Middletown transcript., 1909-03-06
USEFUL THINGS TO KNOW

Never allow cake to brown until il
rises to its full height, which ought to be
about double its bulk. If it begins to
brown too soon, put paper on top or cool
the oven.
Thin the eggs in making an omelet
with few tablespoonful of hot water
instead Of milk. You will find the
omelet will be more tender.
! When necessary to pour boiling water
| in tumbler or glass cup, put a teaspoon
ful in first and there will be no danger of
cracking.
1 When you cook green vegetables and
wish to have them look green when serv-
ed, letthem cook with the cover off.
| If you want spoonful Of onion juice
for aavoring, cut the onion in two and
press it in common lemon squeezer,
kept for the purpose. Ii you need only
few drops, cut a slice from the onion and
scrape the surface three or four times
with a sharp knife, holding it over the
dish you wish to flavor,
In making hash never stir with aspoon;
it makes the mixture pasty. Always use
a fork.
Before you fry cold potatoes, dust them
with -four. They will brown better and
the taste will be improved.
Breadcrumbs are always better than
cracker crumbs for covering anything
that has to be dipped in egg. The cracker
crumbs do not brown we'll. Brown your
stale pieces of bread in the oven and
crush with rolling.pin. Keep in glass
jar, covered, until needed.
If you wish to prevent raisins, citron or
currants from sinking to the bottom Of
your cake, have them well warmed in the
oven before adding to the batter.
When taking your sponge cake from
the oven, be very careful not to sch it
where draught will come on it. Put il
in a closed cupboard until cool. The
cake is so delicate that the least cool air
will cause it to fall while it is warm.
When putting a French dressing on
your salad, always add the oil first; if you
put the'vinegar on first, the oil will not
stick to the leaves.
When you boil salt hams or tongues,
plunge them at once into cold water when
you remove them from the boiling water.
This way instantly loosens the skin,
which pulls off without any trouble.
Treat beets the same way.
To.test whether milk has been watered,
take well-polished knitting needle and
dip it into deep vessel of milk, then
withdraw it Immediately. Ifthe milk is
pure some of it will adhere to the needle.
II the milk has been watered, the needle
will come out quite clean.
When you fry fish, and the fat gets
boiling hot, before you put the fish in,
sprinkle little salt on tie bottom Of the
pan; you may then turn the fish without
breaking.
Dried orange and lemon peel will quick.
en- fire when baking or browning dishes
in the oven.
Half a lemon dipped in salt will do
wonders in polishing brass and copper
cooking utensils.
A cup Of sweet milk added TO the water
in which oatmeal is cooked makes it
much richer, and adds to che flavor.
Marks made by setting hot dishes on
polished surfaces may be removed by
rubbing them briskly with kerosene oil,
then with alcohol.
Candle grease may be readily removed
from cloth frock or a coat by laying
blotting paper over the spot and applying
hot iron. The blotting paper absorbs
the grease when the heat is applied.
Meat will keep, even in hot weather,
for many days if it is hung in a current
Of air in muslin bags which have been
wrung out of vinegar. These bags should
be renewed every day.
The leaves Of rubber plant should be
washed once or twice with milk. This
makes them glossy. Give the plant rich
soil, drain it well, never allow tito get
dry atfhe roots and keep it from the di-
rect rays of the sun.
When lemons have become hard from
standing, pour boiling water over them
and they will become soft and much
easier to handle.
When the chopping bowl is not 10 use,
turn it upside down. It will dry quicker
and be less liable to split.
To take varnish spots from cloth, use
chloroform or benzine, and as last re.
source, spirits OF turpentine. If the latter
is used il should afterwards be washed
with benzine.
To give linen good gloss, use hot
starch to which add tablespoonful Of
sugar This causes the linen to retain
the stiffness longer than usual.
When jam making rub the bottom of
the preserving pan with little oil. II
viii. prevent it from burning, and leave
no disagreeable taste behind.
How to carve roast of beef depends
upon the form in which the roastis placed
upon the platter. If it includes several
ribs, furnishing sufficient room for base
Of bone, il may be put 90 before the car.
yer that be may cut perpendiculsrly in
thin slices. passing the knife in q line
parallel with the ribs. II, however, the
roast be laid upon the side, as il usual,
the same direction is to Be observed as to
the cutting in lines parallel to She ribs
When atenderloin roast is to be carved, /
having but the one large bone which al
vides the tendefloin from the more solid
portion, there is little eheice whether
the knife il drawn with or transverseIy