The labor world. [volume] (Duluth, Minn.) 1896-current, 1907-08-10

Put an orange or lemon IN Inc jar
box with your newly made sweet
cakes or cookies and you will find It
will give them delicate and delicious
flavor. Dried orange or lemon peel
will do the same.
When making a sauce, as soon as
you see 1t begins to boil away from
the side of the pan you may know it
is cooked.
One teaspoonful of strong coffee
added to the chocolate just before
serving greatly improves it.
A pretty sure test Of the freshness
Of eggs is bath in cold water. II
they float they are stale; If fresh, they
will go to the bottom.
A little chloride Of lime boiled in
your granite saucepans will make
them look like new. Rinse well after
throwing out the lime water.
Keep a supply Of asbestos paper in
your kitchen. II the oven is too hot
and the cake likely to burn at the
CRATE over the tin. If there is danger
of burning at the bottom, put sheet
under the tin.
Cake will not stick to the pan If
after buttering it you sprinkle it with
flour. This takes the place Of paper
lining and is much easier.
Never allow a cake to brown until
1t rises to its full height, which ought
to be about double its bulk. If it
begins to brown too soon, put paper
on top or cool the oven.
Thin the eggs in making an omelet
with few tablespoonfuls of hot water
instead Of milk. You will find the
omelet will be more tender.
When necessary to pour boiling
water In a tumbler or glass cup, put
a teaspoon in first and there will be
no danger of cracking.
When you cook green vegetables
and wish to have them look green
when served, let them cook with the
cover off,
If you want a spoonful of onion
juice for favoring, cut the onion in
two and press it in a common lemon
squeezer, kept for the purpose. If
you need only few Drops cut slice
from the onion and scrapc the sur
face three or four times with a sharp
knife, holding it over the dish you
wish to flavor.
In making hash never stir with a
spoon; it makes the mixture pasty.
Always use a fork.
Before you fry cold potatoes. dust
them with flour. They will brown
better and the taste will be improved.
Bread crumbs are always better
than cracker crumbs for covering any,
thing that has to be dipped in egg.
The cracker crumbs do not brown
we'll. Brown your stale pieces Of
bread in the oven and crush with a
rolling-pin. Keep in glass jar, coy
| ered until needed.
If you wish to prevent raisins, cit
ron or currents from sinking to the
bottom Of your cake, have them we'll
warmed In the oven before adding to
the batter.
When taking your sponge cake from
the oven, be very careful not to set it
where a draught will come on it. Put
it In closed cupboard until cool. The
cake is so delicate that the least cool
air will cause it to fall while it is
warm.
When putting a French dressing on
your salad, always add the oil first:
if you put the vinegar on first, the oil
| will not stick to the leaves.
When you boil salt hams or tongues,
plunge them at once into cold water
when you remove them from the boil
ing water. This way instantly loosens
the skin, which pulls off without any
trouble. Treat beets the same way.
To test whether milk has been wat
cred, take a well-polished knitting
needle and dip it into a deep vessel
Of milk. then withdraw it immeditely.
If the milk Is pure some of It will adj
here to the needle. If the milk has
been weatered, the needle will come
out quite clean.
When you fry fish, and the fat gets
boiling hot, before you put the fish In,
sprinkle a little salt on the bottom
of the pan; you may then turn the
| fish without breaking. s-s. ~
To prevent the Juice OF fruit pies
from boiling over, sprinkle small
quantity Of bicarbonate Of soda over