The Washington times., 1914-07-10
Useful Hints for
Housewives

THE scientific housekeeper plans
to SO order her house during the
i hot weather that the work of
cooking is reduced to a nininlum
Electricity. gas. the fireless cooker have
materially helped in the solution of the
summer problem.
But in arranging household affairs SO
heat and work shall both be minimized.
the housewife must not forget that
there are certain food elements that
must be incorporated in each meal, else
the health and happiness OF I'll. family
will suffer. Food must be selected that
Will furnish the needed heat and energy
to accomplish the daily work OF the in
dividuals comprising the family, and
supply the material :or growth and re-
pair. The work of feeding family is
S.t hophszard task There is &C.
cure tesy defined science in nutrition.
Perhaps there has been more progress
in selecting food IN the ySst ten years
than in the twenty previous yeSss. Add
in no one way has this improveos.t
been more marked than in the choke
Of the desert which ends the dinner or
luncheon.
which once were every day factors in
the average menu are practically for
gotten by the modern cook. Fruits. ices,
cGstards. lighter and more nutritious
connections have superseded them.
Gelatine proves the foundation of so
, many delicious and useful desserts it
has earned a we'll defined place in the
I consideration OF the summer ciok. II
is sometimes ovcrrated as nlrt-iment,
but it has many qualities Of worth.
Of will L.
quart OF jelly. rne same rule of pro-
tedure in preparation obtains. TO mat
ter what kind of gelatine is soaked in
cold water. using half a Gun Of water
to each ounce of !gelatine until it is
soft. and then dissolved IN boiling
water. The proportion Of boiling water
to be used depends upon what other
liquid may be used in the ravOring.
Snow pudding is easily made and de-
licious.
The simplest rule calls FOR two
tablespoonful OF granulated gslatine
soaked in two tablsspoonfulS Of cold
water. Dissolve ia half a cup of
boiling water. .idd one cup NJ sugar
and a third of 4 cup OF ler'on Juice.
When the mixture begins 20 tEicken
as II is stirred. add the beaten
whites of three eggs and beat with
en- egg beater until stiff enough to
drop
This may be nodded in Individual
rlolds or in ono form. II should be
served with CIstar5 sauce. made with
Il pint OF scalded milk poured over tho
beaten yolks of three eggs an a third
OF a cup of sugar cooked two or three
minutes in double boiler. Add a pinch
OF salt 10 the milk and flavor with
vanilla.
Neapolitan pudding IS made as follows:
Soak half Lox OF gelat:ne in a
cup of cold winter and dissolve it
a
juices of a lemon and an Orange.
half a cup OF sugar and pou: It over
& pint Of preserved berries. straw
berries or raspberTies. When mixed
strain a portion OF the clear Juice
into separate dish. and when 1t
Legins to StiffciI add the beaten
whites of two eggs and beat as you
would the snow pudding. Pn2- this
over the other mixture. which should
be allowed to harden in mold
Whipped cream may be served, but
Is not essential.
Those who like the flavor Of bananas
should try banana cantaloupe.
Soak two tablespoonful of CELIA
tine in a quarter Of a cup of cold
water. and dissolve II in cup of
sugar. whites Of three eggs pulp OF
six bananas and a quarter-CIp of
lemon juice. AS ii thickens 'old in
fl cup Of whipped cream. J inc a
mold with lady fingers. add tie mix
ture. chill and se,ve with whipped
cream garnished with cherries.