The Columbus journal. (Columbus, Neb.) 1874-1911, 1908-05-20
WHITE APRON BEST
LENDS ITSELF TO DAiMTlNgss ~
THE KITCHEN.

IEN0e, ITSELF TO pAiNTlNEss ~
THE KITCHEN.
Check bingham Perhaps the Nearest
Approach 70 the Ideal Material
Some Recipes Valuable to
the Average Cook.
It ID true that many lecturers on
cookery can cook q dinner ON the plat.
form without . spot appearing ON their
white muslin aprons. But the average
home cook washes the dishes and
cleans the range herself and needs
something more substantial than the
demonstrators apron. There ia much
to be learned. however. from the lee
turer and her dainty ways. and light
aprons are always better than dark
prints, which invite sl0venliness
through their ability to cover up its
presence. The worker is instinctively
more careful when she has on the
white apron.
Check Bingham makes the best
aprons for kitchen wear and six-inch
rune across the lower edge will pro-
tect the dress beneath by catching
anything that falls, and 1t keeps the
edge Of the dress from contact with
the range. The fullness at the belt
should be brought well to the back, 20
that the sides Of the dress are GOV.
cred. It II sometimes q good way to
make IN apron In three sections, like
front gore and two side strips. This
reduces the fullness At the waist but
carries the apron well round the skirt
The front sore Of . skirt pattern win
serve a q guide for the front Of the
apron, then attach the straight pieces
and gather these only.
1t II well to have one long sleeved
and square necked apron to slip on in
the emergency Of being obliged to do
. little kitchen work in unsuitable
dress. Pattern designers offer a va
riety Of aprons intended for house
work wear. but most of them are too
AOOOyp SAsOJ 0AO % 0OCu " 10O0uCI -
two plainly shaped ones. and generally
have pockets to catch on door knobs
and superhu0us rumes.
Potato eiseult.-Mash three medium
sized boiled potatoes, add one beaten
egg. half level teaspoon of salt and
one cup of milk. Sift one-half cup Of
-four and onehalf cup of corn starch
together. with two level teaspoons of
baking powder and combine with the
potato mixture
Some more -four 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 1t should
be dry and not soft and watery. Add
two cups of scalding hot milk, one cup
Of sugar. . level teaspoon of salt. one
half level teaspoon of cinnamon. and
two beaten eggs. Pour into deep
plates lined with pastry. or. IL shallow
plates are used. make q scalloped
edge. Bake until the center puffs up.
Bsefstsak smothsred In Onions
Cook half q dozen onions cut in quar-.
tiers In q cup Of water until soft, add q
teaspoon Of -four. half level teaspoon
Of salt. and little pepper; cook Ave
minutes. then add q rounding table
spoon Of butter. Have q good steak
broiled and lay in the sauce pan with
the onions: cover and simmer I'VE
minutes.
Cheese and Potato eealiop.-Season
half dozen good sized hot mashed
potatoes with salt and at least q round
ing tablespoon Of butter. Beat in half |
a cup Of grated cheese and turn into
battered baking dish. Crate . good |
layer OF cheese over the top and set |
In . hot oven long enough to heat |
through and brown the cheese.
Raised cake.-Cream one and one |
half cups of sugar and one-haH cup of
butter together, add one beaten egg.
q few gratings Of nutmeg. half Of the
grated yellow rind and half the juice
Of q lemon. add two cups Of raised
bread dough after 1t has risen light
Dissolve half . level teaspoon Of soda
In . tablespoon of milk and work all
until smooth, adding Q very
little more -four to make q cake bat.
teI. Put into two buttered cake pans.
cover With . cloth. and let rise until
light. This viii take more time than
would b allowed for bread on account
Of the batter and sugar. Bake in q
moderate oven.
Almond Macaroon Tartlsts.-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
evol tablespoons sifted powdered
sugar. one-haf cup blanched and fine
y chopped almonds. six tartlet cases.
Scald the milk In double boiler.
When hot add eornstarch diluted with
! little cold milk. Stir until thick
,nsd; cover and cook for Is minutes:
hen add the egg yolks beaten and
mixed with the sugar and salt. Cook.
stirring constantly until the mixture
hickens, then remove from the fire:
i'd the macaroons and extract and I'LL
he tartlet cases. Beat the whites Of