Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-08-06
Cooking Hints and a Few Recipes.

OOLUANs OxIOfu OCmOCEots cOuta okAos 1Ao
Cooking Hints and a Few Recipes.
Put an orange or a lemon In jar OF
box with your newly made sweet cakes
or cookies and you will find 1t will give
them a delicate and delicious favor.
Dried orange or lemon peel will do the
same.
When making sauce, as soon as you
see it begin to boil away from the side
of the pan you know 1t is cooked.
One tesspoonful Of strong coffee added
to the chocolate just before serving
greatly improves 1t.
A pretty sure test of the freshness Of
eggs is a bath in cold water. If they
float they are stale; If fresh, they will &c
to the bottom.
A little chloride of lime boiled In
your granite saucepaHs will make them
look like new. Rinse we'll after throw
ing out the lime water.
Keep a supply of asbestos paper ir
your kitchen. If the oven is too hot an6
the cake likely to burn at the top, put 9
sheet of the paper on the crate over the
tin. If there is danger of burning at tht
bottom, put sheet under the tin.
Cake will not stick to the pan II aftel
buttering it you sprinkle it with -four
This takes the place of paper lining
and is much easier.
Never allow a cake to brown until il
rises to its full height, which ought Il
be about double its bulk. II 1t begins t.
brown too soon, put paper on top or COO
the oven.
Thin the eggs in making an omele
with few tablespoonful of hot water
instead of milk. You will find the ONE
let will be more tender.
When necessary to pour boiling wate
in tumbler or glass cup put teaspoon
| in first and there will be no danger o
cracking.
When you cook green vegetables ant
wish to have them look green whel
served, let them cook with the cover of
If you want spoonful of onion juice
for favoring, cut the onion in two ant
press it in a common lemon squeezer
kept for the purpose. If you need onl!
la few drops, cut slice from the Onion
and scrape the surface three or fOu
L tiIucS VIII budi hhtiCs hoiuhh6 ~ Wv
the dish you wish to flavor.
In making hash never stir with
spoon; it makes the mixture pasty. al
ways use fork.
Before you fry cold potatoes, dus
them with -four. They will brown bet
ter and the taste will be improved.
Bread crumbs are always better thai
cracker crumbs for covering anything
that has to be dipped in egg. Tn
cracker crumbs do not brown we'll
Brown your stale pieces of bread 10 tn
oven and crush with rolling-pin. Keel
| in glass jar, covered until needed.
If you wish to prevent raisins, citrol
or currants from sinking to the bottom
of your cake, have them we'll warmed Ii
the oven before adding TO the batter.
When taking your sponge cake from
the oven, be very careful not to set
where draught will come on it. Put
in a closed cupboard until cool. TIL
cake is so delicate that the least cool al
will cause it to fall while it is warm.
When putting a French dressing o.
your salad, always add the oil first;
you put the vinegar on first, the oil vii
not stick to the leaves.
When you boil salt hams or tongues
plunge them at once into cold waite
when you remove them from the boilin
water. This way instantly loosens tn
skin, which pulls off without an
trouble. Treat beets the same way.
To test whether milk has been water
ed, take well-polished knitting needl
and dip it into a deep vessel of milk
then withdraw it Immediately. If til
milk is pure some of it will adhere t
the needle. If the milk has been water
ed, the needle will come out quite clear
When you fry fish, and the fat get
boiling hot, before you put the fish il
sprinkle little salt on the bottom of tn
pan; you may then turn the fish withou
breaking.
To prevent the juice of fruit pies fror
boiling over, sprinkle small quantit
of bicarbonate of soda over the fruit bt
fore putting on the top crust.
The best way to peel peaches is to pu
a few in bowl and pour over them
pint of very hot water. Don't let ther
stand in it for more than a few minutes
then pour off and put on cold water fo
a minute or two. The skin will the
roll off as easily as it does from t.
mato. After peeling, cut each peach
1.-TWO and pick out the stone.
| Always use porcelain or granitewaI
kettle in making preserves, and use
clean wooden spoon. In making you
Isprup, be careful not to let 1t burn {
boil over and always skim carefully.
lyou have old-fashioned preserves ths
lare not in alright jars, and you sc
some mold coming on the top of then
Idon't mind it, as it keeps the air frol
the preserves and does not injure thel
in the least, only be very careful whe
you remove it to use the fruit that 20
do not let any of the mold get into til
Juice.
When you make jelly, do not pour
Into cold glasses, but heat the tumblel
boiling hot; you will find this aids tn
ljellying process.
| When you intend canning fruit, til
first thing to do is to put large dishpa
on the back of the stove filled with Lux
warm water, and put as many jars as 20
lyour fruit is cooking the jars will B
getting very hot; also put the lids ii
too. In bowl of cold water that has
small teaspoonful of ammonia in 1t pt
the rubber rings; and If you find an
that have lost their elasticity, don't Ut
them; there is danger of the air gettin
through into the jar.
In canning crab apples, leave on I'll
stems and cook very carefully in tt
syrup to prevent breaking. This is
beautiful looking fruit when preserve
whole in clear red jelly.
PEACH JELLY.
Wash thoroughly cupful of evapora
ed peaches. Let them lie in water a
night. In the morning, stew, mash an
strain them. Return to the fire, an
cook with a cupful Tor more) of suga
for ten minutes. Set this aside to coo
Take a half box of gelatin, soak it
half cupful of cold water and dissol'
it in one cupful of boiling water. st
this into the peaches and set aside
CONCEAL. 1t should be stirred occasion
ally as it begins to thicken, to keep tt
peaches from settling at the bottom
Place on ice If the weather Is warn
When it is jellied eat with whippe
cream.
FROSTED PEACHES.
For twelve large peaches take Il
whites of three eggs, beaten to frot
Add two tablespOonfuls of water. Ha'
ready one cupful of powdered suga
Remove the stones from the peaches ar
rub off the fur. Then dip in the egg ar
roll in powdered sugar. Set careful
upon white paper with the stem or