Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-05-03
PrOyerbs in Coosx.rv

The second Of Miss Dods' demonstratfve lee.
lures on cookery at Association Hall was given
Yesterday. Miss Dods' lectures are full OF little
pits OF Information that might properly be
them:
There is greenness in onions and potatoes
CnaC renOers them hard to digest. For heaiChs
sake put them In warm water for an hour be.
fore cooking.
The only Kind Of stove with which you can
preserve uniform heat is a gas stove; with it
you can simmer pot for an hour, or boil iJ at
the same rate for twenty minutes.
GO Good hour Is not tested BY its color. White
hour may not be the best. The test OF good
hour Is by the amount OF water it absorbs
In cooking fowl, to ascertain when it is
done, put skewer into the breast, and If the
breast Is tender the fowl is done.
Few d5led or preserved cherries with stones
out are the very best things possible to garnish
sweet CtsheS.
Nelson's geiatine is the best, because 1t Is
stronger than any other kind.
Single cream Is cream and has stood on the
milk twelve hours Ii Is best for tea aud coffee
DCutle cream stands on its milk twenty -four
nouns, ana cream for butter frequently stands
forty -elgnt hours. Cream that Is 10 be whipped
should not be butter cream, lest In whipping 1t
TO De& the whites OF eggs quickly, put in
pinch Il salt. The cooler the egg the Quicker
they will froth. Salt cools and also freshens
them.
In boiling eggs hard put them In boiling
water ten minutes and then put them In cold
water. 1t will prevent the yolk from coloring
black.
You must never attempt to boil the dressing
OF clear soup in the STOCK, for it viii always
discOlor the soup.
In making any sauce put the butter and
flour In together, and your sauce Will never be
iumpy.
Whenever you see your sauce boil from the
sizes Of the pan you may know your -four or
coln-starch Is done.
Boiled fowl with sauce, over which crate the
yolk OF eggs, is magnificent dish for luncheon.
Tepid water is procured by combining two
| thirds cold and OLo-third hOtltnp
TO make maccarOnt tender put 1t In cold
water and bring it to boil. 1t win then be
much more tender than II put into hot water or
stewCd In milk.
The yolk Of eggs binds the crust much better
tnan the whites. Apply It to the edges with q
brush.
Old potatoes may be freshened I'D by plung.
Ing them into cold water before cooking them
Never put pudding that Is to be steamed
INTO anything else than dry mould.
Never wash raiSinS that are to be used I'm
sweet dishes. 1t will make the pudding heavy.
TO clean them, wipe In dry towel
TO brown sugar for sauces or buildings, put
the sugar In perfectly dry saucepan. II the
pan Is the least bit wet the sugar VIII burn, and
you will spoil your saucepan.
Outlets and steaks may be fried as well as
broiled, but they must be put In hot butter or
lard. The grease Is bot enough when it throws
! on q BLUSH smoke.
The water used In mixing bread must be ten
d. II it Is too hot the loaf viii be full OF great
| holes
To boil potatoes successfully:-when the skin
! breaks pour on the water an1 let them finish
| cooking In their own steam.
In making q crust OF any kind DO not melt the
lard In the flour. Melting will 1njure the crust
In boiling dumplings or any kind put them In
| gether they will mix with each other-[P hrlo-
| delphia Times.