The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-05-24
HOUSEHOLD HINTS.
A Rule for Testing Eggs-How tt
Boil Asparagus.
Almond cake.

Boil half pint Of milk, dissolve
pound Of sugar in it, remove 1t from the
fire and set to cool; flavor with lemon
extract. rub half a pound of butter into
one and one-haf pounds Of -four and
tablespoonful Of finely grated orange
peel; add pinch OF soda to the boiled
milk and mix it with the -four; then add
three well-beaten eggs, and mix al to a
smooth paste; If not firm enough add
more -four: make into little cakes about
half an inch thick; cover the bottom of
large baking pan with weli-butte red
paper, lay the cakes on it and bake pale
brown.
Molasses Cake.
One cupful Of New Orleans molasses,
two and one half even cupfuls OF -four
(measured after sifting), two level tea
spoonfuls of soda, one teaspoonful Of salt.
seven tablespoonfuls of melted lard Tor
eight tablespoonfulS of melted butter),
ten tablespoonfuls of cold water, two
heaping tablespoonful of ginger. II one
wishes to make it gingerbread one can
use any spice or davoring the taste die
tates. If very strong ginger is used, OK
course less than Two teasDoonfnls will be
reg uired.
An Egg Mt Perfection Point.
"A new iald egg" sounds well when
read OF in English books, but in reality
one should net be eaten the same day on
which 1t is laid, says Marion Harland, ia
Tie HolLSskc cpers' Weclsly AT first the
shell is soft, and the flavor not so fine as
when it is twenty-four hours old. By
the time il has attained this age the shell
has a peculiar roughness, and then yelk
and white are at perfection point. Dis
trust smooth, glossy egg; IL is almost
invariably so old that the air has had
time to begin the work of disintegration
upon the lime composing the shell.
Delicious Asparagus.
The rule that the simplest modes of
cooking dish are often the most care
lessly done, especially holds good with
asparagus. If You have not a saucepan
deep enough to hold the asparagus up
right, buy-one; don { let 1t lie down IN the
cooking, when you must eat the stalks
underdone, or the tips boiled to q mush.
Trim all the stalks TO an even length
scrape the white part; tie firmly in bun
die in two, one OF thin and one Of thick
stalks, If they are uneven Ia size 1t you
nave any suspicion that they have stood
in the sun, let them lie in cold water half
an hour before boiling. Stand them IN
rapidly boiling salt water, tips up; let the
water reach to within two inches of the
tips and cook until tender. Boiled in this
way It Is unnecessary TO serve it on toast
for the purpose Of draining iE. Simply
stand it on a sieve for two minutes, unite
and send in on a hot dish with melted
butter. Hollandaise or cream sauce
Household Lore.
In warming platters or dishes to receive
hot food take care that no dish becomes
very hot. 1t cracks the glazing, 50 that
everything greasy, meats, butter, etc,
Will soon penetrate beneath the glazing
into the clayey, porous interior and turn
the exterior dingy and brown.
To tougher glassware put it into ket-
tie. cover entirely with cold water, and
place the kettle on a part of the stove
where IL will soon come TO a boil. Allow
it to boil brsskly a few seconds, then
cover closely. set aside and allow it TO
cool gradually.
Frying pans of polished. iron that be-
come blnckened NAV be readily bright
ened with little boiling vinegar and salt,
after which they should be thoroughly
secured with soap and dried near the fire.
To prevent iron from rusting during
the warm, damp weather is difficult The
Metal Worker says if the iron is covered
with thin coat or boiled linseed oil the
oil will soon dry and form a covering
which can be removed with turpentine
whom required. This keeps off the moist
ure which causes rust. Try it on stoves
this summer.
Do not risk the contents Of can of
fruit BY using worn out rubber rings
Elasticity may be in part restored to rings
that have been used by letting them lie
for time in two parts OF water to one
part ammonia