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Show H f i m n iw mm ii.niwm,,! 1 I HINTS FOB THE I I BUSY HOUSEWIFE K Simple and Effective Device i For Raising Dough. I ' , . ' H & H An ofToctlvo (IoukIi i'iiIkIiik device lhf H n linntly mnn can iimUo for his wife tins H l boon patented ly a North Dakota man. H, The hunt required for the proeesM Is B supplied by an old fashioned oil lamp. Hi A l)o.- with a hinged lid in front is H' fnsloncd beneath tho kitchen tabic. Hl The pan of dough, sets in the bottom of ' tills box. At one Hide a sort of small H stovepipe with an inverted hood enters H " the box. Tills hood fits over the lamp Ht chimney, and the beat that rises in the H' chimney is conveyed into tho homo Hi mndo oven. To rogulnto tho tempera- H', t turo in tho box so that it shall not bo- H' como too hot thcro Is an expanding at- H tachnient that expands when tho tem- H pcraturo gets too high and opens a H' Tulvo which lets sotno heat escape H H " ( Old Fashioned Raised Muffins. H' One pint of milk,, ono tablcspoonful H of butter, ono tablcspoonful of sugar, H. , ono rounding tenspoonful of snlt, four H cupfuls of flour, one-half yeast cake, m i , two eggs, one-half cupful of wator. 1 For breakfast mix tho night boforo. M For evening meal mix at noon, using ' a wholo yeast cake. Havo milk tepid B and dissolve butter in it. Put tho flour, Hj ' sugar and salt in bowl. Dissolve yeast H j iu water (lukewarm), add it to milk K, . . - i, nd butter and pour mixture on the y. nnr-,-- , . flour. Uent cJ1 e beaten. m -Cover and lot rlso In a warm place. B . When more than doublo Its bulk put H " 'in inuffln pans, let rise thirty or forty B minutes and bako in a moderate oven m . , "'' about, twenty-five minutes. h H K J Clams au Gratln. m Chop fluoly two doren clams and 1 season with a dash each of salt and Hj ' 'cayenne. Cook a tablcspoonful of flour B in a tnblespoonfiil of hotter., When B bubbling add one-half cupful of clam H julco and onc-hnlf cupful of rich milk Bl in which one-eighth tenspoonful of soda H ,hns been dissolved and stir and cook ' until creamy. Add the chopped clams, H, then add a beaten egg nnd remove B' from the Arc. Turn into buttered seal- H' lop shells, sprinkle wltli crumbs mols- M toned with melted butter nnd bako in H a hot oven until brown. Gnrnisty with H parsley and sliced lemon before serv- H Ing. B Sai.dwlch Butter. H Instcnd of putting all tho seasoning H with tho meat or other tilling for sand- H wtclies, try combining It with the but- H tcr. It will bo more evenly blended H and more easily spreud than when H plain butter is used. Rub ono cupful of H butter to a cream, add two tablespoon- H fuls of prepared mustatd, I two .table- H spoonfuls olive oil, n little salt nnd (tep- H V. yolk of one egg and a; teasiwonful H '.of lemon Juice Uleud well and set H ; away to cool, then HIin!id on thinly H ' sliced bread and jiilii, a huiuU slice of B . bam or chicken. Prom slightly. H V Renovntino White Cash more. H ' Take two ImiidfiilwoMlour. put It, on M ' a plate, then place another plate on B "" top. Put tluHO-lu the oven. letting M them stay in till the flour is hot Care H Hbould'be talced not to brown the flour, H When the flour' is hot rub the article H Well with It, roll It up tight." then pdt H la a plllowtdilp. Iwtving It In all night Hj Vb next inornlnic shako the article H aad remove Use Boar by brunbluft. B tffl ta'alM ausfHt ter for Wats r boc- M fists. |