The midland journal. (Rising Sun, Md.) 1885-1947, 1927-09-02
INSIDE" INFORMATION
Mint jelly may be made by flavor
ing gelatin with mint.

WI IlL Jelly MAY UG uldu0 ny udfOA-
ing gelatin with mint.
To make mint sauce for lamb,
chop Il cup of mint leaves very fine,
tablespoon of sugar, and let stand
an hour before serving.
Rice and potatoes are not exactly
the same in food value, although
both are rich in starch. Potatoes
contain some minerals and vitamins
in addition to starch. Milled rice is
entirely lacking in these. However
when plenty of fruit and vegetables
are used in the daily meals, using
rice instead of potatoes makes little
difference in nutrition.
To cook tougher cuts of meat,
either the meat may be finely ground,
cutting through the connective It's
sue which causes the comparative
toughness, or the meat may be SIM
mered slowly for long time. to
soften and gelatinize the connective
tissue, as in cooking stew or pot
roast. The same principle applies
whether the meat is boiled, stewed,
praised, or smothered.
Strong alkalis dissolve both wool
and silk and even washing soda or
strongly alkaline soap often serious
ly INJURIES these fibers. The only
alkalis that should be used in laun-
dering or removing stains from wool
and silk are the milder ones like
borax or dilute solutions OF am
monia. With the exception of nitric
acid, dilute acids do not attack wool
and silk readily. Bleaching agents
containing chlorine are very destruc-
tive to both wool and silk and should
not be used The use of very hot
water should be avoided. Excessive
rubbing felts wool and shrinks it,
while silk fabrics are likely to- be
torn. The removal of stains from
wool and silk must be done with
great care.
Whether you are building new
home, remodeling an old one, or
merely rearranging your kitchen
equipment, you Will find Farmers
Bulletin 1513-F, Convenient Kitch-
ens,' helpful.
If sliced ham is very salty soak it
in buttermilk or sour milk before
cooking.
Cottage cheese is high in food val
ne. 1t contains all the constituents
of milk except the cream. Like
milk, cottage cheese is a source OF
protein, which is used to build and
repair body tissues.
After carefully washing it cook
rice in large> quantity OF actively
boiling sailed water until it is done
through but not soft. Drain in a
colander and set over hot water,
covered over with cloth, so each
grain will swell and remain separate.
You. can have shortcakes whatever
the season. When fresh peaches
are over, bananas are always avail
able. and the dried fruits, such as
apricots, prunes, figs, and dates, are
excellent when made into thick
sauce and served on biscuit dough
with whipped cream.
Celeriacti or knob celery, IS avail
able in summertime and is very &C.
ceptable when stalk celery is hard to
get. 1t is pared and sliced, like
turnips or carrots, cooked in small
quantity of water and seasoned with
butter or cream. 1t also makes an
excellent addition to potato salad.
Caramel flavor is easy to make and
may be kept on hand. Put half
cup of granulated sugar over the fire
and allow it to melt and become
brown without scorching. Add half
cup of hot water and cook about
five minutes. Use according to taste
in fiavoring buildings, cake icing and
ice cream.
There are any number of suitable
garnishes and tiavorings for. iced tea.
Slices of lemon, orange, Qr. lime are
good. A spray Of mint is attractive
Candied orange or lemen peel and
candied pineapple may be used
Some people like whole cloves,
stick of cinnamon, crystallized gin
ger, or rose geranium leaves with
iced tea.
Oranges are a rich source of Wit
amins and minerals. Children need
constant and abundent supply of
these things in their food to help
them grow and develop NORMALLY
Oranges also have the advantage that
they can be given between meals
without spelling the appetite for