Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-02-05

A fiousekeeper's Notes.
(By Julis Davis Chandler.)
Turn hot water into the jar from
which cherry brother preserve has been
taken, and use 1t for flsvoring lemonade;
mix juice from aprioots, pineapple or
ounce, and put syrup from these into
apples, jsllied apples or apple tapioca.
Put the last of the grated horseradish
into the pickle jar to help keep the vine
gar in good condition.
Saute vegetables for . soup or Spanish
sauce In hot oil to o golden brown (light-
or rather than darker In color before
stewing them.
Saute blanched and dried rice in hot
fat before boiling It, then dress 1t with
onion, mushroom or maitre dhotel
sauce.
Sprinkle fried bread crumbs, paprika
and celery salt over string beans cooked
for the table.
When half an onion has been used for
Havoring dish, drop the other half into
ice-water that 1t may not absorb germs
floating In the air and be unit for use.
Apple juice or the fruit itself com.
bines we'll with many fruits and small
berries, extending these without detri-
ment, and reducing the cost which other
wise might be, in some cases, prohibi-
tive.
Just a little pineapple will flavor q
large dish of milder fruit; so will ounces
and oranges combine with apples for
marmalade. A base Of apple juice with
cherries, peaches or Strawberries often
makes q good jelly which otherwise
would be syrupy, for it la difficult to
make cherry and peach jelly without
apples unless one takes the fruits quite
green.
Experiments show that cranberry juice
added to fresh rawberries makes q pre-
serve of fine quality, since the cranberry
assists in keeping the straw berries own
flavor, which is often lacking in pre-
serves; also, IL is said to assist In keep
ing their color.
Ounces cooked with cranberries for =
jelly are fine; use about one.third cran-
berry to two-thirds ounces, and proceed
as for any jelly. Very mild ounces are
improved by little lemon juice and
grated peel, but ounces usually have so
much distinctive favor they will bear
tonipg down with apples and pears. Do
not forget that even few ounces are
useful; add them to apple sauce, apple
pie or pudding.
A WONDERFUL FUEL!
"Wonderful fuelp' we remark, when
we learn what our good friends burn in
their cook stove I'm California; and to
heat their handsome home the year
around.
Peach pits or peach stones! Think OF
e.! Peaches sufficient from their or
chards to furnish the entire amount u
fuel for good-sized family. And at no
real cost, being by-produot, left after
the drying season Is over.
Besides all the fruit shipped, these
peaches are cut in halves and dried on
the place.
NEW WAYS OF GROWING CELERY.
Celery is now grown in long tiles;
this makes the celery very tall, tender
and white. II brings a very much better
price, and is sold to fashionable hotels
and railroads for dining cars.
Even il one cannot cultivate celery for
68tiuky 10 WCli WOIth oPObu q
few cents for celery seeds aud grow some
for flavoring for soups, gravies, dressing
for fowls, etc.
ENHANCE. THE KITCHEN sEAsoNINGs
WITH SWEET HERBS.
There never was q time when good
cooking was more discussed and ways of
making plain dishes savory and common
staples welcome In new forms.
Grow sweet basil, thyme, msrjoram,
chervil, cbives and sage; try dill and
csraway, alsn, and purchase five cents
worth of bay leaves.
Infuse extra pieces of cucumber in
vinegar to have the vinegar for salads,
when the cucumbers are out of market;
make tarragon vinegar also, and celery
and-red- pepper vinegar. II onions be-
come luxury, have even onion vinegar
or onion and garlic salt to use quickly
for dishes requiring little. In this
form ones hands and working table, or
sink boards, are free from odor; this Ia
most acceptable to those doing light
housekeeping and carrying on their own
culinary affairs.