Middletown transcript., 1910-04-23
USEFUL THINGS TO KNOW

much nutriment, is very digestibIe Al
easily assimilated, even by invalid
, though it is not good for persons with
gouty tendency.
When selecting this vegetable remer
Der that if the cut end is brown and dl
and the heads bent toward one side il
stale. OF course asparagus is at it's be
when fresh from the garden, but it ca
be kept fairly we'll for one or two day
by setting the lower part of the stalks
cold water.
Before cooking remove small part
about an inch-from the lower end 3
each stalk, where it ia hard and coarse
Wash the stalk carefully and tie then
together again in bundles. Some cook
let asparagus lie in cold water for littl
while before cooking. Others believe tina
the kettle used for boiling should be deeI
enough to allow the bundles of asparagu
to stand up straight. This keeps the ten
der tips, which cook, SO much quickeI
than the stalks, out Of water. Still othel
cooks keep the tips of the vegetables on
of water for only the first 10 minutes o.
cooking.
The color of the vegetable is generally
supposed to keep better if the smallest
possible pinch OF baking soda be added to
the water. Let the vegetable cook 20
minutes, or till tender; not till soft OF
spongy. Instead of tying in a bundle
tie vegetable may be cut in inch pieces,
then the tips, as they get done, may be
removed from the water before the other
pieces. A certain French chef treats
boiled asparagus as follows: After drain
ing the vegetable set it in rows With
minced parsley and hard.boiied egg
yolk mixed together. Then over the
rows sprinkle fine bread crumbs combin-
ed with brown butter in the proportion
of one ounce of crumbs to four ounces of
butter.
When frying hot fat may be spilled on
the floor. In that case at once pour cold
water on 1t. The cold water will cause
the fat 90 harden, when It can be taken
up with knife, instead of being allowed
to sink into the wood or stone Of the floor.
A busy housewife can save herself and
her maid great deal of labor by covering
all the lsrder, cupboard and scullery shell.
yes with oilcloth. This is easily kept clean.
Nutmegs should always be grated start.
ing from the blossom end. They CRATE
better that way.
The ribs Of discarded umbrella may
be utilized for tying up tall and willowy
palms in pots.
Most housekeepers are agreed that bet
ter work can be accomplished by using a
heavy iron than light one.
When boiling fresh potatoestry put
ling sprig of mint in the water to give
4 delicious favor to the vegetables.
Cream to be whipped must be one day
old. No sugar should be added either be-
ore or after it is beaten. The sweeten.
ng should be in the pudding or cake
With which it is served.
A delicious way of cooking shad roe is |
o bake il in the oven with q tomato |
auce., Boil the roe for ten minutes in
aIted water, then drain and cover with
old water. Let it stand for ten minutes.
Meantime, prepare tomato sauce accord
ngto favorite recipe. Butter Q small
'aking dish, put the roe into it and cover
Tith the sauce. Bake them for three
uarters OF an hour in q moderately hot
ven, basting them with the sauce that
around them once or twice every fifteen
minutes. Then serve very hot.
II your furniture has grown streaked
nd dull, try rubbing it with flannel
ipped in equal parts of turpentine and
oal oil. It polishes quickly and mnch
lore cheaply than the expensive polishss.
When pairing any kind of fresh fruit,
the hands are washed of Immediately
ith cod water instead of being washed
warm water and soap, there will be
cry little danger Of unsightly stains.
A good homemade furniture polish is
imposed OF inseed or salad oil and
negar. Mix well with stick until the i
] does not float on the surface. Apply
itha fanuel and rub off with linen.
II powdered silver polish is mixed to
thin paste with olive oil, well rubbed
TO-. every creyice of the silver and left
T few hours, the silver after being
Ashed in the usual way will be bright
ID free from stain.
Instead of cold deviIed eggs, try these: /
uff in usual way, put two halves to- I
ther, dip in egg and bread crumbs and :
? at the last minute in boiling fat. o
rye on round silver platters with CEN 9
: of green peas and a border Of thick !.
mato puree. I.
Keep clean stone, as large as q wal. a
i, in q convenient place in your kitchen, 3
d when you are ready TO pour your :,
lee off drop il into the pot and il will v
rry the grounds to the bottom, leaving tc
, coffee clear. II
Ammonia and water will remove red
+ stains.
One cake Of compressed yeast is equal
@ cupful Of liquid yeast.
3Orax vet with peroxide of hydrogen
1 often remove black ink stains.
Sickle may be kept bright by being
obed with wool saturated in ammonia.
4 few shreds OF candied orange peel
! give delicious favor to bread
1ding.
'weet pickles, chopped and spread be.
BEN sliced bread makes appetizing
dWiches.
NJ lard to fry frittsrs and doughnuts
st be sizzling hot befors putting in
batter.
! few drops Of lemon juice added to