Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1902-08-14
Good
Cookery.
copyrighted.


! noon. s5sH r.
1t requires no kneading simply stir
ring-aD important item, now that th
agrasshopper is a burden.
Save out saucer of oatmeal from
your breakfast porridge, and thin i
| until it measures a pint. Heat a pin
Of sweet milk and put with it, togethe
| with two rounded teaspoonfuls o
sugar, ono Of salt and six level tea
| spoonfuls of shortening Dissolve two
| yeast cakes in little luke-wa water
and when the liquid is of the sam,
temperature, stir together Slit ir
whole wheat -four. stirring vigorously
until you can't stir any more with thu
back of knife. Put to rise. Wher
twice its bulk, divide in loaves and sci
again to rise. When light bake in Q
bread oven, decreasing the heat toward
the last.
Plain white bread is also better
baked in one day. The quick process
of fermentation leaves the bread much
sweeter than the old method, and, con
leave taste of yeast.
Allow two yeast cakes to one quart
milk or water, or half and half, one
tablespoonful of sugar, two tablespoon
fuls shortening, and one teaspoonful
of salt Dissolve the yeast cakes in
some luke-warm water, add the sugar
and shortening, and -four to make as
stiff batter as you can beat. The
more you peat the less kneadinR will
be required. Beat ten minutes at least,
then add all the -four, turn out on
Toured board and knead from Is to 90
minutes.
Allow it to rise to double its bulk.
This will take from two to three hours,
with the temperature from 40 to so
degrees.
Then make into loaves, handling as
little as possible. When double its
bulk again, bake, having hot oven TO
start, and allowing it to cool gradually.
II you want rolls, make sitter dough
than for bread.
Sugar is added to bread sponge to
assist in the fermentation.
With the first new cooking apples in
market, try this Canadian apple pud-
ding some day when you want to give
the "good man" treat. Ironing day,
when YOU have got a hot oyen, will be
a good time to give it trial: Butter
deep pudding dish and put into it
two quarts pared and quartered apples,
q scant cup of sugar, one-half cupful of
water and a good grating of nutmeg.
SEP in a moderate oven about 20
minutes.
Mix we'll in sieve and rub through
it one pint of -four, two tablespoonful
sugar, one tablespoonful baking pow
der and one-half teaspoonful OF salt
Beat one egg until light, add to it one
cupful milk and stir into the sifted
-four until smooth dough is formed.
Then add three tablespoonfuls melted
butter. Remove the pudding dish from
the oven and spread the batter over
the apples. Return the dish to the
oven, increase the heat and bake 20
minutes.
When ready to serve turn the pud-
ding out on fiat dish, having the crust
underneath and apple on top, or in the
dish in which it was baked. Serve
with nutmeg or lemon sauce.
II you want a recipe for good rich,
yet inexpensive, ice cream, here it is:
The ingredients are three cupfuls of
milk, one oupful of cream, one large
egg, two tablespoonfuls of -four, one
cupful of sugar, one level tablespoonful
of gelatine tif you wish to mold it,,
one half pound English walnuts in the
shell and one-quarter pound of figs.
Soak the gelatine in little Of the
cold milk and reserve two or three
tablespoonfuls of milk to 60 with the
sugar, flour and egg. Heat the re-
of the milk in double boiler
and when it scalds, stir into it the
flour, sugar and egg thoroughly beaten
into the reserved milk. Cook few
moments to thicken, stirring carefully.
Take from the fire, add the dissolved
gelatine, one teaspoonful Of vanilla and
the cup OF cream. Cool and freeze.
When frozen, remove the dasher and
stir in the chopped walnuts and figs
Beat well and pack.
Ii you put in mold and it show
signs of sticking when you come to
turn it out, wet towel in hot water
and wind around it for a moment to
loosen. Then If the outside seems
soft. set in the ioe-box a moment to
harden again.
Don'ts are sometimes easier to re- |
than dos, so here are few to |
to memory, Just on the subject |
Of brooms:
Don't set your broom down on the |
brush end. Hang it up when not in |
use. 1t will last twice as long.
Don't use your carpet broom to sweep |
the cellar and scrub the kitchen. |
Keep clean fresh broom for carpets.
Don't use broom splints to test a |
cake. 1t is not clearly habit, to say |
nothing of the danger OF getting pois- |
1ned from the arsenic used to color the |
broom. aF
Don't economic to much in brooms. |
a stub broom wears your carpet, |
'akes more time in the sweeping and |
Tres you out
Don't sweep with your back. Use
FOUR arms.
Don't forget that your broom needs
IN occasional bath. On washing day |
before the rinsing tub is emptied throw |
! little salt in, then 'dousen your |
orooms up and down, shake off the
Iuperduous water and set on end out of |
ioors to dry. The good workwoman
5 careful Of her tools.
The best sauce for beefsteak is CON |
iidered to be maitre d'hotel butter.
This is made of a heaped tablespoon
ul of the best butter, to which the |
uice of half lemon and half a teas |
of minced parsley have been
Onions fried crisp and tender by
oaking in cold milk previous to
'lunging them into not fat are relished |
" many as garnish for steaks.
With green corn at its best, try this
I'D Quaker recipe for green corn pud-
ling:
Prepare one pint of grated corn, or