The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1893-01-16
HINTS FUR TIE KITCHEN.
Dishes Dainty and Substantial for Thrifty
Housewives.

Dishes Dainty and Substantial Tor 1hritty
Housewives.
Run q knife or skewer into he thick
est part of the ham next the bone. II the
knife comes out clean the ham is good;
if it smells rank and smears the knife the
ham is not good. Select your ham, then,
according to this rule, and lay it in cold
water. Scrape and wash it carefully
and let it remain In the water all night.
In the morning, when the water-enough
to cover the ham--is nearly boiling, Lay
the ham In and keep the water in a sim
mer.
When it has boiled about an hour
throw In two carrots, four onions, two
heads of celery sprig OF parsley, two
| or three blades Of mace and four cloves.
If the ham is very salt 1t Is well to
charge the water before putting in the
seasoning, but If you do be sure to
change to boiling water. To obtain ten
| derness and mellowness the ham must
not be allowed to boil hard, only sim
mcr. Too much heat hardens all meet,
especially salt meat. When the nam is
| done set it off in It's own water and let it
cool in it. BY this means it will retain its
| moisture. When cool take 1t out, skin
| it and dredge bread crumbs and pepper
| over 1t and set 1t in the oven until it
browns.
HOW TO MAKE COFFEE.
The best coffee is made two-thirus
| Java, one-third Mocha. Have 1t evenly
roasted-fresh roasted each day makes
the best coffee. You car have coffee
boiled, filtered or steamed. For boiled
coffee, n small cupful ground coffee
mixed with one egg, shell and all; pour
in three pints boiling water; let 1t boil
| from five to ten minutes. Steamed cof-
fee: Pour boiling water on the coffee,
| set the pot In a dish of boiling water
| on the stove end cook from ten to twenty
minutes, the water in the lower dish
boiling all the time.
THE BEST TEA.
The making Of tea depends upon the
brand. Always scald the pot just as
you make the tea. A general rale is,
Zone teaspoonful of tea for each person
and one for the pot" Pour on a little
boiling water to wet the tea. A minute
or two later add a cup or two of boiling
water. Allow to stand again and add
what boiling water is necessary for the
amount of tea desired. This develops
the strength of the tea and keeps 1t hot.
Ceylon tea must not wait more than five
minutes, as longer than that it takes on
an unpleasant taste. Make a little and
nftan.
To one cupful of chopped raisins add
q cupful of rolled crackers, one cupful
of good molasses, a cupful of dark brown
sugar, one-half cupful Of vinegar, one
half teaspoonful of cinnamon, and one
half ~teaspoonful each of grated nutmeg,
allspice and cloves. Stir thoroughly and
add q te~aspoonful Of melted butter.
Bake In a deep pie dish between two
crusts.
PoAcHED EGGS.
Salt the water well. When 1t Is sim
mering drop lightly each broken egg
from q saucer into it. Cook n egg at
a time, throwing carefully with a spoon
the water from the side over the egg to
whiten the top. When cooked just
enough take outithe egg with a perfo-
rated 1adle, trim off the ragged pieces
and slip it on q small piece of buttered
toast; sprinkle a little salt and pepper
On each egg. Amufin ring in the water
will keep the egg in shape.
SERVING CELERY.
The problem of how o serve celery ma
been solved, at least temporarily, in the
prevailing fashion of laying two or three
choice stalks at the side Of each plate.
Nobody regretted the retirement of the
tall celery vases, but the fat dishes were
about equally awkward and %inoonven.
lent. The present idea Is sensible ano
satisfactory and should be preserved.
MOUNTAIN DEW PUDDING.
This dainty dessert requires one pint