The Birmingham age-herald., 1912-09-20

this, beating all the time, three cupfuls or boiling milk. Bring to a boil quick | ly, beating as it heats. Serve imme- diately with @ tablespoonful of whipped cream upon the top of each cup To .'mill'' chocolate: Draw the sauce , pan from the fire after the chocolate has cooked five minutes and put in your egg hip. or syllabub churn dasher and whip for five minutes, keeping the saucepan in vessel of hot water to prevent cooling Then serve.
 Brass Faucets
 How may I save time now spent in polishing brass faucets in my kitchen sink? l use securing powder, and the re- suit is fine, but to keep them really bright the process must be repeated at least twice day. Is there not some preparation which could be applied to prevent the discoloration? V. s. Q.
 Wipe off the steam as fast as it.accumu- lates with a soft dry cloth kept for that purpose. It is the vapor of cooking foods which discolors the brass. If this be not allowed to remain upon the faucets long enough to act chemically they will not be tarnished. Wipe dry and hard. Poultry Seasoning Kindly publish formula for poultry seasoning called poultry powder season. ing. It is mixture of several herbs used for seasoning. I have used bottle of 1t and it was fine. I have been unable to get any more since. I hope you can give the formula.
 NORTH BROADWAY READER. The poultry seasoning bought in shops is a proprietary article. I do not know the proportions or the ingredients. I invite information upon the subject from prac- tical housewives.
 Trio of Recipes Cold Water Cake-One cup each of flour and white sugar, two eggs, one heaping teaspoonful butter, cold water, three tablespoonfuls; one heaping teaspoonful baking powder. Expensive but nice. Make by general principles.
 Cream pie-One cup sweet cream, three tablespoonfuls sugar, butter size of an egg. Flavor with nutmeg; cream all to- gether. Bake like a custard.
 Apple Pie-One and one-half cups of nicely mashed tart apples, sugar according to tartness of the apples. one quart of mon. Bake same as custard in one crust. MRS. c. H. H." The trio of trustworthy recipes Is from the store of an esteemed Kansas member. I thank her in the name of the Corner. Salt Tn GrOund COffee "If pinch of salt Is added to the ground coffee when mixing it the flavor is much improved. MRS. B. F." Our foremothers had a way of buttering ] the toasted hot coffee beans under the 1 impression that it improved the flavor. It would seem that they were right
 
 Holding Fruit Will you please give me your opinion of the best results in keeping canned fruit free from molding for one that has no cellar? I put them in wooden cupboard 1 in room off the kitchen. There is no door to room, so it is warm and free from frost 1 in winter. Do you think I would nave better luck if l bore holes in the door of this cupboard? I thought it may be too close. It is raised off the floor six inches. was careful to use new rubbers and can the fruit in good glass. Was it my fault 1 in not closing the cans while hot? All 1 jellies keep well in same place with wax and tin covers. I boil all fruit the right time with the right quantity of sugar. pound for pound, unless the fruit should ! be very sweet and need less. l shall look for your answer in the Corner ! T canned black entrants and closed | each can as soon as it was cold. l have | had to recan them. as the mold was thick | I closed them this time while hot, but don't know how they will turn out "A. R." | It might be better to keep your canned and preserved foods in a cool place. But the main trouble-if not the only one-in your case, is that you let the contents of the cans cool before sealing. The one and only preservative is heat All suc- cessfui canners will tell you this. Dip from the boiling pot upon the fire into the
 hot jars; fill each full and clap on the