Worcester morning daily spy., 1898-02-22
tcopyrightl.


my Lear ANNIE
You say you have trouble in cleaning
your vegetables and garnishings of in
sects which we always find there.
make strong brine Of one pound and
a half of salt to one gallon of water; into
this l place the vegetables. with the
stalk ends uppermost, for two or three
hours; this will destroy all the insects
which cluster in the leaves, and they will
fall out and sink to the bottom of the
water. For the furnishings, immerse
them and thoroughly rinse.
For the kitchen vegetables which have
grown hard, such as BEANS peas, etc,
and do not boil easily, it has usually
been imputed to the coldness of the
season or to the rains. This popular no
ton is erroneous. The difficulty of
boiling them soft arises from an excess
of gypsum, imbibed during their growth.
To correct this, throw small quantity
of carbonate of soda into the pot, along
with the vegetables. AS regards what
vegetables to use, potatoes are good with
all meats. Carrots, parsnips, turnips,
green's and cabbage are eaten with
boiled meat, and beets, peas and beans
with either boiled or roasted meat.
Mashed turnips, onion and apple sauces
are used with roast pork. Tomatoes are
good with every kind of meat, but es-
pecially so with roast beef
Cranberry sauce and currant jelly
with fowls veal, ham and game. Capers
or nasturtiums with boiled mutton, and
mint sauce with roast lamb. Pickles
should always be served with fish, and
h0rgara dich
right here I will tell you of a very simple
and yet the very best mint sauce I have
ever tried. Take two tablespoonfuls of
chopped spearmint, three tablespoonfuls
of vinegar and one tablespoonful of su-
gar. Do not, on any account, use the
mint flavoring for sauces. 1t is not so
good as the real article, although for fla
voring potted lamb the extract is quite
desirable.
| made pudding yesterday which I
liked very much. One might call it a
HALF HOUR INDIAN PUDDING.
Take one quart of milk, two-thirds Of
cup of Indian meal two-thirds of a
cup of molasses, three eggs, a small
piece Of butter and a little salt Scald
the milk and put all into it; then pour
in pan (not too deep and bake half
an hour. Try it. Dora came over yes
terday and brought some
CHICKEN GELATINE.
You slice cold roast chicken and lay in
a mould with alternate layers of cold
boiled tongue and occasional slices of
hard boiled egg, and season with celery
salt. Dissolve half an ounce of gela
-, rf, ,Io j
pour it over the meat. 1t must stand
for twelve hours to harden before cut
ting. 1t was most appetizing dish and
"a very nice way of preparing cold meat
for tea.
A very good cake for lunch for Eddie
and Carrie, when they stay at school on
stormy days is called
PUFF CAKE.
Take one and one-half cups of sugar,
one-half cup %utter and one of milk,
three eggs whites and yolks beaten sep
arately, three cups of flour, with one
teaspoonful of cream of tartar and one
half teaspoonful of soda, put in dry.
Beat the whites of the eggs to a froth
and put in last 1t is a most digestible
cake as well as a toothsome one. A few
uays dSO WlsHeu 10 make lemon pie,
and | found had use for all my eggs,
and, as it was storming, L decided not to
go to the store, but to make a substitute
So l took squash enough for one pie,
added small cracker, powdered and
beaten we'll with squash, and sweetened
1t and spiced to taste. 1t was quite a
success, and, if you are ever caught in
the same situation, just try it. 1t GER
tainly was good enough for
Yours truly, COMFORT JONES,
Doctor of Cookery.