Middletown transcript., 1911-06-03
USEFUL THINGS TO KNOW

should be removed at once from the pap
er as soon as they come from the market
Plunge into cold water and allow to stand
one hour. Then they are put to cook in
boiling water. to which has been added a
teaspoonful of vinegar to blanch them.
After Senty minutes of simmering drain
and plunge into cold water, that they may
be kept firm. Now remove all the tough
membrance and break up into desirable
pieces. They may now be served in a
white sauce on toast or in patty shells or
ramekins.
Parboil q sWeetbread, cut in small
pieces, dip in -four, egg and crumbs and
arrange alternately with pieces of bacon
on small skewers, having four pieces of
sweetbread and three of bacon on each
skewer. Fry in deep fat, and drain.
Arrange in circle around mound of
green peas.
Take your cloth, if double width open
it and turn the corner q true bias. Keep
on folding this bias about four inches a.
cross until you have folded about all you
think you require, pinning occasionally
to keep even. Then mark across the bias
the desired width you want your folds
and cut across with sharp shears. In
this way you cut as many folds in ten
minutes as it would take three or four
hours to do in the ordinary way.
Don't throw away an old shoe just be.
cause the soil 10 broken and unfit for
wear. The instep of buttoned shoe
makes a good iron holder. It fits the iron
perfectly. Old stockings folded into sew
eral thicknesses make cover for the
leather holder and are soft and comfort
able for the hands.
Lemon Ice-One-fourth cupful of sugar
one.half cupful Of boiling water and two
tablespoonfuls Of fresh lemon juice.
Make a syrup by boiling sugar and
water five minutes. Cool, add lemon
juice, strain and freeze, using three parts
of crushed ice to one part of rock salt.
Serve in frappe or champagne glasses.
:, Take slices of rare roast beef and roll
each around thin slice of bacon which
has been fried long enough to be trans
parent, but not crisp. Bind with twine
and boil for five minutes; drain and re.
moye the strings. Add the bacon fat to
some of the beef gravy, season with cat
sup or Worcestershire; boil up again and
pour over the olives. Serve very hot.
Broiled lamb chops garnished with peas
make dish very nice to serve tor lunch.
een.
Cut two large slices from an underdone
roast; have them about an inch thick,
score each side with sharp knife. Rub
in TWO tabissp0Outuis ott Of oii7e oil, eae Of
vinegar and a teaspoonful of dry musta1d:
season with red pepper. Broil the slices,
put on a hot platter and dot with butter.
Serve at once.
Charlotte Russe-One-f e-fourth cupful OF
rich cream, one-eight teaspoonful OF
granulated gelatine, one-half teaspoonful
of powdered sugar, one-fourth teaspoon
full of vanilla, salt and lady fingers.
Add sugar to cream and beat until stiff,
taking care not to let the cream separate.
Dissolve gelatine in boiling water, strain
through cheesecloth, and add gradually
to the beaten cream, then put in salt and
vanilla and stir until we'll mixed. Line
coffee cups with lady fingers, turn in the
mixture, chill and remove from mold
when serving.
Rice is one OF our most easily digesteo
foods and because of it is often served in
invalid cookery.
When cooking rice have large pro-
portion of water, drop in the rice little
at time 90 that the water is not cooled
enough to cease boiling. The agitation
of the water will keep the rice in motion.
It should be stirred as little as possible.
When it is cooked each kernel will stand
apart by itself plump and whole. After
draining the rice set it for few minutes
into the oven to dry. It may be salted
while cooking and served with bits OF
butter over the dish, taking the place of
potatoes.
The addition of a little cold boiled rice
to griddle cakes and mullins makes the
dish more nutritive.
A delicious dessert called rice custaTd is
prepared by adding cupful af boiled
rice to custard before baking.
Rice is used as stffiung for fowls. To
prepare the stufing, brown one onion
finely chopped in a tablespoon of butter
and mix it with four cups of boiled rice
and cupful of bread crumbs that have
been moistened with boiling water. Sea-
son with sage, parsley or any herb desir-
ed; add half pound of sausage meat or
finely chopped salt pork and peppers to
taste.
Boil one cup of rice in three pints of
water until every grain is dissolved and
the mixture thick paste. Stir into it
one cup Of sugar, rind of lemon and
one tablespoonful of salt. Beat half a
cup of cream to a stiff froth and stir it in
to the rice. Add half cup of preserve
juice of bright color and pour into
moulds.
Soups are always 8 frequent dish on
our tables, and the making of soup is
worthy space and discussion. The art Of
soup making is easily mastered and il is
not necessary for good soup to have
large variety Of ofingredisnts. When celery
is expensive the outer stalks and the roots |
are saved for favoring soups.
There are two classes Of soups those
made with stock and those without,
Under the soups with stock there is bou-
ilIon, brown soup stock, white soup stock
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