The midland journal. (Rising Sun, Md.) 1885-1947, 1899-08-04
HOUSEHOLD BITS.
Items of Information for the House.
wife Upon Various Articles
of Diet.


" shrivcl Soak them in water to
make them plump and to remove the
salt Chemicals may be used for max
ing them crisp and tender, but they
will also render the pickles indigesti-
bic Hot vinegar poured over will help
to make them crisp.
Frothings on Pies-I presume you re-
fer to the mcringue made from beaten
eggs and sugar. Beat the whites until
light, not dry; add n tablespoonful of
powdered sugar to the white of each
egg and beat until fine and glossy.
Heap over the pie, dust it with pow
dered sugar, and brown slowly in the
oven.
Bread Sticks-Use ordinary bread
dough. When it is sufficiently light to
Elold take off bit, roll out under the
hand into a long roll about the size of
a pencil Put it down into section of
the stick pan and so continue until all
are made. Cover in a warm place for
half an hour, brush with water, and
bake in quick oven for Is minutes
Made Observation-Disclosures gill of liq
uid, half water and half vinegar, with
two tablcspoonfuls of Gornstnrch; take
from the fire and add Il tablespoonful
of English mustard, quarter of tea
spoonful of cloves, just a suspicion of
mace, half a teaspoonful of paprika, Il
dash of red pepper, and mix thorough
ly. Press through sieve and put in
your mustard cup.
Pounded Biscuits-Rub into one
quart of flour a tablespoonful of short
ening. Mix half a pint of milk and half
pint of water and add it gradually to
the flour, working until you have n
hard dough. If you use soft flour,
that which is generally used for such
biscuits, smaller amount Of liquid will
be required. Kncad the dough until
soft, and then pound it until it is light
and elastic; then roll it into a thick
sheet, cut into biscuits, prick the tops
with Il fork, and bake in moderate
oven.
Plain White Drcad-Seald one pint
of milk and add pint of water; when
lukewarm add one tGaapoonful of salt
and one-half ounce compressed yeast
cake dissolved in quarter of a cupful
of warm water Mix and stir in sufii-
cient -four to make dough. Turn this
on a board and kncad thoroughly until
soft and elastic. Put back in the bowl,
cover and stand in warm place (75 de-
grecs Fahrcnhcit) for three hours.
Then form into loaves, put them in
creased pans, cover again and stand in
a warm place for one hour. Brush with
water, and bake in quick oven for an
hour If made up in square loavcs, or
half an hour if you use the long French
pans.
Boston Baked Beans-SCalt the beans
over night. The next morning drain
and cover with clear cold water; add n
pound OF pork, cook slowly until the
skin of the beans easily cracks; drain,
put them in a beanpot, score the pork
and press it down, leaving just the rind
exposed. Then take pint of the
| liquor in which the beans were boiled,
add to it tablespoonful of molasses, Il
teaspoonful of salt, and pour this over
the beans. Cover the pot and stand in
n very moderate oven over night, or
you may bake them all day. When
cooked each bean should be separate,
perfectly whole and dark brown in
color. Strained tomato may be used
instead of water, and sugar instead of
molasscs.
Serving In Courscs-In II house where
only one maid servant is kept the meals
may be served in courses, provided tho
mistress knows how to make and ar
range them. If you have the ordinary
breakfast of fruit, oatmeal and eggs,
have the oatmeal cooked the day be-
fore or over night. The first thing in
the morning the maid may place the
fruit on the table and arrange on the
side table the oatmeal bowls with the
milk or cream, putting at each place a
fruit plate holding a finger bowl and
knife. breakfast may then be an
nouncod. While the fruit is being eaten
the maid may turn the oatmeal into the
| serving dish and bring it to the table,
placing it in front of the mistress and
taking away the fruit plates that have
been used. She may then pass the
oatmeal bowls, and as she leaves the
table again will take out the fruit dish
She may then go to the kitchen, make
the coffee and prepare the eggs; when
she brings the coffee and eggs to the
table she may remove the oatmeal
bowls, put on the warm plates and egg
cups, and then take out the oatmeal
dish. For luncheon and dinner much
the same method may be followed. But
only upon special occasions should the
maid he expected, or required, to re-
main In the dining-room during the en-
tire mcal.-Ladics' Home journal.