The Providence news. (Providence [R.I.]) 1891-1906, 1900-08-25
COOKERY NOTES.

An unusual tonic for an invalid Twas
this summer recommended by "A well
known Heights physician, and the dash
OF vinegar which IL contains constitutes
the tonic element, vinegar now being said
TO possess decided tonic properties. Into
a glass OF filtered and cooled water put a
tablespoonful OF vinegar and one OF mo-
lasses, with dash of ginger TO give IL
flavor. The proportions can be varied to
suit the taste.
In preparing almonds for sailing. II Is
important that they do not remain too
long in the blanching water Boiling wa
ter is often poured over the almonds and
the bowl left untouched in the press OF
other preparations. The hot water draws
out the bitter prussic acid taste OF the
skin, and II the nuts are left TO cool in
the water they will reabsorb IL. In case
they have been thus forgotten II is a good
plan TO rinse the nut meats with boiling
water after the skin comes off.
A housewife OF experience has compiled
the following hints, which may prove OF
service to young housekeepers: Adding
pinch OF salt to coffee gives II tone;
sprinkle clothes with hot water and a
whisk broom try rubbing tough meat
with cut lemon to make IL tender; add
one or two tablespoonfuIs OF sugar TO
strong turnips when cooning; mix stove
Its burning off: add a few drops OF ammo
MIA to the blue water to whiten the
clothes; add a little sugar TO milk TO pre-
vent IL sticking to the vessel while boil
ing; place an apple in the bread and cake
boxes TO keep bread and cake moist; mix
a little cornstarch with salt before filling
the shaker to prevent fits clogging; add
tablespoonful of kerosene 10 pail OF
clear hot water to wash windows.
The value OF n chatting DISH as a culin-
ary accessory depends entirely upon the
application with which the owner studies
its use In the hands OF an observing
cook IL furnishes an ideal means OF pre-
pairing n hasty luncheon or meal; In the
hands of careless or ignorant person II
becomes a delusion and a snare. These
receipts are intended for those who know
how to use a chafing dish properly. and
may be depended upon as being entirely
practical in everyday cookery They
have all been tested by the well known
chef. Thomas j. Murrey.
oyster Toast-Chop dozen oysters
moderately fine. season with salt and
pepper and trace of nutmeg Put into
the fat dish "a tcaspoonful OF butter, add
the oyster mince. Beat up the yolks OF
two eggs with a gill of rich cream, stir II
into the dish. When the egg Is 1rm, serve
on buttered toast.
Crabs a la Creole-Put into the deep,
hot water dish an ounce Of table butter.
one small onion, minced, and one sweet
Spanish pepper, minced: cook five min
utes, stir 10 prevent burning; add half a
pint OF strained tomato pulp, gill or
chicken broth and four soft-shell crabs;
previously cleaned, each one cut i'm two;
season with n little salt and a little cell
cry salt; stir well, simmer seven min
utes, and serve.
COOKERY NOTES.
Deviled kidneys-Allow a beef kidney
10 stand I'm ice water an hour; dry ~,
then scald IT, Cut II into thin, small
s,Ices nut into the chafing dish half an
ounce of butter: when hot add the Kid
ney. a tablespoonful OF salt. teaspoon
ful of dry curry powder and dry mus
tard. mixed. Simmer FIVE minutes adu
a Gill of sour wine; move back and forth
fev moments. TO evaporate the moist
ure. then serve. Mutton, lamb or veal
ridnev may be substituted for beef kid
ney.
sveetbreads--Therc are many excellent
x,ays NJ cooking sweetbreads In n channg
dish. but whether cooked at table or on
tho Kitchen range they must first stand
I'm cold water an hour or two, then they
should be parboiled. cooled and all rough
edaes. membranes and sinews removed.
They should tnen nc put ''i'
and kent on ice until wanted for the
chaang dish. Put into the chafing dish
two ounces of butter: when IL melts split
a good sized prepared sweetbread In two
and saute A I'm butter. Open can OF
| French mushrooms. rinse them IN colo
water. cut half of them into quarters.
| ada them TO the sweetbread With pint
| ~ boiled cream: season With salt and
| pcpper. Dissolve heaping tablespoonful
| of flour, add AZ and simmer uhth the
sauce Is thick and smooth
Chops-Four dainty French lamb chops
have been cooked I'm a chafing dish In
| four and a half minutes. Repeated ex-
nerIments proved that n allowed TO cook
| ave minutes they were found TO be too
| veil done. Use a scant teaspoonful OF
| butter for each chop; when smoking hot
| nut In the chop. cover moment: then
| turn: season with salt and pepper. and
when a golden brown they are done. An
| English chop Weighing a pound should