Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-09-01
BETTER THAN BUTTER.

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roasts, steaks, etc. These scraps set
10 the oven and allow the grease to try
out. then strain it into dish wish
to leave it In, and when l want any
shortening 1 find it clear and white and
ready for use. l keep two dishes 80 do
not mix the pork fat with the beef, but
one is quite as good as the other. al
ways save to try out all the fat from a
chicken or fowl, and the best gingerbread
ever ate was shortened with chicken fat.
One might think dishes shortened in this
way would have an unpleasant taste, but
there is absolutely no difference in the
taste.
CAKE THAT WILL KEEP THREE MONTHS.
Cream a cupful and half of sugar
with half cupful of butter, and add
three eggs beaten separately. Mix a
teaspoonful of baking soda with two
cupfuls Of -four, and add, following with
four tablespoonful Of sour milk, tea
spoonful and half of cinnamon, and q
teaspOonful each of ground cloves and
grated nutmeg. Finally take cupful
and half of cranberry jelly, and fold it
gradually into the batter until all of 1t
has been utilized. Bake in three layers,
and cover each with white icing. l call
it my cranberry cake"
A FROsTING SECRET.
This is an easy and dainty way to
make frosting for cake: Purchase a
quarter of a pound of large chocolate
creams at the confectioner's. Put them
in double boiler, and, as they melt,
add hot milk, tablespoonful at time,
until the mixture is of the right con-
sistency to spread.
WHEN THE BREAD DOESN'T RISE.
When your bread fails to rise, don't
throw the dough away, and, by all
means, don't attempt to bake it, for 1t
will certainly be unfit to eat. Instead,
take teacupful of flour, two heaping
teaspoonfuls of baking powder, a scant
teacupful of lard, and enough warm milk
or water to make sticky dough. Work
this in with the other dough; roll fiat,
and cut into the shape of biscuits. Then
bake quickly. The result will be lot
of biscuits, so light and nice that every
body will agree that they are superior to
the ordinary soda or baking powder va
riety. The proportions given will be
found sufficient if there was not more
than quart of flour used in making the
first dough.
BEANS IN MEXICAN STYLE.
While spending the winter in south
ern Arizona we were introduced to the
small red bean cooked in Mexican style,
and the acquaintance is one that we are
not likely to forget. The Mexican cook
of course makes use of the ola in pre-
pairing them. This is porous earthen
jar that is set in the ashes of the fire.
place, but have found that the beans
are cooked just as lastly If they are al
lowed to simmer, well-covered with
water, in an ordinary kettle. At any
rate the contents must be reduced to the
consistency of cruel by long, slow
cooking, and any Jumps caused by the
presence of hard beans must be smooth
ed out by the use of potato masher
In the meantime, fry enough bacon in
stewpan to make two tablespoonful of
fat. Then pour the already cooked
beans into the fat, and toss the mixture
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Season to taste and you will have dish
that will delight the palate, even if you
are not addicted to the habit of eating
beans.
PINEAPPLE HONEY.
II YOU have been accustomed to throw
away the core and parings from your
pineapples, stop doing this and make the
follow excellent substitute for honey:
Take the cores and parings from the
fruit; cover with cold water, and let
them stand over night. In the morning
bring the mixture to boil, and cook for
several minutes; then strain through
cheese-cloth, return to the fire, and boil
about ten minutes longer. Add an equal
quantity of sugar, and boil about three
minutes. The result should be clear,
amber colored strip. 1t will prove de-
licious when served with hot cakes.
CELERY FOR SEASONING.
When procuring celery, l remove all
the unnecessary leaves, but, instead OF
throwing them away, wash them thor
oughly, and set them-on tin plate
upon the radiator, leaving them until
they have become very dry. ! then rub
them through colander, which enables
me to exclude all the stems. The
powder remaining Is put into glass jar.
find it extremely useful for seasoning
soups, sauces, etc.
A NEW DESSERT.
To four tablespoonfuls of powdered
tapioca, added half cupful of cold
water letting the two stand undisturbed
for about an hour. then added four
tablespoonfuls of sugar, and cupful
and half of boiling water, and cooked
the mixture until the tapioca had become
clear. At this point added half cup
full of the strip from jar of preserved
ginger (Canton), and quarter OF a cup
full of the ginger itself, first cutting it
into small pieces. When nearly cold, the
result was poured into sherbet glasses,
and, before being served, was piled high
with whipped cream that had previously
been favored with vanilla. The guam
tity given will fill six glasses.
A CANNING HINT.
When making any kind OF soup In
winter-time, requiring strained tomatoes,
always grudged the time required for
this purpose. I have now scheme of
my own, which have found to be 3
saver of time and temper. In canning
time / select an amount of tomatoes
(ripe ones, of course), boil until very
soft, strain thoroughly, reheat, and seal
in small air-tight jars. find that this
keeps much better than to-
matoes canned in tho ordinary manner,
as the seeds often ferment and spoil the
contents of whole jar.
TWO EXCELLENT USES FOR BAKING SODA.
For the disagreeable odor from per-
spiration nothing is so efioacious as COM
mon baking-soda-a little applied dry
after washing. Another use to which it
may be put is to take grease spots from
the kitchen floor. II q little Is sprinkled
On the spot and boiling water poured on,
then scrubbed we'll with scrubbing-
brush and soapy water, every vestige Of
stain will be removed.
THE BABY's FOOD.
l give my baby the white of raw egg,
beaten up until 1t Is stiff, with pinch
of salt added, 1t can often be digested |
by a baby or an invalid when ell else