Columbia courier. [volume] (Kennewick, Wash.) 1902-1905, 1903-06-26

Washington Star.
Liver and Bacon.
Bacon and calves liver Is a common
dish, but especially attractive to men
who enjoy rich food. Calves liver ID
much more delicate than beef or even
lamb. Slice 1t fine and lay 1t In cold
water for at least ten minutes. This
draws out the blood and makes tho
liver better food. Fry dozen pieces
Of bacon cut in wafer-like like slices
to every quarter Of pound Of calves
liver. Let the bacon be ice-cold and
crisp It quickly on very hot frying
pan until 1t forms, in 4 few minutes.
Into little brown rolls. Take up the
bacon and fry the calves liver, which
has been dried ON q clean cloth. In the
bacon fat for ten minutes, or until 1t is
well Drowned on both sides. Dish 1t
and decorate It with the crisp rolls Of
bacon. There should be no grease
about this dish, and there will not be
II 1t IL properly cooked.
curriea Veal tchaans- DISH. q
Cut into small pieces. half an inch
square, about 4 pound Of cold roast
veal; put In the chatting dish two ta-
blespoonfuls of butter, an onion, tart
apple and Glove of garlic, all minced
fine; then stir in q tablespoonful OF
curry powder. and half tablespoon
full Of hour; add the meat and pour
In half q pint Of stock, or the same
quantity of hot water. in which des-
sertspoonful Of fluid beef has been dis
solved. Add a little lemon juice and
salt, let all simmer slowly a few min
utes. and serve hot.
Holis.dsiss sauce.
Put two ounces Of butter In sauce
pan, with q little salt, nutmeg and a
gill Of water. Cook over the IRE for
i've minutes. In another saucepan have
two tablespoonfuls Of vinegar cooked
till reduced one-half. Add to the other
ingredients with a tablespoonful of
bechamel sauce and an ounce Of but
ter. Mix the yolks Of four eggs in a
tablespoonful of water and remove the
sauce from the fire; when It has ceased
boiling add the egg yolks, the Juice Of
a lemon. and strain before serving.
Brief susgestio.s.
Pastry should be cooled Of In a
warm room; taking 1t suddenly from
the oven to a cold larder will make
1t heavy.
A too large cork will often fit
bottle quite well after It has been
soaked In boiling water for few min
utes.
To shell shrimps easily. put them in
colander and pour boiling water over
them. Shell them as soon as possible
after they have drained.
Turpentine will cleanse zinc and
make 1t look like new. Wash the zinc
first in hot soda water and then rub
with a flannel dipped in turpentine.
A large manila envelope, pasted In
the inside Of the cover at the back
Of a cook book. Is a very handy re-
ceptacle for clippings and copies of
recipes which one intends to try at
once.
The daily supply of food may be kept
In the cellar II wire safe is used,
but this is doubtful wisdom unless the
housekeeper is prepared to inspect the
safe every day to see that no scraps
are left lying around.
Never leave empty wooden tubs and
pals standing in the sun, or in a hot
part Of the scullery. In very hot wealth
er they should be left full of clean wa
ter to prevent the wood shrinking and
cracking. At other times keep them
In a cool, rather damp place.
When knives have steel blades they
should be cleaned and polished after
each using. This is best accomplished
II small basket is kept near at hand
which contains potato, bathbrick
and polishing cloth. Scrape little
Of the brick upon board. dip the cut
end of the potato into it. and use this
to rub the blade of the knife free OF
all stains. Then polish with the cloth
and wash the handle In warm but NOS
hot water