Middletown transcript., 1911-05-27

USEFUL THINGS TO KNOW

find that your hand is saved from becom.
ing blistered, while the fingers and back |
of the hand will be protected flom the
scorching heat which is so damaging to
the skin.
A bombe glace sounds complicated, but
they are really quite simple to prepare. It
is necessary to have some kind Of mold,
one in the form OF melon is good
shape.
The prettiest bombes are those in which
there is a contrast OF color between the
two mixtures. Bombes in which the
lining is Of sherbet and the center OF a
charlotte russo mixture are liked as they
combine the richness of the cream with
the sherbet, which lacks richness.
Put the mold in pan Of ice and salt to
chill for an hour or two before using.
Line the inside of the mold to the depth
of an inch with the charlotte russo mix.
ture, then fill with strawberry ice and
cover with the lining to overflow. Press
an oiled paper over and put on the cover;
pack in ice and salt to harden.
When few cooked eggs are left, chop
them and add to white sauce to be u.s.
ed as sauce for fish, or it may be served
on well-buttered toast as a supper dish.
When half emp of cherries or straw.
berries are left, use them in small steam:
ed puddings with cream and sugar for
sauce. A cup of -four, q teaspoon OF bak-
ing powder, pinch of salt and milk en-
ough to make drop batter. Put spoon
full of the batter in buttered cup then
a spoonful of cherries and another of bat
ter, This will make five or six small
puddings. Steam IL minutes, setting the
cups into the boiling water and covering
the kettle closely.
The foods that are served every day on
our tables are those that should be given
the most thought in preparation. Good
bread, good coffee, good toast, well cook
ed vegetables and well cooked meats
would keep the family in peace and har-
mony, do away with many of the diVor-
ces and much that makes home life disa-
greeable.
When mashing potatoes, mash them
until all Jumps are removed, then beat
with fork until light, adding hot milk,
butter and salt for seasoning. When
serving, pile the potato lightly into the
vegetable dish.
For strawberry ice for vanilla ice cream
boil three.fourths OF cup of sugar with
half a cup of water ten minutes; let il
cool, and when ready to serve add a pint
of chilled strawberry juice.
Cut out heart.shaped pieces from
sponge cake, score the centers with
round cutter and remove enough to leave
a cavity. Fill these with sweetened anc
chopped strawberries decorated will
whipped cream.
Soak half anF ounce of gelatine in
, cup Of cold water, then add fourth OF
cup of hot water. Strain into dish anc
when cool add cup of strawberry iuict
, and pulp, cup Of sugar, and the juice o
F.. a lemon. Beat until light; continue beat
ing until the mixture holds its shape
Have ready bowl lined with halves o
strawberries fastened to the sides b,
1eited geIatine. Turn in the sponge ant
r set away to mold. Serve with whippet
s cream and whole strawberries for gar
e ni.h.
: To know whether an oven is OF tn
right heat for pastry piece OF pspe
should be placed on the shelf on Whic
the pies or cakes are to stand. II the pa
d per turns a light brown in few minute
!. the heat is just about right, but shoul
: the paper turn deep yellow, a confet
toner would know that the temperatur
was right for cakes Of solid description
!, a pale yellow denoting the correct hes
q for such pastry as sponge cake and ligt
o buns and biscuits,
r When cooking steak, if broiler is nc
used, heat the frying pan smoking ho
rub the pan with bit of suet, then Ia
Q in the steak, turning it often until it
g we'll scared over, then the heat may B
d lowered or the pan may be set back
cook from ten to twelve minutes; if like
we'll done, it will be necessary to cook
= at least twenty.
: Let Us vary the manner OF serving sue
u vegetables as pototoes, onions and cal
oage as they are always available the yeI
round, and one tires of the same metho
in preparation.
Ifclothes to be laundercd are moistene
!" and well soaped on the soiIed portion
the work of washing is much easier, g
pecially if done the evening before. b
= this requires considerable time If the sof
ia applied from the hard bar. Time cs
. be saved by slicing the soap into gallo
g of water, hot or cold, and allowing it
re dissolve, then dipping the soiled portion
le into the liquid and wringing out.
to Berwick sponge cake-beat three eg
G. add one and oDe-half cups granulat
:, sugar, salt and beat. Add one cup eff
bread -four in which mix one teaspoon
y cream of tarter. Beat. Add one-hi
o. cup cold water in which dissolve one.h
teaspoonful soda. Beat. Add one me
cup of flour. Beat. Flavor. Bake
i, quick oven in sheet or bread loaf pan.
= Slice six medium-sized potatoes a
cook il enough water to cover; strain
ca potato water over one tablespoonful
salt and four tablespoonfuls each of flc
~ and sugar. Add cup of water in viii
nj a tablespoonful of hops has been steep
~ and one quart of cold water; add Z
Yeast cake. Let stand over night. I
Y one to one and a half cupfuls of tn
49, Yeast for each loaf when setting the brel
if Shortening and salt may be added to 8
L.