OCR Text |
Show f ' SiH-Sii' ' ln'tn 'men runiR'iiin 1 II I '' V Mill; 1(1 IM' Tl Wii.'ill ti'.i ll pr i't..i;nn- djvimt I tin. I o :i.u.-!, of sin hlol, 1 !.,!;. (.. ,!t th- !.,.. l r.. i;.i :,i n... HELPFUL HINTS. Cfcci'P- ;i Kni;!ish walnuts adil an In-tprestin:' In-tprestin:' (iuvor to vanilla Ice cream Horax is. a ureal whhciu r of clothos. Is a disinfectant lor the ice. ch; st, and sprinkle,! aroiii.d when? there are roaches and n'lts li will drive them away. An old piano stool will be found very useful in the kitchen, as it may be adjusted to any height detired. Ammonia applied to old rubbers will bri;;hten them wlicu they have become be-come dull. All vegetables should I-1 put to cook In boilii.g water We f ad eveiy now and thin, in se pposediv reliable pa ; pers, that vegetables pt;i to cook in boiling water will beeo:ie tasteless Tastts differ, but principles shoui.l be followed in evtn the cooking of vege- tables. Some people may like wet. soggy potatoes: but that does not make th m wholesome, j hen linking beans. use a few I small brown mustard cups for a portion, por-tion, w ith a bit of pork on top. Such a CAi makes a pleasing change for the lurch basket. ; When cleaning spots on a garment, i place a blotter under the spot before J applying the gasoline, then rub until ; . clean and dry and there will be no ' lines left en the cloth. i Raisins cut hi halves make a nice addition to a fruit salad. When making icing and meringue, i use a revolving egg beater, as it makes a firm, finer-grained texture than a flat whip. The meringue if full , of large holes is not so attractive, j and is more apt to fall after baking. I When beating whites for a cake, we j ' use a flat w hip, as we want as much ' air in the egg as possible, to hold up the dough and make it light. j Any cream or chicken soup 1b im- j proved by the addition of a little ! grated cheese. j ! V JOEvING changes food so that j Nir It is more digestible. Improves the itavor and appearance, thus making j It more appetizing. It also kills danger- j ous organisms. i I A FEW ENTREES. Here are few entrees which are a little out of the ordinary: Haricot of Ox Tails. Cut three ox tails in four-inch pieces; add one-hall cup of carrot, the same of onion, and four tablespoonfuls of butter. Cook ten minutes, and add four tablespoonfuls tablespoon-fuls of flour and four cups of water or stock. Cook one hour; - season with salt and pepper. Serve with the vegetables in the center and the tails around the edge. Garnish with potato pota-to balls and parsley. Creme Frite. Beat five egg yolks, add a half cupful of Bugar. Moisten three tablespoonfuls of cornstarch with a few tablespoonfuls of a pint of milk, the remainder scald, add the starch to the milk and cook twenty minutes. Add egg mixture, four tea-" tea-" spoonfuls of butter, salt, an inch of cinnamon; cook a minutes, then pour Into a buttered dish to mold. When cool cut in diamonds, dip in egg and crumbs and fry' in deep fat. Serve with lemon F;auce and the grated peel. Braised Sweetbreads. Arrange in the bottom of a buttered baking dish one-fourth cup each of chopped carrot, car-rot, celery, onions and salt pork. Place parboiled sweetbreads on top of the vegetables; cover with slock in a tightly covered dish and bake slowly three-quarters of an hour. Remove vegetables to a serving dish and serve the sweetbreads on top. Crearrrr Cauliflower With Ham. lioil a small head of cauliflower in salted water until tender, then drain an drub through a sieve. Add three well beaten eggs, a cup of w hite sauce ind pour into a mold. Bake until firm. ; Turn out on a hot platter, moisten j with a cup of white sauce and . Eprinkle with chopped ham. Mushroom Pot Pourrl. Cut In slices one lamb's kidney, saute in butter. but-ter. Remove from the butter and add twelve mushrooms cut In slices. Melt two tahiespoonfuls of butter; add two tablespc jofuls of flour, one and a half cups of tomato, a few drops of onion Juice, one and a half teaspoonfuls of Worcestershire sauce, Ealt and pepper. Serve in center of a hot platter with rice and white sauce. |