The National tribune., 1909-06-24

There are many delightful ways OF
serving the asparagus tips when you
have utilized the stalks for cream
SOUP Boiled in salted water for 10 or
IL minutes, they may be used as
garnish for boiled salmon or salmon
salad, may be well seasoned and served
in patties with or without cream
sauce, may be seasoned with salt, pep
per, butter and have little cream add
ed. then eaten from individual sauce
dishes after the country method OF
serving green peas. They may be added
to an omelet. just before rolling, or an
egg scramble, allowing one-half cupful
of the tips to every three eggs.
To take out wagon grease. If 1t is the
kind made with animal fat, sponge with
ether If il is made with coal tar, 1t
may be removed with a cloth dipped in
petroleum.
Have you noted how the cooked
cereal sticks to the dry spoon when
stirring the mass on the stove? If the
spoon is first dipped in the cream pitch
er or rubbed with butter the cereal
will slip from it easily and not stick at
all.
When pressing dark linen frocks. it
is just as well to cover the board for
the time with piece of dark material,
and thus avoid pressing white lint into
the material.
Dates, stoned. are sometimes hidden
in breakfast doi;ghnuts, one in each.
Raisins or a preserved strawberry or
cherry or other kind of preserved fruit
NAV take their place. The best dough
nuts to have for breakfast are the kind
without sugar. sometimes called Bap-
list cakes. They are simplicity itself.
Take a piece of ordinary bread dough
from that which has been rising over
might. Cut it out . into balls and fry
them Immediately in hot fat. When in
serting piece of jelly or fruit be care
full that it is entirely covered up, so
that il will not come out when the ball
puffs up with cooking. The doughnuts
may be rolled in powdered sugar or not,
as desired Instead of frying these
BAPTIST cakes in balls, they may be
fried in narrow finger strips.
Wicker clothes hampers and all wick
er baskets or furniture are kept much
nicer by washing occasionally with
strong solution of salt water. Set out
doors in the sun and air to dry.
To recover parasol is a very easy
matter, especially if you have good
frame. Cut an exact pattern from an
old cover, using one panel for pattern.
Use white mercerjZed pongee. wind all
the ribs with white ribbon, stamp a
chrysanthemum in each panel embroid-
er it with white pearl luster. put bow
on top and one on the handle, and the
rsIk is pretty parasol.
Or you make use of black or any
other color of silk. Cut panels in the
same way If you have some enamel
paint you can paint the ribs and handle
any color you like, instead of winding
with the ribbon.
To clean the dining-room table that
has been discoIored by hor plates and
covered with lint use one tablespoon
ful of sweet oil. one tablespoonful OF
lemon juice. and one tablespoonful OF
starch mixed together. If you will rub
off the table with this mixture you will
find fits appearance greatly improved.
In case this does not restore the finish
II will be necessary to have the table
sandpapered and refinished.
Here is some information about cocoa
and chocolate that many hopsekeepers
are not possessed Of It comes straight
from the Agricultural Department.:
The consumer often wonders what
is the difference between cocoa and
chocolate. Both are manufactured from
the identical bean, but in cocoa the
butter has been extracted and chocolate
has other substances mixed with it.
Cocoa is thus more easily digested. but
not SO rich and 1lluring. The butter
when extracted is sold to druggists for
various purposes, chiefly that of skin
food.
The first process in the manufacture
Of chocolate or cocoa is cracking the
bean, which is done by machinery and
air. The blast of air blows the shells
OUT, as they are lighter than the meat,
and thus. after cracking, the separation
of the fragile shell from the nutritive
nut is absolute.
The bean is roasted and ground into
q paste by hot machinery. This is the
only cooking" the chocolate gets.
At this point the differentiation takes
place between cocoa and chocolate. The
latter consists of cocoa meat, vanilla
and sugar. Various machines (steam
power, not electric) crush up the vanil-
la bean with the cocoa bean and sugar.
The green person might suppose that