The Sunday morning news., 1891-12-06
HOUSEHOLD HINTS.
A Word About Flour-Tapioca
Cream and Angels Food.


1t has been said that fruit eaten in the
morning is golden, taken at noon is sill
Yer, but deferred till night is lead. The
reason for this is that early in the day ex-
ercise enough to digest it will probably
be taken. Also, If eaten on compare
lively empty stomach the digestive organs
can attend to this alone aud SO dispose of
it. For this reason it is not well to take
when over-fatigued and the digestive Or
gans are in need of rest.
Too acid, too sweet or too watery fruits
are the most indigestible. Berries, Or
anges and grapes are the easiest of diges-
tion, because there are no tough fibres
and no excessive amount OF juice to be
connteracted.
OF cooked fruits. baked or roasted are
first on the list; then stewed. then boiled.
All fruits are better for having the skin
taken eff previous to eating.
Angel Cake.
Ingredients:-One cupful whites of
eggs, one heaping cupful of flour, one
half cupful fine granulaued sugar. one
even teaspoonful of cream of tartar, one
teaspoonful OF almond extract.
Put the whites of eggs in an earthen
bowl and beat slightly, sift in the cream
of tartar and beat until the egg clin9s to
the bowl, then beat in the sugar, sitting
it In gradually. Add the extract of al
mond, and sift in the flour lightly, STIR
ring long enough only to mix it. Pour
into we'll CREASED pan with paper in the
bottom. Cover when placed in the oven.
Bake thirty minutes. remove the cover,
then bake twenty to thirty minutes
longer Take from the oven, turn the pan
upside down and allow il TO remain so
until the cake is perfectly cold. when it
can be easily removed from the pun by
slipping knife between the cake aud the
sides of the pan. Tue heat OF the oven
should be very moderate during the en-
tire process of baking, and the cake pan
when turned over should rest on legs or
supports of some kind, SO that the air can
pass under the cake.
FLOUR EASILY sPoILT.
One evening recently aJ tea some cake
was passed aronnd with the fruit. /
tasted some, thought it sickening, but re-
manned quiet until my sister said her
pieca tasted of kerosene oil. said, mon
sense" but the others all agreed with
her. Then she remarked that she had
noticed the taste and smell in several
dishes that had recently been served. The
baking powder was examined, but IL was
all right. Finally the flour was tested, !,
and the smell that was sent out was
strong of Kerosene. How it happened.
was the next question, which WAS solved
by the grocer. He explained that in de-
llVeEluH IL tHb CltIA ltti pun Luc Jay uo&T
some Ike osene, and it had thus been
drawing in the odor all day. Nothing is
more easily spoilt by odors, not even
milk.
Handy Hints.
Boiled starch is greatly helped by the
addition of a pinch of salt and d little
gum arabic.
Chloroform will remove paint from
clothing when benzine or turpentine will
not affectt.
Salt sprinkled over grease spot on a
hot stove will almost Immediately stop it
from smoking.
simple liniment for sore throat is
made by mixing two parts Of sweet oil
aud one part of spirits of hartshorn.
In cooking beets leave at least two
inches OF the top and do not break off the
little fibres or the juices will be lost.
Tapioca Cream.
Soak over night one cup of tapioca in
three cnps of cold water. In the morning
drain ana put TO cook in a double boiler,
in quart Of rich milk. to which add half
a teacup of granulate6 sugar and quar-
ter of te spoon of salt Let the tapioca
cook until tender, tnen ada the yolks OF
six eggs thoroughly beaten. As soon as
the eggs thicken remove from the fire and
pour into bowl. Let stand till nearly
cold, stir in two teaspoonf lis extract of
vanilla, pour into the dish in which it is
to be served. Beat the white of two eggs
to a stiff froth. add four tablespoonfuls of
granulated sugar and pile the mixture on
TOP of the cream.