Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1880-10-01
Hashinotun Standard
HOuschOlderS' Help.

Miss Dod's lectures are full OF little
bits of information that might fairly
be called culinary proverbs. Here
are few of them:
There are greenness IN Mons
and potatoes that render tben' ''a'i
10 digest. For health's sake PA
them 10 warm water fyr about an
hour before cooking.
Tho only kind of stove with
vhich you can preserve uniform
heat is a coal oil stove; with 1t you
can simmer ii pot for an hour, or boil
Il at the same rate for twenty min-
utes.
Good -four is not tested b. its
color. White A,ur may not ie the
best. The test of good flour is by
The amount of water it aosorbs.
In cooking fowl, to ascertain
when it is done, but skewer into
the breast, and if the breast is ten
der the fowl is done.
A few dried or preserved cherries,
with the stones out are the very best
thing possible to sarnish sweet
dishes.
Single cream is cream that has
stood on the milk twelve hours. 1t
IL best for tea and coffee. Double
cream stands on its milk TWEEN y-four
hours, and cream for butter frequent
" stands forty-eight hours. Cream
that is to be whipped should not be
butter cream, lest 10 whipping it
change to butter.
To beat the white of eggs quickly
". put in a pinch of salt. The cool
or the eggs the quicker they will
froth. Salt cools and also freshens
them.
In boiling eggs hard put them in
boiling water. It will prevent the
yolk from coloring black.
You must never attempt to boil
the dressing of a clear soup in the
stock, for it will always discolor the
soup.
In making sauce Put the butter
and -four together, aud your sauce
will mover be iumpy.
Whenever you see your sauce boil
A,4a the sides of the pan you may
know your -four or corn starch is
done.
Boiled fowl with sauce, over ..hich
Gnte the yolk of eggs, is nasnifi-
eent dish for luncheon.
Tepid water is produced by COM
hioing two. thirds cold and one-third
boiling water.
To make maccaroni tender. put it
! n cold water and bring it to boil.
III will then be much more tender
Shan if put in hot water or stewed
u milk.
The yolk Of eggs binds the crusts
much better than the whites. APP
ply it to the edges with a brush.
Old potatoes may be freshened by
lauuging them into cold water be-
l1e cooking them.
Never put pudding that is to be
steamed into anything else but o dry
nould.
Never wash raHins that are to be
:. wta~i in sweet Dishes i. will make
Ne pudding heavy. To clean them
wipe with dry towel.
To brown sugar for sauce or pnd-
liDgs, put the sugar in q perfectly
1hy saucepan. If the pan is the
least bit wet, the sugar will burn,
and you will spell your saucepan.
Outlets and steaks may be fried
= we'll as boiled, but they must be
Pat in hot butter or lard. The
grease is hot enough when it throws
q . blush smoke.
The water used III mixing bread
must be tepid. II 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, dc
not melt the lard in -four. Melting
will injure the crust.
In boiling dump!ings of any kind
put them in the water one at time
II they are put in together they will
mix with each other.