Daily capital journal. (Salem, Or.) 1896-1899, 1896-09-12

worthless because they have alread,
been cooked.
"Cracked wheat and oats are much
richer in flavor than the otheI
cereals and the cooking of then
should require at least three hour,
time, although there are some cereal.
that will cook in half hours time
These are Farinose and Farina, which
bear a close relationship to each
other. Farina is mainly composed OF
starch,a and Farinoseis Farina slightly
! scorched. These cereals are used with
from six to eight times their quantity
Of water and allowed to boil for one.
half hour. No stirring should be
done only at the beginning when the
food is put into the water.
"Rice should be washed clean Just
before cooking as it swells if left too
long in the water. 1t should be put
into boiling water a little at a time
to prevent the adherence of grains
upon the sides and bottom of the pan.
A little butter and some milk may be
used to advantage and the rice can be
served with veal, chicken or soups"
Mrs. Ewing moulded cold hominy
and mush into cubes, dipped them
into beaten egg, then in bread crumbs
aud then placing them in the wire
basket fried them in hot lard.
Some one asked if the fat could be used
for other things afterwards. They
were told that the same fat could be
used ten times if care was taken to
lift the kettle from the stove when
through frying and you dropped a few
slices Of raw potato in it. As it cools
the potato cooks, absorbing any taste
that may be left in the fat, SO that
even after frying fish in il the same
fat may be used for the most delicate
eatables without imparting any flavor
In frying potatoes in hot fat too
many pieces must not be put in at
once or the fat will become cold by
the contact. To give the potatoes the
desired curl, twist them and drop
them in ice water before frying.
LARETA E. LAwLER.
DELEGATE DESSERTS.
The instructions given by Mrs.
Ewing in her lessons on cookery were
SO plain and practical that every
woman who saw her go through with
any culinary operation and heard her
explain the reason for doing thus and
SO could go home and practically ap-
ply the instructions received so as to
produce almost as perfect results as
did the expert lecturer.
After replying to various questions
propounded by members of the class,
Mrs. Ewing entered upon the subject
of the day by saying: "a dessert
should be delicate rather than nutri-
trious. American people generally
eat enough before the dessert,
therefore do not need further nutri-
tion. Something that is pleasing to
the sight and that will leave pleas
ant taste in the mouth as final to
the meal is what is needed. If there
were more delicate desserts made men
would be less likely to go out and
take drink after eating. Many men
go and get drink just to take the
bad taste out of their mouths that
fingers there after having eaten a
badly cooked dinner, and topped it off
with heavy indigestible dessert.
"There are a great variety of jellies,
puddings and desserts that are simple,
delicate and very appropriate after a
hearty meal, but the desserts that
will be considered this afternoon are
all made with a base Of gelatine and
can be classified the three head OF
jellies, puddings and creams.
81 have here" said Mrs. Ewing, as
she held up before the class dish OF
bright crimson-colored jelly, "a jelly
made of the unfermented juice of Con-
cord grapes, and it is as delicious in
flavor as it is beautiful in color, this
is the method of making it. To one
third of box of Plymouth Rock gel
atine add one cup of cold water; let
soak an hour then add one-third OF
cup of hot water. If this does not
dissolve the gelatine heat the mix
ture until it melts, then add two
thirds of cup of unfermented grape
Juice, sweeten to taste!and set it in a
cool place until it stffens.
LEMON JELLY.
To One-third of box OF gelatlne
add one cup Of cold water and the
grated peel of one lemon or one tea
spoonful of lemon extract and lei
stand one hour. Put the juice OF
three lemons in cup and NIL WIN
hot water add to the gelatine ana IL
not warm enough to melt 1t, heat tne
mixture until the gelatine Is dis'
solved, then add two tea cupso OF sugar
and let cool until it jellies.
After disposing of the lemon Jeiis