The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-03-10


I'm this way there Is no waste and
no dry particles to be kneaded In. If
in hurry, place the bread over a
pan of warm water, not hot enough to
burn your fingers.
IN making graham bread do not
make 1t stiff, and use a little more
sugar. Watch it very carefully when
raising as it comes up quicker than
the white bread. To tell If the bread
has raised enough touch it with your
finger. If a dent is left it is not light
enough. l use a cup of water to each
loaf of bread.
Small loaves are better than large
ones, as they cook through. Some
times the top Of the bread is nice and
brown when the inside is only half
done. Nothing is so deadly as half
cooked bread, and it is served on one
half the tables in this country. Use
all milk for rolls, and to make them
extra nice allow them to raise twice.
Bread, 1t has been noticed by all or
you no doubt, raises higher in the mid
die than at the ends. To avoid this
make your loaves longer than the tins
and f1atten them in the middle. Then
when they are crowded at the ends to
| fit the tins they will raise evenly all
| through. Always have good French
knife to use in the kitchen"
! Mrs Armstrong gave other demon
| strationS on the use of salmon and
| geletine, and at the finish Of the pro-
gramme offered most tempting as
| sortment of dishes for inspection.
| In the evening she repeated the
afternoon programme. The various
| recipes used by her yesterday follow:
White Bread-Make sponge with one pint
| of warm water, about quart of Hour and
| one cake yeast dissolved in one-half cup OF
cold water. Cover and raise in warm
and
tablespoonful of shortening melted, two
teaspoonfuls of salt and sugar, If desired
| Beat in -four until stiff enough to knead,
then knead until smooth. Raise again,
| form into two loaves, raise and bake about
| three-quarters of an hour.
For rolls make sponge with scalded milk,
| slightly cooled, and raise kneaded dough
| twice before shaping. Brush rolls with
melted butter, raise very light and bake
| in hot oven.
Salmon Cutlets-Make sauce with two
tablespoonfuls OF butter, three Of -four and
one cup of milk; season with salt, pep
| per and parsley, onion or lemon juice, II
| desired. Add one pint of cut salmon, spread
platter to cool. When cold shape into
| outlets or croQuettes, roll in bread crumbs,
beaten egg and crumbs again and fry in
hot fat. Serve with Bechamel sauce or
French peas.
Bechamel sauce is made like white
sauce, with clear stock instead of milk
and is highly seasoned. One whole egg or
two beaten yolks added just before
| serving.
Fish Timbales-Cook together until stiff
! one-half cup stale bread and one cup
| cream. add two tablespoonfus soft butter,
one teaspoonful salt speck Of pepper and
two beaten yo.ks Of eggs. Cool slightly
and mix thoroughly with one and one-half
, cups minced and cooked fish. Add stiff
| whites gently, put in buttered molds and
| steam One-half hour.
Hollandase Sauce-Cream one-third cup
butter, add one teaspoonful flour and one
| half teaspoonful salt, speck pepper and one
| tablespoonful lemon juice. Add one-half
| boiling water and thicken over hot water,
| add two beaten yolks and serve. Nice with
| any fish.
| Strawberry Cream-Soak one-fourth box
| geatine in one-fourth cup cold water, dis
solve with one-sourth cup boiling water.
| and when stiffening mix gently with
| pint cream which has been whipped, drained
and sweetened with one-fourth- cup pow
dered sugar, mix all gently with one cup
| preserved strawberries and turn into a.
| wet mold. Place on ice until serving time.
Music In the Evening.
Last evening the programme opened
with lively selections by the st. An
thony Hill orchestra which, like the
| other musical organizations, gave its
services flor the evening. The orches-
ira was heard in five popular numbers
and did much toward the enjoyment OF
the evening.
Last evening Mrs Armstrong; lee.
by the boys in the outer part of the
hall. And right here it might not be
! out of the way to state a peculiar
grievance one of the ladies has against
Mrs Armstrong.
Why" she said, "she has taken the
romance forever from the story of the
man who went to find a wife and asked
the sisters for the scrapings from theil
bread pans. You remember the first
gave him large quantity, the second
had given hers to the chickens The
last had none at all and she it was
whom he married. Mrs. Armstrong
greases the bowl in which she puts hel
bread to rise and, of course, there is
no chance to either save or waste the
dough"
Biscuits and Cakes.
At the booth where biscuits and cake
were served, made of the Highest DUAL
ity Cream Tartar baking powder, i
was stated last evening that 1000 PEG
pie had been served during the day
eight women having been kept busy
and then many were not cared for Thu
decorations at this booth were done BY
M. G. Jean, the manager, and are {
handsome combina ton of bottles of ex
tracts. In the evening the effect il
beautiful.
Grandma's Coffee.
The demand for Grandma's coffee l.
still large. Croft made 1900 cups O
coffee and 1900 biscuits yesterday ant
then turned people away.
Mrs. Armstrong repeated her lectur
of the afternoon and was heard by ever
a larger gathering than during the af
ternoon.
Henry Latchford, the lecturer, wa
one of the interested listeners, and ]
J. McCardy sampled some of the goot
things.
At the Lindeke booth pretty Apple
Blossom cards are being distributed
and there are other dainty souvenirs
offered at nearly every exhibit.
Among Those Present.
Col. Monfort called last evening, ant
an out of town guest. c. c. De Coste
and Miss De Coster were noticed amont
those who listened to Mrs Armstrong
and others who visited the exhibit yes
terday were Mesdames NJ c.. Wright
NJ. Albrecht, A. P. Moss, L. c. Nolan
C. A. Dibble, D. F. Willis, Charle
Girard, W. w. Cole. George Thompson
]. F. Wilson. w. F. Peet, w. L. Ban
ming, c. c. Dalrymple, Oliver Crosby
w. A. Scott. A. Du Frene, M. L
Sanders, M Jones. G. o. Lawton, Lig
gett, Simons, Barclay, D. S. Sperry. A
L. Cox. C. e. Pike, N. Ryder, c. L
Tracey, o. Meenson, Iillard, Judg
Wood, Ed Donohue, Miss Thompson
William Peet, and others.
The meat used in the demonstration
Monday was furnished by Eisen