Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1909-12-11
For the Housewife

OBSERVATION-DISCLOSURES
design az terra Gotta and blue is pref
ty in picture frame. and the design
can be made in very fine briar stitch
Wallachian or satin stitch embroid-
cry. II scroll is placed at the base,
the color should be shaded TO a very
light tint at the top.
Covering Homemade Books.
Homemade scrapbooks containing
anything of a sensational nature,
clippings and the like are much neater
IL bound, and a very pretty binding
can be made OF chamois. For the
leaves use a stiff paper and cut the
upper edges even, but tear the edges
of the front along the jagged edges
of a mentalic ruler in order to give
a rough appearance. Put the leaves
under clamp and press them tightly
together, then gid with gold paint at
the top and bottom. Use very little
oil. or it will soak into the paper. AL
low the paint TO dry. open the leaves
and the gilt edge will appear at the
top and bottom. Cut the chamo.s COW
er about one-half inch wider than the
leaves. then bind leaves and back to-
gether with ribbons run through the
back. Fold again put under a heavy
weight to secure book form. If one
is able to sketch with ink, a neat de-
sign will add considerably to the book
let Any soft leather may be used
in the same manner, but chamois is
cheap and is very suitable for this
purpose.
Potatoes.
Potatoes should be peeled as thin as
possible. Turnips must be peeled
| thicker, taking as guide the line
that appears just inside the skin Car
rots, parsnips and satisfy should be
scraped. Sweet potatoes and beets
are boiled in their skins.
II range has become red from over
heating or rust. before applying stove
backing rub the surface well with
vinegar, allowing 1t to dry. Blacken
when the stove is slightly warm, not
hot
When buying fowls for fricassee,
never allow the butcher to splinter the
bones by chopping with the clever.
Ask him to remove the sinews from
the legs, and cut through the joints.
If meat when cooking, has to be
/ turned, be careful never to pierce il
with fork. Boiled or stewed meats
| should be seasoned when cooking
Bro,led and fried meat should be salt
ed and seasoned after removing frsm
the fire.
Corned beef, ham or any sailed
| meat should be put in cold or luke.
warm water. Fresh meat should be
immersed in rapidly boiling water te
prevent loss of juices Allow both
kinds 10 boil quickly at first, removing
any scum that rises, then push TO back
part of stove to simmer. allowing
thirty minutes to the pound for corned
beef, eighteen to twenty minutes for
! ham and mutton. Boiled meat should
always be lett in it's own liquor to
cool
Peas and beans should never be
swimming in water. They should be
cooked with as little liquid as posi-
BILE to retain flavor of the vegetables,
but must be constantly watched to
prevent burning.
There is no reason why the dis.
agreeable odors of boiling cabbage
and cauliflower should fill the house
Have the water boiling rapidly, and
plenty OF II. in an uncovered kettle
Cut the cabbage and caulfower in
pieces, put in a little at . time to
prevent the water from cooling, and
with a fork push it under the water
every few minutes. In this way cab
bags should cook in twenty-five min.
utes.
Before il is ready for the oven
bread should rise to twice its or ginal
size. Therefore, do not put in more
than enough 10 half I'LL the pans, OF
the loaves may be an ugly shape and
the rising dough may overflow into
the oven.
When frying in deep fat, never put
too much food in your frylng-basket
at once. or the heat OF the fat will be
reduced. and the outer surface OF the
food. instead of being crisp and dry
will absorb the fat. lose flavor or juice
and become greasy and indigestible.
When boiling beets, peas. squash
corn or turnips a little sugar in the
water will improve them.
A skilIul cook attributes her famed
success In making delicious mayor.
na.se to the fact that she always adds
few drops OF onion Juice.
Salt mackerel should be soaked
over night with the skin side up
Change the water the last thing before
going 10 bed and again upon rising
Salt fish should be broiled
Fer a Christmas Dinner Table.
In the center of the table set up a