Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-07-26
Things Worth Knowing.
COOKING HINTS,

COOKING HINTS.
When making boiled chocolate icing
use half brown sugar with the white and
delicious, altogether pleasing flavor is
acquired.
The flavor of coffee is greatly improv-
ed by placing the dry coffee in the oven
until it is quite hot before pouring on
the boiling water. To settle it without
the use of egg, add dash of cold water
just before removing the pot from the
fire.
For the most delicious buckwheat
cakes, mix the batter very thick over
night. In the morning take GU. guam
tity of this, add soda in sufficient milk
to thin the batter, and bake. Reserve
the thick batter for the next setting.
la this way the batter does not become
sour az when the milk Is used at night
in mixing.
When making pie crust add tiny bit
of baking powder-about the size of a
pea for one pie. This makes the crust
light and flaky. When the pie is ready
| for the oven, pour milk over the surface
and let it run off, then dust lightly with
flour; this makes most delicious look.
ing crust.
SOME BAKING DAY HINTS.
Keep a small fiat paint brush for the
purpose of brushing over biscuits, buns,
etc, with milk or milk and sugar as the
case may be. This insures glossy
brown surface.
II sour milk has become very thick
put it into a bowl and beat until light
with an egg beater. 1t will then be
smooth and much better for baking pur
poses.
Upon removing . cake from the oven
set the pan on thick cloth wrung from
hot water, and in few minutes the cake
may be slipped from the tin without
further trouble.
In making cake the first requisite is to
cream the butter we'll. If 1t is inclined
to be hard and the process will be slow
pour hot water into the mixing bowl and
spoon until they are thoroughly heated,
wipe dry and put the butter in at once.
A pie may be made to look very at
tractive in the following way: When the
top crust is 10 place, brush the top with
melted lard, then sprinkle with -four,
and pour over little milk, draining of
the superfluity. This crust will be light
and flaky and delicately Drowned.
MAKING TOAST.
When intend to have toast for break
fast, l cut the bread the night before.
The slices are then placed in the toast
ing rack and the door of the broiler left
open all night. In the morning the
sides of the slices are dried out little
and it takes less fuel and time to toast
them than 1t does IL they are put near
the flame freshly cut.
USE FOB FORK.
In blending -four and water for thick.
ening, II q fork Is used, 1t will not lump,
Also, to cut hot cake or any Of the
steamed buildings, fork will separate
but not make heavy as knife.
ABOUT COOKIES.
II cakes are kept in large stone jar,
instead of the usual can, they will re-
main fresh and moist much longer.
When they slightly burn while cooking,
do not disturb while warm, or the burnt
flavor will penetrate, but wait till per-
fectly cold, then remove the burnt part
with cheese Crater.
KEEPING CREAM SWEET.
To keep cream sweet, heat 1t almost to
the boiling point, put 1t In glass bottle
or earthen vessel, cover and set aside tO
cool. l find cream thus treated will
keep sweet and fresh for several days In
moderate weather, and over the second
day In warm weather.
When putting pudding desserts on q
cake of Ice, II q newspaper 10 first spread
over tho Ice the dishes will not slip on.