The Goodland republic., 1902-04-04
The Finest Cake
Is made with Royal Bak-
ing Powder. Always light,
Sweet,pure g wholesome.
IBs DomEsTlc DEPARTMENT.
May Prove OF Value 10 the
Young Housewife.

AoumE housewife.
For variety sometimes says a
housekeeper, Il boil the potatoes with
which I am planning 10 make potato
salad. In some white soup stock For
example, if / am boiling mp chicken or
turkey bones or veal bone. / put IN
the potatoes after several skimmings
of the soup and let them boil in the
stock The salad has quite a differ
ent flavor that Is pleasant for a
change
II 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 II Is hot. This may be
served with whipped cream or with
plain liquid sauce, says the New York
Post.
The average kitchen maid keeps
the cereal box. be II one or several,
open. after II Is once broken into until
the last dust Is used up. The mistress
may know that this practice is 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 a glass jar duly labelled
and which is kept tightly covered
Not only is this the cIeanly way, but
by excluding the air, the favor and
sweetness of the -four are preserved.
It is well to have 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 chafng dish, such as creamed
oysters, sweet breads, eggs or what
not, the operation will be hastened
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 half Of an onion before the dish
is prepared. This viii give a 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 a winter lunch
con a cup Of diced chicken was mar
mated with a tablespoonful of olive
oil, few drops Of onion juice. and half
a tablespoonful of lemon Juice with
quarter Of teaspoOnfuI of salt and
dash OF paprica and celery pepper.
[ IT, -
spoonfuls Of butter. with which, when
1t reached the bubbling point, was
stirred two tablespOOnfuls of -four,
mixed with a quarter Of tablespoon
ful Of salt. When this was smooth, a
cup OF milk and cream, mixed, was
slowly added. and when the sauce
boiled. the marinated chicken was
stirred in. When hot il 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 is add
ed, it VIII crisp quickly.
A " stuffed stew is what Mrs. Rorer
calls a preparation Of beef that Is ex-
ceedingly tasty as well as economical
Buy at least six pounds of a piece Of
lean beef from the under round. Nix
a teaspOonful of cinnamon, a half
/ teaspOOnful Of pepper, a grating Of
nutmeg, a haf-teasPoonful Of ginger,
and rub well into the meat. Mix two
tablesPOOnfuls OF vinegar and two
Of oil OF melted butter; mOisten the
meat thoroughly with this, and stand
aside over night. Next morning. add
to a half-cup Of bread crumbs a table
spoonful Of melted butter. a halls
teaSpoonful Of salt, and dash of pep
per. Make gashes IN the meat about
two inches long and almost through
the meat; fill this 'stufing into the
gashes, and tie the meat tightly into
shape Put If into a baking pan, near
" iii 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, It VIII keep at least a week.