Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1915-09-28
WOMAN AND THE HOME

WOMAN AND THE HOME
Fact, Fashion and Fancy Calculated to
Interest York County Women.
Here are a number Of receipts for
the preparation Of wholesome dishes
which will probably be Of Interest to
York county housewives:
Asparagus Cream Soup.
One bunch asparagus, three cupfuls
milk, one cupful veal stock, three
tablespoonfuls flour. three tablespoon
fuls butter. salt and pepper. Cook the
asparagus in boiling, sailed water for
thirty minutes. Take from water,
cut of tips and put into soup tureen.
Press pulp from stalks through sieve.
Scald milk, add stock. Mix -four with
butter in a saucepan W the fire, add
ing gradually portion Of scalded milk
to make very smooth. . When thor
oughly done, add remainder Of milk
and asparagus pulp. Season with salt
and pepper. Stir till boiling, then
~ tAC uiCCbL
Pan eroiIed Porterhouss Steak.
Wipe with a damp cloth and trim
Off the ragged edges and excess of fat.
Put into a smoking hot frying pan
without any grease. Turn several
times until surfaces are scared and
Drowned. Finish cooking at a lower
heat and turn occasionally. Salt sides
Of meat just as the cooking is finish
ed. Serve on hot toast.
Celery Salad.
Wash and cut the desired amount Of
the inner part Of the celery into slices;
soak It in cold water for thirty min
utes; drain and throw 1t on q towel,
turning the towel from side to side
until the celery is dry. Put 1t in a
salad bowl and stand It in q cold place.
At serving time haste with French
dressing. This is greatly improved by
adding a few drops Of Worcestershire
sauce, soy or mushroom catsup.
Rice Pudding.
Mix four cupfuls milk, one-third
cupful rice. one-hah cupful seeded
raisins, one-third cupful sugar and
one-half ~teaspoonful salt. 1t is neces
sary to stir occasionally to prevent
rice and raisins from settling to bottom
OF dish. II raisins are not used some
fiavoring should be added.
Dat Cakes.
Take a piece Of dough as large as
your fist; make an equally large ball
Of oatmeal from your breakfast por-
ridge, into which you rub lard or drip
ing and salt to make the same consis-
tency as bread dough: then work the
two balls together until thoroughly
mixed, roll out thin, cut into circles
with a tin or wineglass and bake.
Some Helpful Hints.
To clean varnish and paint, rub with
a cloth dipped in q weak solution Of
vinegar and warm water. Polish With
q wash leather.
To clean gilt picture frames, put q
gill Of vinegar into a pint Of soft, cold
water. Remove all dust from the
frames, dip a large camel's hair brush
In the mixture, squeeze It partly dry,
then brush the gilt, doing a small por-
ton at q time.
To clean marble, rub with a slice Of
lemon dipped in salt. Leave for an
hour, then waSh on. All stains viii
be removed ind a nice gloss secured.
Before sweeping carpets, take an old
round tin, pierce holes in the bottom
and fill with common salt. Sprinkle
this over the carpet. It prevents the
dust from rising, brightens the colors
and prevents moths.
When cleaning mirrors and windows
sprinkle a few drops Of metal polish
upon a cloth and rub over the glass.
Leave to dry, then polish with a clean
cloth.
To remove smoke marks from cell
ing, mix a thick paste Of starch and
water and with a clean flannel spread
It over the mark. Allow 1t to get
thoroughly dry, then brush of with a
soft brush and the marks will have
disappeared.
Hot water marks can be removed
from Japanned trays by rubbing with
sweet oil. When the marks have dis
appeared. rub with dry -four and a
soft cloth.
Why Jellies JeII.
Jelly Is generally made from fruit
juice. with equal proportions Of Juice
and sugar. When jellies fail to jell.
the cause can generally be traced to
the use Of too ripe fruit. Wash the
fruit, cut II In slices, and leave he
skins on. Cook in water (if necessary
but not too much water. Drain of the
juice. This Juice must be cooked for
fifteen or twenty minutes before add
ing the sugar. After the. sugar Is add
ed, boil ten to fifteen minutes. then
your jelly should jell. II cooked more
than that time 1t will generally be-
come tough and ropy.