Middletown transcript., 1911-09-02

your ferns and palms. They need stimu.
lating as we'll as we.
Grease the cork Of the cement bottle
and there will need no force to open the
bottle when needed.
Rubber heels on shoes will save many
back ache and over-wrought nerve.
Use kerosene oil to save elbow grease
in cleaning the sink.
Biscuits and pastries are baked in a
very hot oven, as the cut surfaces allow
the gases to escape readily. Pastry, un-
less baked quickly WILL be soggy.
Have strong under heat for baking
pastry.
Small overs cool quickly and should be
heated hotter than large ones. Do not
cool the oven by keeping the door open
too much.
The length Of time for roasting or bak-
ing fish depends upon the extent of the
surface exposed to the heat more than on
the number of pounds. For example, a
thin large roast, because of its large sur
face exposed would take less time to roast
Of the same number of pounds.
A steak an inch thick requires six to
ten minutes for broilinc; an inch aud
half, eight to fifteen minutes.
Lamb should never be served rare NUT
ton may.
In baking angel food very slow oven
is maintained throughout the first half Of
the baking, then a little increase and fin
ish with heat enough to brown the cake
q rich brown.
A layer cake needs a hot oven and
should bake in twelve TO twenty minutes.
Molasses and fruit cakes should have slow
er ovens. An ordinary ginger bread will
bake in good oven in forty.fye minutes.
The small ovens used on the top of gas
stoves are great convenience and econo-
my.
Cut number of slices of both white
and brown bread. Slices must be quite
thick, nearly one.half inch. Butter liber-
ally and stack together five slices, first a
brown, then white, brown, a white
and q brown, pressing together firmly SO
they will hold. Slice down through this
stack, making the slices the thickness
wished for the sandwiches. The result
is an exceedingly eatable and pretty strip
ed sandwich, which can be trimmed in
to any shape desired.
This receipt, requires two tablespoon
fuls of butter, one teaspoonful of vinegar
and one teaspoonful of chopped parsley.
Fry the butter in a stew pan until it is
light brown, take off the fire and stir in
the vinegar and chopped parsley.
Add two eggs beaten to a froth and
sWeeten with four teaspoons of sugar to
pint of milk. Curdle with essence of pep.
sin or junket tablets. Pour into cups.
One can pineapple chopped, one cup
milk, two.thirds cup sugar, three table
spoons, flour, two crusts.
One pint of buttermilk, one teaspoon
ful each of soda and salt, one we'll beaten
egg, one heaping pint of cornmeaI. One
beaping teaspoonful Of sugar may be add
ed if liked. Bake in dripping pan or
gem pans in quick oven.
To give variety to plain apple jelly the
rose geranium will add a dainty favor.
Allow a clean, large leaf to two quarts,
added to the boiling juice little before
the sugar is put in. Remove in three or
four minutes. Two whole cloves to the
same quantity or juice or piece of stick
cinnamon, finger long, will give apple
jelly piquant taste which will be liked
Sprigs of mint used in the same way will
surprise the family pleasantly when th ey
are served mint jelly with roast lamb or
mutton.
Peel and chop tiae two mediu m sized
white onions, and cook them gently in
one quarter of cup of butter until they
begin to color. Stir in one tablespoon Of
-four, then add gradually one cup of hot
milk, chicken or veal stock, and stir IN.
til smooth and thick. Season with pep
per, salt and speck Of powdered mace;
add six hard boiled eggs cut lengthwise
into quarters, heat thoroughly, turn out
carefully on squares of buttere1 toast,
sprinkle with chopped parsley and serve
at once.
Using a Whisk broom to clean dishes is
better than scraping them with a knife,
says the Ladies Home Journal. Right
after clearing the table the broom will be
found useful for this purpose, especially
if it is dampened occasionally.
Soak one pint Of very fine bread crumbs
in one quart of milk until they are soft,
th en- spread a buttered dish with pared
and cored sour apples cut as cut as thin
as wafer; lay over these some thin
slices of rhubarb' beat three eggs with
one-haIf pint of sugar and mix with the
milk and crumbs, pouring over tile
fruit; set in pan of hot water in
moderate oven to cook until the custard |
is firm and apples tender. Serve with |
meringues on top, placing bit of apple |
ielly in each ring,