The Whitefish pilot. [volume] (Whitefish, Mont.) 1904-current, 1912-07-25
HOUSEHOLD HINTS

silver FORKS that have been used
for fish are apt to retain the fishy
taste, especially if they havebeer
used in eating kippered behring's o,
souced mackerels. This fishy taste
can be removed readily lby washing
the forks in cold water beforewash.
ingthem in the dishpan with othe,
dishes in hot soap water.
:. Cold water, used first will COM
pletely take away the Objectionable
taste.
Keep Soup From Ice.
In the hot weather soup can be
kept much longer by allowing it to
stand in the kitchen, uncovered
than by placing it in a covered dish
in the ice box. The extremely cold
temperature of the ice box is more
apt to sour it than the heat of the
kitchen
Palsnip Fritters.
Pare. boil and mash four or five
parsnips, add one Tablespoon flour,
one well-beaten egg, butter size of
egg, salt and pepper. Form in thin
cakes. dredge with beaten egg and
flour. Fry a light brown.
CANNING AND PRESERVING.
How to Thicker Jelly.
Never put gelatin into fruit jell-
les. 1t IS an animal product and de-
composes in time, running the whole
Boil your jelly down to two-thirde
OF the original quantity. Then stir
into it the juice of a lemon for ev-
cry quart of the strip and for gal
lon a cupful of sugar heated in the
oven. and so hot that it Kisses in
touching the liquid. Boil one min
ute and pour into gasses.
Strawberries Without Water.
Prepare the berries and place in
glass jars. Pour one-half cup of
sugar on each quart or more if fruit
= desired sweet. Leave about one
fourth Of berries in a basin mixed
with same proportion of sugar. Let
stand IL hours. then fill jars-which
will have sunk from one-half to one
berries from basin and
press down firmly. Divide the juice
from basin berries among the jars.
Place ON caps, put jars in the boiler
and cover with tepid water to necks,
thin board under bottoms OF
jars to prevent heat from breaking
them. Boil until you notice fruit be-
to raise from the bottom.
Take cut jars while water is still
boiling and set aside to cool.
This method preserves color and
natural flavor of berries and pre-
vents waste of sugar in unused juice.
1t causes the jars to be we'll filled
with whole berries instead of juice.
kitchen.
Preserve DOnt's.
Don't allow preserves to stand
about after they are cold; put mel
ted paraffin on cover with lids, wash
off every trace of sickness, and
put in a cold dark place for future
use.
Don't make the mistake and wait
until the special fruit is nearly over
and then pay the highest prices for
it.
Don't think overripe fruit makes
coed preserves or jellies.
Don't use what is called "a"
or soft white sugar, or brown; use
granulated white sugar for all pre-
serves and jellieS.
Don't use granulated sugar for
spiced fruits; use light brown only.
Don't neglect to drop apples pears.
and all light colored fruit
into a bowl Of cold water as you do
them, to prevent discoloring before
cooking.
Don't use an abundance of spices
too much makes Il taste bitter.
Don't cover preserves or jeIlies
while cooking; they are apt to boil
over.
Don't use cold sugar for jellies;
to each pint allow one pound Of the
best granulated sugar. Put It on a
platter in the oven to heat and add
It to the boiling liquid.
Don't put hot preseryes in cold
glasses or jarS ana not expect aoci-
dents; have the glasses or jars In
scalding water. finass we'll, then fill
as quickly as possible. 49,