New-York tribune., 1902-07-18

In spite OF vigilance and care every housekeeper
sooner later finds herself confronting stubborn
stains in her linen. MiIdew is of the obstinate
ones, but it will usually disappear after rigorous
bath in a solution of chloride of lime 1t is well
to keep bottle of the liquid for such purposes.
Put of chloride of lime in bowl. cover 1t
with two cupfuls of boiling water and strain. Add
in the solution for day, or until they are gone.
Then rinse thoroughly in clear water.
Cornmeal gems when well made are deIicio oIs
| and light thistle down. Cream heaping
tablespoonful of butter and half cup OF sugar.
Beat up egg and add 10 the creamed butter and
sugar Dissolve a teaSpoonful OF soda in pint of
| sour milk and add to the mixture Add a cup of
-four and two of cornmeal well sifted together
Beat well and pour into creased muffin tins Bake
To make delicious graham mullins sift two cups
gar 9nd add eat pn inf of an so sgg mkt T9 IN hs bc
oven.
During the last few years new style of house
has come into existence-new that is to our coun-
try says THE Woman's Home Companion" This
is the plain one storied building, with
overhanging hip roof 1t is exceedingly interesting
for summer houses. and makes an agreeable change
from the old fashioned sheathed cottage with it's
trimmings of wooden Hamburg edging, with which
we are familiar at seaside resorts. This new style
out in straight lines With no ornamentaton What
soever. 1t is made rambling and low and this is
| not practical where land is at premium.
To make good chicken boulon for invalids take
two yearling chickens. Old hens will not do be-
! cause fowl two three years old does not
| have good flavor under that age while
a chicken Of one year less has not enough rich
ness Of substance to make good bouillon. "Old
poultry" Gouffe, OF the most economical
of caterers. is good for nothing, even in a broth
but imparts TO 1t unpleasant flavor of the hen
house" Take the chickens, which have been care
| fully drawn and cleaned, remove the breasts lay
them aside and cut off large part of the rest of
! the meat Crush the bones, and add them with the
meat, to the soup kettle using enough nice white
veal stock to cover the fowls. Add one onion with
two cloves stuck in it. two eeks head of celery cut
hours At the end of this time strain the boop W nIo
fo nto lbs pot and the next day remove the cake of
stock Put this stock in a bright Kettle over the
ana ADD them TO the soup, first seasoning IL with
sny salt and fdr 4t, Let the breasts simmer very
quantlty or toasted bread is desired, it may be
In certain cases it may be well to make this soup
with water instead Of veal stock, some patients
sirahle to have very stimulating boulon the veal
ed t ecoG oe used SEQ This soup is excellent thick
chlcken breast Add a tablespoonful of rice to a
To make Everton tafy boil three pounds of
brown sugar in three cups Of water until It hardens
when little is put in cold water Add a lump of
! butter the size of egg. Boil again until the
mixture cracks in cold water Add if desired the
.
buttered pan over chopped nuts of any kind pre-
! ferred -
| Troy molasses cake is most appetzing when
served hot for luncheon with cup Of tea or cocoa
| To make IT one-half cup Of sugar and a
| tablespoonful OF butter. Add hafcup of
! lasses and stir it in thoroughly until creamy
/ mass is produced Dissolve teaspoonful of
soda in half cup of milk and add il to the
mixture Of molasses. sugar and butter. Add also
a well beaten slowly. stirring thoroughly. Now
. ST OF fOtO and
gradually stir the mixture of the other fngredi-
because this. as good cooks know, or should know
is apt to make the dough umpy But a slow stir
ring of the mixture of moIasses. milk etc, into
the -four will have this effect If is used.
/ Young cooks apt to forget this. else do
know it, and enthusiastically try to beat the flour
E dry ingredients into the mixture OF moasseS
whatever IT may be, and the result is disas
pride Of the young cook. When smooth batter
is attained bake the Troy molasses cake in shall
ty-fve minutes. The batter should be about one
and half two inches thick when IL is turned
into the baking tins Serve the cake hot.
This a simple old rule for ginger cookies
handed down from a past generation. the kind our
country grandmothers delighted to make for hun
CRY children: Mix cup of butter and two cups
of molasses together. Add cup of milk boiled
! with heapng teaspoonfuls OF soda put in while
IL is boiling Pour hot over the other ingredients
Stir this mixture into enough flour TO make
soft dough. Add tablespoonful OF ginger 10 Ile
-four before sitting IT, Roll out and cut into rouhd
cakes. Bake in quick oven These cakes, OF
and crisp-but soft and rather thick, such as
all cookies are.