The National tribune., 1908-09-03
BY sENoRA SARA.

This is said to be a good recipe to
sweeten butter: For one pound of but
ter use a pint of new milk. or three
pounds to the quart. Cut the butter
into small pieces. and put into the milk.
Heat gently until the butter is melted.
Set away In cool place. When the
butter Is firm pour off the milk and
work your butter as If it were u fresh
churning. Cover with ice-cold water,
and work thoroly until all signs of milk
have been kneaded out. Salt to taste.
set aside for a few hours, and you win
have sweet, fresh butter. 1t will keep
sweet for at least 10 days IL the milk
has been worked out faithfully.
Spiced currants make a splendid dish
to accompany roast beef in Winter, and
should be made now. To every seven
pounds currants allow three and half
pounds sugar, a pint of vinegar and a
cup currant juice Cook about half an
hour or longer until the mixture thick
ems. add three tablespoonfuls cinnamon
and a tablespoonful and half powdered
cloves. cook a few moments longer. then
pour into stone pot or glass cans as
preferred.
The 'chiIdren's biil'' is one with which
the British Parliament is concerning it.
self very seriously. 1t proposes to abol-
ish juvenile smoking and to prevent
children under 16 years from being scnt
te jail, the establishment of Juvenile
courts and other advantages for the
children that Americans have had for
some time. John Burns. the Radical
leader. is also interested in n bill which
will abolish the sluns by building bet
ter houses for the poor and raising the
character of the home.
This is one way of making clam chow
der:
Chop half pound OF fat salt pork;
put layer of the pork in the bottom
of the pot, cover with layer of CLAIMS.
sprinkle with a little minced onion and
parsley and put in layer of split and
soaked Boston crackers. Proceed in
this way until rs clans are used, then
sprinkle with pepper and salt and cover
with cold water. Bring slowly to the
boil and simmer for an hour. Drain off
the liquid and return to the fire. Thick
en- with lump of butter rolled in fi1ur
and add cupful of tomato juice. Re
turn the ingredients to the pot, bring
to the boil and send to the table.
To make vanilla custard cream beat
the yolks of six eggs lightly, add to them
one quart fresh milk and one cup sugar,
put in a double boiler and cOok-.to a
u
ture coats a spoon take from the fire
and strain. Then set away utoA eo0hd
When quite cold, add one pint cream,
more sugar if desired, and tablespoon
full vanilla. When the freezer is ready
for the cream to be turned into the
can add the beaten whites of the eggs,
then freeze. '---' .'.-ar %
If the ice cream is to be nodded al
tablespoonful gelatine soaked half an
hour in half cup milk reserved from
the custard may be added when tie
custard is done.
Lemon ginger punch is refreshing
made as follows:
Make a strong lemonade, allowing
each quart of water. Roll the lemons
on hard surface, first scrubbing them
thoroly, then slice and cover with the
sugar. Let stand an hour before adding
the water. To each quart of the lem
onade allow quart of ginger ale. Put
both into big pitcher or punch bow
with number of sprays of mint, bfuis-
ing the stems and lower leaves between
the fingers, so as to bring out the full
mint flavor. Chill thoroIy and serve.
This is a pretty dish If made proper
ly:
Poach a dozen eggs In the French
way, which consists of dropping eggs,
one by one. in rapidly boiling water,
which is acidulated with little vinegar
and lightly sahed. Stir the water with
a whirling motion, drop the eggs with
out breaking the yoik in the center of
the greatest ebullition; cook moment
or two; then push back on the stove
and let the eggs cook thru. If there
are any ragged edges (Which there Will
not be once the cook gets the hang of
the trick) trim off with cutter when
they come out of the water.
Put a layer of clear aspic jelly in the
bottom of a large oblong granite pan.
and when stiffened arrange the poached
eggs on il, an inch or two apart Turn
the rest of the melted aspic over the
eggs and set in the ice box to stifren. |
When ready to serve cut in squares or
rounds with an egg in the center OF
each. and serve on heart lettuce leaves. |
Either green or dritd herbs may be
utilized for vinegars, tho the former
are best just before Towering in the
Summer. Look over carefully to be |
sure they are free from insects and wash |
to clear from dust. Cover bunch OF
any of the sweet herbs desired, mint,
tarragon. savory, sweet marjoram,
THYME. sage or sweet BASIL with a quart
scaiding hot vinegar, and let 1T remain
until thoroIy impregnatsd with the
flavor of the herb. Straia>of the vine
gar to use at table or in sauces, and
replace with more vinegar A bunch
II good herbs win favor two or three
quarts of vinegar
For ants saturatc rags with kerosene,
and hang or lay these near their runs,
and they viii quickly disappear.
Kerosene is a household necessity at !
cleaning time. For cleaning painted I
and vanished woodwork. painted walls,
vanished floors, bathtubs and marble
yashstands it is unsurpassed. For tuos
and marble apply with WOODEN cloth.
then wash with soap and water. For
woodwork and walls, use clean cloths,
changing as soon as soiled. A few drops
in the water when washing windows
and mirrors will give them a beautiful
polish.
This is s. nice dish:
Mince any remains OF cold cnlcken
and mix with it one, teaspoonful or
minced onion or shallot, two tablespoon-I
fuls of parsley, a pinch of cayenne. salt
and pepper to taste and few grains OF
nutmeg. Moisten with quarter OF
,iirt of jellied stock or gravy ana two
beaten eggs; press into plain mold