The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1902-09-13
COUNTY OFFICERS.
THE DOMESTIC DEPARTMENT.
4 Few Culinary Su94oo4aono Wh1aA
Nay Prove OF Value 10 tAo
YOua9 Housewives.

Y0ua9 HousowA1e.
"For variety sometimes" says
housekeeper, Il boil the potatoes with
which l am planning to make potato
salad, in some white soup stock. For
example, if I am boiling up chicken or
turkey bones or veal bone, l put in
the potatoes after several skimmings
of the soup and let them boil in the
stock. The salsd has quite a differ
snt favor that IL pleasant for 9
change"
1t should not be forgotten that the
monotony of winter desserts is easily
relieved by an orange short cake,
made as all short cakes should be,
with light biscuit dough. The fruit is
cut in small pieces and we'll sugared
and spread between and on top the
cake, while it is hot. This may be
served with whipped cream or with a
plain liquid sauce, says the New York
Post.
The average kitchen maid keeps
the cereal box, be it one or several,
open, after it il once broken into until
the last dust is used up. The mistress
may know that this practice il most
uncleanly, inviting dust, not to say
the ravages Of insects or mice that
may invade the pantry shelves. An
easy and efficient way to take care Of
the cereals is to empty each package
as opened into glass jar duly labelled
and which is kept tightly covered.
Not only is this the clearly way, but
by excluding the air, the favor and
sweetness of the flour are preserved.
It is well to have a variety of cereals
at hand that they may be changed
often to avoid monotony.
A cooking-teacher advises that in
preparing any dish with cream sauce
in the chafing dish, such as creamed
oysters, sweet breads, eggs or what
not, the operation will be FASTENED
and improved if the milk or cream is
heated before it is added. This should
be done in a double boiler, the vessel
kept covered to prevent a scum rising
to the surface. The same teacher sug-
gested rubbing the blazer in which
oysters were to be creamed with the
cut han Of an onion before the dish
Is prepared. This will give = partic-
ularly good flavor.
Hot chicken salad was one of the
dishes demonstrated at a cooking
school lesson which some housekeep-
er may like to try for winter lunch
con, A cup of diced chicken was mar
mated with tablespoonful of olive
oil, few drops Of onion juice. and half
a tablespoonful of lemon juice with a
quarter Of a teaxpoonful of salt and q
dash of paprica and celery pepper.
Into the blazer was put two table,
spoonfuls of butter, with which, when
it reached the bubbling point, was
stirred two tablespoonfuls Of -four,
mixed with 4 quarter of tablespoon
full of salt. When this was smooth, a
cup Of milk and cream, mixed, was
slowly added, and when the sauce
boiled, the marinatsd chicken was
stirred in. When hot 1t was served
on thin oblongs' of toast, with finely.
chopped celery, prepared beforehand,
sprinkled over the top. The teacher
advised that if celery is put in Ice wa
ter, to which a slice Of lemon IL add
ed, 1t will crisp quickly.
A stuffed stew" 10 what Mrs. Rorer
calls preparation Of beef that il ex-
ceedingly tasty as we'll as economical.
Buy at least six pounds of a piece of
lean beef from the under round. Mix
a teaspoonful of cinnamon, q half
teaspoonful of pepper. a grating Of
nutmeg, half-teaspoonful. Of ginger,
and rub we'll into the meat. Mix two
tablespoonful of vinegar and two
of oil or melted butter; moisten the
meat thoroughly with this, and stand
aside over night. Next morning, add
to half-cup of bread crumbs table,
spoonful of melted butter, q half
teaspoonful of salt, and dash of pep
per. Make gashes in the meat about
two inches long and almost through
the meat; All this stufflng into the
gashes, and tie the meat tightly into
shape. Put it into a baking pan, near
~ fill the pan with water, and cover
with another pan, and bake in a mod
erately quick oven about four hours;
basting every 20 minutes. Serve hot
when first cooked, and have it cold,
sliced thin. thereafter. On account Of
the spices. 1t will keep Ut least . week.
Padroneism In the Philippines.
All employment of natives In thu
Philippines is on the padrone system
No American can walk out and hire q
dozen Filipinos, to go to worksfo him;
he must, instead, arrange with q
''boss" and on a.commission for Sc
much labor. This i the Philippine
substitute for trads unioaisz Chi.
ssso Chronicle s.:s