The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1909-06-09
IN WOMAN'S REAL N
WHAT OTHER COOKS
KNOW
Strawberry Preserves.

| Select large, lark red berries. To
one pine of berries take one scant pint
of sugar and enough water to make a
good rich sprup. Make syrup in the
| evening and pour over the raw ber-
ries. Let stand till morning, then dip
up two pints of the mixture at a time
and boil until almost like jam, then
lift out the berries one by one, place
on plates and let stand in hot sun all
day. In the evening put back in syrup
and boil just few minutes. Set aside
to cool and can cold in the morning
Mrs. H. c. T.
Strawberry Pudding.
Cream together one cupful of sugar
and one tablespoonful of butter. Add
thea beaten yolks of four eggs, two
cupfuls of fine, dry bread crumbs and
four cups of milk. Pour in a but
, tered pudding dish and bake, covered
until firm. Draw to the mouth of the
! oven, spread two cups of cleaned
strawberries on top of the pudding
sprinkle over one cup of sugar and
cover with the whites of four eggs
beaten light with half cupful of pow
| dered sugar. Set back in the oven
and brown lightly. Eat perfectly cold
/ with sugar and cream.-MrS. j. r.
/ Strawberries Canned Without Cooking
Have your jars perfectly dry and
take equal parts fresh berries and su-
gar, mix, and mash thoroughly Take
only small quantity in a dish at a
time that you may be sure every straw
/ berry is mashed. Put into the jars and
seal Immediately, inverting the jars a
sh nj
The work is easily done and there
/ is no heating. Berries canned in this
way keep perfectly and retain their
delicious flavor impaired.-Mrs. c.
/ V. H.
Strawberry Omeiet.
/ Four or five eggs, whites and yolks
: beaten separately. About half a cup
of milk and little salt to yolks, then
mix all together. Put a little butter
in a frying pan and pour in half OF
/ eggs; bake till a nice brown; put in
I warm platter and put Strawberries
on. Will take about a pint of berries
Cook remainder of omelet and place
over berries.-J. r.
Hint for Whip Cream.
! Whip cream in the upper part of a
double boiler having fine ice or cold
water in lower part The greater depth
prevents the scattering from the egg
beater which is so annoying when a
bowl is used.
When Using Nuts.
In spring when nuts are tasteless
and dry soak them in luke warm wa
ter. This causes them to become
! plump and improves the flavor.
To Peel Oranges.
Pour Scalding water over orange
and let stand five minutes The thick
white inner skin, usually so hard to
get off, will adhere to the peel and
come off with it, leaving fruit beauti-
fully clean and ready to slice.
Green Salads.
When making mayonnaise. if the
oil gives out before the dressing is of
the right consistency, put a little fresh
butter in a kettle of hot water and
melt it quickly. This can be used to
exc out the oil, and gives a delicious
flavor.
A little whipped cream added to
mayonnaise just before serving greatly
improves it. If the cream has soured
/ slightly it can still be used without
being detected
A bit of onion or chives rubbed over
the bowl in which mayonnaise is mixed
| gives a snap to the dressing, yet is not
enough to be distasteful even TO those
who dislike onion flavor.
If mayonnaise is to be mixed in a
hurry do not think to make haste by
adding the oil too rapidly. 1t will
surely curdle. Set the bowl in larger
bowl of cracked ice, and the dressing
will thicken more quickly.
If lemon does not seem to give
enough acid to mayonnaise, a few
drops of vinegar will be found to i'm
prove the flavor. Should the mayon-
naise be too thick and quite sour
enough, thin with small Jumps of ice
Mayonnaise that has gone back
need not be thrown away. Start g
fresh egg and when the dressing is
quite thick stir in the curdled mixture
very slowly.
If kept in the refrigerator in a tight.
ly covered glass jar, mayonnaise that
has been carefully mixed can be KEEP
for a week Be careful when frs
taking it into the air after standing
Too vigorous stirring may make il
curdle.
Mayonnaise dressing is suitable fol-
meat and fish salads and for allspice
of all kinds. Most fruit salads and
plain lettuce are better with French
dressing beaten to the consistency OF
an emulsion.
Macaroni, spaghetti and the various
noodles are not only healthy, but easily
digested by the weakest stomach.