The silver messenger. (Challis, Idaho) 1890-1912, 1908-07-07
WHITE APRON BEST
LENDS ITSELF TO DAlNrlNEss IN
THE KITCHEN.
e'"enam Perhaps the Nearest
approach to the Ideal Material
Some Recipes Valuable to
the Average Cork.

home COOK washes the disbos
cieahs the range herself and noel
soiiie'hlhg more substantial than a.
demonstrators apron. There is -, ~
70 De learned, however, from the loo
.uier and her dainty ways. and rigb,
aprons are always better than ders
prihts' which invite slovenI,no..
through their ability to cover nm a.,
presence. The worker is instinctiveI-
more NOR! careful when she has on the
white apron. 0H the
Oneck gingham makes the hest
aprons for kitchen wear and a sir.incb
rune across the lower edge win nro-
tect the dress beneath bv catcbina
anything that falls, and If keens tLs
cage OF the dress from contact with
me range. The fullness at the belt
should be brought well to the hack co
lhat the sides of the dress arc Gov,
cred 1t is sometimes a good wav IN
make an apron in three sections ITO
'front.' gore and two side strips. This
reduces the fullness at the waist but
carries the apron well round the skirt
me 'front.' gore of skirt pattern will
serve as guide for the front of the
apron, then attach the straight nieces
and gather these only.
IL Is well to have one long sleeved
and square necked apron to sin on in
the emergency of being Obliged to do
little kitchen work in unsuitabIa
dress. Pattern designers offer va.
rlety OF aprons intended for housa.
Work wear, but most of them are too
fussy; they are as much TO launder as
TWO plainly shaped ones, and generally
nave pockets to catch on door knobs
and superhuous RIFLES.
Potato siscuit.-Mash three medium
sized boiled potatoes, add one beaten
egg, half a level teaspoon of salt and
one cup Of milk. Sift one-half Gun of
nour and one-half cup Of corn starch
together, with two level teaspoons of
baking powder and combine with the
potato mixture.
Some more flour will be needed To
make dough that can be rolled out
an inch thick. Cut in round cakes and
bake In hot oven.
Squash Pies.-For two pies use
three cups of canned or stewed and
sifted squash, In either case it should
be dry and not soft and watery. Add
two cups Of scalding hot milk. one cup
of sugar, a level teaspoon of salt. one
half level teaspoon OF cinnamon, and
two beaten eggs. Pour into deep
plates lined with pastry, or, if shallow |
plates are used, make a scalloped |
edge. Bake until the center puffs up.
5eefsteak Smothered in Onions |
Cook half dozen onions cut in quar-
tiers in cup of water until soft. add a |
teaspoon of -four, half a level teaspoon
of salt, and little pepper; cook five
minutes. then add a rounding table. |
spoon of butter. Have a good steak |
broiled and lay in the sauce pan with |
the onions; cover and simmer five /
minutes.
Cheese and Potato scallop.-Season
half dozen good sized hot mashed
potatoes with salt and at least a round !
ing tablespoon of butter Beat in half |
a cup Of grated cheese and turn into a
buttered baking dish Crate a good |
layer of cheese over the top and set |
IN a hot oven long enough to heat
through and brown the cheese.
Raised cake.-Cream one and one
half cups of sugar and one-half cup Of
butter together, add one beaten egg,
a few gratings of nutmeg, half Of the
grated yellow rind and half the juice
of a lemon, add two cups Of raised
bread dough after it has risen light.
half level teaspoon of soda
in a tablespoon of milk and work all
together until smooth, adding a very
little more -four to make cake bat
ter. Put into two buttered cake pans,
cover with a cloth, and let rise until
light. This will take more time than
would be allowed for bread on account
of the batter and sugar. Bake in
moderate oven,
Almond Macaroon Tartlets.-One
cup milk. one level tablespoon corn
starch. yolks two eggs, two level table
spoons sugar, few grains salt. six
macaroons pounded fine, one teaspoon
almond extract, whites two eggs, two
level tablespoons sifted powdered
sugar. one-half cup blanched and fine
" chopped almonds, six tartlet cases.
Seald the milk in double boiler
When hot add cornsta~th diluted with
a little cold milk. Stir until thick
gned: cover and cook for IS minutes;
then add the egg yolks beaten and
mixed with the sugar and salt. Cook
stirring constantly until the mixture
tbickens. then remove from the tre.
add the macaroons and extract and NIL
he tartlet cases. Beat the whites OF
he eggs very stift and beat in grad,
lally the powdered sugar then lou
IN the almonds. Spread on the taI''e'S
and brown in a moderate oven. Serve
cold.