Evening star., 1901-11-02
I IOUSE=
HOLD
lINTS

| In eastern Massachusetts, the cruller,
| plump, brown-ringed, melting in your
mouth, stands facile princeps on the roll
| call of delicious cakes for which that re-
| gion is itself famous. Properly made, it
| well deserves it's local designation of
| wonder That it's compounding requires
| faculty. as well as the best of material,
| may be discerned from this true Incident
| which Lowell people still delight to tell.
Years ago a famous doctor who was ed-
dicted to wonders accompaniment
to his morning cup of Mocha, decided to go
to Scotland, the land O. cakes and get him
self wife. On his return his patients and
neighbors fastened to pay their respects to
the bonnie Scottish bride. Among the first
of these callers was a lady whose culinary
attainments were cordially approved by the
doctor. The first greeting over, he turned
to his wife and said:~''This Is the lady l
told you about who makes such delicious
wonders" Thus exploited, the visitor has
tened to invite the doctor and his wife to
come to tea the next night and try a new
batch of the delicious cakes. The invita-
tion was accepted, the bride ate, was de-
lighted, and asked for the recipe, which
was accurately given.
The very next day the doctor came in to
lunch to find his young bride with flushed
| cheeks and evidences of tears. When the
dessert was brought ina plate of pallid,
pastry nondescripts-she lamely apologiZed.
II don't know what is the matter she
said, bursting into tears Il have been try
ing to make wonders like Mrs. C.'s. | have
done just exactly as she said, but look!'
and the tears flowed faster. The husband
was touched. Never mind, my. dear" he
said. Put on your hat and get in the car
riage and I'll take you up to Mrs. C.'S
now The good lady received them gra-
ciously and the story of the defeat was
told. Did you put in six tablespoonfuls of
sugar?" she asked.
Two tablespoonfuls of melted butter?''
Yes"
Half a teaspoonful of soda dissolved in
about two-thirds of a cup of boiling
water?''
Yes"
Three eggs beaten light?'
"Sifted flour to make the dough stiff
enough to ron?"
Yes
Then, If that's the case, the matter must
have been with the lard; Did you have it
good and hot-fairly smoking?"
Over the brides face came look of utter
astonishment.
'I4ardl' she calculated. why, there
wasn't anything on the paper about lard
How did you cook them?" asked the as
toniShed Mrs. G.
why. in boiling water" said the bride.
with dawning look of intelligence on her
pretty face.
And the mystery was such no longer.
For deep TAT Trying, lard, with small
proportion of suet or drippings, will be
found the best medium Olive oil is excel
| lent, but too expensive for common use.
| Cotton seed oil is excellent fat for fry
| ing, but it's disagreeable and pervasive
| odor bars its general adoption Suet used
alone cools too quickly and leaves a tall
| lowy taste. To clarity suet cut it up in
! small pieces, discarding all blood or pieces
| of skin. Soak 1t over night in cold water.
| The next morning put it in an iron kettle,
| adding half cupful of sweet milk for each
| pound of suet. Cook slowly in the oven or
/ on the back of the range until the suet Is a
| golden brown. Strain In heating the fat
| for frying a Scotch kettle and wire bas-
| ket to fit down into the kettle are best for
| frying.
| Have the fat smoking hot so that bit of
| bread dropped in will brown while you
count sixty quickly. Plunge the basket into
| the hot fat, to grease it, remove and lay
the cruiiers or whatever you are to cook in
| 1t, not allowing them to touch. Hold the
| handle of the basket with a long fork, and
| plunge into the hot fat. Do not try to fry
| too many things at once, as the fat cools
| quickly. Cooked mixtures like croquettes
and fish balls. or very small fish, scallops
| or oysters will not require nearly so much
| time in cooking as doughnutS or crullerS,
| They should be fried brown in moment,
| while crullers or fritters need more time.
| AS soon as done, and experience will soon
| demonstrate that, lift up the basket, shake
slightly and hold over the kettle until all
| dripping has stopped. Lift out carefully by
and drain on soft or unglaZed paper. Do
| not pile one on another, but keep separate.
Every one knows how exasperating the
| crack of an opened door may be- but not
every one knows how readily it may be
covered so as TO permit the occupant of
| the room to sit behind it secure from OBJ
| servation. Get three-eighths Of a yard of
| cretonne that win match the paper and
| paint of the room in coloring. Cut 1t in
| strips little over a finger wide and sew
ty,A xuritl etfo IS
| coloring, and put stout loops of the goods
on either end; one to catch over the top of
| the upper door hinge and the other the bot
| tom of the lower hinge This covers the
entire crack. so that the door may be left
| open for air or heat, while the bed or chair
| behind it remains hidden from persons
| passing through the hall.
That lucky individual who has once par
taken of a Gloucester blueberry cake for
breakfast or tea has gustatorial treat to
| remember that age will not dim nor time
| diminish. Lacking blueberries huckieber-
| ries Will do, though never quite so delicious
Sift together two or three times four level
| cups OF hour, cne cupful of sugar, two tea
| spoonfuls cream of tartar and a half tea
spoonful Of salt. Rub into this a small
| piece of butter and when well mixed at ir
In two well-beaten eggs and one cupful of
| milk, in which a teaspoonful of soda has
been dissolved. Add lastly a pint and q
half of berries well Toured Bake about
half an hour in a good oven. If you have
| SOUR you can use 1t IN place OF the
sweet and omit the cream of tartar.
A German potato salad that always finds
favor where one likes suspicion of onion
in his salad is made in this way Wash
and boil six medium-sized potatoes. When
done, drain off the water, peel and steam
dry on back of range. Dust with salt, pep-
per and celery salt. Slice and add an onion
sliced fine. Put into bowl an egg. Beat
stiff and add two tablespoonfuls melted
butter Drop gradually into the egg, beat
Ing all the time, one-half cupful of vinegar
sweetened with teaspoonful of sugar.
Put the potato and onion in this and mix
| carefully. taking care not to break the po-
tatoes. Let the salad stand an hour or two
to get thoroughly seasoned Garnfsh with
tablespoonful of chopped parsley or eel
cry tops and slices of hard-boiled egg.