Albuquerque daily citizen. [volume] (Albuquerque, N.M.) 1895-1903, 1903-06-11
HOUSEHOLD TALKS.
SANITY Dishes That Are Deliuhtfu
ON a Hot Dsy-Mny He Made ut
Any Time Of the Day.

A housekeeper suggests the follow
ing dishes for a cold luncheon on a hot
day. saws the New York Tribune.
With such a bill of fare the meal may
be prepared long before the guests ar
rive: Sandwiches spread with
chopped meat, veal loaf, deviled eggs,
vegetable salad, cottage cheese, gela-
tin with cream, custard or ice cream
and angel cake. Olives and radishee
may accompany both courses.
Maple fudge is liked better by many
persons than chocolate. Put into a
saucepan one-half cupful of graduated
sugar. IA cupfuls Of scraped maple
sugar and a cupful of milk. When the
sugars melted and the mixture hot add
two tableSpoonfuls of butter and boil
for 20 minutes. When it hardens in
cold water. it is done. Upon removing
il from the fire add a t%easpoonful of
vanilla. Begin to beat as soon as it
comes from the fire. When it shows
signs Of granulation turn into but
tered, shallow tins, and when cool
enough mark into squares. Two table
spocnfuls of grated %cocosnut and a
cupful of walnut or hickorynuts may
be added, il they are wanted, with the
vanilla.
Mint bags for the linen closet are
like by some persons. Put into little
silk bags a mixture made of a pound
of dried lavender. an ounce of thyme,
an ounce of mint, an ounce of ground
cloves and caraway seeds and a table
spoonful of dry salt.
A woman who has tried 1t AYERS that
a watermelon may be kept for any
length of time by vanishing its en-
tire surface. leaving no spot untouched
and open to the air.
Planned tomatoes are an excellent
accompaniment for a roast of lamb or
veal. Peel and cut in two six plump
tomatoes. Put them in a pan with a
tablespoonful Of melted butter, and
cook slowly on top of the stove for ten
minutes. Then brown in the oven.
Arrange the tomatoes on a hot plate
and serve with a sauce made in the
pan in which they cooked. For the
sauce put another tablespoonful OF
butter into the ran. and when it has
melted cook in it for four minutes two
tablespoonfuls Of -four. stirring it con-
|stantly. Then add two cupfuls of milk,
salt and pepper, and turn it over the
tomatoes.
Some housekeepers VAR the flavor of
potato salad by boiling the potatoes
for it in stock, or, if it is more con-
venient. in the soup kettle.
Dainty and seasonable sandwiches
may be made of thin slices of brown
bread with m%ayonnaise and separated
by a thin slice of a tart apple.
Stewed okra is one of the dinner pos
sibilities. Select the small green pods
and remove the stems and discolored
tips. Put into boiling sailed water and
cook until tender. 1t will take about
half an hour. Then drain; add a heap
ing tablespoonful of butter and q
tablespoonful of vinegar. and seasoI
with pepper and salt. Simmer unit
the butter is absorbed. and serve hot.
Experiments in canning peas report
ed in a government bulletin show thai
heating under pressure to secure 6
higher temperature than the ordinary
boiling point. PIP degrees Fahrenheit
is necessary to insure keeping, Where
a temperature of PAP degrees Fahren.
heit was maintained for about 30 min.
utes very few swelled cans resulted:
at 232 degrees a much larger number
spoiled. This shows hat it is hardly
wise for the average housekeeper tC
attempt to can any of the fruits anC
vegetables most liable to spoil.