South Bend news-times., 1915-09-11
Use of Brain
Is Big Help
Many Ways of Lessening La
Dor in the Kitchen-Sev-
eral Short Cuts"

The old adage Let the head save
the heels" is never more needed than
in domestic work, where the simple
knowing how and doing things with
the least expenditure OF time and et-
fort make the difference between lei
sure and rush. between comfort and
discomfort, between success and tall-
ure, in evolving a home
Let us start with diShwashing. Don't
wipe them, Wash them with plenty Of
clean. soapy water pack neatly in a
dish drainer. with a towel folded in
the bottom: pour diDper full of hot
water over them and leave them half
an hour or so while performing some
other household task. A thin soft towel
thrown over them Will both keep off
the dust and facilitate the drying
process, which is very rapid if the
rinsing water is boiling hot.
Do we wish TO make a salad? Take
a large soup plate and in il put the
yOlk of a large cold egg Cor two yolks
if you are literally inclined), a salt
spoon Of sugar level teaspoon of dry
mustard, a shake or two of cayenne
and a half teaspoon of salt. Seat your
self by a table, with a full oil crTet
(cold) and a vinegar cruet and half
lemon, all on a paper at your left
hand. With the soup plate in your
lap stir and beat the ingredients in it
until thick and smooth-about two
minutes. Take the oil cruet
in your left hand and continue stirring
and beating while letting the oil drop
The mixture should thicken almost
imm e6iately. When very thick and
of a peculiar glossy consistency, add
few drops of vinegar or lemon juice
and stir until smooth. Then more oil,
the quantity of which may be in
creased gradually through the whole
process, adding a little lemon juice
or vinegar when too thick. Do not
stop the beating with the fork at all;
with the articles to be added at ones
side, the left hand may do all the rest.
When all the oil in the cruet has been
used and the mixture is thick and per-
feet add the white of the egg. beaten
stiff and dry. Beat lightly and only
long enough thoroughly TO incorporate
the white Of egg. If a larger quantity
is wished, more oil can be used before
adding the white; the yolk of the egg
will balance from one TO two cups or
oil. ! am aware that in adding the
white of the egg 1 am violating old and
esta blished traditions If one prefers
it may be omitted. / like the lighter
and more delicate consistency which it
gives. 1t does not thin the dressing.
Whipped cream may be added instead
of the white of egg, if one wishes; this
thins the dressing somewhat but is
very nice Put the mayonnaise on ice
until needed.
French dressing also has a very
short cut" leading to both is perfec-
tion and the rapidity Of its compost
ton. In a pint jar put One-fourth of
a cup of vinegar and three-fourths of
cup of oil, half teaspoon Of salt, a
little cayenne and a half salt spoon
of pepper. Put on the rubber and the
top of the jar and snap the wire
Fastening. Shake the jar rapidly up
and down for a couple of minutes and
a thick. perfectly blended French
dressing is the result. Keep this in the
jar in the icebOX until needed, shak-
ing it just before serving. More oil and
vinegar and seasOnings is used thus
avoiding the waste caused by mixing
dressing in the old way and washing
the utensils each time The dressing
is much thicker and more perfect
than that made in any other way.