New Britain herald., 1920-02-25

Kitchen Sister Mary cooks daily foI\a family of four adults. She brought to her kitchen an understanding of the chemistry of cooking. gained from study of domestic science in al state university. Consequently the advice she offers is a happy combination Of theory and practice Every recipe she gives is her own. first tried out and served at her Family table
 After cooking. cabbage or onions, the house often seems to have a lin gerlnS odor that fresh air will not remove, Vinegar poured on the stove clears the kitchen of traces of the vegetables but does not penetrate to the living rooms where curtains and hsanGiTnss are -ileciined 10 hold odors.
 A good incense that is at the same time a deodorizer clears the air quickly and effectively.
 In choosing the incense be careful to get one that is not heavy with d sweet. cloyins perfume. A refreshing. rather pungent odor is the best to select for deodor:lnt purposes
 foIfoffcN
 Brea eakfast-Stewcd figs. scrambled eggs, graham mullins, coffee.
 Luncheon-Braised tongue. crcamed potatoes bread and butter, hot ginger bread and apple saucc, tea
 Dinncr-Duchess soup. broiIed hal ibnt, lyonnaise potatoes, string beans. celery. peach dumplngs, coffee.
 My Old Recipes.
 lIalibut steaks cut in inch slices are delicious when broiIed. like to season the fish with salt and pepper and lemon juice before putting it into the hroiier. If the wires of the rack are well greased there is no difficulty in removing the fish to the serving platter. The fish may be dredged with four or corn meal before cook ing. one desires.
 Praised Tongue. , or pounds fresh tongue.
 , tablespoons butter
 1-4 cup diced carrots.
 1-4 cup dried celery.
 tablespoons minced onion.
 1-2 inch stick cinnamon.
 cloves.
 tablespoons parsley
 tablespoons lemon juice.
 teaspoon salt to l pound meat.
 1-2 teaspoon pepper.
 Cook tongue in boiling water to cover for about hours. Remove from water. dip in cold water and re- move skin and tough flores. Melt butter in a frying pan. add veget ables and cook until brown. Put Negeta bieS in a deep casserole. Brown torguc in butter in frying pan and add tu vegetables in casserole. Add scason- ings except lemon juice which is add ed the last half hour of cooking. Cover tongue to one-half it's depth with the stock it was cooked in Cover casserole and cook in a mod crate oven until tender. It will take about l l-2 hours.
 Duchess soup.
 3 cups milk.
 1 small onion.
 egg yolk.
 tablespoons butter.
 tablespoons flour.
 teaspoon salt.
 II teaspoon papriku.
 :: tablespoons grated cheese.
 ScaId milk. AIince onion and cook in melted butter till brown. Add flour and stir till perfectly smooth. Stir into scaldcd milk and cook , or 10 minutes. Rub through d strainer and return to fire. stir in cheese and as soon 0S cheeSe Is ncIted pour soup slowly over the we'll beaten uc" NoIk. stirring constantly.
 PcacI, Dumpiing>.
 =" cups flour.
 teaspoons baking powder.
 i-2 teaspoon salt.
 - teaspoons sugar.
 ? tablespoons butter.
 -; cup milk tahoun or water.
 Mix and Sif1 dry incrcdicnts. Rub in butter with tips of fingers Gut in water or milk with q silver knife. Water will make a tendCrer crust when used with butter. Roll dough on a 1oured board to 3-4 inch thick ness. Cut rounds or squares lar-c enough to cover halves of canned peaches. Put a peach iu each piece of do'::SI. ad! ;t bit of butter and a tcaspoontul of slIEars;,nd h"ing the douGh up over the peach and pinch the edges together. Place dumpliuGS in {, pan and bake in a moderate oven about IL minutes. Then baste with the hot syrup from the can every minutes until dumplings arc done. 1n- crease the heat. Serve with peach syrup or sugar and cream. Whipped cream will make a company dessert.
 He who tends the furnace least complains most of tho cold. -