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HOME HINTS
FOR HOUSEWIVES
Meat For Chickens.
V
Editor Woman’s Department: Is
chopped meat good for young chick
ens ; if so, how often should it be
fed to them ?
A Housekeeper.
Hon. William J. Northern, who is
one of the most successful of the
•many interested in chicken raising,
believes that chopped meat is ex
cellent for chickens. He gives it to
bis chickens once a day but in small
quantities
Mrs. F. J. Spratling give? her
chickens meat occasionally, but
like Governor Northen, is a staunch
believer in alfalfa as the most nu
tritious all-round food for chickens.
Wholesome Dishes.
By Fannie M. Farmer.
Rice Griddle Cakes —Mix two and
one-half cupfuls of flour, two table
spoonfuls of sugar, four teaspoon
fuls of baking powder and one-half
teaspoonfuls of salt. Work in one
half cupful of cold cooked rice with
tips of fingers ; then add one and
one-half cupfuls of milk, one egg
well beaten and two tablespoonfuls
of melted butter. Dr of) mixture by
spoonfuls on a hot griddle ; by the
time the last one is on. the first
one should be cooked on one side
and ready to turn. (When it should
be puffed, full of bubbles and cook
ed oil edges.) Turn and cook tin*
other side. By the time the last
one is turned, if the work is done
■quickly, the first one is ready to
remove and serve. Care must be
taken if the finished products are to
be regular in shape, of the same size
and evenly browned. It must he
remembered that the center of the
griddle is usually the hottest part.
A soapstone griddle needs only to
be heated. The ordinary griddle or
frying pan which is frequently used
must he first heated and then rub
bed over with the freshly cut part
of half a raw turnip.
Bread Griddle Cakes Bits of
stale bread, which might otherwise
be discarded, may be utilized in
making griddle cakes. Prepare one
And one-halt cupfuls of stale bread
■crumbs (rejecting the hard outside
crust). Pv.nr over crumbs one and
one-half capfuls of scalded milk and
let stand to cool: then add two
tablespoonfuls of melted butter,
two eggs well beaten and one-half
cupful of flour mixed and sifted
with four tea spoonfuls of baking
powder and one-half .teaspoonful of
salt. Cook same as rice griddle
cakes.
Cream Muffins—Mix and sift one
and one-half cupfuls of bread flonr
with two tablespoonfuls of sugar,
three tablespoonfuls of baking
powder and one teaspoonful of salt,
and sift twice. Work in, using tips
of fingers, two teasponfnls of but
ter ; then add three-fourths of a
cupful of cream. Take up the bat
ter fcv spoonfuls and half fill muf
fin tins. Then bake in a hqt oven
from fifteen to twenty minutes.
Violet Balls—Beat two whites of
eggs to a stiff freth ; add a quarter
of a pound of almond paste, and
enough powdered sugar to make a
paste. Then knead on a hoard with
some confectioner’s sugar. Make
into small balls, and dip into white
of egg stiffly beaten. Roll in Can-
Hied violets crushed with a rolling
pin.
Almonds, blanched, chopped and
browned in the oven make almond
balls.
Corn Fritters —Beat up two eggs
well ; add one heaping teaspoonful
of salt, dash of red pepper, quarter
teaspoonful of white pepper, half a
cupful of n\ilk, one teaspoonful of
olive oil. one cupful of tlonr. and
two cupfuls of canned corn ; beat
well together.
Drop by tablespoonfuls into smok-
ing hot fat. fry till a golden color,
drain od soft paper ahd serve very
hqt.
Creamed Peas—Cook picas in
plenty of boiling salted water till
tender. Drain and add one cnpfnl
of white sauce, season highly with
salt and white pepper and reheat
in double boiler. Serve hot.
Cookies Without Eggs—Two cups
sour cream, three cups sugar, six
cups flour, one teaspoon soda,
one teaspoon ground cinna
mon, one-half teaspoon salt.
Dissolve the soda in a little water,
put the flonr in the mixing hiwl
and add the other ingredients. Stir
until all the flour is mixed in. Roll
out thin, cut with cookie cutter,
and bake in hot oven.
Soups.
Chicken Gumbo—One good-sized
chicken fried. Put from one and
one-half to two gallons of water in
soup pot. As soon as it boils put in
fried chicken. Cut one quart of
okra, one quart of ripe tomatoes
and add to chicken. B >il constant
ly. An hour before done cut and
add one small onion. Just before
serving add a little sugar, salt and
pepper to taste. Serve with spoon
ful of boiled rice in each plate. Tins
soup should be put oirby 8 :H0 for 1
o'clock dinner.
Corn Soup—Cut the corn from the
cob and boil the cobs in water for
at least an hour, then add the grains
and boil until done. Put one doz
en ears of corn to gallon of water,
which will be reduced to three
quarts when done ; then pour on
pint of sweet milk, two well-beaten
eggs, salt and pepper to. taste ; con
tinue the boiling, and stir in a
tablespoonful of butter rubbed with
two tablespoonfuls of flour.
Grapefruit Recipes.
Cnt the grapefruit in lialies
crossways, remove the seeds (fully
twenty, often more, will be found
in each fruit), and with a sharp
knife separate the pulp from the
skin, cutting entirely around the
fruit, then detach the portions of
pulp from each section. The tough
white membrane and center may
be removed in one piece by cutting
with the point of the knife, or with
scissors if more convenient,
through the center at the blossom
or stem end. If preferred, ..lie cen
ter only may be removed, and with
the knife cut the pulp in each sec
tion free from the membrane. The
center may be filled with sugar,
and a maraschino cherry added if
desired. Allow to stand in a cold
place fully fifteen minutes before
serving.
If the pulp of the fruit is to be
combined with other fruits, it is de
sirable to keep the pieces as large
and unbroken as possible. To best
accomplish this remove the skin in
quarters, discarding every particle
of the thick white skin ; separate
carefully into sections, cut a slit
in the membrane covering each
section, remove membrane and all
seeds, and leave the fruit in one
large piece or break in smaller
pieces. Tittle juice is obtained in
this way. but the fruit is kept in
better-sized pieces for soim uses.
Iced Grapefruit-—Remove pulp
by last method, mix with an equal
quantity of Malaga grapes, skinned
and seeds removed. Sweeten to
taste, add three or four table
spoonfuls of pineapple or other
fruit juice, place in a freezer and
put in ice and salt for an hour, or
till partly frozen.
Grapefruit Jelly—Soak two and
one-half level tablespoonfuls ; of
granulated gelatin in one-half cup
ful of cold water for fifteen min
utes, add one cupful qL boiling
water, three-fourths of a cupful of
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sugar, and one tablespoonful of
lemon juice. Keep hot over boil
ing water till gelatin is thoroughly
dissolved, and strain. Add three
tablespoonfufs of pineapple juice,
and one and three-fourths of a.
cupful of grapefruit juice. Turn
into a mold which has been wet
with cold water and set jelly aside
to harden. Pieces of the grape
fruit pulp may be added if desired.
To Clean Brass.
An old-fashioned way to clean
brass is to put whatever is being
cleaned into strong hot soda and
water, then cover it over with
soap; next lift it out, and put it in
a dish just as it is; pour boiling
water over it, let it steep for two
or three minutes, then lift it out
and dry carefully. It should not
require any rubbing or polishing
after this treatment. If very dirty
it may be boiled in soda and water.
Lacquered goods may also be
cleaned by this method. Another
excellent cleanser of brass is finely
siftered rottenstone mixed to a
paste with sweet oil. Apply this
in the usual way, and finally pol
ish with a little dry rottenstone on
a leather or the palm of the hand.
Or moisten a little powdered bath
brick with kerosine or vinegar,
and apply this with a flannel to the
brass, rubbing it on thoroughly;
then wipe it off with a clean cloth,
and finally polish with psoft dust
er and powdered bath-brick, rub
bing it up at the last with a leather.
Ammonia added to the water in
which brass is washed is also ex
cellent. The old unlacquered
brass is best cleaned by dipping
an onion-peel or a squeezed-out
lemon into fine sand, applying this
to the brass, aRd then rubbing it
up as before. Brass that has been
neglected may be cleaned as fol
lows: Dissolve one ounce of oxalic
acid in half a Dint of boiling water,
add a tablespoonful of hydrochloric
acid, then s .ake well and apply
with a flannel. Only, remember
this is a strong poison, so that it
is best to carry out the treatment
yourself, and not leave it to a maid.
—“How Do You Clean Your
Saucepans and Metals?” in Ladies’
World for February.
HOWARD CARMICHAEL
LEADINQ UNDERTAKER.
Complete line of Ct»ekeUall styles and prloes.
Careful and pollts attention given all fcnerala entru
sted to me.
Embalming done aocordlng to latest and moat Im
proved methods.
Newest and most up to date equipment.
Calls answered promptly day and night.
Phones 28 and 30.
flcDonough Ga.
Application For Discharge.
Georgia, Henry County.
E. Cowan. Guardian of Charley G.
Cowan, has applied to me fora discharge
from his Guardianship of Charley G.
Cowan.
This is therefore to notify all persons
concerned to file their objections, if any
they have, on or before the Ist Monday in
May next, else he will be discharged from'
his guardianship as applied for.
May 1, 1911. A. G. Harris,
o-2 ti, 4. Ordinary.
Application tor Discharge.
Georgia, Henry County:
Whereas, J. W. Goss -'t. Administra
tin' of J J. Gossett, represents to the
Court in his petition, duly filed and
entered on record, that he has fully ad
ministered J. .7 Gossett’s estate:
This is therefore to cite all personscon
eerned. kindred and creditors, to show
cause, if any they can, why said adminis
trator should not be discharged from his
administration, and receive Letters of
Dismission on the First Monday in June,
IHII. A. G. Harris,
5 -26, 4. Ordinary.
- ; ~
Application For Guardianship.
Georgia, Henry Countv.
W. A. Combs, a-resident* of said State
having duly applied to be appointed
Guardian of the person and property of
Rosie Barber, Early Barber, Jewell
Barber, Eugene Barber, and Adel Barber,
minors, residents in said County, notice
is hereby given that said application will
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Witness my hand and official signature
this May 1, 1911, A. G. Harris,
5 26, 4 Ordinary.
Post pi ned Sheriff’s Sale.
Georgia, Henry County:
Will he so’d at the Court House
door in said county, on the first Tuesday
in June, 1911, within the legal hours of
sale, the following real estate, to-wit:
One-sixth (1 -G) interest in a tract or
parcel of land in the 7th District of Henry
county, Gh., about one mile south of Mc-
Donough on the Griffin road, known as
part of the estate formerly owned by
Tracy Brown, deceased, bounded as fol
lows: East by Grifiin road, south by lands
formerly owned by William Groves, west
by part of the William Groves estate, and
north by what is known as Fannie Crook
shanks place, the same being the land sold
by A. A. Lemon to Fannie Latham, con
taining (1-4) of an acre. Property being
in the possession now of William Latham,
with all improvements thereon Said land
: levied on es the property of William Lat
! ham, levied on as his (1-6) undivided in
! terest, he being a legatee of said Fannie
Latham, deceased. Levied on to satisfy an
execution issued from the Justice’s Court
of the 498th district, G. M., in said County,
on the sth day of April. 1911, in favor of
Lee & Grant against William Latham.
Tenant in possession notified.
This the Bth day of May, 1911.
A. C. Sowell, Sheriff.
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