The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-10-05
HOUSEKEEPER ON MARKET DAY
HINTS FOR HOUSEWIVES

minutes. Add two ounces of flour and
four ounces of grated cocoanut and
pour the mixture into shallow creased
tins to about half an inch thick. Di-
vide into fingers, bake for about thir-
ty minutes and sift with powdered
sugar.
1t is astonishing how few women
there are who can brew the perfect cup
of tea. In the first place, always use
good tea. Women with English pre-
objections decide in favor of Ceylon. In
general tea does not range in price
much above 81 a pound. 1t can be
bought for 81 or S. a pound, but there
is little call for it, and no necessity. A
good English breakfast tea retails for
so cents per pound, and from that
downward to 20 cents. In buying tea
select your dealer with regard to his
own honesty and his ability to cope
with tricky importers Having your
tea, see that your teapot is immacu-
lately clean and warm. To insure this
fore making the tea. The next step is
crucial. There is an old nursery
rhyme to the effect:-
Unless the tea kettle boiling be
Filling the teapot spoils the tea.
If the water has not boiled it fails to
extract the flavor of the tea. But here
again is point to be noted The
water must not have been boiling some
time. That takes all the life out of it,
Yet no mistake is more common. 1.-THE
kittle billed long ago, num-" is the
shibboleth the housekeeper hears over
and over again from the "slavey' who
fails to recognize the necessity for
freshly boiled water. 1t must have
just reached the bubbling, foaming,
boiling point-just that, no more. Put
the leaves in the pot-one teaspoonful
of tea is usually quite sufficient for
four generous cups-and pour the boil
ing water over it. Push to the back or
side of the range, where it may infuse,
but never boil There is no question
about that. There is a difference of
opinion as to whether coffee should be
allowed to boil or not but there is none
about tea Cover it with a cosey and
allow it to stand three minutes when
no cream is used, but from four to six
minutes for cream. AS soon as the tea
is steeped-no leaves will be found
floating on the surface whsn it has
STEPPED the proper length of time
serve at once. If the tea is to stand
some little time, pour off the leaves
into another heated teapot, and then
there is no danger of extracting the in
furious tannin.-Washingto Star
2 &
KIDNEY STEW
Take a large beef kidney, cut all the
fat out, cut 1t up in slices; then let it
lay in cold water, with a teaspoonful
of salt added, fifteen minutes; wipe
dry, then put it in the pot with three
half-pints of cold water; let it boil two
hours; half an hour before it is DONE
add one large onion, sliced; one tea
spoonful of powdered sage, a very little
grated nutmeg, and pepper and salt
to season well; serve hot, with mashed
potatoes.
BOUILLI WITH TOMATOES
Take rump Of beef, about ten pounds
and have the bone taken out by the
butcher; put it in water just enough
to cover it, and let it boil slowly for
three or four hours. Then season it to
your taste with salt, pepper, mace and
as a vegetable, strain them, pour them
over the beef after it is dished, and let
them mix with the gravy.
AAA
SAVORY BEEF
Take a shin of beef from the hind
quarter, saw it into four pieces put it
in pot, and boil 1t until the meat
and gristle drop from the bones; chop
the meat very fine, put it in dish, and
season it with a little salt, pepper,
Glove and sage, to your taste; pour in
the liquor in which the meat was boil
ed, and place it away to harden; cut in
slices and serve cold.
@A
STUFFED BEEF-STEAK
of beef, and fill it with a dressing made
of chopped bread, pork sage, onions
and sweet marjoram, and well season.
ed; sew it up, put a slice or two of
pork, or some of the dressing on the
top, and set it in a pan, into which
pour pint of water; cover down tight
and let it cook slowly in the oven three
hours; then take off the lid brown
quickly, and serve hot.