The Worthington advance., 1899-12-29
FOR THE HOUSEWIFE.
ing the CoDinaHy Ne.
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A favorite sanitarium dish, and one
that is especially adapted to invalids,
young children or old people, who re-
quire light supper in order to insure
a good nights rest, il Drowned rice Put
the rice on tin plates in the oven and
brown just as you would coffee, stirring
frequently to prevent scorching- II
will take some little time to do this,
but It can be attended to while other
work is going on, and then put in glass
cans until needed. It should be gold
en- brown when ready for use. Put on a
small kettle with little salt and just
water enough to barely cover Cook
rapidly for Is minutes, shaking often to
prevent sticking. When done, serve
hot with milk or cream, sirup or quite
alone, many preferring It without any
addition. Drowned rice IL also excel
lent served as a vegetable, with chicken,
veal or lamb.
To make the German "raisin" or "cof-
fee" bread, add to one cup of scaIded
milk one-third cupful Of shortening,
one cupful of sugar and q half teaspoon
full of salt. When 1ukewarm, beat in
one yeast cake, dissolve in one-quarter
Of a cup of lukewarm milk, favor and
make stiff batter; cover and place
where it will keep warm and rise over
night. In the morning blend a beaten
egg with the dough, add one-haR cupful
of raisins, seeded and cut into pieces.
and roll the mixture out to three-quar-
ters Of an inch in thickness, and put in
a buttered dripping pan. Cover and let
rise until It doubles its original thick
ness. Brush with melted butter,
sprinkle with powdered sugar and Gin
namon, and bake in moderate oven a
half hour. This bread may be baked in
ring by putting the dough into deep
pie plate, having in its center q muffin
ring or a piece of stiff brown paper
pinned together to make circle.
Orange peel is frequently served after
dinner in place of preserved ginger.
Peel the oranges, throw the skin into
boiling water and cook slowly until per-
fectly tender, changing the water once
or twice. Drain, and with scissors cut
the peel into strips and weigh, allowing
a pound of sugar and half cupfuI OF
water to each pound of the fruit. Boil
the sugar and water for a moment un-
til clear, add the orange skin and SIM
mer on the back of the range until
transparent. Drain, roll and spread in
the sun or in cool oven to dry.
Peanuts and beans in combination
make nutritious and most inexpensive
stew and one withaI that is usually
liked. To pint of the blanched pea.
nut meats allow half pint of parboiled
beans. Put into deep earthen baking
dish or bean pot with two quarts OF
water, and salt to taste. Heat to boil
ing, then put in a slow oven and cook
for nine or ten hours. When done the
stew should be juicy and mealy- Pep
per may be added if the digestion is
good, and stewed tomatoes may accom-
pany the stew.
The cleaning out of the kitchen boiler
is one of the things that the housewife
should have attended to once a week
say the plumbers If the sediment
cocks, with which every boiler is pro-
vlded, are frequently left open for a
quarter of an hour accumulated sedi-
ment would be washed away, rendering
the heating of the water a quicker op.
Grafton.
apple ginger" is one Of the last OF
the fall preserves to be stored away for
winter. Select tart, tender apples, peel
slice and weigh out four pounds. Put
in the preserving kettle with a pint OF
water, four pounds Of sugar, one ounce
OF green ginger broken in small pieces,
the juice of four lemons and their yell
low rinds chopped fine, rejecting every
bit of the bitter white. Cook 20 minutes
and seal while hot.
When lemon is halveG or quartered
and left unused, a tumbler turned over
it, protecting it from the air. will keep
it from drying or molding several days.
Star.