The Washington bee., 1908-05-16
WHITE APRON BEST
LENDS ITSELF TO DAINTINESS IN
THE KITCHEN.
Check Ginghsm Perhaps the Nearest
Approach to the Ideal Material
Some Recipes Valuable to
the Average Cock.

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 is much
to be learned, however, from the lee
turer and her dainty ways, and light
aprons are always better than dark
prints. which invite slovenliness
through their ability to cover up its
presence. The worker is instinctively
more careful when she has on the
white apron.
Check gingham makes the best
aprons for kitchen wear and a six-inch
Tufie across the lower edge will pro
tect the dress beneath by catching
anything that falls, and it keeps the
edge of the dress from contact with
the range The fullness at the belt
should be brought we'll to the back, so
that the sides of the dress are Gov
cred. II is sometimes a good way to
make an apron in three sections, like
a front gore and two side strips This
reduces the fullness at the waist but
carries the apron well round the skirt
The front gore of a skirt pattern will
serve as a guide for the front of the
apron. then attach the straight pieces
and gather these only.
1t is well to have one long sleeved
and square necked apron to slip on in
the emergency of being obliged to do
a 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
fussy; they are as much to launder as
two plainly shaped ones, and generally
have pockets to catch on door knobs
and superfuOus Tuff1es.
Potato Biscuit.-Mash three medium
sized boiled potatoes, add one beaten
egg, half a level teaspoon of salt and
one cup of milk. Sift One-half cup of
flour and one-half cup of corn starch
together with two level teaspoons of
baking powder and con- bine with the
potato mixture.
Some more flour will be needed TO
make a dough that can be rolled out
an inch thick. Cut in round cakes and
bake in a 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
edgs Bake until the center puffs up.
Beefsteak Smothered in Onions
Cook half a dozen onions cut in quar-
tiers in a cup of water until soft, add
teaspoon of -four, half level teaspoon
of salt and a 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 SeaIIop.-Season
half a 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.
Dissolve half a level teaspoon of soda
in a tablespoon of milk and work all
together until smooth, adding a very
little more -four to make a cake bat
ter. Put into two buttered cake pans,
cover with a cloth, and let rise until
light. This viii take more time than
would be allowed for bread on account
Of the batter and sugar. Bake in a
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
ndCdEOOHS pOuuOGu lluCp OllS lCdSpOOll
almond extract, whites two eggs. two
level tablespoons sifted powdered
sugar, one-haf cup blanched and fine
ly chopped almonds, six tartlet cases.
Scald the milk in double boiler,
When hot add cornstaTch diluted with
a little cold milk. Stir until thick
ened; 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
thickens. then remove from the fire;
add the macarOOns and extract ard fill
the tartlet cases. Beat the whites OF
the eggs very stiff and beat in grad
ually the powdered sugar, then fold
in the almonds. Spread on the tartlets
and brown in a moderate oven. Serre
cold.
Nashinp the Hair Brush