Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-04-05

let. is always to know. II the preparation
of dish results in failure, after the proper
knowledge is put into execution. it would
very likely be on account of the quality OF
the materials used. There are some cooks
who never fail to produce perfect dishes.
They have their rules and they follow them
strictly, using, Of course, good ingredients.
Scarcely day passes that questions are
not asked by young housekeepers, who are
puzzled to know the cause OF certain results
in cooking. For instance, one young woman
tells that she never made boiled custard-
perhaps the name misled her-that it did
not curdle. She had tried it again and
again. but always with the same result.
When it was explained that the custard
must thicken over the fire, without boiling,
she was surprised that she had not dis
covered such a simple thing herself. 1t is
the oversight of little things in cooking that
spoils many dish. I append here some
hints-out of the ordlnary-that will be
found useful:
To Make Herb Vinegars.
aatber the herbs shortly before they are in
flower. Free from dust and examine closely
that there are no insects. Cover bunch OF
herbs with: two quarts of good vinegar, and
Iet stand we'll covered, until the flavor is
extracted. Strain and bottle. The same herbs
may be covered again with vinegar.
Herb teas such as boneset, thorougWort, ano
others, used for medicinal purposes, are made
stronger and more agreeable to the taste when
stepped in cold water. The best iced tea Is
made by sleeping in cold water. A little more
tea is used, and several hours are fequireo LUZ
stepping
Utilizing Corn Beef Fat.
Pare several potatoes. slice thin, and throw
them in the fat that has been saved in boiling
corn beef. Boil the fat and potatoes 45 min
utes. Skim carefully and strain off from the
sediment. The fat will be sweet and SOLID,
suitable for ordinary cooking purposes.
Single and Double Cream.
Single cream is cream that has stood on the
milk for IL hours. 1t is the best for tea and
coffee. Double cream stands ON Its milk "A
hours. Butter cream frequently stands 81
hours. Do not use butter cream for whipping.
To Test Cheese.
According to the testimony of Prof. Vaughan,
of Ann Arbor, Mich, cheese which will in
stantly redden blue litmus paper should not be
eaten The test is so easy of application that
he advises every merchant, on cutting fresh
cheese to make it. Dried cheese should be
moistened and the litmus paper then applied.
To Clarity Drippings.
Place the drippipgs over the fire in an iron
Pare and wash a large potato and slice into
the drippings, and let simmer until the sedi-
ment sinks to the bottom.
Skim carefully from time to time Strain and
set away to cool.
To Test the Oven.
The oven should be hot enough to brown
bread lightly in 10 Ominutes, and to bake small
loaf in 80 minutes.
General Household Hints.
FLOUR should never be stored in room with
sour liquids, nor where onions and fish are
kept. Any smell susceptible to the sense will
be absorbed by -four.
WHEN anything is made too salty, counteract
by adding tablespoonful of vinegar and a ta-
blespoonful of sugar.
In icing cakes dip the knife often in cold wa
ter.
In order to keep bread moist after 1t is baked
and cold put 1t in tin box or an earthen jar
with close cover and keep it covered tightly
Keep in a cool place and 40 not expose to air.
In this way bread can be kept moist for week.
PUT a cupful of water in the stove when bak-
ing bread, cake or pie. twill lessen the danger
of burning those articles.
To mix mustard, put it in a cup with small
pinch of salt and mix with boiling water.
WHEN salad dressing becomes curdled beat
in the yolk of an egg, or it may sometimes be
overcome by adding a little vinegar.
NUTS are valuable for their heat-giving quail
tiles II eaten with fruit they do not cause IN.
digestion. ELLICE SERENA.