The Institute cook book

POTATOES ON THE HALF-SHELL Bake large, smooth potatoes; cut each In half lengthwise; scrape out the inside, leaving the skins whole. Beat the potato to a cream with melted butter and cream; season with pepper and salt, and fill the "shells," rounding the potato on top. Put a speck of butter on each half and brown slightly In the oven. Potatoes on the half-shell are more delicate than the ordinary baked potato. ~ KOUMISS 2 quarts new milk 2 tablespoons water 2 tablespoons sugar Vs cake compressed yeast Let the yeast dissolve In the water; add it to the sugar and milk and let the mixture stand In a warm place for about ten hours or until it has thickened. Pour from one vessel to another until thoroughly smooth; bottle and keep In a warm place for twenty-four hours, OT longer in winter. Cork the bottles tightly and tie the corks down. Shake for a few moments before using. STEWED FIGS 1 pound figs 1 pint water Wash the figs thoroughly and put them to soak over night in the pint of water. Bring them to a boil in the same water and let them cook until the syrup Is reduced about one half. TAPIOCA Vz cup tapioca 1 tablespoon lemon Juice 1 pint boiling water Sugar Grated nutmeg Soak the tapioca In water sufficient to cover it; stir It into the boiling water and let it simmer until thoroughly dissolved. If too thick, add more boiling water. Sweeten to taste; add the lemon and^p-ate a little nutmeg over the top. BEEF PATS Scrape clean, uncooked beef until you have the desired quantity of paste; makeit into tiny pats; put each pat on a square of bread; toast quickly in a hot oven and serve with a little salt and butter. CHICKEN PANADA 1 cup cold chicken 1 pint milk 1 cup water 1 tablespoon butter 1 tablespoon cornstarch Salt and pepper Chop the chicken very fine and put it over the fire with the water. When boiling, add the cornstarch moistened in a little cold milk; then add the pint of milk; bring to a boil; add the seasoning and butter and serve. OYSTERS ON TOAST 6 oysters Salt and pepper V^ tablespoon butter 1 slice toast Put the oysters and butter in a pan, without any juice, over the fire; bring to a boil and serve on a slice of toast, delicately browned on both sides and slightly buttered. SQUABS OR ANY SMALL BIRDS Clean and singe the squabs the same as chicken. Split them down the back; flatten with a rolling-pin and broil over hot coals. Put them on a hot plate; butter slightly and season with pepper and salt. Serve on buttered toast. THE fireless cooker is coming into general use in almost every household, and with good reason. Not only does it mean a tremendous saving of fuel and of energy on the part of the housewife, but it produces better results with many dishes than are possible with coal or gas. Cereals, for instance, which require long slow heating and which it is almost impossible to cook properly on a gas stove, are delicious when prepared by the fireless method.