The Portland daily press., 1893-05-08
THE HOME,
TO REMOVE JELLIES.


The art of removing ice cream, jellies
and other CONCEALED dishes is not always
understood. A jelley or Bavarian cream,
or any dish stiffened by gelatine, must
not be moved while it is cooling. Moving
does no harm when it is in liquid state,
but if it is moved when half CONCEALED
crack will result when it is finally turn
ed out on the dish. The same result will
follow if it is Jared when it is removed
from the mold, and Earring or shaking it
is quite oftenresorted to in order to hast
en- its removal by ignorant cooks. and al
ways with disastrous results.
Gelatine has glutinous nature, which
causes it to stick to the mold, and it re-
quires little heat to melt it before it
will come out of the mold in the clear-cut
form which it should have. The steam
of the teakettle, so often resorted to,
gives too much heat at time and causes
the form to be blurred in outline when
it is turned out. The best method is to
dip the mold into water as hot as your
hand will bear comfortably for about
half minute, if it is a tin mold, and for
two or three minutes if is an earthen
mold. While it is immersed in the
water, press the jelly around the edge
of the mold to loosen it at the sides. In
vert over it the platter on which it is to
be turned out, and turn the two over to-
gether. Ii it fails to come out, wrap
hot cloth around it for a moment.
CIR
remove a jelly from the mold in this way,
but its clear-cut outlines add appreciabiy
to the appearance of the dish. 1t re-
quires little more dizziness to remove
frozen pudding or ice cream from the
mold. The mold must be Immersed in
water of the temperature of the room
never in hot water. The difference be-
tween the temperature of the frozen dish
and the water is enough to start it from
the mold. If hot water is used the frozen
dish melts on the outside and the sharp
outlines of the mold are lost. The mold
may be immersed in water for about two
minutes; the cream must be loosened
with knife around the sides and the
mold emptied in the same way as in the
case of jelly.-Am. Cultivator.
CARE OF BREAD AFTER BAKING.
Remove the bread from the pans as
soon as baked, and place the loaves where
the air can circulate freely around them,
thus allowing the gas which has formed,
but is no longer needed, to escape. An
old wire window-screen, too small for
modern windows, with cleats on the
ends to keep them to or three inches
from the table will answer as well as a
cooler. Many use sieve, but that is too
small, and leaves the mark of the larger
cross wires on the loaf. Never leave the
loaves on the table to sweat and absorb
the odor of the wood, and do not cover
them if you want the crust crisp.
To give the bread that soft tender,
wafer-like consistency, wrap it in several
thicknesses of bread cloth. When cold,
remove the cloth, as that absobs the
moisture and gives the bread an unpleas-
ant taste and odor. Place the loaves in
a stone jar or tin box well covered and
carefully cleaned from crumbs and stale
bread. Scald and wipe dry every two or
three days. A yard and half square of
coarse table linen will answer for bread
cloth. Keep good supply of these in
order that they may always be sweet and
clean, and never use them for other
purposes.
MOTH PREVENTIVE.
There is one sure preventive of moths
and one which have never seen ment-
Toned, says a writer. 1t is tansy.
Sprinkle the leaves freely about your