Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-07-06
I IOUSE=
HOLD
lINTS


receptacle for the family food supply. the
health OF the household depends upon the
ice box being hygienically kept, and 1t is
astonishing how quickly such a place can
| become tainted II even one thing stored in
, it spoils.
Few summer cottages have refrigerators
built into the house, and the portable va
| riety requires closer attention than the
stationary kind. For one thing there Is
| the drip pan. Because of its constantly
| holding water sediment will accumulate
| making an odor, almost imperceptible
sometimes. that can penetrate TO the food
| through the bottom of the refrigera tor
To avoid this, the pan should be rinsed in
| strong, hot ammonia water at least twice
| a week.
| To thoroughly cleanse the whole recep-
tacle at least once a week is imperative
ana this does not mean merely wiping of
| the shelves with wet cloth That should
| be done every other day in hot weather,
| but real cleaning means taking out all
| the food. removing the shelves and wash
| ing with strong ammonia or other disIn-
| fectaDt In the water.
| Every refrigerator has drain to carry
! on the melting ice, and none Is alike. The
same principle, however. applies to all:
] there is a trap, usually just below the ice
compartment, to catch dirt there and pre-
vent its clogging the pipe lower down. This
| trap dtsjonts or comes out easily so that
| cleaning is simplifed.
| To proceed properly with the work of
cleaning. all the food should be removed,
| and If meat or anything of the kind hap
pens to have been kept several days on
one dish put II on a fresh plate, etc. This
will help to keep it sweet longer Take
out all the shelves If they can be removed.
| The Ice compartment should be emptied
and there are usually couple OF under
| plates, as II WERE sheets OF tin or zinc in
this. These, too, should be taken out and
| washed.
! When the place is empty have a tea
kettle filled with boiling water made very
| strong with ammonia, and slowly pour
| this down through the drain. This is most
| important and should be done oftener than
| once week to prevent stoppage. If there
| Is any obstruction in the pipe the water
| will make its way, grease being the usual
obstacle, which boiling water melts.
After the water has all gone through, or
1 II there is a stoppage, remove the trap
| and wash> that again under hot water.
Get rid of the obstruction II there Is one.
and be sure that the whole drain is sweet
and free when work on It is finished.
| Then with pan of hot water and a cloth
| with plenty of soap wash the whole inside
| OF the refrigerator, wipe with a dry cloth,
| and let It stay open few moments to dry
| thoroughly and avoid mildew. All this
work should be done as quickly as possible
that the cold air stored may not be entirely
| lost.
The shelves are put into the sink and
Il
| few minutes before being replaced.
| In the ice compartment only milk, cream
and butter should be kept, and all should
| be tightly closed small stone crock
is best for the butter, filling 1t each day
| or every other day from the main supply.
To keep lump of charcoal in each COM
partment of the refrigerator, renewing IL
| every week, is a simple and excellent way
/ of disinfecting.
-. Chicken Jelly.
|
about three pounds. This gives a richer
broth than young chicken. Clean and re-
| move the skin and fat. Cut into pieces
| and put in saucepan with two generous
quarts of water a bay leaf and stalk
| or two Of celery. Cover, and as 1t comes
| to boil skim carefully. then push back
on the stove and simmer gently Tor four
| hours. By this time Ii should % reduced
half. Season with salt and pepper. strain
| into glasses and set away to cool. When
| cold remove the fat. This jelly may bs
served cold heated and served like bou-
| ilon. II eaten cold with toasted crackers
| or between thin slices Of toasted bread ii
makes dainty and appetizlns lunch. II
you wish to make some of it into wine
| jelly you can do so In this way: Soak tea
spoonful gelatne in little cold water. then
dissolve In a cupful Of the hot broth Add
to 1t the juice of half lemon, a gill Of
sherry or Madeira and a little sugar. thin
pour into small cups to harden. SOM
times a few pieces of the breast of the
fowl are cut small and added to the jelly
| before 1t hardens. In this way you can
make q variety of different Dishes using tho
same foundation.
Washington Cake.
A rich Washington cake is made in this
way: Beat to a cream in a warm earthen
bowl one cup butter and two and one-half
cups sugar. Then add the yolks OF five
well-beaten eggs and a cup of milk and
thar IN bar howl
four cups -four two teaspoonfuls cream
of tartar and one teaspoonful soda, sft-
ing four times over. Then add cup or
seeded raisins. Put in the butter sugar
and egg mixture TO the flour and. having
whipped the whites of the eggs TO sttf
froth, fold into the batter. II desired. cit
ron cut in nne shavings and another cup
curr:.nts or rasins may be added. Bake
in a large round pan lined with buttered
paper, remembering in the baking that
fruit cake takes longer to bake than the
plain and the oven must be kept at
steady, moderate heat. Ice thickiy with
boiled icing.
,,, rs..,. Washington Pie.
Here is a simple rule for an old fashioned
cream cake called In New England a
Washington pie
Beat two eggs with a scant cup sugar:
then add cup and one-half -four. sifted
several times over with a teaspoonful
and a pinch of salt.
Stir In gradually three tablespoonfuls
cold water and little lemon juice and
bake in two layers.
When cold spread with a custard filing
made in this way: Mix large tablespoon
full cornstarch with two tablespooafIls
sugar.. a pinch. of salt and a beaten egg.
Stir gradually Into pint of milk heated
to the boiling point in a doubls boiler.
When 1t thickens nicely. add the grated
rfnd of a lemon. Do not add the juice.
Spread this on top of OF the cakes.
cover with the other: dust the top OF the
cake with powdered sugar and q little
lemon jure:- A chocolate. apple or orange
filing may be used instead of the cream.
To make the orange filling beat the whites
Of four eggs to a stiff froth. Beat In a
teacup powdered sugar and the grated
yellow ripd and juice OF two oranges.
Spread between and on top Of the layers
and set in the warming closet or a coolish
oven for q few moments.
A lemon filling is also good when made in
this way:
Cook in "a double boiler, until thickened,
one cup sugar, one tablespoonful butter.
the grated rind and Juice of one lemon and
beaten egg,
IT, na4xor ar Worae