. The standard domestic science cook book. ar. Grate % a small onion intothe batter, if desired. 1031. OATMEAL SCONES. Mix well 11/^ cupfuls oatmeal, % cupful flour, 1 teaspoonfulbaking powder and V^ teaspoonful salt. Heat 1% cupfuls of milkin double boiler until the water boils, then take off fire and stirin 1 dessertspoonful sugar and heaping teaspoonful butter. Pourthe hot liquid into the meal and work quickly to soft dough withwooden spoon. Dredge % cupful well-washed and dried currantsin flour and stir in. Roll out to thickness of % of an inch, cutout in rounds or squares, bake to nice br
. The standard domestic science cook book. ar. Grate % a small onion intothe batter, if desired. 1031. OATMEAL SCONES. Mix well 11/^ cupfuls oatmeal, % cupful flour, 1 teaspoonfulbaking powder and V^ teaspoonful salt. Heat 1% cupfuls of milkin double boiler until the water boils, then take off fire and stirin 1 dessertspoonful sugar and heaping teaspoonful butter. Pourthe hot liquid into the meal and work quickly to soft dough withwooden spoon. Dredge % cupful well-washed and dried currantsin flour and stir in. Roll out to thickness of % of an inch, cutout in rounds or squares, bake to nice brown, both sides, on un-greased soapstone griddle; tear open while hot, butter well andserve. 1032. POTATO SCONES. While mashing 4 large, mealy, hot, boiled potatoes, add % cup-ful of flour. Knead well, roll out to thickness of 1/4 inch, cut outin rounds or squares, and, while still warm, bake on hot griddleto nice brown, both sides, pricking the top with fork here andthere. Serve hot in covered dish or in napkin. To be eaten Department 18. AT one time it was considered a part of the housewife or cooks duty to^ prepare enough fruit or preserves during the Fall, to last through theWinter and Spring seasons, but today there seems to be too much depen-dence placed upon prepared or canned fruits. It is encouraging, however, toknow that there are still many good American housekeepers who esteem ittheir duty and a pleasure to supply the table with th^ best and most appetiz-ing home-made foods. Jellies, jams, marmalades, chow chows, piccalilliesicatsups, pickles and fruit vinegars should all be made at home, because it isnot only cheaper, but the risk of using adulterated food is thus avoided. 1033. CUCUMBER PICKLES. Take 200 cucumbers rather under medium size; wash and putin one or several stone jars. Put in porcelain or granite kettle2 gallons good cider vinegar, 1 cupful salt, 8 ozs. horseradish, 3ozs. of alum, 1 oz. each of mustard, allspice and cloves; heat to-gethe
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