The Portland daily press., 1900-06-30

quickly and lightly. Cut this dough into
strips one inch wide and two inches
long, and drop into the boiling stew.
Cover the saucepan closely and 90 ok for
ten minutes after the dough dumplings
are added. Remove from the fire, turn
into a deep platter, serve at once.
Potato Puff.-In making potato puff
season one pint of mashed potato with
salt, pepper, celery salt, finely cut parsley
and an even tablespoonful OF butter.
Beat the whites and yolks Of two eggs
separately, add the yolks to the potato
and fold in the whites carefully. Turn
into a shallow buttered dish and bake
until brown.
Scrambled Eggs with Cheese.-Arrange
four slices of fresh buttered toast on hot
platter and over each slice pour table,
spoon OF hot milk To four eggs add four
tablespoons milk, four tablespoons grated
mild cheese, level teaspoon salt, few
grains Of pepper and heat slightly. Melt
tablespoon Of butter in an omelet pan
and when hot turn in tine mixture. Cook
quickly and stir constantly, lifting up
from the bottom of the pan until the
contents are firm, but soft. Arrange the
eggs on toast and serve. Garnish with
sprigs Of parsley.
Raisin Cake "A good luncheon or tea
cake may be made as follows: MIX tea
spoonful of baking powder and pinch
OF salt with half pound Of fine flour;
rub into 1t two ounces of butter. Then
add two ounces of powdered sugar, Two
ounces of raisins and two OF currants, q
piece Of candied peel cut up finely. Beat
AN egg with q gill OF milk; Add IL TO
the dry ingredients; beat well, and bake
in a buttered tin for an hour In good
oven.
Pineapple Cream.-Rub pound each
of butter and sugar to q cream; stir In
pound OF pineapple; then add the yolk
of three eggs well beaten, and one cupfui
of milk. Beat the whites of the eggs stih
and light, and add them last. Line a
pudding dish with rich pie crust rolled
very thin, fill 1t with the prepared GUS
tard, and bake in a moderate oven.
OLD FASHIONED GINGERBREAD.
This is a time when everything Is be-
ing done on improved methods. Even
the preparation of the food which We eat
has been reduced to a science, and In or
der to be an approved teacher OF cooking
one must study not cooking only, but
chemistry, physics, biology, dietetics,
and whatever else makes the profession
worthy its title, Domestic Science"
Let us not discourage the work, for 1t
pays to do everything as well as possible,
and then, too, in this case, 1t certainly is
pleasant to feel that our food is prepared
with special regard for our health and
There are, however, some articles of
diet which cannot be improved upon, or,
at least, have not been improved upon,
and among them is good, old fashioned
gingerbread, - for which the recipes In
modern cook books are often unsatisfao-
| tory.
10 make good gingerbread first insist
unon having dark molasses porto Rico.
| / say insist, because grocers Will almost
Invariably send the brown New Orleans
molasses, which is good for most uses,
but does not make q rich, dark ginger
bread. Being provided with the proper
kind of molasses, the recipe given below
should be carefully followed, and the
materials mixed IN the order stated.
One cup of molasses, one-fourth tea
spoonful of salt, one tablespoonful gin
ger, one-half cup of butter, softened Cess
II cream Is used), one cup sour milk OF
cream, three cups pastry flour (less OF
any new process -FOUR, one full not heap
ing teaspoonfu of soda dissolved in hot
water, bake In one large or two medium
sized loaf tins about forty minutes
What to Ea b.
HOUSEKEEPER'S MEMORANDA.
To Remove Fresh Tea and Coffee Stain
Place the stained linen over large
bowl and pour through it boiling watel
from the teakettle, held at height t.
insure force.
To Remove Old Tea and Coffee Stains
Soak In cold water first, then use boil
\ ing wster, as above.
4 TO Remove Cocoa and Chocolate Stains
-tJss cold water first, then boiling
4 water, as above.