Woman's work. (Athens, Georgia) 1887-1???, May 01, 1888, Image 7

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®rrdunj + iSll pi ar ;, El “hBjS —«r ." ,a\a3 *f‘'/* I UTILIZING BREAD. A good deal of bread is thrown away by those who can ill afford it, from lack of knowledge how to utilize it. On the farm, in most instances, of course, stale bread is not wholly lost, for ll if wet a little, it makes good food for poultry, or may be given to tbe pigs, but this is not tbe best way to make use of it, even by those who have poultry and pigs. There are many ways to utilize stale bread. It makes delicious griddle-cakes when soaked in water. Three slices with water to cover them should be sufficient when the milk and flour are ad- ' ded, to make nearly two quarts of batter. You can, of course, use an egg or two if preferred, but they are not necessary. W hen the bread has soaked soft, make it fine with a spoon, add the milk and suf ficient flour to stiffen so that the cakes may be easily turned. If sour milk is used, add to the batter one even tablespoon ful of soda. If you do use sour milk, use twice as much cream of tartar as soda, or better still, two spoonsful of Royal baking powder. French toast, always a favorite dish with children, can be made of thin* slices of stale bread mois tened in milk and eggs—two eggs to a pint of sweet milk—and then fried on a griddle with a mixture of butter and lard, and may be eaten with sugar or syrup, like griddle-cakes. Pieces of bread which are not too hard can be made into a resem blance of turkey dressing. Cut the bread into dice, and if you have a quantity of gravy from which fat can be taken, left from any kind of roast—though a piece of butter will do as well thoroughly grease the bottom of a pan, put in the bread, with some little lumps of butter and plenty of seasoning; then pour enough boiling water on to moisten it, cover tightly, and, in a moment, it will steam through and you can stir it, and either brown a little or have it moist like dressing. It should be eaten with nice gravy over it, and is a good sub stitute for potatoes. The little, dry, hard pieces and crusts, which always accumu late, can be put into a pie-pan in an oven that is just hot enough to dry and make them a light brown, then roll them fine and put away to use in making croquettes, frying fish, etc. Even those lightly browned crumbs make excel lent griddle cakes with the addition of two eggs and a handful of flour and milk made into a batter. Stale bread may be utilized in many ways; it makes good puddings with the usual addition of milk and eggs. The fact is, where economy is the rule, bread will not be thrown away. The dishes on which meats, game, poul try or fish are served ought to be large enough to leave a space of about two in ches between the food and the border of the dish. It is very awkward for the carver to cut up a large piece on a small dish. An extremely delicate and simple addi tion to the desert is baba, a Turkish inven tion. Rub a lb. of butter into a lb. of flour, strew into it a lb. of seedless raisins, 4 ozs. of sifted sugar, J teaspoonful of salt. Make a hollow in the centre and put in it a large spoonful of yeast, 8 eggs beaten to a foam ; boil a dram of saffron in a quarter pint of water, strain it, add to the liquor a large glass of wine, then stir all in the paste. Beat it for half hour, cover and leave it for six hours; then beat it again for a quarter of an hour, fill a buttered m jld, and bake immediately for half hour. When done, turn out of the mold. A useful table of measures and weights for the kitehen is the following, recom mended by as good authority in culinary matters as Airs. Lincoln: Four teaspoons ful of liquid, one tablespoonful; three tea spoonsful of dry material, one tablespoon ful; four tablespoonsful of liquid, one wine glass, one-half gill or one-quarter cupful; two gills, one cupful, or half pint; sixteen 1 tahlespoonsful of liquid, one cupful; four cupsful of liquid, one quart; four cupsful of flour, one pound or one quart; two cupsful of solid butter, one pound. Orange salad is a delicious accompani ment for game, broiled or roasted poultry, when made as follows: Slice tart, juicy oranges, removing the seed, arranging tbe slices on a salad dish and dressing them with salad oil, a squeeze of lemon juice, a pinch of salt and a dust of cayenne. A good potato, when cut, shows a light cream color, and if the cut surfaces are rubbed together a white froth will appear. If drops of water appear instead, they are not good. A piece of zinc placed on the live coals .in a hot stove has a good effect in cleaning out a chimney that is filled with soot. If tinware is badly tarnished, boil it in hot water with soda before scouring. Juniper berry tea is good for sick head ache. Cheese Straws.—There are various recipes for making cheese straws, but the following is the original way of making this now fashionable delicacy: Take two ounces flour—best pastry—mix it with a little pepper and salt, rub in two ounces butter—as for pie-crust—and when these are thoroughly incorporated add two ozs. of grated cheese, (Parmesan preferable, but any dry, strong kind will do). Work the mixture to a smooth paste with the yolk of an egg. Should there not be sufficient moisture in the yolk of one egg, use part of another, or a very little lemon juice, but on no account add water, which has a tendency to make the crust tough. Work the paste till it is smooth and stiff, and roll it out till about one-eighth of an inch thick, then cut into straws about five inches long and one quarter of an inch wide. Vanilla Biscuit.— Mix one-quarter pound of butter with one-half pound of sugar; add one-half pound of flour and two well-beaten eggs, one teaspoonful of baking powder, one-quarter pound of currants, and several drops of vanilla essence ; roll it out, then cut in shapes and bake in a floured tin. Scones: One-half pound of flour, one tablespoonful of baking powder, a pinch of salt, and one ounce of butter, with suffi cient milk to make a very light dough; roll it out, divide in pieces, round them, and bake on a floured tin sheet or in but tered soup plates. Fora thirdiind, mix with one pound of roll dough an egg beat en up in a teacupful of warm milk, and then one-quarter pound of butter dissolved in it; divide it into pieces, round them and bake in a brisk oven ; cut them open and butter hot. Angel Cake is exceedingly light and very good, but must be eaten while perfectly fresh. Among a variety of re cipes the following is one of the simplest: Take the whites of six fresh eggs, and beat them to a froth; then add six ounces of best white powdered sugar and a teaspoon ful of vanilla flavoring. Into this stir lightly four ounces and a half of the finest white flour, which must be perfectly dry, in fact, it is much better warmed. Pour at once into a tin (about half filling it), and instantly transfer to an oven with a good regular heat, neither too hot nor too cold. When baked do not put it in a cold place at once, but let it gradually cool. . Lemon Wafers.—Beata quarter of a pound of butter to a cream, add half pound of powdered sugar. Beat six eggs till creamy, and mix with the butter and sugar, then add the juice, also the rind of two lemons, with one grated nutmeg, and flour to make a stiff batter. Beat all together until light. Heat the wafer irons over a clear fire, grease lightly with butter, put in enough of the batter to fill the irons, close, and turn over a clear fire until brown. 1 ake out, dust with powdered sugar and roll around a smooth stick, remove care fully when cold. A Good Substitute.—l conjured up a new dish the other day. I wanted some maccaroni for breakfast, but had none in the house, so washed a cup of rice, put into a dish of boiling salted water, and let it boil till nearly done; then drained off tbe water and put the rice in a pudding dish; stirred in a little butter; sprinkled over it a heaping tablespoonful of grated cheese, then just covered it with hot milk, and baked it about twenty minutes. It was good and we liked it about as well as mac caroni.—Aunt Em. Southern Batter Bread.—Three cups of meal, halt cup of boiled rice, (cold), one pint of boiling water, one teaspoonful of salt, three eggs, one cup of buttermilk, or sour milk, one spoonful of lard, one even teaspoonful of soda, or two of Royal pow der. Sift the salt, soda and meal together, twice, wet up with hot water and beat in the rice and lard, then the beaten eggs, lastly the sour milk. Bake in a shallow tin or pie plate. Coffee Cream. Beat one quart of rich, sweet cream to a stiff froth, like the white of eggs for icing; then mix with one-quarter pound granulated sugar, and shortly be fore serving, beat into it one cup of cold coffee extract, which has been made by slowly filtering two cups of boiling water through two ounces of finely ground coffee. Serve in a glass dish, with lady fingers or fresh sponge cake. Economical Soup.—Take six or eight potatoes, according to size; pare and slice them very thin. Cut up enough cabbage, to fiß a coffee cup, put together in a kettle of water—about a quart—boil till perfectly soft, then mash fine, add a pint of milk, a teaspoonful of salt and pepper, and a piece of butter the size of a hen’s egg. Bring it to a boil, and serve hot with slices of toast ed bread or crackers. Hollandaise SaucfJs simply a but ter plainly melted in a saucepan, flavored with a little pepper and salt and the squeeze of a lemon ; this is allowed to settle over the fire, and is then poured, free from the sediment at the bottom of the pan, into a very hot sauce-boat. This sauce is a valuable addition to fish, aspara gus and all green vegetables. A Good Sweet Sauce for puddings is the following: Half teaspoonful of flour mixed dry in one cupful of sugar, half a cupful of butter and one small nutmeg, grated, with one pint of boiling water poured over it and boiled for ten minutes, makes a good sauce lor plum-pudding and any kind of pudding containing fruit. It may be flavored in any way desired. Muffins—One pint of milk, two beaten eggs, two tablespoonsful of melted butter, two tablespoonsful of sugar, two teaspoons ful of cream tartar, one teaspoonful of soda, flour enough t-> make a batter that will drop from the spoon. Scalloped Codfish—Mix together two teacups of mashed potatoes, one and one half teacups of cold boiled codfish, two and one-half tea-cups of milk, one-half egg, and one quarter of a tea-cup of butter ; bake a light brown. Sugar Cakes—Three coffee cups of sugar, five eggs and one cup of butter; beat very light, then add one nutmeg grated, flour enough to roll, one-fourth of a cup of water and two teaspoonsful of baking pow der. Rice Pudding—Three tablespoonsful of dry rice, half a cup of sugar, one quart of milk, put in a pan, flavor with lemon or vanilla and bake in a slow oven four hours without stirring. Serve either hot or cold. Corn Starch, Blanc Mange and Chocolate Sauce.—Take two tablespoon fuls of corn starch and mix with cold milk very smooth ; warm to boiling point, two pints of milk, in which some lemon rind, sugar and a few drops of essence had been put, and pour into the corn starch without the lemon peel, while stirring all the time. Let simmer a few minutes while stirring, and pour into a shape. Melt a little fresh butter in sauce-pan, stir in half a spoon of corn flour and some chocolate finely scraped, with sugar to taste; pour in warm milk, stirring all the time, and beat up with the yolk of an egg. Having turned out the blanc-mange at serving, pour the chocolate sauce over it. Noodles.—Mix a very stiff’ dough out of three eggs a little salt and flour, roll into very thin sheets, allow to lay a few moments, then roll all up together and cut into shreds with a sharp knife, shake apart and allow to dry (one can dry thoroughly, put away in a paper poke and use at any time). These can then be added to beef broth, chicken soup or may be cooked about fifteen minutes in salt water, dipped from the water and browned, butter poured over for seasoning, or they are very good seasoned with plenty of milk, butter and cream with a little thickening. L. G. To Boil Salt Meat.—Wash well, and put on in plenty of cold wa<er; as soon as it boils remove to the back of the stove and let it simmer till perfectly ten der. Corned beef is improved by putting it while hot into a bowl or deep dish, and putting a plate with a heavy weight on the plate, on top of it, this presses it together so it cuts in smooth slices. Ham is bettered by skinning when well done, and putting it in a dripping-pan half filled with sour cider and water. Baste well, and bake till the fat is brown. Brown Bread.—The recipe contributed by Mrs. Cleveland to a book of recipes for tb^fay-ia as follows; >lh.wl rye flourjY^ ■■■ -‘our’ milk, one large cup molasses, one tablespoonful soda, one table spoonful salt. Steam two and one-half hours and bake from twenty minutes to one-half hour, depending upon heat of oven. Spiced Salt for force-meat or stuffing. Mix one-fourth ounce each of powdered thyme, bay leaf and pepper, one-eighth ounce each of marjoram and cayenne pep per, one-half ounce each of powdered clove and nutmeg, and to every four ounces of this mixture add one ounce of salt and keep it in a tightly closed jar. Potato Rolls—Five large potatoes mashed while warm. Add one quart of flour, salt to season, one teacup of milk, stir until light, make into rolls, let stand two hours, then bake. Truffles.—Take one egg, one table spoonful butter, two of cream, and flour to make a stiff dough, roll thin, cut the size of a saucer. Fry in boiling lard, sprinkle with sugar and cinnamon. Molasses Butter-scotch—One cup of New Orleans molasses, one cup of brown sugar, one-half cup of butter. Boil until it snaps when dropped into cold water. Tartlets—Line patty pans with pie crust; bake until nearly done, take from the oven and fill with jelly or any kind of preserves, and finishbaking. Sugar Cookies —One and one-half cups sugar, one cup butter, one cup sour cream, one egg, one teaspoon soda, one teaspoon baking powder; mix soft. Cup Cake—One cup of sugar, two eggs, one-half cup of butter, one-half cup of milk, two cups of flour, two teaspoons of baking powder. The man to whom virtue is but the orna ment of character—something over and above not essential to it—is not yet a man. Speech is the golden harvest following the flowering of thought.