The Washington herald., 1912-08-25
Household Variety Hints.

A last batch OF the excellent Household
Variety Hints" with which a valued cor
respondent has favored US during several
recent issues is presented today. The
thanks Of the Exchange are hereby award
ed to her for the set.
CATSUP.-A very satisfactory tomato
catsup for busy people can be made from
the Strained Tomato Pulp which is sold
at ) cents the small q think half pound
although possibly it is a one pound can,
size OF small oyster can. 1t may be cooked
l simply pour into a glass jar and stir in
the seasonings-sugar salt ground cloves,
allspice. cinnamon. red pepper and vine
gar. which may be used according to taste
as one or another may prefer the prepon-
derance OF different spice
GREEN PEPPERS.-MexIcan cooks
who excel in the use Of these piquant veg
etables. first toast them over Goals or on a
stove until \he thick outer skin bIisters;
then when It is cooled. peel It on This not
only removes the unpleasant and indig
Bile tough skin but imparts different and
far more agreeable taste to the peppers,
whether Of the sweet or the hot varieties.
R1CE--I have had pointed arguments
ing Of rice. they advocating from two to
three hours cooking. putting on in cold
water. / have water boiling sharply throw
&: the rice. well washed and drained, and
boil briskfy from twenty TO thirty minutes
never over thirty-and without stirring
and every grain stands out whole and firm
There should not be too much water, little
more than enough 10 cover the rice and IL
It becomes too dry do not add cold water,
but water ct the BOIL poured in gently
around the edges Of the vessel. Cold water
toughens rice.
oRANGES.7,In tropical countries IA
vortte orange dish is made by sicing them,
either peeled or not into dish and sprin-
king with salt ana red Cayenne or Chill
ptautn. the little globular) peppers to taste.
Very palatable and very stomachic and
wholesome. corrective Of bilious conditions.
F1RELESS COOKER.-In the bottom
of tin fifty pound lard can (sold at gro
ceries for 10 or 10 cents) place a layer about
three inches deep OF either excelsior,
chopped cork (such as comes as packing for
Malaga grapes. which can be bought cheap
ly or Is given away at groceries and fruit
stores). On the middle OF this place a ten
pound lard can (be sure to get the straight
up and down kind. and pack in around 1t
the same sort OF packing used in the bot
tom, tamping 1t down with bottle OF stick
to make 1t COMPACT. up to the top OF the
second can II necessary to keep excelsior
from sprawlfng over the inner can, pack a
twist Of old cloth, or else paper. around the
upper part an inch or SO deep. Then make
circular cushion, cutting a good seam
larger than lid Of large can. with a three
inch strip sewed In between the two cir
cles Of sacking. cloth, or whatever is used
for cushion. and fill with the same sort Of
packing or some other. II you have onlya
little Of the cork, use excelsior for the rest
and the cork for the cushion only use
for the cooking vessel q one gallon molasses
can. the kind with q fiat. sunken lid. fitting
down into the can. This is used on any
stove until the food has boiled for one or
two miautes. and then set quickly into the
inner can, fitting the Id OF the molasses
can down tightly into Its can. It should
DOT. Of course. be put on tight. but only laid