The Providence news. (Providence [R.I.]) 1891-1906, 1898-02-23
~ Dear Annie:

Ay Dear annie:
You say you have trouble in cleaning
your vegetables and furnishings of in
sects which we always find there.
make a strong brine OF one pound and
half Of salt To one gallon of water; into
this place the vegetables, with the
stalk ends uppermost, for two or three
hours; this viii destroy all the insects
which cluster I'm the leaves, and they VIII
fall out and sink TO the bottom Of the
water. For the garnishings, immerse
them and thoroughly rinse.
For the kitchen vegetables which have
grown hard such as beans, peas, etc,
and do not boil easily il has usually
been imputed TO the coldness OF the
season or TO the rains. This popular no.
tion is erroneous. The difficulty OF
boiling them soft arises from an excess
OF gypsum, imbibed during their growth.
To correct this, throw a small quantity
OF carbonate OF soda into the pot, along
with the vegetables. AS regards what
vegetables to use. potaboes are good with
all meats. Carrots, bArsnips. turnips.
greens and cabbage 'are eaten with
boiled meat, and beets. peas and beans
with either boiled or roasted meat.
Mashed turnips, onion and apple sauces
~ N''b Win iOtASA Rvihs iVildAp'S dlt
good with every kind of meat, but es-
pecialy 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
horseradish With raw oysters And
right here will tell you of very simple
and tho hac 90 int \ ha,
ever tried. Take two tablespoonfuls OF
chopped spearmint three tablespoonfuls
OF vinegar and one tablespoonful of SUI
gar. Do not, on any account. use the
mint fiavoring for sauces. 1t is not so
good as the real article, although for fla
voring potted lamb the extract is quite
desirable.
i made a pudding yesterday which
liked very much. One might call it
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. q small
piece Of butter and a little salt Scald
the milk and put all into it. then pour
in pan mot too deep and bake half
an hour. Try II. Dora came over yes
terday and brought some
CHICKEN GELATINE.
You slice cold roast chicken and lay in
q 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
tine in a pint of clear brown gravy and
pour IL over the meat. 1t must stand
for twelve hours 10 harden before cut
ting. 1t was most appetizing dish and
a very nice way of preparing cold meat
for tea.
very good cake for lunch for Eddie
'nnd Carrie when they stay at school on
stormy days is called
PUFF CAKE.
Take one and one-half cups OF sugar.
one-half cup butter and one of milk,
three eggs. whites and yolks beaten sep
arately, three cups OF flour, with one
teaspoonful OF cream of tartar aud one
half teaspoonful of soda, put in dry.
Beat the whites OF the eggs To a froth
and put i'm last. IL is most digestible
cake as well as a toothsome one. a few
days ago | wished To make a lemon pie
and i found / had use for all my eggs
and as IL was storming, | 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 well with squash, and sweetened
1t and spiced to taste. II was quite a
success, and, IL you are ever caught in
the same situation. just try II. 1t GER
tainly was good enough for =
Yours truly. COMFORT JONES
Doctor Of Cookery.