, 1880-10-01
Housekeepers' Help.

Miss Dods lectures are full of little
bits of information that might fairly be
called culinary proverbs, Here are few
of them:
There are greennesy in onions and
potatoes that renders them hand to di-
gest. For heath's saRe put them in
warm water for about an hour before
cooking,
The only kind of a stove with which
YOU can preserve uniform heat is gas
stove; with it you can simmer a pot for
an hour, or boil it at the same rate TO
twenty minutes.
Good flour is not tested by its color.
White -four may not be the best. The
test of good flour is by the amount of
water it absorbs. .-r...
In cooking fowl, to ascertain when
it is done, but skewer into the breast,
and if the breast is tender the fowl is
done.
A few dried or preserved cherries,
with the stones out are the very best
thing possible to garnish sweet dishes.
Single cream is cream that has stood on
the milk twelve hours. 1t is best for
tea and coffee. Double cream stands on
its milk twenty-four hours, and cream
for butter frequently stands forty-eight
hours. Cream that is to be whipped
should not be butter cream, lest in whip.
ping 1t change to butter.
To beat the whites Of eggs quickly,
put in pinch of salt. The cooler the
eggs the quicker they will froth. Salt
cools and also freshens them.
In boiling eggs hard put them in boil
ing water. 1t will prevent the yolk
from coloring black. ~t "a
You must never attempt to boil the
dressing of a clear soup in the stock, for
1t will always discolor the soup.
In making sauce put the tutter and
-four together, and your sauce will never
be lumpy.
Whenever you see your sauce boil
from the sides Of the pan you may know
! your -four or corn starch is done.
Boiled fowl with sauce, over which
CRATE the yolk Of eggs, is magnificent
dish for luncheon.
Tepid water is produced by combining
two-thirds cold and one-third boiling
water. -----
10 To make maccaroni tender, put it in
cold water and bring it to boil. 1t
will then be much more tender than if
put in hot water or stewed in milk.
: The yolk of eggs binds the crusts
much better than the whites Apply it
to the edges with brush.
Old potatoes may be freshened by
plunging them into cold water before
cooking them.
Never put pudding that is to be
steamed into anything else but a dry
mould
Never wash raisins that are to be
used in sweet dishes. 1t will make the
pudding heavy. To clean them wipe
with dry towel. ~
10 brown sugar Tor sauce or puddlngs,
put the sugar in perfectly dry sauce
pan. Z If the pan is the least bit wet, the
sugar will burn, and you will spoil your
saucepan. ,,, f
Outlets and steaks may be fried as
well as broiled, but they must be put in
hot butter or lard. The grease is hot
enough when it throws off blush
smoke. "'
The water used in mixing bread must
be tepid. If 1t is too hot the loaf will
tbe full of great holes. ,f
To boil potatoes successfully: When
the skin breaks, pour off the water and
let them finish cooking in their own
steam. ~ ''
In making crust Of any kind, do not
melt the lard in -four. Melting will in
jure the crust. i. ..- r
| In boiling dumplings of any kind, put
them in the water one at time, If
they are put in together they will mix
with each other.