The Jennings daily record., 1902-06-24

p-. Hint. OF value to the House

Jumps of butter; add another layer. ot
biscuits and then another of ra1s1ns ana
bits OF butter and continue until the dlsh
Is nearly full. Beat up three eggs with
one cupful OF sugar. add enough milk TO
cover the contents of the dish, pour over
tho biscuits cover with plate and place
In ti1e~oveu TO bake. Add more milk as
IT ia absorbed When nearly done remove
the plate and brown slightly. Cinnamon
or nutmeg may be used for seasoning.
This may be sprinkled over the top just
before placing in the oven.
Macaroni would-Boil some macaroni
until tender in some slightly salted water,
and having strained off the liquor, mix
IT with a little cream, small piece Oh
f,utter and some grated cheese. Pound
and press through sieve some good'
Sfrm tomatoes. half a large onion ana d
slice of raw ham or bacon: ada 10 thls
q little gravy, and mix these WIN d
farce" made from slices of boiled meat,
xnoistening occasionally with liStie to-
mato sauce: let the last layer be one or
snacaroni. Brush this over with some
snelted butter mixed with some egg:
aprin<le with bread crumbs and bake for
thirty minutes. Turn 1t out anu seiNe
with sauce. ,-
Noodles-Put one cupful of -four on a
meat platter or other fiat. dish, make a
hollow in the center and drop In half a
toaspoonful of salt and the yolks of four
raw eggs. Mix the eggs with the fingers,
drawing gradually into them the dry
6our until the whole Is mixed to tlrnl
stiff paste which will not stick 20 the
hands Enead for several minutes, then
divide into six or eight pieces, roll each
out until as thin paper. spread out on
- hoard and let rest for fifteen or twenty
aninutes so as to dry the surface. Cut
each piece into strips about two inches
wide lay several of these strips In pile.
and with a sharp knife cut them down
IA fine slices.
/ Sausaees-No meat preparation is more
nppetizing than properly-prepared sau-
gage and nothing it may be nterpotated.
Us more difficult to obtain. The safe plan
hs to prepare sausage meat in the house.
erhe best of lean pork carefully trimmed
.so that all gristle, bone, etc, is removed,
Ishould be got; only little fat Is needed
enough usually comes with the leanest
,pork for the purpose; if not a smaal
tquantity may be added. Seasoning al
Iready mixed can be bought under the
name of pork-sausage seasoning. When
1.-THE meat Is finely chopped or ground.
khe first seasoning with pepper and salt
Ito the taste is added Make up only what
hs needed for meal. In the mixing
IN. little water and a small quantity of
corn -four are used; practice will quickly
!det termine lust how much of these and of
seasoning needed: small trial piece
can be friend and tasted and altered ac-
cordingly II q grinding machine is used
tit should be cleaned by being put in
strong solution of soda and boiling water
and afterwards thoroughly rinsed. Other
l%vise, being difficult to clean in any or
Idanary way small particles of meat may
remain. decay and cause serious poison
ling. ...... "a .., g.. 49,. s.-
J Hints About CookinG-One of the most
Ivexing problems with which the young
and Inexperienced hOuSekeeper has
wrestle is the exact degree of heat re-
auirea for oookipg the various foods
(which she may have TO prepare. AS the.
digestibility as well palatabiity of all
roasted, baked and friend ishes depends
upon the proper adjust tnlent of the heat
nsed in cooking TO the requirements of
the article to be Cooked. it is absolutely
hecessery for every conscientious cook
or housewife to- pay special attention to
this subject. 1t is largely a matter of
judgment after all, for while general rules
ARE helpful in certain measure they
cannot always be applied to particular
cases. and the experienced cook or .house-
Keeper tell at a glance whether her
roast fish or chickeu is receiving just
the proper degree OF heat; as
regards 'roa,sts, Che Hottest oven is re-
TO form at once crust the outside
OF the meat so that none of. the rich
Juices may escape. The old rule of If
keen minutes ITO the pound and fifteen
minutes ever rs a good one. to follow in
eooking these meats unless they are pre-
Serred well done, when IA longer time
will be needed. Lamb. requiring full
twenty .miIaates to the pound, needs a
hot fire, though more steady than for
4NenF ND Nd hot +I,,
start. Veal pork. on-the.. contrary,
should be roastade in moderate oven,
so that the heat may pass through the
outer skin to the very heart of the meat,
teaving no particle of the fiber uncooked
and on that account inuigestible. The
time of cooking is the same as that for
lamb, and the same rule may be followed
with poultry. Pastry is best baked in n
very hot oven. but the heat must be
2argely at the Bottom that the undercrust
may be dry and crisp. not soggy.-New
York Post.
/ Strawberry ShortCake-It is a gastrono-
mi C ''dfsab bbSfnf meht to ask for a straw
iberry shortcake and receive a cheap
sweet cake in it's place. This happens
most frequently in restaurant. for the
home cook is not apt to make the substi-
nution. q The best shortCake is made with
screarn: tthe next is shortened with but
aer,t and that made with lard is the least
desirable. II mixed with sweet. thick
Icream. use baking powder; If the cream
as sour use one-half teaspoon of soda TO
each cup -of sour cream
/ Make the. dough with one cup of sweet
cream. two cups of flour one-haIf tea
spoon Of salt and four level teaspoons
of baking g'-powd err Turn cut on to a board
and rol outsinto two parts to fit around
tin pie plates. When BAKED tear each
cakg pparr aEssI' rI,a rita ttY cooling. spread