Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-06-22
CUT FROM THE LOAF.
An Old German Custom That Settles
the Stale Bread Question.
CLARIFYING FAT FOB COOKING.
a Treatment for Butter That Will Keen II
Sweet for Half Year.
RECIPES FOB The HOUSEKEEPERS
CLARIFYING FAT FOB COOKING.
RECIPES FOR The HOUSEKEEPERs
WRITTEN FOR THE DISPATCH, ,

Ine edlet has gone forth that the borneIv
out sensible, German custom of bringing the
whole loaf of bread to the table and slieinD
as needed is entirely proper. At the pres
ent time there is demand for carved bread
boards, and although simple in construc-
tion, they are unique and curious in design.
Some are highly ornamental, with quaint
carvings and appropriate notices. The
bread is placed on the board (with a very
snarp knife) near the hostess, who shayes il
Into thin slices. This innovation settles
the question, "What shall we do with tbe
stale bread?"
Olarihed Fat is much used by economical
nousekeepers for pastry, frying. greas-
Ing, etc. 1t is more wholesome and
much cheaper than the rancid but-
Ter and the many spurious articles sold
ior cooking purposes. For clarifying
one can use the gravy from roast beef, the
fats from soup stock, boiled corn beef, boiled
nam (or fried), the fat from chicken and
veal, and suet from beef, which is best of
all iats, and SO excellent for puddings. pies
and apple-dumplings. Many excellent
nousekeepers, of unlimited means, set grea
store Dy their crock of drippings, always
ready when butter is scarce, and the lard ia
rancid. Ham or bacon dripplngs are much
used to give flavor to fried potatoes and
fried parsnlpS. Beef drippings are iuyalu-
able to the housekeeper, and are not onlv
used ior trying, but ior variety of purposes
In cooking. In clarifying it is we'll 10 sena-
rate the fats. Strong favored ones. such as
ham, bacon and corn beef, should not be
clarified with the delicate fats of veal
chicken and beef
HOW TO CLARITY FAT,
The process of clarifying is as follows.
Put In saucepan the trimmings of meats
and the suet, cut in small pieces. Add a
little water and place on the range where
the contents will cook slowly. The grayies
can be added to this, and when a sediment
,orms at the bottom the fats are clarified.
Strain through cheese cloth. The same fat
can be used over and over again if strained
each time. The fat used for irving fish
must be used for no other purpose. In fry
Ing oysters, roquettes, potatoes, etc., do not
1mmerse In the lat until a blue smoke arises
from the center. To test the fat for cooking
throw into it piece OF stale bread, which
should brown in one minute. If not quite
ready to use the fat when it has reached the
to for it to work upon.
Butter for cooking purposes should al
ways be clarified. The German method is
an excellent one. Ii 10 or II pounds IS to
be clarified it will require four or five hours
of slow cooking and frequent stirring. 1t
should be strained into perfectly clean crooks,
closely covered and tightly tied. The butter
at the end of six months will be found sweet
and pure. Many prudent housekeepers
clHrify butter when it is good and cheap, so
that it may be preserved Tor future use.
CARE OF FRUIT JARS.
Just as soon as jar of fruit is used, thor
oughly wash the jar and the cover. Put
both in a pot OF cold water with piece Of
sal soda. Let come to the boil and boil
we'll. Rinse in hot water, drain dry, put on
,oyer and place in the fruit closet, ready for
uture use.
Serve jelly glasses in the same wav. All
7ials, bottles, jugs and crooks that are fit
or use should be thoroughly cleaned and
boiled. Mops are very good to clean fruit
Jars and jelly glasses, and can be bought at
'ome stores for 8 cents. The mop is so use
iul for many things, and SO facilitates the
cleaning of vessels too small for the hands
TO enter, that to use one single time will
insure 1t an ever-welcOme place In the
kitchen.
To the woman who does her own work.
much time and labor will be saved by caring
Tor the jars, glasses, etc., in the manner I
have described, and there is certainly great
in viewing closet full of sweet,
clean vessels, just ready Tor use, when the
trying season OF putting up fruit is at hand.
To keep the jars and glasses from breaking,
when filling with hot fruit, place on a folded
towel wrung out OF cold water, or put a
spoon in the jar or glass while filling. Itis
not necessary to warm the jars or glasses.
Here are some economical recipes:
LAYER CAKE.
One egg, one cup of sugar, one cup of milk.
,ne teaspoonful of soda, two teaspoonfuls of
,ream of tartar, two cupfuls Of sifted -four,
outter the size of an egg.
Flavor to taste.
APPLE PUDDING.
One cupful of milk, one egg, one teaspoonful
IT cream of tartar, one-half teaSpoonful Of
oda. add flour enough to make stiff batter.
Pour tins over quartered apples and steam
'or two hours.
Serve with sauce.
FRUIT JUICE SAUCE.
In canning fruits reserve the juice left over.
Add a little more sugar, and let boil for few
minutes.
Pour into small Yials or bottles and seal.
This juice is most excellent for pudding
auce which Is made as foilows:
Cream together one tablespoonful each of
utter, -four and sugar, and stir into it some of
he boiling fruit juice until thick and smooth.
A little hot water may be added, If necessary.
RUSSIAN ICED TEA
This is delicious summer drink Prepare
he ca after the recipe given in q previous
lumber.
Squeeze into tumbler the juice of half .
emOn.
Fill partly with the cold tea.
Add pounded or cracked ice and sweetep
With lump sugar to taste.
RUSSIAN TEA.
Steep the tea after the usual rule.
Pare carefully fresh, JUICY lemon and cut
nto thin slices.
Lay slice in the bottom OF each cup. add
lmp or TWO OF sugar, and pour over these water
This is a delightful and refreshing beverage.
POTATOES sAUTED.
One quart of raw potatoes cut into cubes or
aade into balls by vegetable scoop.
Cook for ten minutes in boiling water; drain
nd add four level tablespoonfuls Of butter.
Shake over a hot fire until they are nicely
rowned, or put into Trying basket and I'M
1erse in hot lard or dripp1Dgs-
Sprinkle with salt.
SOME USEFUL HINTS.
CoPPERAs dissolved in boiling water re-
moves instantly the impurities from drains and
inks.
HONEY should be kept in dry. dark place.
I exnosed to damp it becomes thin and
Tatery.
HAY WATER is a purifier of tin. iron and
,oode, ware. Boil handful of hay in new
.on pots and teakettles. In Ireland nay water
|, used in the dairles to sweeten the milk
essels