The Washington herald., 1914-04-21
FINE COOKING HINTS.
Valuable Information for the Busy
Housewife During House
cleaning Time.
BY EMILY RIEsENBERG

Housecleaning or moving will throw
the best regulated household into chaos
and to serve even passable meals during
that time requires careful forethought
and preparation. Many things can be
cooked before hand such as a few jars
of stewed fruit, boiled salad dressing and
some cake or cookies. Another good ex-
pedient is to scrub a bag full OF po-
tatoes ready for baking or boiling. Home
made noodles can be sealed in a bag
and several portions of dry ingredients
for hot bread can be measured and filled,
then put in Jars and. II a bread famine is
on, Just add the beaten eggs and cold
water and you can bake q painful Of
mullins or corn bread In less time than
| II might take to dress and go out and
buy bread. 1t is at such a time too that
a fireless cooker Is Of great value, as a
complete dinner can be cooked while
you go about your work. and the most
successful moving / ever encompassed
was when ! had a cooker containing a
savory stew and steamed pudding loaded
on the moving van and was able to
serve a hot dinner two hours after ar
Tiving at the new abode.
Good Dinner for Busiest Day.
The material for the dinner can be
ing the vegetables in cold water will
keep them fresh and crisp. The rolls are
ordered from the baker for the morning
and other foods are previously prepared.
For a more nasty meal you can order
Boston brown bread or bake corn muf-
fms, and have canned pork and beans in
stead OF the boiled dinner.
Lemon and Apple Sauce.
Method-Pare and slice good cooking
apples. To every six apples take one
lemon, pare down TO the juicy part, then
slice very thin, taking out the seeds.
Place apples and lemon in a kettle with
just enough water to keep from burning.
then cover and cook slowly until tender.
Now add a tiny pinch Of salt to give il
zest. sugar to taste and add a few graf
ings of nutmeg or little cinnamon. Beat
together well, then place in glass jars
and cover after cold.
sally Lunn.
Ingredients-Two and one-haIf cupfuls
OF sifted flour, two teaspoonfuls of baking
powder one teaspoonful OF salt. three
teaspoonfuls OF sugar, four eggs (well
beatenD, one cupful OF cold milk or water.
and two tablespoonfuls OF melted but
ter.
Method-Proceed as directed for part
corn mullins. and bake in two-inch fiat
creased tins in a very brisk oven. Cut in
squares when serving.
Boiled Dinner.
Ingredients-Three pounds Of mildly
cooked corned beef. one small head Of
white cabbage, three medium-sized car
rots. one Spanish onion. six medium-sized
potatoes, three sweet potatoes. one green
pepper, seasoning as needed.
Method-Place corn beef in kettle with
cold water and cook until at boiling point.
then drain of the water and cover meat
with boiling water. Cook for one hour,
then add other ingredients as follows:
First the cabbage, washed and cut into
eighths. removing the core and coarse
outer leaves. then the carrots scraped and
cut into halves, then the onions skinned
and cut into quarters, then the pared and
Quartered sweet and white potatoes and
the green pepper seeded and cut into
strips. II the meat is not very salty a
little salt should be scattered between
the layers of the vegetables. Now fasten
on the close-ftting cover. and as soon as
contents Of kettle are boiling hard pack
into fireless and cook from four to six
hours. To be sure this is longer than the
vegetables would need, but as they are
above the water they will be steam cooked
and not fall TO pieces as IL they were
cooked rapidly on the top of stove.