The times. (Owosso, Mich.) 1882-1897, 1884-07-18
Household Hints.

Spinach makes an eXcellent ulsn II
cooked in this way: Wash in several
waters, boil till tender, then rub 1t
through a colander. Put lump OF
butter in the frying pan, and then put
the spinach in; salt it well. When 1t
is very hot add two or three table,
spoonfuls of cream. Spread on butter
ed toast, cut in thin slices, or serve rs
a garnish with fowls or with spring
lamb.
Rose cakes or cookies are made OF
the whites of two eggs, one large cup
of milk, one cup of sugar, one-half cup
of butter, two scant teaspoonfuls OF
baking powder; flavor with rose, use
flour enough to make thick batter;
butter small tins, and put the batter
into them until they are hall 1ull.
Bake in q quick oven; while they are
hot, and before you take them out OF
the tins, dust powdered sugar over
them.
An orange short-cake helps to give
variety now, when apples are becoming
tasteless, and the housekeeper's stores
of canned fruit are rapidly diminishing.
To one quart of flour allow two table,
spoonfuls of butter, two small tea
spoonfuls of baking powders. mix with
cold water and do not make stin
dough. Bake in one cake, split open
and spread slices Of orange over 1t,
scatter powdered sugar over and cut
in squares, and serve with pudding
sauce.
Veal requires more cooking than any
meat except pork. 1t is too dry to
broil, and is best fried and served with
gravy. 1t should be fried slowly, and
Il there is not enough of its own TAT TO
fry it, little fresh suet will answer.
When it is done, remove the meat TO
platter and pour some milk into the
pan, adding a small piece OF butter II
You think it will not be rich enough
Moisten some flour with a little milk,
and stir 1t into the milk in the pan.
The gravy will be colored beautiful
brown from the juices of the meat that
have dried on the pan, if it is well STIR
red. Beat up an egg and stir 1t int
the gravy just before taking it up, ane
then pour it around the meat
,, 1t is a good plan to vary the name!
| in which you flavor the roast OF beef
t this can be done by squeezing tn
Juice of half lemon over it and put
, TING the other half inside the roast
Another way is to put half carrot
one small onion and little parsley Il
the dripping pan, and the roast over II
Do not be led by any bad adviser t
, put one drop of water into your drip
> ping pan until you have tried the OK
> pertinent of roasting beef in this way
1t makes a striking difference IN Tn
flavor of the meat. The outside brown
|, over quickly, the juice is all kept witt
. in. and the meat is tender in cons'
l quence of this.
4 Strawberry short-cake made out
LAYERS of short-cake, should be in III
q usual manner, and sweetened straw
a berries. The short-cakes are baked
pie plates, and should be about half
. inch thick when done. AS soon
!. thew are taken from the oven the
II should be split and 5utterod generous!
ia while hot. The strawberries shou
!. have been previously hulled, mashe
"a with silver fork and made very swee
la little cream mixed with them being
great improvement. For seven
II eight persons the following proportion
~ would answer: Short ake-One qua
~ of sifted flour, one teaspoonful of sal
~ one even teaspoonful of soda, or t'
d teaspoonfuls Of baking powder. a,qu'
~ ter of pound of butter and lard, al
"a half pint of milk. Layers OF Stra
Ia berries-One quart of fresh, nice stra
=, berries, one teacupful of white sug'
at and one gill of cream. Arrange
~ LAYERS thus: First, on q large dish
/. plate put the split half of short-cal
no the buttered side up, then cover it CO
~ pletely with layer Of the prepar
an strawberries, then another cake, b
- tered side up, until the pile is compl'
-. when the crust side should be on K
mo dotted over with fresh, whole berri
lio and sprinkled thickly with fine graz
=, lated sugar. A small glass OF r
!. ill .o,,nlatac tho faaat