The sun., 1901-07-27
THE HOUSEWIVES CORNER.

The recipe for making il was brought to
America by the proprietor Of famous
hosiery, who stated that il was worth
to him the entire cost of The summers
iournryngs. Rothe Grutze as prepared
i'll Sweden. is made as follows: TAX"
equal parts Of red currents, raspberrics
and cold water and to II quart of this
mixture allow II teacupful and half Of
sugar, or If the currents are very acid
and II sweet pudding is desired, increas"
the quantity of sugar to two cupfuls.
Now add two sticks Of cinnamon three
inches long and not too thick broken into
small bits: boil half an hour in porcc-
lain sauce pan and press the whole
through colander or soup strainer.
Next add half II teacupful of thinly sliced
hlanched almonds and the same guam
titp of finely shaved citrOn. and cook
twenty minutes longer: thcken the liz
nid with rice flour or sago until it Is II
little Stiffer than blanc mango and pour
it into Il wet mold. Turn ont when
cold upon the serving dish and pour
about il swectcnrd fresh cream or whip
ped cream. In Sweden the pudding il
eaten with thick fresh cream. sugar be,
lHE IIiSS''l HlItF IL IL served.
CHAT WITH THE HOUSEWIFE.
BREAD AGAIN.
Salt Rising Bread Take pint Of
warm water about 80 degrees and stir
NJ II thick batter adding only teaspoon.
fnl Of salt. Set away in pan of warm
water and in three hours it will begin
, to rise, when your rising il nearly light
enough tax" n pint Of milk and pint oi
boiling water and tablespoonful Of lin,
, water. Mix the sponge in the bread par
and when cool Stir in the rising. Thi,
will he light in about two hours. III,
/ dough requires less kncading than yeas
riScd dough. The bread is simpler bu
not so certain of rising and you leave on
: 'lll the ingredients save the flour, water
t and Il pinch Of salt
f Left Overs The careful housewife al
I ways looks for the left overs in her cul
i mary department. Now very good brea,
/ batter cakes can lie matte hy the fol
i lowing recipe. Soak one aud onr-hal
: cups of bread crumbs in ono-balf hin
K or sour milk, add two we'll beaten eggs
: pinch Of salt, one-half tcaspoonfnl a
Y soda and flour enough to make n goo
+ batter.
:. French Tnast.-Dip slices Of dry brea
into mixture of beaten egg ana mil
It 70 which has been added Il pinch Of sal
e brown on n hnttrrcd gri,ldlc. spread wit
!. jelly nnd serve.
Il CroutonS for Soup-Cut dry bread int
l. small squares. Set in the oven Ia har,
il cn. brown on Il bnttercd gridtic and the
Q put away in time to be used i'm Soup.
: Hints to Brend Makcrs.-If by ace
Il drnt or neglect the bread il bakrd IA
Ii hard rub the loaf with butter. Wet
s towel and wrap il in il aud cover wit
Is il dry towel
Is The best pan for bread Is made
:, Russian iron which is more costly tbl
u. I'm but will last four times ,ls long.
r In cutting warm bread for the tab
IA heat the knife.
The proportion of gluton in wheat m
n consequently in flour varies greatly
= different varieties. Flour in viii,
u Slnton is abundant will absorb mn,
III more liquid than that which contains
IN larger proportion of starch That is.
will make more bread to given una
lis tity.
in Great attention should be paid 10 ne:
rt. ness in bread making.