon as it turns dark, for it has then lost strength. VSVhetland Ponies Shetland ponies make good playmates for small children. the lone woman breeder in this class in this country. Mrs. Stirling is always Paring fruits with lye is easily done with a wire ladle like this, plunging the fruit into the lye for two minutes, and cooling it beneath a cold water faucet. one of the delegates when the Na- tional Association of Welsh Pony Breeders meets. Some Good Cottage. Cheese Receipts Cottage cheese alone is an appetizing dish. It may be served with sweet or sour cream and for a change, some people add a ‘little sugar, or chives, chopped onion or caraway seed. A very dainty dish may be prepared by dropping a bit of jelly into a nest of the cottage cheese. COTTAGE CHEESE SALAD Mix thoroughly one pound of cheese, one and one-half tablespoonfuls of cream, one tablespoonful of chopped parsley and salt to taste. First fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper. Pack in three layers by filling in be- tween with strips of pimento. Cover with waxed paper and set in cool place until ready to serve. Cut in slices, serve on lettuce leaves with French or any preferred dressing. Chopped nuts may «lso be added. COTTAGE CHEESE BEAN LOAF One-pound can of kidney beans or equivalent quantity of cooked beans, one-half pound of cottage cheese, bread crumbs, salt. Mash beans, or put them through a meat grinder. Add the cheese and enough bread crumbs to make the mixture sufficiently stiff to be made into a roll. Bake in a moderate oven basting oc- casionally with butter or other fat and water. Serve with tomato sauce. COTTAGE CHEESE NUT ROAST One cupful each of cheese, chopped nuts and bread crumbs, two table- spoonfuls chopped onion,. one table= spoonful butter, juice of half a lemon, salt and pepper to taste. Cook the onion in butter or other fat and a little water until tender. Mix other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven. These re= cipes are all good. Palatable Breadcrumbs There are many ways of using stale bread in coqking. Almost every good cookbook gives directions for prepar- ing soft and dry crumbs for use in .scalloped dishes, bread puddings, etc. The soft parts of the bread may be used in the" place of flour or corn- starch for thickening soups, sauces, gravies, stewed tomatoes (either fresh or canned), etc. Bakers often use stale bread and dried, finely ground cake in place of part of the flour in making fancy breads, cakes, and cookies, and the housekeeper can often avoid waste by using them in this way in griddle- cakes, cakes, cookies, etc. The following recipes show how bread crumbs may be used instead of flour in various dishes. It will be noticed that nearly all the maiderials used- in the soup are those that are often thrown away — skim milk, the ‘outside leaves of lettuce, and stale bread. Vegetable-Skim-Milk Soup 1 quart skim milk, 1 slice stale bread. PAGE EIGHT 2 ounces of the outer leaves of let= tuce (6 large leaves). A few celery tips, or A thin slice of onion. Salt and pepper. C!IOD the vegetables fine. A con= vepxent way, particularly if the soup is being made in large quantities, is to use a food grinder and to put the bread through it with the vegetables to catch the juice. Cook the finely chopped vegetables and the bread in the milk in the double boiler for about 20 minutes. Season. : Cheese Fondue 11-3 cups soft, stale bread crumbs. 6 ounces cheese (1% cups cheese gated fine or cut into small pieces). 4 eggs. 1 cup hot water or skim milk, 1% teaspoonful salt. . Mix the water, bread crumbs, salt and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered baking dish and’ cook 30 minutes in a moderate oven. 8erve at once. i