The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1902-09-20
COUNTY OFFICERS.
THE DOMESTIC DEPARTMENT.
A Few Culinary Suggesti0na Which
Nay Prove of Value to the
Young Housewife,

Young Housewife.
"For variety sometimes" says a
housekeeper, II boil the potatoes with
which / am planning to make potato
salad, in some white soup stock. For
example, if am boiling up 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"
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 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 glass jar duly labelled
snd which is kept tightly covered.
Not only is this the Clearly way, but
by excluding the air, the flavor and
sweetness of the flour are preserved
1t Is we'll to have variety of cereals
at hand that they may be changed
often to avoid monotony.
A cookingteacher 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 fastened
end improved if the milk or cream is
heated before it is added. This should
be done in 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 a partic-
ularly good flavor.
HIT chicken salad was ono of the
dishes demonstrated at 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 tablespoonful of olive
oil, few drops of onion juice, and half
q tablespoonful of lemon juice with a
quarter of teaspoonful of salt and a
dash of paprica and celery pepper.
Into the blazer was put two table
spoonfuls of butter, with which, VIII en-
It reached the bubbling point, was
stirred two tablespoonful of -four,
mixed with a 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 marinated chicken was
stirred in. When hot it was served
on thin oblongs of toast. with finely
ehopned celery, prepared beforehand,
sPrinkled over the top. The teacher
advised that if celery is put in ice wa
ter. to which slice of lemon is add
cd. 1t will crisp quickly.
A" stuffed stew" is what Mrs. Rorer
calls preparation of beef that is ex-
ceedingly tasty as we'll as economical
Buy at least six pounds of piece of
lean beef from the under round. Mix
a teaspoonful of cinnamon, a half
teaspoonful of pepper, a grating of
nutmeg, half-teaspoonful of ginger,
and rub well 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 a half-cup Of bread crumbs table
spoonful of melted butter, half
teaspoonful of salt, and dash of pep
per. Make gashes in the meat about
two inches long and almost through
the meat; fill this stuff1ng into the
gashes, and tie the meat tightly into
shane. Put it into 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 h OF
when first cooked. and have it cold
sliced thin, thereafter. On account of
the spices. it will keep at least a week.
Padroneism in the Philippines.
All employment of natives in thu
Philippines is on the padrone system
No American can walk out and hire E
dozen Filipinos to go to work for him
he must. instead, arrange with !.
boss" and on commission for: 81
much labor. This IS the Philippin15,
substitute for trade unionisrn CHI
eaeo Chronicle. a