The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-05-24

DOMESTIC SCIENCE.

ful powdered sugar, and a half glass
sherry. Put all together and whip.
This will keep several days. adding
more sugar, wine and cream IL de-
sired, and re-whippng.
The secret of cooking rice so that 1t
looks like snow, with every kernel sep
arate and perfectly dry, lies In the
shaking, says n Southern cook. Rice
must be thoroughly washed, to start
with, until all the milky look is lost.
Rub 1t we'll between the palms Of the
hands, turn the water off. wash and
rub again, then rinse and drain. A
deep stewpan of porcelain or granite
Is best for cooking rice. For a cupful
of rice. pour four cups of water In the
Kettle and let 1t come to Il boil, adding
a teaspoonful of salt When boiling
fast, add the washed rice, stir gently
from the bottom two or three times
with a fork, to prevent sticking. Let
1t boil from twenty minutes to half an
hour Ut is done when you can cut the
grain readily, remove from the fire,
pour off the water. If any is left and
put in a colander. Shake vigorously
until each grain is plump, snow white,
and separate. Cover with a cloth and
set on the back of the range or In the
oven, when 1t will finish swelling with
out burning.
Did you ever try putting ordinary
prunes In the least bit of hot water,
leaving them in just long enough TO
swell--not five minutes? Then take
them out sprinkle with A little bit of
sugar, and serve dry with meat. They ,
taste like the French prunes in jars.
The Georgia method of cooking
yams Is equally good with sweet pota-
toes. Boil the potatoes with the skins
on. Peel, slice lengthwise and put In
buttered baking DISH Sprinkle with
small cup of brown sugar, add Il gener-
Gus lump OF butter and little hot
water and bake slowly about an hour,
having the dish we'll Drowned on top.
BY the way, brown sugar In Eng
land is considered the only respectable
sugar to serve with coffee. Cut loaf
sugar goes with tea, while our granu- I
lated is found only in the cheaper eat
ing houses. ,
In the South, white pepper is planted
for early "greens." Only the tender
fresh leaves are used, cooking like
spinach.
If you find your prepared cereals, :
your pearled barley, rice, flour. corn 1
meal or dried fruits suddenly invested ,
with weevils, do not be discouraged. ,
If you are where the sun Is good and .
hot, you may follow the example of
Arzonians, who spread a clean cloth
down on the roof or grass and empty
the oatmeal or rice on to 1t. In a :
short time every weevil will creep off. !
If you have not the sun, place the .
material infested in the oven at a mod
crate degree of heat. Care must be
taken not to expose 1t to a higher tenn
perature than $50 +.
If whole pantry or store-room be-
comes infested, wipe off the shelves
with kerosene. and then set shallow .
pans of bi-sulphide of carbon on them. ,
This vapor is deadly to all animal life,
but there is no danger in inhaling
small quantity. 1t is possed of a most
disagreeable odor. but soon passes
away, leaving no trace behind. 1t
is placed. AS 1t is extremely inaam-
mable. care must be taken that it does
not come in contact with flame. If.
placed in a cupboard at night, it's
fumes will have disappeared by morn
ing. 1t costs at retail from 30 to 30
cents a pound, and one application Is
usually effective. In very severe cases,
a second may follow. When barrel
of -four becomes infested, put a tea ,
cupful of the chemical in pan on the
top of the flour, cover the barrel as
closely as possible and leave for day
or two. Emma Paddock Telford.