The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1883-08-24
AND DEMOCRAT, BIOOMsBURG.l COLUMBIA COUNTY PA
ITEMS OF INTEREST.

| llLNlO vi llN LNEO
PiE Ceusr. secret Of success in
making good pie crust is TO mix the
lard thoroughly with the -four before a
drop of water is put with il take both
hands aud mix until you could almost
make crust of it aud roll without water.
A little lard goes great way if prop
erly rubbed with the -four, atab,espoon-
fal to cup of -four being a liberal al
lowance
CoRN STARcH.--A very nice way toi
make corn starch pudding is to put
half peach In the bottom of cup
and then pour the cornstarch blanc
mango over it. When ready to serve
turn from the cup into saucer Slices
or quarters of oranges may be used in
place of the peach A thin custard for
custard sauce is recommended to go
with the pudding.
COOKIE TIN. The best cookie tin is
simply piece of sheet iron the size of
the bottom of the oven. Have the
edges turned over slightly so that the
edges will not lie fiat on the bottom of
the oven. Cut round hole at the
end, so that it may be easily taken from
the oven by putting fork in and
drawing it out and this is useful also
to hang the iron up by
BREAD PuDpING.-A. one egg bread
pudding is sometimes greatly to be de
sired. Beat one egg with one teaspoonful
of flour, three of brown sugar, ,one pint of
milk, little salt; place some very thin
slices of buttered bread in pudding
dish; then pour the custard already
made over this, and bake for half an
hour. Fruit may be added, and spices
to suit the taste.
LUCIA PUDDNG.---One large cocoa
nut grated and the milk eight large
Irish potatoes boiled and mashed
smooth three pints of milk; one nut
meg; one gill of rum or brandy, a lump
of butter the size of an egg one pound
and quarter of sugar six eggs Take
the whites of the eggs and halt the su-
gar, whip them up well and put on the
top of the pudding after it is done, re-
turning it then to the oven to brown.
Bake about two hours.
CooLlNG WATER WITHOUT IoE.-
Ice is not to be procured in Mexico,
and ice water would be most injuri. |
Gus beverage there, even if it could be |
had Yet the water used for drinking |
purposes has to be cooled in order to |
make it palatable, and the way it is
done is to cover the receptacle with one
or two thicknesses of blanket, saturate
the covering and hang the whole in a
draughty place away from the sun.
The result is cool water.
SrEwED VEAL-Stewed veal need
not be the tasteless dish it often is.
Cook it in as little water as will possi-
bly, answer, and with it stew few thin
slices OF ham or bacon. Nicely cured
bacon is one Of the luxuries of modern
civilization. Science has conferred a
lasting benefit upon the world by teach.
ing the farmer to feed his pigs in such
way that the result may e traced in
slices or fine-grained fat with little
strips of lean. This is the kind of ba-
con one should look for when market
ing.
ICE CREAM.--The ideal and almost
unattainable ice cream is made by fol-
lowing this recipe Two quarts of
cream (not milk, one pound of pulver
lied sugar, two eggs Beat the eggs
then beat the sugar with them then
the cream. Let this just come to a
boil then remove from the fire, flavor
with vanilla, strain it through a very
fine sieve, or, if You have none, a clean
new piece of cheese-cloth will answer
in place of one. When cool, put it in
the freezer and freeze, stirring until it
is too hard to turn any longer.
POUND CAKE WITH CoCoANUT.-A
pound cake, with cocoanut in it, keeps
well. Beat half pound of butter and
one pound of pulverized sugar to
creamy froth stir in gradually one
pound of sifted -four, in which you
have thoroughly mixed two teaspoon
fuls of baking powder, apinch of salt,
and teaspOonful of grated lemon
peel-this may be fresh or dried four
well beaten eggs, cup full of sweet
milk, and a quarter Of pound of gra-
ted cocoanut; beat this in rapidly bake
in buttered tins in moderate oven.
This cake may be iced or not, as yon
please.
LOOK TO THE TEA-KETTLE.-Althoug |
it is convenient to have the tea-kettle |
on the stove at all times, with a sup
ply of boiling or hot water in it, still,
unless cooking is going on, it is best |
not to let water continually boil down
in the kettle. 1t is fact that this |
harmless article of stove furniture may |
become source of disease in conse-
quence of the sediment which forms in |
the bottom sides, and it is mixed with |
food. 1t is common but erroneous no |
tion that the tea kettle never nee Is to |
be thoroughly cleansed. 1t should be |
washed as well as any other kettle or
dish.
LAME BRoTil.-Lamb broth for an
invalid may bo made so that it will be |
nourishing, and yet be so delicate that |
it will not distress or nauseate a sick
opOthaSh' VI a VI DTOUu
boil small slice cut from the hind
quarter with the bone left in, of course,
cover this with cold water and sprinkle
little salt in let it simmer gently Il
skim off the scum and when the lamb
has cooked until it is white and the,
juice is all extracted, strain it and car
ry it while hot to yourinvalid. The first
time, and possibly the second, give it
with no other seasoning than the salt
the next time you may add little pep
per, or put spoonful of well-cooked
pearl barley in. You can make slight
variations in this way, and then go back
to the clear broth, if need he. A small
quantity of dissolved gelatine can be
added to broth like this with good eff
feet. A teaspoonful to cup of broth
would be about the proper proper
ton.