Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1895-11-29
W'a5hlngtun Standard
Hot >EHOI.p NOTES.


.. tie Springfield H IHrm Mas.
las TN TO LAY The experience Vi
,y,;y hcU-"hccpor, unless >hc l. cXccp-
t.ona.ly WISE, j. that following recipes
.t!t"' a'lH- economical waIS al doing
ih.n-~ i hot Away means To- an
r"L speak how IN particular 81
those which - the rounds ui the news
paPcr- from time to time, over no epc-
cial signature Many 81 those are cx-
rc.ttnt recipes. others are absurd.
Sometime. YOU find a recipe Tor cake
which promises to suit your needs,
uuul Nou have progressed 80 far "a to
find some item omitted which result,
III baking that might be pudding
ii only You had not intended L cake
1t i not nuch exaggoration to say
that barrels Of sugar, tubs OF butter,
and pals OF tears have been sacrificed
t. the recipe ticnd. There are favor
ties in such magazines as WomdHkiHd,
etc, and every recipe over such sigma
lures we know to be valuable. But
do We always coniine our experiments
to those we have confidence in? Some
day We fall victims to our trustfulness
have in mind a handsome and ex-
pensive hanging lamp, now hopeless
monument to the experiments Of a too
coniiding girl She cleaned the pol
i>hed brass work with salt and vine
gar, which, though good for copper,
proved destructive To the ornamental
brass. Again a certain clothes line
droops under woeiul looking set OF
sheets. table cloths, etc, all embroi
dcred in various fantastic designs,
without any design of the girl who
wanted to save soap by using a wash
ing recipe. No little waste OF time
and money is the effect of this VEN
ture. How are we to tell whether or
not a recipe will prove all claimed for
it unless we risk the trial? We must
also remember the vulgar saying that
cone mans meat is another mans
poison" and the perfectly delicious
dish to one taste, insipid and flavorless
to another. 1t is certain editors cam
not go into the kitchen and laundry,
to test every recipe sent in; this would
be high priced way OF doing business;
and be subject to the above objection
as to taste.
1t will be the endeavor OF the
STANDARD topublish only recipes that
have stood the test OF trial by those
competent to judge.
AS an original contribution we give,
this week, formula for fried turn
overs. 1t may be old to some, but
the product affords a means for vary
ing the daily bill of fare:
One quart flour, , heaping tea
spoonfuls sugar, 9 heaping teaspoon.
fulls baking powder. and milk enough
to form a dough. Roll to about one
half inch in thickness, and cut into
circles about six inches in diameter,
place in each tablespoonful of
stewed apple, favored with alspice
Cor any other acceptable flavoring),
roll into balls and cook in cottolene
to a" doughnut brown" then roll in
pulverized sugar and serve hot.
Plain Doughnuts. - Miss Maria
Parloa, founder of the original cook
ing school in Boston and author of
the Kitchen Companion" gives the
following excellent tested recipe:
One-half pint sugar; i! pint milk;
Il pints flour, or about that quantity;
2 eggs; 2 teaspoonfuls baking powder;
l teaspoontul salt; l nutmeg, grated;
grated yellow rind of a lemon. Mix
the baking powder, salt and nutmeg
with the flour, and rub through
sieve. Beat the eggs till light, and
then add the sugar and lemon rind to
them. Beat the mixture until thick
and light; it will take about ten
minutes hard beating. Now add the
milk and finally the flour. This
should make soft dough. Sprinkle
the moulding.board with flour, and
putting a small piece of dough upon
it, roll down to thickness of about
an inch. Cut with round cutter
that removes piece from the center,
and dropping the cakes into kettle
of hot cottolene, cook them for six
minutes, turning often. Lift from
the fat with a skewer and drop into
colander to drain. The cottolene
should be about three inches deep in
the kettle. 1t must not be so hot
that blue smoke rises from the CEN
ter, as that would scorch the dough-
nuts before they could cook through
yet the fat must be so hot that the
cake will rise at once from the bottom
OF the kettle where it drops when first
put in. Two tablespoonfuls of rich
cream, added to the milk when mix
ing the dough, will make great i'm
provement.
1T WAS GOOD WHISKY.