The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1910-01-28
Helps to HOusekeeperS.

Helps to HOusekeeperS.
| Good things to know when making
cake are that in measuring the ma
terials half-pint measuring cup,such
as may be purchased at any house
furnishing store for ten cents, is use
full; also, that level teaspoonful is
half of rounding teaspoonful. When
receipts call for rounding teaspoon
fuls or tablespoonful measure two
perfectly level ones, and you will have
the correct amount. Remember also
that pound cake does not require bak-
ing powder; that the batter should be
thoroughly beaten, and the baking
carefully done. BY folding in the
whites of eggs is meant stirring them
in the mixture carefully, cutting the
batter, and folding it over and over.
Grenadines are made from a thick
sirloin steak. Cut a piece of paper
the shape of an ordinary mutton chop.
Put this on the meat and cut the meat
according to the pattern; by turning
and cutting closely there will not be
particle of waste. Lard the top
with ordinary lardoons. Covers the
bottom of the baking dish with two
! tablespoonfuls Of chopped onion, the
same of chopped parsley, and two bay
! leaves. Place the grenadines, larded
side up, in the pan;pou over one cup
! full of boiling stock. Bake in a very
hot oven for thirty minutes, basting
several times. Take from the fire,
sprinkle with salt and pepper; dish
on a heated platter. Put two table
| spoonfuls of butter and two of flour
in the pan; mix with a pint of cooked
stock; stir until boiling. Add tea
spoonful of kitchen bouquet, a level
! teaSpoonful of salt, and a saltspoon-
full of pepper. If you have half a
can of mushrooms on hand chop them
fine and add them to the sauce after
| it has been strained. Pour the
sauce over the grenadines and serve
at once.
For morning or noon wedding this
month use chicken salad served on
lettuce leaves, peanut or other nut
sandwiches, and lemon punch. This
is quite enough for the first course.
For the second course have ice cream,
fruit, and small fancy cakes. The ma
terials for such a menu can be pur-
chased in any section of the United
States.
Beef and nut sandwiches are also
nice for a first course at wedding
| Put four pounds of beef from the loin
into a kettle half filled with boiling
Water-the meat must be covered with
the water; boil rapidly for five min
utes, then push on the back part of
the stove, where it will simmer gently
until the meat is perfectly tender, for
about an hour and a half. When the
meat is half done add a teaspoonful
of salt, one onion chopped, and two
bay leaves. When the meat is cold
put it through a meat-chopper, mix
ing with it during the chopping one
quart of shelled, roasted peanuts. Add
to this mixture two tablespoonfuls of
melted butter, two tablespoonfuls of
Worcestershire sauce, two tablespoon
fuls of tomato ketchup, a level tea
spoonful of salt, and half a table
spoonful of pepper. Spread this be-
tween thin slices of white or brown
bread and butter.
Luncheon and company breakfast.
The difference between a luncheon
and company breakfast is that the
first course for the luncheon is soup,
or shelfish followed by soup, while
for breakfast the first course is eth
er fruit or a combination of fruits.
Sherbet, or sorbet, as it il sometimes
while freezing, so that it il light and
frothy. 1t is served at luncheons, din
ners and suppers. Water ice is STIR
red only occasionally and is more
solid and compact than sherbet.
Fruit will keep in jar that is half
full, providing it is sterile. The jar
may be filled to the top, but IL the lid
is not sterile it will spoil or mould.
Salads made from cooked dressings
rich in vinegar and butter in no way
take the place of wholesome salad
They simply add complication to COM
plicatiOn. a dinner salad should be
as simple as possible, covered with a
French dressing made from oil and
very little vinegar. Cabbage Is the
best vegetable to use with a cooked
dressing.
To make rice peach dumpIings.
Sprinkle carefully half a pound of rice
into three quarts of boiling water;
boil rapidly for twenty minutes. Drain.
Have the peaches pared and stoned.
Spread down a dumping cloth, and
in the centre-about the size Of a
saucer-put around pat of rice half
an inch thick. Put the half Of peach,
round side down, in the middle; fill
the space from which the stone was
taken with boiled rice; put over the
other half. Take the corners of the
cloth, fold them up, entirely covering
the peach with the rice; tie tightly
So continue until you have the requir-
Cd number of dumplings. Throw
these into a kettle Of boiling water,
and boil rapidly for fifteen minutes
Cut the strings, turn the dumplings
from the cloths and serve with cream,
milk, or hard sauce