The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1880-09-10
HOUSEKEEPERS' HELPS.


Twenty-rour Proverbs I'm Cooking.
Miss Dod's lectures are full of little
bits of information that might fairly be
called culinary proverbs. Here are few
of them:
There is greenness in onions and po-
tatoes that renders them hard to digest.
For health's sake put them in warm
water for 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 pot for
an hour, or boil it at the same rate for
twenty minutes.
Good -four is not tested by its color.
White flour may not be the best. The
test of good flour is by the amount OF
water it absorbs.
In cooking q fowl, to ascertain when it
is done, put skewer into the breast, and
if the breast is tender the fowl is done.
A few dried or preserved cherries, with
stones out, are the very best thing posi-
BILE 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 it 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.
You must never attempt to boil the
dressing of n clear soup in the stock, for
it will always discolor the soup.
In making any sauce, put the butter
and flour in 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.
To make maccaroni tender, put it in
cold water and bring it to boil. 1t will
then be much more tender than If put
into hot water or stewed in milk.
The yolk of eggs binds the crust much
better than the whites. Apply it to the
edges with brush.
Old potatoes may be freshened up by
plunging them into cold water before
cooking them.
Never put pudding that is to be
steamed into anything else than dry
mold
Never wash raisins that are to be used
in sweet dishes. 1t will make the pud-
ding heavy. To clean them wipe with o
dry towel.
To brown sugar for sauce or buildings,
put the sugar in a perfectly dry sauce
pan. If the pan is the least bit wet, the
sugar will 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 hot enough
when it throws off blush smoke.
The water used in mixing bread must
be tepid. If it is too hot. the loaf will
be full of great holes.
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 flour. Melting will in
jure the crust
In boiling dumplings of any kind, put
them III the water one at time. If they
are put in together they will mix with
each other.