TO MAKE RICH BISCUIT
VARIOUS RECIPES FOR MIXING
THE DOUGH.
A Measure of Flour, Add Salt, Baking
Powder, Milk and Lard—Handle
Mixture as Little as Possible
—Mix With Knife.
"America seems to be peculiar In
Its impromptu bakings of Parker
bouse rolls, biscuits, and 'johnny
cake,' " says a recent writer, summar
izing the experience of a round-the
world traveler with breads, brod, etc.
Just why the biscuit, and particularly
the baking powder biscuit, should be
considered such a dainty I could nev
er understand. Perhaps it is because
It really does require considerable
skill to make it. Cream biscuits were
my own first proud accomplishment,
but their making was forced upon me,
albeit my efforts were rewarded with
a bouquet which I did not deserve, be
cause so much had been done for me
that they could not be a failure. It is
easy to understand why beaten bis
cuit should be considered something
fine, but as for the other, it Is easy to
see why the unsophisticated Eng
lishman, accustomed to calling all
forms of crackers biscuits, should not
be altogether satisfied with some of
the things he gets in America called
biscuits.
Hot Biscuit I. —To one pint of sift
ed flour add a half teaspoon of salt,
one teaspoon of baking powder, and
sift again. Work in very lightly with
the fingers a tablespoon of lard. When
thoroughly mixed cut into it with a
knife about one cup of ice cold milk.
Roll out on a well floured board about
three-fourths of an inch thick and cut
wiih biscuit cutter. Bake in hot oven.
Tlie secret of good biscuit is to have
the dough very soft, to handle it as
little as possible, and to bake in a
very quick oven.
Hot Biscuits II. —One quart of flour
a pinch of salt, two tablespoons of
lard, two teaspoons of baking powder.
Wet up with cold water, roll out soft
ly an inch thick, and bake in quick
oven. Biscuits made with lard and
water are much lighter and better
than when butter is used.
Quick Biscuit—Two cups of flour,
one-half teaspoon of salt, three table
spoons of lard, three teaspoons of
baking powder, one cup of water. Sift
all the dry ingredients into a bowl
and rub the lard lightly through them.
Stir in the water, drop the dough into
greased gem pans, and bake in a
quick oven.
Emergency Biscuit I. —Two cups of
flour, four teaspoons of baking pow
der, one-half teaspoon of salt, two
tablespoons of snowdrift, one cup of
milk. Mix shortening with flour to
which salt and baking powder have
been added. Add milk. Drop mixture
from spoon, allowing about one ta
blespoon to each biscuit. Bake 20
minutes in moderate oven. This
makes from 12 to 14 biscuits.
Emergency Biscuit ll.—Two cups of
flour, four teaspoons of baking pow
der, one-half teaspoon of salt, two
tablespoons of butter, one-half cup of
milk, one half cup of water. Sift dry
tngr dients. cut In butler, add milk
and water gradually. I>rop mixture
in greased muffin tins and bake in a
hot oven 12 minutes.
In preparing >icgplant pre*» it under
water instead of just salting, a* ts cu»
toman This pr«vent the vegetable
from turning Ulaek and keep* it much
crtsper
Tomatoe* cannot be rooked in s
hurry If you cannot r. v» them at
least an b. ur. preferably two, do with
out them for that tint* They »UI
ta.te raw and offend the palate of una
who knows how they
Never us* sand soap on a porcelain
lin«d tub or washstaad Then* ta nc
surer way to ruin :he enamel What's
the use ut >< p? It mean* only e»tra
work, and h. r«- l« always the t»»| all
rag, which la h»tur,
cleaned by holding the hand ovtr oae
paper
trout wdd aat«r sad unaedUMetf put*
I hut *Hh a dr» Haja el eha oi.»
heussi* •
A pta» •* s , »a«s»d, uia»k-d
strained s*tu4ai> *" •* ■ i** w l ail .*e«
halt a teaai •-a «| «>»«•*. onm *•»
deal ell well •«* hwt * ■ 4 :*ks »hl
•«» «§ C*e*«*
(tslun hut lag «*aa**4 tIHHm «*d j
•d I* *•*» "a eme»w >"m, hue
lit |m »»i»M its Ua ead imkh iu
use «•
TO KEEP SILVER BRIGHT
Polish Well Once a Week, Keep In
Drawers Lined With Chamois
or Flannel.
All household silver needs careful
attention, and to keep it in good con
dition the housewife musts sacrifice
considerable of her time. When
teaching an inexperienced maid her
duties in the household the mistress
should specially stipulate that the sil
ver should be cleaned at least once
in each week, and that a list of all
the pieces should be kept on a hook
in the pantry. After the thorough
cleansing of all the pieces they should
be counted and checked off with the
list on the hook.
Pnder no conditions should any sli
ver be allowed to remain out in the
pantry at night, unless there is a spe
cial place for it. Each housewife usu
ally has a method of her own for
cleansing the silver. A good polish,
free from all sorts of grit and dirt, is
the best thing that can be used. This
can be rubbed on with a soft cloth
and the polishing done later with a
chamois. Where engraved pieces
are cleaned great care is necessary
to get all the polish from the creases
and crevices, where it is most likel''
to lodge.
One solution of the problem of tak
ing care of silverware when it is not
in use has been effective. A cup
board is built under the pantry
shelves and fitted with a special lock
and compartments made for the sepa
rate pieces. A shelf the length of
the cupboard is placed a little higher
than the center, thus leaving the low
er portion for larger pieces. Both
shelf and bottom are covered with
thick red flannel, and, in order that
dust may not gather, there is a. sepa
rate flooring, as it were, under the
flannel. This permits it being taken
out and thoroughly brushed. The up
per shelf is divided into boxlike sec
tions, in which the small pieces fit
easily. It requires less than five
minutes to put away everything, and
no longer to take them out. in the
morning. Chamois is a good lining
for drawers where silver is kept.
OLD FLATIRONS MADE NEW
A shoe of thin nickeled steel, which
can be attached to any old flatlron is
here illustrated. The old iron. It
makes no difference how worn and
rough, is first heated over the flre
and then the shoe is slipped on, the
spring attachment holding it solidly
In position.—Popular Mechanics.
Beauty in Kitchen.
Considering how easy it ts to look
pr> ttv when engaged in household la
bors, It Is strange that so few women
attain this result. A properly cut
prln. • -.s ai rim in a becoming color Is
not only as pretty a garment as any I
I woman could wish for. but it throws :
a wonderful halo of domesticity and I
femininity about her Yet women will I
sacrifice its possibilities for the kl- |
mono, which, while a prett) little af |
fair in its place, cannot retain any
I pr- ttln* ~s at all after being worn j
n while in the kitchen.
A dusting cap, 100. may he a thing |
j of le ant v. sa\>, the Montreal Herald. I
J «'ai that r«-» •• II Hutch pictures may I
I md «••• wi»i, a ppaM) j
I apmn. they ulre a subtle charm to the
plainest woman.
r t.i the working costume
: hotild coiu' -t nt a short skirt and i
| shirtwaist The latter can !»«• low In
the neck and sheer |i. (he -leeve. aril '
worn with a fa •It; u ng (Hitch collar.
I na\ t • as le-coming as any ball gown |
Savory Stew.
j 1 " ■ 4 *•'
..liui- in a i r>tn. p.tu sii<l c«n»k in aj
I iltle butter till «oft and brownsd.
Then put them in a slew pun and i
co.er * ith stock water took for i
IB hour, adding chopped parsley, p.*p :
tier and salt Pr* *» all thro ,4h a sieve I
thicken with bn w tied |» ir and boll
ft*, minutes, stirring well L*i it t I
cold Cut slices »l lit*lit, Ireed from
1 *ihii »ti«i im, urn! put tit * «*■ ifrttvy. j
tittitturtatt »U>*!}' for half 41$ tiuur;
n• rvM v«ry hi»i, »lth * gttrtti*l» of Ihwlm,
i I
1 I »| r *r> t»nt 'm ui ttu'll )<*i»n. I
\i .11 n o„u.r ...,r .« tn.. MI« I
Iti 1 i»»t.t oil *b • , «*>i»| 1 iltturawl
Ptft* mii Btiit
'I a>afeiag IM-*t "♦ «,tt »i 11 (of
Mull A arir • . ~|U., , 1 11, n-,1 I
i *«> Mil » IsmmMl Mlv 4 Ml
CAMERON COUNTY PRESS. THURSDAY, DECEMBER 15, 1910.
CARE OF THE FLOORS
VARIOUS SUBSTANCES MAY BE
USED FOR POLISHING THEM.
Water Should Be Employed Sparingly,
As It Will Cause the Wood to
Expand—Oil and Wi* Con
sidered the Best.
If one has been so fortunate as to
secure a hardwood floor, the intelligent
care of It becomes a very important
matter and one which is not particu
larly difficult if a little thought and
attention are given to the subject.
Various materials are employed for
this purpose, but the processes are all
similar, namely, that of rubbing the
surface with some sort of an oil or
wax. In general, It Is a safe rule nev
er to apply water to the surface of a
nice floor, at least not In sufficient
quantities to wet the fiber of the wood
to any extent, because all wood, even
oak. Is susceptible to mositure and to
the extent to which the fibers expand
they will dry afterwards and gradu
iiiy cracks will appear in the boards.
.1 something has been spilled on th«
floor so that it Is absolutely necessary
to wash it, this should be done with a
cloth wrung out of water. For the
most part, however, oil and wax In
some form are the proper cleaning
and polishing mediums. It is said that
equal parts of sweet oil, turpentine
and vinegar, well mixed and well rub
bed into the floor with cotton or wool
en rags, is a highly successful method
of treating a polished oak floor. The
acid in the vinegar cuts the dirt and
grime that works Into it from shoes,
the sweet oil gives a luster and the
turpentine dries it. There are any
number of articles on the market that
are advertised for this purpose, and
some of them are very effective. In
testing any new brand of wax or other
application, It Is well to try it first of
all on a small portion of the floor In
some inconspicuous part of the room.
A weighted brush is a great advan
tage, though more or less expensive.
A piece of plank covered with Brus
sels carpet Is not a bad substitute.
The above-named mixture does not
need to be applied to the floor oftener
than once a month, and about once a
year a coat of good floor wax should
be well rubbed Into the floor.
The application of varnish to a hard
wood floor Is a modern method of fin
ishing. The old-time method being
that of rubbing them with wax. and
a very beautiful surface may be thus
produced, provided the floor has first
had a thorough coating whh a paste
filler which fills up every pore and
crack and makes a perfectly smooth
surface.
Metallic Trimmings.
Gold and silver are used lavishly In
all forms of trimming—buttons, pas
sementeries, applique embroideries,
laces, etc, but, as n rule, these metal
lic trimmings are in the soft, dull
tones and achieve richnt ss and beauty
without being garish or barbaric.
There are beautiful heavy sliver and
gold laces, crocheted by hand after
the fashion of th< Irish lace, and oth
ers fine and thin as spider web. Deep
lace flouncing, with gold or silver net
top Is made with enough to form an
entire skirt, and the cbantiUy and
alencon meshes and d<-sign-, are clev
erly reproduct d.
Fried Egg Plant.
One egg plant, two »ivr*. half a cup
of milk. Hour for thin batter, salt and
fat for I t ying Slice and pare each
slice I.av tn salt and water one hour:
dry betwe» n two towels and dip each
slice In a batter made of th" mat. rials
above given. Pry in hot fat to ;i good
brown liraln well put u spiton of
grape Jelly on each slice after serving.
If liked
Marguerlfs.
P>.tt two eg** slltchlly \dd one
cop brown sugar, one-half tup flour
mited with one fourth teaspoon baking
pow l r. one third t*a*i «»n salt, one
cup pecan nut meats, cut In small
pieces Itll small buttered tins two
thirds full of mixture and place pecan
nut meats on t-at h Hake In a mod
erst* oven 13 minutes
Ts Hang Oul the Winter Wishing.
A good way to save yourself .isd
handkerchiefs In wi.ither Is
to gel .1 line Uttlg el (| 1,., , 1,,
imount yu i have In *a»h. pin huud*
kerchiefs on line while in the laundry
'arry line u yard, ami li.ttm on hook*
\\ U ii ..i • t U. ¥
it laundry and reti.utre il< hi a*
• srsnthistf Multen.
Two » |. of chopped • old mutton
tw O! 1 * Ii llt I . ! .11 l| I
di Ie iil butter In latg lan Kll t'l h
salHui the M4«at t* hoi, break
it ihie# egg" sad i'tii»i#iiil> ii|r until
Q^hhsiMi
What'- «ke tat. », t « m
t wale* M naif aw fc..« out ui
the Rri IM a la*»• ». H;« .<{ taollp, <
4 Hot 4taJ
«*<insd
CLEAN THE CLOSET* REGULAR
Apply White Paint With Stiff Brush
—For Light Use Reflection
From Mirror.
A little time should be taken every
cleaning day in inspecting the closets
about the house that are slightly or
not at all used; generally there iB one
under the upper stairs or over the cel
lar steps.
These closets are in most Instances
so dark that it is almost impossible to
tell whether they are dirty or not, but
it Is not hard to tell if they need a
cleaning when you try to remember
the last time you gave them a thor
ough cleaning.
These forgotten clocets are breeders
of disease, and they are often to be
found in the very best managed house
holds, for few housewives and still
fewer maids will think of giving these
dark enclosures the cleaning they
need as regularly as they do the other
rooms of the house.
The dust might appear invisible
when you are not in search of it, but
if you flash a light into the low cell
inged apartment It does not take much
Imagination to picture how amazed
you will be.
A remedy for this is a can of white
paint and a good stout brush. Apply
after a thorough cleaning out of dirt
and wall paper, If there is any.
For light while cleaning the place
the reflection from a mirror will
serve; but there will be no blind at
tempt to find your overshoes the next
rainy day if you give that closet two
good coats of white lead.
DOES AWAY WITH SCORCHING
Simple Culinary Apparatus That Is
Guaranteed to Prevent Food
From Burning.
The most careful of cooks with the
many different viands in the course
of preparation under her eyes will slip
up occasionally and relax her vigilance
for a second when some one of the
articles on the stove is touched by the
finger of fire. Scorched food is one of
the most inexcusable offenses of the
cook. A simple piece of apparatus to
prevent this mishap has been devised.
It consists of a metal affair resem
bling an inverted pieplate, generously
perforated with small holes. This rests
on the bottom of the kettle and ef
fectually prevents the contents from
coming into contact with the over
heated bottom.
Cornmeal and Meat Loaf.
Get two pounds of soup meat, with
the soup bone, and after the soup has
be"ii made remove all the meat and
chop it Hue. Then take about a quart
of the soup and reduce It slightly
| with hot water, then add sufficient
| cornmeal to make a ruther thick mush.
1 Conk the meal thoroughly, and when
' almost done, add the chopped meat,
| with a little salt, pepper and two tea-
I spoonfuls of grated onion. Stir the
mixture frequently ti prevent catch
ing or burning When done, pour in a
! pan to harden. Cut In slices and
j serve like a beef loaf
Little Aids to Housekeeping.
Linseed o|| and vinegar, mixed In
I equal parts, will do wonders In clean
| iiiK furniture.
Silver Inkstands stained with Ink
may be cleaned b\ appltln* a little
chloride of lime with water
IVwler articles should be Mashed
In hot water with the flue silver sand
and then polished with leather.
If a skirt or any other article has
be.-u M'onhed In Ironing Uy It where
the sua will fall directly ou it.
Corn Fritters.
Hilt and cut the curti front four
lame nriu euro; ml* a thin batter of
one cup milk, one eng. two thirds cup
silted flour and one teasptMMl of >eaat
ptiwder and a 111 HE salt, stir the CO.ii
Into this batter, and li > a alee brown
In drippings or butter; butter la last.
Verve very hut
Corned Beat
M#«s (Hi 111 ~hi wall r Will It
It t*ii i«4tu «ltiiiii, *44 hv*H
tooiUftt* **u r 4ii4 kt «i< M*#t i*i Hi*»
•14*! ill ifet* Hr*f llw t »H!
iiubtju* (H# liutir fin vntfki
I (Imi* * til Ml! tM* * 41 *4*
FKi INMt My#*!.
1 itn,| mm Null m*«m*4» t*r%i rut
lift ft Mild 141 rut * lit till!*, Mil If Uii
F
| *Mli Ml 444 «#w
it till' t «"«! •*•###« t4<4fcl
ON«* (fttttfeft*? t |m|||m i -«M4 J *t* #« 4 |
*i< t* i 4 ' 4*4 i •• • u"i ,
Hu * M
mt m ,
TO MAKE A "TRIFLE"
! DAINTY ENGLISH CONFECTION IS
SIMILAR TO AMERICAN DISH.
|
Delicious Dainty Is Made as Easily as
Less Tempting Ones—To Insure
Success Whip Should Be
Made Day Before.
A trifle, as served in England, is
altogether a more elaborate and de
licious affair than the sweet which so
frequently is served in this country
under the same name. True there are
almost as many English variations
of this dainty as there are American
ones, but the favorite one, called sim
ply "a trifle," stands distinctly apart
and above all others.
This is quite as easily made as the
less delicious ones, but to ensure suc
cess the whip should be made the
day before it is to be used, as keeping
it for 24 hours makes it firmer and
vastly improves its flavor. To make
the whip, put together into a large
bowl one pint of thick, Bweet cream,
one-quarter of a pound of pounded
loaf sugar, the whites of two eggs,
and a small glass of sherry or of rai
sin wine. Orange jelly made slightly
tart by the addition of a little lemon
juice may be substituted for the wine
if preferred, or any other fruit juice
having a pleasing flavor. Whisk these
ingredients well in cool place and as
fast as the froth rises remove it with
a skimmer and put it on a sieve to
drain. When sufficient of the whip
has been prepared, place it in a cool
place to drain. For the trifle, place
six small sponge cakes, twelve cocoa
nut macaroons, and two dozen ratifias
at the bottom of a deep glass dish and
pour over them one cupful of sherry
or of sweet wine mixed with four or
five tablespoonfuls of brandy. Fruit
juice may again be substituted if pre
ferred. Just enough should be used
to soak the cakes thoroughly. Mix
lightly together the grated yellow
rind of one lemon, three large spoon
fuls of sweet almonds blanched and
cut in strips, and sufficient raspberry
or strawberry jam to make a generous
layer. Place it evenly over the cakes
in the dish. Pour over a rich, boiled
custard, well chilled, and heap the
whipped cream as high over the top
as possible. Garnish with strips of
red currant jelly and some crystal
lized fruit or candies, rose petals and
violets.
Fried Halibut.
Cut t v " r '!c"i ab°ut the midd!e an
| Inch in thickness; wipe dry and have
i ready sifted cracker crumbs, season
i with pepper and salt; beat up an egg,
j dip the seasoned slices into it; then
j sprinkle tfte crumbs thickly over.
| Have enough boiling lard to cover the
I fish. When brown serve hot. Decorate
. the serving dish with slices of lemon
and sprigs of parsley. To test lard be- j
fore putting In the fish drop in a crust j
j of bread; if It browns the lard is of
the right temperature.
Frlcasee of Calf's Tongues.
801 l the tongues one hour. Pare
and cut Into thick slices. Roll these
In flour, and fry in dripping five min
utes. Put the tongues into a sauce- |
pan; add sliced onion, thyme and pars
| ley. Cover with a cup of your soup
or gravy. Simmer half an hour, cov
ered tightly. Take up the tongues,
i keep them warm; steam the gravy;
thicken, put In four or five thin slices
of lemon from which the peel has
j bei i) taken; boll one minute and pour i
o\ «*r the fricassee
Keep Milk Sweet.
FUI a bottle or two within half an
Inch of the nerk. press a perforated
rubber stopper Into each bottle, set i
them in a pot of water until the water
begins to boll; then pre** a glass stop
per Into the rubber one, thus her
met bally (ealing the bottle, which !
should not be unfastened until re
quired for use \ltlk so treated Is
f re»-i | from all rms of life or disease,
and no amount of thunder will turn It j
•our.
Soup Stock.
Itoll a soup bone the da> before
wanted I tail I gent I > from tt\e to six
hours, strain and put In earthen dish,
skin off the grease the nest day;
keep In a cool place In order to pr«r
pare soup It Is onlv necessary to heat
some of the )ell> tine eau have a
change of suiip each da. bv adding
differ, iii Maturings «• ti as tomatoe*.
onion >- vermicelli, laploi i vegetable 1
or celery Add »ufticU-ui bulling wa •
ter fur the necessary amount of liquor .
Stripped Putateaa, ttewati.
j ehopped parsie funk IWu Will 41 •- ;
end »- rve
Ta Cl« 4» 112 ttawtsl.
"i- 4 **««r U 9Hk a 4s tap AMMM4 uly
M*4 Ut 4«. 14 u*u!4 tfcft'U Hi*** It t
ftfer*!* !•> * u# MlH* I 4to«i*4H*
Iftfcftb f it* .i< -1 4lt«n ' life**# I
ib .at*. In >n a I" a' H, •* ft »
£ a .» a I i«»* *a4 ol ~ g h
V I I «|» w» • « la feni <at 1 4
RECIPE FOR FRIED CHICKEN
Southern Style Delicious —Fry Joints
In Fat of and Dip in
Cream and Flour.
One chicken, *4 pound sliced bacon,,
two eggs, IV6 cupfuls of milk or thin
cream, flour, salt and pepper. For
good results choose a tender spring
chicken, clean it and cut it at the :
Joints, then let it stand in strong salt
water for a few minutes, and after
draining it, wipe it dry; fry the bacon
and beat an egg until light; rub each
piece of chicken with the salt and*
pepper, using a heaping teaspoonful .
of salt to a dash of pepper to each.'
two pounds of fowl; dip ♦he chicken!
in the beaten egg and then in flour
until covered, remove the fried bacon
to a hot platter and put the chicken in
the hot fat; brown well on all sides,;
then cover the skillet and cook slowlyj
until tender, turning occasionally; put.
the chicken on the platter with the
bacon, add a tablespoonful of flour
to the fat, a dash of salt, milk or
cream, and finally the yolk of the re
maining egg mixed with a tablespoon
ful of cream; when thick, serve with
the chicken and bacon on the platter.
If you wish to follow the southern
style don't fail to have cold boiled
ham, some boiled rice and hot biscuit
or corn bread togo with the chicken.
NEW DISH-WASHING DEVICE
Articles Are Swirled Around in Water
in Wire Basket, and Thoroughly
Cleaned.
A simple form of dish-washing ma
chine that a handy man can make at
home has been invented by a Minne
sota woman. It is designed primarily
for use in hotels and restaurants,
where the dishes are too numerous to
be washtid by hand, but It •will bet
found a useful article in large house-i
holds. The apparatus consists of aJ
base board with two upright posts ill
the center of either side. These postal
haven rotable shaft passing through]
them with an eccentric wheel on each)
end and a crank to turn it. Just above!
this are slots to receive a cross bar!
and guide its upward and downward*
movement, and a wire basket Is
on this cross bar. The machine lsi
placed in sink or tub full of hot watert
and the basket filled with dishes. The)
crank Is then turned; and as the ec
centric wheels revolve they raise and.
lower the cross bar resting on thenu
nnd thus raise and lower the basket,
with the result that the dishes are|
thoroughly rinsed by the water, whlchi
1 should be kept hot enough to clean,
| them thoroughly.
German Apple Cake.
Ml* together and sift a pint of flour.
:i half teaspoonful of salt and one tear
spoonful of baking powder; rub in two
tahlespoonfuls of butter, then mix fa
a soft dough or very thick batter with
one beaten eg« and about half a rup«
fUt of milk. Turn this Into a shallow,
well greased pan and press partly Into
It quartered and peeled apples, ar«
raiiKing them In regular circles or
' *o» i according to the shape of tho
:>an. Sprinkle them with three table
• poonfuls of granulated sugar mixed
with » third of a ti'unponful of cinna
mon. bake in a hot oven and servt*
hot with cream <
To Cltm a Black Skirt.
It Is possible to clean a black skirt
with very little trouble. I.ay It flutly
on a clean table lie wove all greuso
spots with brown paper and a hot Iron,
theu with a sponge dipped in strong
colt"** rub over the entire dress, pay
ing special attention to the front
edge of the »k!rt Alter the wholt of
111. skirt bus been «|KMlg«d Slid Willi*
It Is still damp, iron on the WNMUT
Side until perfectly dry
Qrscn Tomato Say s Htllih.
Hllc. without idling OIK gallon of
gr* en IstMtsss and sis large onions
%dd one <iuart of vinegar, one |smnd
>ugar. utte laid. i<o»»nful • acb salt ,ui.|
grown*! mustard. teuspownful work
a round rlotes and allspice" and cook
genii* u*g*>tb#r until %cgutguies
ue it ud*r t'ruieet frutu violent b. st
• Mil etMiklng l»> putting an a»t» -tos
mat uudei tbe bet lis t'avh in stuail
beds* bsup
lt*e (AMmM el nster. sit potatoes
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