The National tribune., 1909-11-11
BY SENORA SARA.

INA SANA.
one in boiling water to make it posi-
BILE to remove the skin. After skinnine
| it, punch holes in all its sides. PounC
| in a mortar three cloves of garlic anC
half an onion. When fine add u little
salt and two tablespoonfuls of vinegar
Cut in small strips two DUNES each OF
| fat salt pork and ham. Dip these in
the prepared vinegar and insert in the
gashes. In large saucepan put one
and one-haif tablespoonfuls of lard
! Put in the tongue and the remainder
of the vinegar, and turn the Tongue
until it is nicely Drowned; then ADD
two cupfuls of boiling water. coos
the tongue slowly for three hours OF
more, adding water from time to time
to keep the quantity about the same
| When nearly done, add cupful OF
red wine 1t will be q fine brown and
look glazed. 1t is really the finest
way to cook a tongue.
To keep tins bright, wash well with
strong hot soda and water; when dry
polish with a cloth and a little pow
dered whiting.
When pumice stone and lemon are
unavailable wet the ends of common
sulphur matches and rub the ink
stained fingers with them. The spots
win disappear.
Parsley may be kept fresh and green
for several days if it is put in a covered
earthen jar in a cool place. 1t Will last
longer than in water.
Walnut cake with raisins is delicious
Try it. Beat together one cup of sugar
and one-half cup butter. Add half
cup milk, two cups of flour which has
been sifted with a teaspoon baking
powder, and two eggs, whites and yolks
beaten separately. AT the last add one
cup of seeded raisins and one cup OF
nut meats broken.
1t is mistaken economy to use too
large jars for preserves, jams and the
like in the effort to save trouble, tops,
etc. A small family is not able to con-
sumo the whole quantity at time, and
the rest is likely to be wasted.
Cake recipes are rarely doubled with
success. 1t is usually better, unless you
are sure of your strength and skill, to
make one loaf and start again. 1t Is
also a fact that the smaller loaf can be
baked more easily than the larger one.
Peel onions under cold water and
they will not bring tears TO the eyes.
They then should be put in rapidly boil
ing water, and this changed after the
first five minutes of cooking; then put
in fresh boiling water, salt added, and
cooked for from half an hour to 40
minutes. If onions are not covered
when boiling the odor will be less no.
ticeable. Serve boiled onions with
parsley butter, or after draining cover
with milk; add butter, pepper and salt
and let boil up once before serving.
In general fruit stains may be re-
moved by boiling water. Hold the stain
over a bowl and pour boiling water over
the stain until it disappears. Some
times the use of warm alcohol will has
ten the process. Heat the alcohol in
double boiler and soak the stain well in
it. Then use the boiling water. If the
stain still persists, javeiIe water may be
used. However, use this carefully on
cOlOred fabrics. for there is danger Of
fading. the material. If the color is
changed, try to restore it by wiping
over with strong ammonia water.
Emery powder and oil made into q
paste is an excellent mixture to clean
steel. Rub on well and polish, after
which rub with an oiled rag and then
polish up again with a clean duster.
A refrigerator that is washed In
warm soda or borax water once a week
and in which every particle of food or
liquid which is spilled is cleaned up
directly, remains reasonably sweet, al
ways supposing that nothing Is allowed
to decay or sour. There should be an
ample supply of crockery dishes for
the iceboX, and leftover food should
be put to use while it is eatable. There
are too many cases Of poisoning from
canned goods TO make US quite easy in
mind concerning that class of food, but
| believe that the trouble can usually
be traced to somebody's carelessness.
This is called tomato Soy" Proof OF
its goodness is in the eating:
Put into chopping bowl four pounds
green tomatoes, one pound of onions,
two pounds cucumbers. Chop, put in
a colander, sprinkle with one-half
pound of salt and stand aside to drain
overnight. In the morning add to the
vegetables one ounce Of pep
percorns, two ounces of chile, one ounce
Of whole cloves, two ounces each
bruised ginger and mustard seed a
blade or two of mace and enough vine
gar TO cover.
Put in the preserving kettle and boil
slowly to a pulp, then press thru n
sieve. Put up in small bottles, adding
n couple of cloves and a chill to each
bottle, then seal tightly. This is espe-
:ially fine with fish.