Middletown transcript., 1911-11-04
USEFUL THINGS TO KNOW

| When pin-feathers come out with diff.
Guilty, wrap piece Of muslin around your
finger to pull against.
II you would have light dumpling,
leave the cover off for about ten minutes
after you have put them in.
Mix your griddle.cakes, wsfles, fritters
ETC., in the upper part Of double boiler
instead of in an ordinary mixing bowl,
and you will find the handle very useful
to hold it by when frying them.
Do not forget to give the baby plenty
of water. Milk is a food, and does not
take the place Of water as a drink. Plenty
of water between feedings, taken either
warm or cool, is great aid to the bowels
and kidneys.
Nut butter is pretty good substitute for
meat now that the latter brings such high
prices. Run Walruts or shellbarks through
foodchopper. and ruo them into
about one-third as much good butter.
Spread on crackers or bread.
Oae housekeeper has prevented many
a burned roast by setting the alarm clock
to the proper time to open the oven door.
Then she goes about her work in the
other parts of the house, knowing that
she will hear the imperative call at the
right time.
The right way to cook oatmeal: Put q
teaspoonfnl of salt in a quart of water
over the fire, in the upper part Of double
boiler. AS soon as it boils b.iskIy,
sprinkle the oatmeal in slowly. Do not
stir, but let it boil briskly for a few
minutes, then set it in the lower half of
the boiler, which should contain hot water
then cover it and let it bubble slowly, s
without stirring, for four or five hours at
the least. If wanted for breakfass IL
should be cooked the day before, and then
finished with as much time as you can al.
lo| in the morning.
Make list OF all the fruit vegetables,
preserves and relshes that are in the
store room and cellar. Then a glance will
tell you what to choose without losing the
time to look over several dozen jars.
Have everything labeled, for no mem.
ory is good for several months, and it r,
saves many disappointments in opening
the wrong jar.
If one can make their sausage ct home
keep it in corn husks and smoke it. VOC
will find delicious favor never before
experienced. Some do not care for the /.
smoking, but dip it after being wrapped in
the husks and we'll tied, into bot fat,
which will seal it, and it may then be
packed IN layers in box. Keep cool,
and it will keep for several years.
Cookery should be fine art, but, alas,
in many kitchens it is thought OF as druid.
gerry and put out of the way as soon as
possible. The development and progress
Of civilization. The more enlightened and
intelligent people, the more attention
hey pay to cookery. It is an art as old as
history and its evolution theory is to the
scientist.
Cookery like all other arts, has its laws
of proportion, or right values, its laws of
harmony and contrast.
Cookery appeals to the sense OF taste as
music appeals to the hearing and as "Suns
and skies and clouds of June" appeal to
The sight.
An educated sense of taste is as highly
gratifying as the indulgence of any of the
lenses and as necessary for good digestion
md physical as we'll as mental well being.
To serve a meal that is attractive to the
'ye, satisfying to the taste and sufficiently
lourishing to the body, food that is di-
,estible and the cost of which is kept with.
n reasonable limits, is an accomplish
nent that any young woman may be
,roud of attaining.
Such accomplishment comes only by
lard work, study and application, but it
8 worth the price many times over.
Sweet sandwiches take the place OF cake
nd are more acceptable to many palate.
Grated maple sugar and chopped nut
meats, moistened with little cream max.
ng dainty filling.
Angel cake is much better served the
lay after it is baked. 1t is better favored
nd more tender.
A valuable hint for the users of linz
leum where it is necessary to piece it, is
D put a strip of oilcloth, spread with
good glue, on the cloth side. Put under
he two edges, being careful that the lin.
leum edges are we'll showed together,
ress down firmly and put under heauy
'eights for twenty.four hours. The seam
ill hardly be noticed.
The serving Of afternoon tea is becom-
lg quite natural custom aud also a-fne
It. Instead OF using loaf sugar, some
ostesses make their own fondant for the
Eeetening. havoring it with lemon or.
nge, coloring it to suit the taste or fancy.