| Show paints ON CO CULINARY MATTERS DEALT WITH r BY EXPERT sifting of flour important if lightness of f dread or cake Is to be attained how to arke really good soup flour should always be sif sifted ted several times as this adds to the lightness of bread or cake whim when sour milk Is to bo be employed with the flour cream of tartar or baking powder Is omitted and only soda used tea biscuits made with soda and sour milk are delicious southern delicacies A quarter of a teaspoonful of soda is sufficient for a quart of flour crumbs that tire to be kept for any time should be put in glass jars jars with the tight screw tops used for preserves are excellent for the purpose the crumbs will keep better if th the e broad bread is first dried in the stove theu grated and bottled when entirely cold all scalloped dishes include crumbs in the mixture and a dry dust of them on top for chicken souffle put a tablespoonful of butter in a pan and melt it into this stir a tablespoonful of flour until smooth then add a pint oe of mill ellk and stir continua continually ll y until it bolls boils add a cur cup of stale bread crumbs and cook one min minute tite take from the fire I 1 I 1 and add a half teaspoonful of salt and pepper and to taste with one on pint of cold chopped chicken and the yolks of three well beaten eggs beat the eggs to a stiff froth and stir carefully into the mixture pour into a greased baking dish and bake in a quick oven for twenty minutes game fish and oysters can be used in the same gautier mau j tier the freshness of green vegetables fc adds much to their taste and digestive qualities A withered vegetable may be freshened by soaking it for some time in cold water but it will never be the same as the fresher thing the vegetable plucked from the garden with the dew of sunrise and in the pot with noon holds the flavor divine it still breathes the sweet breath 0 of f mother earth it is not correct to wash meat and game when cleansing is needed scrape the bird or joint with a sharp knife and wipe with a cloth dipped in a weak solution of bicarbonate of soda and water wipe afterward with a fresh cloth dampened in water alone it if boll boil meat is unduly strong it may be soaked for an hour in soda and water never pierce aleece meats or game while cooking for this allows the juices to escape for stews and soup put the meat on in cold water gradually heating it and letting it simmer only till done when meat is put on in boiling water the outside is at once formed with a shell like coating which confines the juices fast boiling is ruin to both nutriment and taste few housekeepers understand the trick of making soup out of a stone as the fable put it A continuous stock pot may be had by carefully putting away every clean bone and fragment of meat in the ice box for the next days use immediately after breakfast put these on in fresh cold water and set the vessel where the stock will cook slowly when done let it stand till the grease rease rises then skim strain and add vegetable dice rice or barley with a further cooking till these are done vermicelli and homemade home made noodles with a good stock make nutritive and delicious soups |
