The midland journal. (Rising Sun, Md.) 1885-1947, 1921-02-11

bread left over, spread 1t with plain
cream chees or the cheese mixed with
little horse radish, and you will find
the sandwich very good one. Re-
member also that hot brown bread
should be cut only with string,
The difficulty is to know when chops
or steaks are DONE To find this out,
punch the meat. Uncooked meat is
flabby, overlooked, hard. For those
who can afford it, a pair of cooking
tongs made especially for the purpose
is the proper thing to turn or test
chop or steak. If you pinch the steak
with the tongs or press with the side
OF fork (never prick with fork or
cut with knife) on the gridiron, and
it feels spongy, it means the inside
is not red, but blue, and requires
longer cooking. If on the contrary,
it feels firm, not hard, this means it
is done and the outside appearance
is Drowned like the outside Of we'll
roasted beef and must be acquired
early in the cooking. When placing
chop or steak on gridiron, push it
slightly, after cooking few seconds,
to prevent it sticking, as perhaps it
already has. The smaller the fire and
gridiron the more likely this is to hap
pen.
Again, if the chop appears to be
cooking too slowly, lower the gridiron
to the fire; if too fast, raise the grid:-
iron. In removing chop or steak from
gridiron, in flaring state, take care
to let it rest few seconds in mid-air
to let the fat drop from it, otherwise
a little fat will run off and give
greasy appearance to dish on which it
is served. Always serve as hot as pos
sible on hot plates.
While many persons think it dis
graceful that the woman of the house
should have the duty of attending the
furnace added to her other little odd
Jobs, when incidents have necessita-
tated the woman taking care of the
fire, it has been demonstrated time
and again that the woman fulfills the
job more successfully. The trouble
is that too many persons think that
when their furnace Goals burn red it
is time to put on more coal. Study
your Goals until you are able to de-
termine at just about what degree OF
redness they begin to turn white.
Then is the time to add more coal.
Sometimes a red fire, properly
checked, will give heat for two or
three hous. The more coal on such
a fire merely wastes the coal and the
fresh coal lessons the heat for half
an hour or so.
The fundamental principle of fur
mace tending is to remember that the
chief duty to perform is to keep the
pit free from ashes. No fire will last
long or give off quarter the amount
of heat it should unless this is at
tended to. Shake down the furnace
in the morning and haul out the ashes.
When the foundation of coal has
burned red you can keep it that way
for number Of hours, as the house
has become heated by that tin and
does not require the same am mt OF
burning up"
To throw two or three shovelfuls
of coal through the door i'm haphaz-
ard manner and shut the door, think
you have fully performed your duty,
is not the way to attend the furnace.
1t is in reality merely throwing coal
away. You might almost as well
throw it on hit-or-miss, it usually falls
in a heap in the center, The new
coal burns to ashes around the edges
before the ones in the middle of the
cone become red. To prevent this
spread the coal over the fire. If it is
as convenient put on small quantities
several times day instead of larger
quantities twice day.
When you a.e shaking down the fire
in the morning be sure to get out all
the ashes for two reasons, but be just
as sure that you do not shake out any
of the burning Goals. There is valu-
able heat in every lump Of coal which
has not turned white and at the same
time removing live Goals d!sss.:.- ~:
.uur IRE to such an extent that it
takes it longer to bring it up. TO the
regulation daytime temperature.
There are three great secrets in coal
economy: Never keep hot fire in
the furnace when but little heat is
needed in the house; keep clean fire.
box and spread your Goals evenly
over the surface of the fire. When
these nrinciDIes are followed YOU will