Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1898-09-02
HOUSEHOLD HINTS.

NiNing-TO STIR, Is to mix materials
by stirring round and round, increasing
the circles and to blend the material.
To beat, is to mix over and over,
letting the bowl of the spoon touch
the bottom of mixing bowl, and carry
ing the mixture across to opposite side
and repeat SO as to incorporate all the
air-cclls possible into the mixture.
To fold and cut, is to turn the
mixture over, cut down, and lift up,
folding the mixture so as to just blend
the material, but not break the air
cells.
A good thing to remember in max
ing custards is that overlooking causes
separation; unless too far gone the
smoothness may be restored with a
Dover egg-beater or by pouring from
one pitcher to another. In making
jellies or dressing where the beaten
eggs are added to hot mixture, always
turn the mixture on to the eggs, beat
ing rapidly. This prevents the curd-
ling so often found in jellies and
cooked dressing.
Eggs-Soit boiled-Put the eggs in
cold water and bring to boil. Hard
boiled-Put in cold water, bring to a
boil, then set back from the fire and
keep hot forty-five minutes. Cooked
in this way, the albumen is reduced to
Il jelly-like substances, easy of diges-
ton, and the yolks are dry and mealy.
When the water is allowed to merely
boil, the egg is tough, horny, indi-
gestible. Poached-Put in water of
1872 deg. to 160 deg. temperature, hav-
ing water enough to cover the eggs; as
soon MS a film is formed over the yolk
and the white is set and jelly-like, re-
move from water and serve at once.
Scrambled--Cook over moderate heat,
breaking into large curds as they cook
Break eggs by one quick stroke on the
side of the cup. If white is clear the
egg is good. To beat eggs separately,
means to beat the yolks and whites
separately. The yolks of eggs may be
kept fresh by covering them with cold
water till needed. If kept longer than
day or two, change the water.
When part of an onion has been
used it is more profitable to throw the
remaining part away, as a cut onion
is a natural disinfectant, absorbing all
that can be drawn from its surroud.
ings, thus making it unfit for use.
Never use wooden spoon fol
stirring anything favored with onions
as wood absorbs the flavor of the onion
and for some time after whatever the
spoon is used for will be favored with
onion.
Cook all summer above-ground veg
etables in sailed boiling water, al
winter and underground vegetables
in unsalted water, adding salt when
seasoning for the table.
Core apples before pairing; they are
less likely to break. Apples should be
pared narrow and thin. A broad par.
ing causes much waste, because of the
rounding surface of the apple.
Heat milk for jellies, sauces, custards
ETC., in double boiler, covered; it pre-.
vents the casein from rising to top
forming crust.
For white, cream and meat sauces
blend the butter and flour in sauce.
pan, first melting butter, then add
flour; stir till we'll mixed, then add
liquid little at a time, stir constantly
but slowly till thick and smooth.
All recipes where the food is fried
call for deep fat (enough to cover the
articles to be fried), as this is by far
the most healthful manner of frying
a crust being formed at once, thus
preventing the absorption of the fat
When the fat will brown a piece oil
bread at once, it is hot enough. Only
fry little at a time, as too much re-
duces the temperature of the fat
rapidly. Always allow the fat to re.
heat before frying the second lot.
Potent Women.