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Show ) Kitchen mj1 Table. Asparagus Soup. Cut a bunch of asparagus into small pieces and boil in a quart of water until un-til very tender. Heat one pint of milk and thicken with one tablespoon of butter and one of flour, which have been rubbed together. Rub the asparagus aspar-agus through a colander, return to the water in which it was boiled, and add the thickened milk. Season with salt and pepper and a little nutmeg. Boil two minutes and serve. Custards. Custards hold a deservedly high place among desserts because they are not only delicious but nutritious and wholesome. For the various forms of baked and coiled custards, three eggs are sufficient for a pint of milk. If, however, a very rich dessert is wanted, want-ed, four or even five eggs may be used. Boiled custard will be smoother if only the yolKS are employed. For a harlequin custard, the formula is one pint of milk, two-thirds of a cup of sugar, three eggs, one-half salt-spoon salt-spoon of salt, one-half teaspoon of var nilla, two teaspoons of cornstarch, one-fourth of a square of chocolate, three teaspoons of cocoa, one-half cup of chopped nuts and one-half cup of chopped candied fruits. Cream together to-gether the sugar, eggs and cornstarch. Heat the milk in a double boiler. Blend the cocoa and chocolate in a little of the hot milk. Stir in the egg and sugar su-gar mixture, the chocolate and the cocoa. co-coa. Add the nuts and fruit and cook until the custard thickens. Remove from the fire and stir in the vanila and salt. o Dandelion Wine. Now is the time to gather dandelions to make wine, and here is an excellent excel-lent recipe: Three quarts of fresh dandelion blossoms, when stemmed and pressed down. Rinse in cold water, wa-ter, put in stone jar and pour over four quarts of briskly boiling water. Let - stand two days, stirring four times daily. Strain, add to the liquid three pounds sugar (granulated), the grated yellow rind of one lemon. Heat quickly and boil twenty minutes; add three quarts more of hot water, two oranges pared and thinly sliced, the juice of one lemon and one-half of a yeast cake. Let stand for twenty-four hours to ferment. Strain, and when clear add one pound of washed sultana sul-tana raisins. Let stand a month, then put" in air-tight bottles. Serve in glasses with a little chipped ice. Delicious De-licious and healthful and a dainty yellow. yel-low. The Housekeeper Should Always rub a little soft (not melted) butter over the top of bread dough when in a mass, after being molded into loaves; this prevents a hard crust. Always make starch with soapy water, wa-ter, which will give a better gloss to the linen and prevent the irons from sticking.. Always open canned fruit or vegetables vege-tables an hour or two before they are needed, that the flavor may be Improved; Im-proved; and always empty the contents con-tents of a tin can into a glass or china dish as soon as it is opened. Always keep steel ornaments in powdered starch to prevent their rusting. rust-ing. Always invert the washtubs and put a little water on the bottom of them, so they will not dry out and leak before be-fore the following wash day. Always see that the shoes are properly prop-erly cared for when taken off at night; straighten and smooth out the wrinkles, wrin-kles, draw down from the instep and pull up from the heel. Never paper a wall that is inclined to be damp, without first making it impervious to moisture; which may be done by applying a varnish of one parts of shellac to two of naptha. The disagreeable odor will soon disappear, and, after papering, there will be no more trouble from moisture stains. Never read, nor sew, nor write, immediately im-mediately after coming from comparative compar-ative darkness into a bright light, if you have good eyes and would keep them. Never add salt to new milk used for gravies, stews, etc., until just before serving, if you would avoid curdling the milk. Never despair when linen seems hopelessly scorched from an overheated overheat-ed iron; soak the stain in luke-warm water, squeeze lemon juice on it, sprinkle a little salt over it, and place jit in the sunshine to bleach. |