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

A very nice paste is made from apple
juice. with enough of ounces to give a
pleasant flavor, boiled to a 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
scaldit 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, aud grape juice
boiled down to a nice, clear sirup is an
excellent thing in sickness. A bag of fine
crash makes a good stralner used with q
wooden hand press. Nothing is used Blu
the pure juice, which should be boiled
down till it ecomes a thick, clear strip.
ware holds the heat, and there is less
danger of burning the contents thar with
any other ware.
E~arthenware in Cooking.
The flavor of food baked or boiled in
earthenware is said by. those who nave
made the experiment to be far superior
to that of vegetable or animal food cooked
in the same way in iron vessels, for the
reason that iron is q conductor of heat,
while earthenware is a non-conductor;
consequently foo cooked in the latter is
rarely ever burned, the degree of heat
not varying ~percepttbly during the pro.
cess OF cooking, thus preserving the
flavor of what is cooked, as well 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 1t deserves
to, and those who have found out how
much better they can do their cooking in
these vessels than in ironware, give pots
and Kettles the cold shoulder often.
Caramel Eggs.
Butter a saucepan or a piedish. Put
into an earthenware saucepan o~ne-fourth
of u pound of N~granulated sugar. stir IL
over the fire until it is melted, draw 1t
slightly on one side and 60 on stirring
until 1t is of a 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 a bowl. and mix these thor ughly
with almost one pint of milk, which must
have previously been sweetened, boiled
and left to get cold. Ado a 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 a partly filled with water
for forty minutes and serve.
Bake Bread In a Slow Oven.
1t is wrong to put the dough for bread
in a hot oven. The oven should only be
slightly warm, and then heated gradually.
This plan has been tested by a 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 a gas stove. 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 tine Loaf is of a spongy Hghtness.
Yankee 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 -four, as in making white
bread. .
II varnish is defaced and shows white
marks. take linseed oil and turpentine in
equal parts, shake them well in a phial
and apply a small quantity on a 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
q clean, soft cloth. AS oxalic acid is
poisonous and will eat whatever it
touches, it should be kept in a safe place
and care be taken not to get it on the
clothing or hands.
Very fine coal ashes cleans brass easily
and well.
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 N cupful of water and pour
over them.