The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-11-22
HOUSEHOLD HINTS.
Earthenware for Cooking Delicious
Caramel's Eggs.

A very nice paste is made from apple
juice. with enough of ounces TO give a
pleasant flavor, boiled to solid jelly.
with but little sugar Let it boil in a
stoneware, then simmer and finish in a
covered dish in the oven. The English
method of making fruit pastes is TO
thicken the crusted fruit with sugar and
scald it only. and dry on platters set in
an oven but slightly warm, or In the sun.
Sirups made from the clear fruit juice
are especially delightful, and grape juice
boiled down to nice, clear slrup Is an
excellent thing in sickness. A bag of fine
crash makes good strainer used with a
wooden hand press. Nothing Is used but
the pure juice, which should be boiled
down till it becomes thick, clear strip.
Juice cooks best in the oven, as stone
ware holds the heat, and there is less
danger of burning the contents than with
any other ware.
EArthenware in Cooking
The flavor of food baked or boiled in
earthenware is said by those who have
made the experiment to be far superior
to that of vegetable OF animal food cooked
In the same way IN iron vessels for the
reason that iron IS conductor OF heat,
while earthenware is q non-conductor;
consequently food cooked in the latter is
rarely ever burned, the degrees of heat
not varying perceptibly during the pro-
cess of cooking, thus preserving the
flavor of what is cooked, as we'll as uni
formity throughout the substance of the
meat. vegetables or grains. until the pro-
cess of cooking is completed. So earthen-
ware takes the premium. as it deserves
to, and those who have found out how
much better they can do their cooking in
these vessels than in lronware, give pots
and kettles the cold shoulder often.
Caramel Eggs.
Butter a saucepan or a piedish. Put
into an earthenware saucepan one-fourth
of pound of granulated sugar. stir IL
over the ire until it is melted, draw il
slightly on one side and 90 on stirring
until 1t is of bright reddish gold. Add
to this one-third of a pint of water and
boil to a moderately thick syrup. While
this mixture is cooling break eight or ten
eggs in bowl. and mix these thor oughly
with almost one pint of milk, which mus
have previously been sweetened, boiled
and left to get cold. Add q pinch of salt,
then the caramel sysup; strain it twice
through a fine strainer, the second time
into the above mentioned buttered
saucepan or piedish. Let this boil in any
shallow tin pan partly filled with water
for forty minutes and serve.
Bake Bread In Slow Oven.
It is wrong to put the dough for bread
\
slightly warm, and then heated gradually.
This plan has been tested by London
baker, who asserts that the intense heat,
suddenly striking the surface of the
dough. kills the yeast influence which
should make the bread rise. He tried an
experiment by having the dough put in
the oven OF gas sIOye, slightly warmed
and gradually increased the heat, till it
reached the degree at which bread bakes.
The result was simply wonderful Bread
baked in this fashion rises to amazing
size. and the loaf is Of a spongy hghtness.
- Yd1kee Blade.
Useful Hints.
To prepare brown bread, using white
sponge as a foundation. stir into one
cupful of molasses, then work it stiff
with the brown flour, as in making white
bread.
IL varnish is defaced and shows white
marks, take lInseed oil and turpentiue in
equal parts, shake them well in q phial
aud apply a small quantity on 8 soft
piece of cotton until the color Is restored.
then wipe the mixture entirely off.
A little oxalic acid dissolved in soft
water cleans zinc. Rub with a cloth wet
with this; then dry the zinc quickly with
a clean. soft cloth. AS oxalfc acid is
poisonous and will eat whatever il
touches, it should be kept in safe place
and care be taken not to get Ii on the
clothing or hands.
Very fne coal ashes cleans brass easily
and we'll
To prevent juice from fruit pies from
boiling out. a small funnel made of stiff
writing paper may be placed in the cen
| tire OF the top crust.
Cover pears while baking; place the
! fruit in a dish, dissolve one cupful OF
sugar to one cupful of water and pour
over them.