The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-09-30
1 IDEAS for dMomen


There are some dishes which can be
kept hot without sustaining much dam
age; there are others which can De
evolved in a very short tinAe by the clever
cook.
No French Kitchen rs without its balm
marie. but its use is very little known IN
England, and ii is difficult TO make our
cooks understand its great usefulness. of
course, I do not mean sthat@it Is neces-
sary to possess a proper bain-marie; the
principle is easily carried out with the
utensils to be found in any ordinary Kit
chen. AilAeskinds of stews, vegetables,
soups, puddings, ETC., car be sept piping
hot by placing them in a jar and stand
ing the latter in. boiling water. and this
without any danger 70 the contents, while
oryness Is averted. and flavor IS improved
rather than otherwise. A plate of meat
or fish may be Vpiared fon q saucepan OF
boiling water. and whenewell covered over
will come to no harm.
Suet pudiugs whether of meat or fruit,
warm up well III a basin placed in a
saucepan in the same manner, but II is
we'll to turn the pudding round now and
then, to prevent its becoming too hard
ened at the bottom. and when once heated
through the water surrounding the basin
should not be allowed to boil fast, but
merely be kept hot enough to keep the
temperature. of the food
If the top OF the stove is inconvenient
TO use, q deep pudding tin can he placed
in the oven and filled nearly full of
water; anything stood in the tin Will
keep hot withou. drying, though this
method is not so good us the first one
mentioned. If individual members of
the party are likely to be late, food pre-
pared in small quantities is a convenient
arrangement: several small buildings in
stead of a large one, and only those re-
CURED may then be taken up. All
steamed dishes wait better than either
boiled or roast ones, and If the saucepan
be moved aside, so thai the water cannot
boil, the temperature will remain high
without being sufficiently so to overlook
the food.
In lodgings the iandlady has often but
little sympathy with tne irregular habits
of either old or young folk. and 1t Is not
fair to ask her to keep things warm too
often, as it hinders work, and should all
her dodgers dc this same thing her clean
ing up would never hs done. The ar
arrangements l have suggested, however,
could wei be carried out on a small oil
stove. or even on L spirit lamp and no
seaside party should be without either
one or the other of these necessary aids
to comf2rt.
As 10 TIE advei.; of the unlimited guest
not much thought need &c be spent on
him. or her. if of a Juvenile age. and pot
luck is good enough for such %intruders.
If. however, the head of the house
should arrive With Il friend. there may be
some anxious moments for the housewife.
Extra sweets are net only easy to buy
ready made. bur are also easy to prepare,
especially in summer time, when fruit,
salads, custards, ETC., are to the FORE
Timed articles are SO useful that a
small supply should always be at hand.
A soup. made hot in a few minutes, may
ada style 10 a more simply arranged re-
past. A timed salmon steak takes but a
second orstwo ito turn out TO a bed of
salad. and may be served with a plain
dressing or ~mayonnaise. according to fan
cy and the amount of time IN hand.
The dish of vegetables already ordered
may be served as an entremet by cook
ing them in u Slightly more elaborate
fashion. and a dainty sayory may be ar
ranged with cheese or some of the tin
HEu CUI1ESliD4tSsr Sdth as 4oA
These emergency dishes do equally well
for supper or for dinner, and 1 have moi
forgotten in mentioning Il that
am giving these hints primarily for the
beneft-of those who sescfew late dinner
as too expensive and troublesome q
meal for ordinary circumstances. Toma-
toes are snvaiaabie forscurried dishes, Sc
easily cooked capable of being served IL
~ oonA rvhnr tin.
ned as when fresh; we wonder what oul
grandmothers did without them.
ss
Eggs may be served in so many way
that it is impossible to enumerate them
but gfve1 a supply of them in the house
no one need be s~pafsely fed. Omelet
would be much more popular than the.
are if cooks would learn to cook then
less.
Light brown on the outside. cream.
and quite moist on the middle; that i
how the omelet should be, no matte
whether it be savory or sweet. a few
seconds to beat the eggs, a few minute
to fry them. and a wholesome delicious
nourishing dish is the result. Fresh frui
instead of jam may be used in the swee
omelet; in this case cut the fruit up an
sprinkle it with sugar and pour a fey
drops of brandy or any fancy liquor; ther
just before folding the omelet, slip i
the fruit, and turn the omelet out on
hot dish. Fruit ~fritters can be mad
easily and quickly, though the batter ]
better for standing and the fruit Is i'm
proved BY being marinaded before cook
ing. but in emergencies those processe
can be done without. Pancakes ar
capable of elaboration. and will take al
most any flavor required; they can b
baked in saucers and put in layers on
dish. with jam between each two.
4 very nice sweet is called "Crear
f~ritter,n though good milk viii do as
substitute for The cream. Take thre
yoiks of eggs, and beat them up with
gill Of cream or new milk and a pinch c
salt, one ounce of castor sugar, half
lemon rind, grated, and three crumble
macaroons. Whip the white of one eg
to a stiff froth. and stir it lightly int
the other ingredients, heat a little lar
in q clean frying pan, and fry a sma
quantity of the mixture. as pancake
are done. then drain. sift with sugar, an
serve hot, with wine or jam sauce.
1t is~a good plan to keep a list of sue
easily prepared dishes for consultatio
in awkward moments. then the une7
pected guests can be met with a trnthfl
smile of welcome.