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Domestic Department.
It is hard for the young house
keeper to get the true perspective
of her housework. Too often she
looks on it merely as drudgery tc
be despised, or, living to the othei
extreme, as something of so much
importance that everything else
must give way be it. Neither of
these ways of looking at the sub
jectis right. Housework is a wor
thy profession certainly, and re
quires study and application if one
is to be a success ful housekeeper.
But it is not—no matter what any
one thinks to the contrary—the
whole end and aim of life. My
heart goes out to the young wo
man who has had a gay girlhood,
learning nothing more serious
than how to wear a chiffon frock
and waltz in perfect time, when
she marries and begins to make
her first experiments in cooking
and running a house. It means a
whole lot of hard work for her,
and too often she feels that she
never, never can learn how to
cook and serve a well-ordered din
ner, nor so arrange her housework
that someththing is not being con
tinually left undone that ought to
have been done the very first
thing in the morning.
Cooking is not devoid of disa
greeable features. No one who
has faced the task of cleaning a
broiler, or washing a pan where
something sticky has burned will
deny it. And the cleaning up of
the pots and pans is the inevitable
aftermath of cooking a meal.
Then too, the novice is very apt
to acquire a number of painful
burns when she goes to baste a
roast, or take out a pan of biscuits.
Even the work of making a cake.
w T ith the necessary wrist-tinner
beating of the ingredients, means
a good bit of exertion to one who
may not be very well or very
strong. Yet, on the other hand,
there is so much pleasure in see
ing a perfect loaf of cake, or a row
of polished pans, that one forgets
the weariness for very pride in
the work. And there is the key
note to the whole situation—pride
in one’s work.
CAKES.
1 Devil’s Food. 2 eggs, 2 cupps
"brown sugar, % cup butter, 1 cup
boiling water, %-cup sour milk, 1
teaspoon soda, % cake grated choc
olate dissolved in the boiling water,
3 cups flour. Bake in layers and
put together with chocolate Ailing.
Chocolate filling: 2 cups brown
sugar, 1 cup sweet milk, % cup
butter, % cake chocolate.
2 Neapolitan cake. 3 cups su
gar, 5 cups flour, 1 cup milk, 2 tea
spoonsful powder, 1 teaspoonful
lemon. Bake 1-2 in layers : add to
other halt of batter % cup of dark
molasses, 1 teaspoonful each of
nutmeg, cinnamon, and spice, put
together alternately, one dark and
one light.
3 Sponge cake. 5 eggs, 2 cups
sugar, 1 cup boiling water. 2 1-2
cups flour, 1 teaspoon vanilla. 2
teaspoons baking powder. Beat
eggs well then add sugar ; beat fif
teen minutes, then add boiling wa
ter ; add flour last, folding in light
ly. Bake hurriedly.
PICKLES.
1 Mustard pickles. Chop 3 large
heads of cabbage fine, 1-2 gallon
sliced green tomatoes, 6 large on
ions sliced, 6 pods green pepper.
Let stand 24 hours in brine, squeeze
out and throw into boiling vinegar.
Let come to a boil, squeeze out and
let cool. Put on stove 1 gallon
white vinegar, smooth together ]
can mustard, %lb white mustard
seed, 3 cups sugar, 1 tablespoonfnl
spice and cloves, mace, red and
black pepper. 2 ounces cellery seed
2 ounces tumeric powder, 4 table
spoonfuls flour, mix with a little
cold vinegar and stir into boiling
vinegar. Let come to a boil take
off and let cool. Add vegetabhs
and put into sealed jars.
2 Pickled figs. Take figs nearly
ripe, dip in weak lime water 1
minute and dry with cloth. For
each 1-2 gallon of figs have ready 1
quart apple vinegar with 2 teacups
of sugar, 1 teaspoon of cloves and 1
of mace. Put figs in and boil sor
10 minutes, remove and put in jars,
boil sirups until just enough to
cover fruit, then seal jar.
3 Watermelon rind. Peel and
slice 8 pounds of rind, let stand 12
hours in weak lime water, rinse
through 3 waters, then boil in clear
water until tender. Prepare boil
ing vinegar with 1 tablespoon spice
cloves, cinnamon and mace, 2 cups
sugar and two lemons sliced thin,
then add rind and let boil: put in
jars and seal.
SPICED APPLES.
8 pounds fruit peeled and cored,
6 pounds sugar, 1 gallon vinegar,
1 teaspoon each cloves, cinnamon
and spice. Boil vinegar and spices
together, put in fruit while boiling
and let remain until tender. Let
sirups boil until thick ; put in jars
and seal.
APPLE CUSTARD.
1 cup apples, 1 cup sugar, 3 eggs.
Peel and slice apples, any kind
will do, but green ones preferred.
Cook done and cool ; beat whites
and yolks of eggs separatelyy ; fla
vor with nutmeg and bake on
crust.
beef loaf.
1 pound raw beef, chopped fine,
3 soda crackers rolled and sifted,
add salt and pepper and one egg
well beaten.
Work together until well mixed,
then make into loaf and turn into
greased pan. Rub a little butter
and pour over a large cup of cann
ed tomatoes. Bake %of an hour,
basting frequently with the toma
toes.
Household Hints.
To remove Paint from glass, rub
well with*strong hot vinegar.
To prevent Fly-specks on win
dows in summer rub windows with
kerosene. This will prevent flys
from specking and leave th e m
clean and clear.
To remove Iron-rust, cover spots
with salt moistened with lemon
juice and lay cloth in hot sunshine
moistening the salt with lemon
juice frequently.
To launder Lace curtains, wash
curtains well through several wa
ters, then dip in wafers in which
rice has been boiled, and stretch on
a sheet to dry.
To remove Ink spots, apply
starch moistened in water until
spots are removed.
To prevent Silverware from Tar
nishing, place a piece of gum cam
phor in chest or drawer where sil
ver is kept.
To drive out Ants, scatter gum
camphor where they come in or are
seen. Fresh sprigs of sage on pan
try shelves, or cayenne pepper are
also recommended. .
For Pasting small articles, cut
in half a cold, boiled potato and
rub over desired surface.
CREAM OF TOMATO SOUP.
Empty one can of tomatoes into
a porcelain lined boiler, add salt to
taste, a dash of red pepper and cel
ery salt, half an onion, cook slowly
for 20 minutes. Remove from fire
and strain, pressing pulp through
the colander as much as possible.
Put back on stove and when it
boils add a generous pinch of soda,
after which the boiler must be set
back where it will keep hot, but
not boil. In another boiler put 3
pints of milk seasoned with salt
and good sized piece of butter.
When it is scalding, thicken with
flour wet in a little cold milk until
it is the consistency of thick cream
then pour slowly into the tomatoes
stirring constantly. Never let
this sou]) boil after the milk has
been added.
CHEESE SANDWICHES.
Take the yolk of a hard boiled
egg and rub smooth with one ta
blespoonful of melted butter, add
% teaspoonful each of salt, ]>op
per, and mustard, and a quarter of
a pound of cheese, mixing each
well. Then mix to the proper con
sistency with vinegar or cold wa
ter, after which place between
thin slices of bread.
BOILED RICE.
Wash one cupful of rice well
and leave in cold water for 20 min
utes. Have boiling 3 quarts of
water, salted to taste, when rice
has soaked long enough, pour off
cold water and drop a little at the
time in the boiling wate. When
it has boiled one-half hour, pour
into colander and let drain. Ev
ery grain will be cooked whole
and quite done. Serve hot.
SPONGE CAKE.
Eight eggs, 2 cups sugar, 2 cups
flour, 8 tablespoon fills of boiling
water, beat yellows and sugar to
gether, add water then flour and
whites well beaten.
ALMOND SPONGE CAKE.
The addition of almonds makes
this cake very superior to the us
ual sponge cake.
Sift one pint of fine flour; blanch
in scalding water two ounces of
bitter almonds and two ounces of
sweet almonds. When the skins
are all off, wash the almonds in
cold water and wipe dry ; pound
them to a fine smoothe past (one
at a time) adding as you proceed,
water or the whites of eggs to pro
vent their boiling. Set in a cool
place; beat ten egg, whites and
yolks separately, till very smooth
and light, then beat into them
gradually two cups powdered sugar
in turn with the almonds, lastly,
aikl the flour stirring it lightly
as in common sponge cake. Have
buttered a deep square pan, put
the mixture into it and bake till
thoroughly done. When cool cov
er with plain white icing flavored
with rosewater. Use two heaping
teaspoonfuls of baking powder in
the flour.
ROCK CREAM.
Put on stove 1 quart of sweet
milk and 1-2 box gelatine and stir.
Beat the yellows of six eggs until
light with 1 cup sugar. Pour to
the boiling milk and gelatine and
lot. all come to a boil, then remove
from fire. Beat the whites stiff
with one half cup sugar and add
to milk. Flavor. Rinse out ves
sel with cold water, pour the cream
into it and vet aside to congeal.
Serve with whipped cream.
WHITE PERFECTION CAKE.
1 cup butter, creamed well, the
whites of 12 eggs, beaten stiff, 3
cups sugar, 1 cup sweet milk, 5
cups of flour, 2 teaspoons of pow
der, flavor with lemon.
RAISIN PUDDING.
Stone a pound of fresh raisins,
cut in half, spread the raisins on a
large flat disli and mix with them
the yellow rind of a lemon or or
ange. The rind must be pared off
as thin as possible and cut into
very small pieces, dredge the rais
ins and peel thickly with flour to
prevent their sinking or clodding.
Mix the juice of the lemmon or or
ange with five or six tablespoonfnl
of sugar heaped up Mince as fine
as possible, one half pound beef
suet, beat six eggs light and stir in
to them gradually the suit and su
gar in turn with six heaped table
spoonfuls of flour. Add by de
grees fruit and powderedd nut
meg. Lastly, stir in one pint of
rich milk. Scald a large square
pudding cloth, spread out in a
deep pan and dredge over it with
flour, put in pudding mixture and
tie firmly. It should be a little
more than % full, that the pud
ding may have room to swell.
Plaster the opening with small
piece dough to prevent water from
getting inside. Have ready a pot
of boiling water and put in the
pudding turn several times while
boiling. It should boil hard for 4
or 5 hours. When done, dip in
cold water for an instant and serve
hot with butter and sugar beaten
to a cream.
STUFFED TOMATOES.
Take six or eight large tomatoes
scop out the inside and mix with
it 1 onion, one green pepper, chop
ped fine, a few crackers or bread
crumbs, 2 hard boiled eggs, mash
ed fine. Make mayonaise or salad
dressing and mix all with a fork.
GINGER SNAPS.
One cup brown sugar, 2 cups of
molasses, 1 large cup butter, 2 tea
spoonfuls soda, 2 teaspoonfuls gin
ger, 3 pints flour to commence
with ; rub shortening and sugar
toget her into the flour : add enough
flour to roll very smooth, also very
thin and bake in quick oven.
STRAWBERRY SHORT-CAKE.
One quart flour, 1 teaspoonful
salt, 2 quart boxes strawberries, 2
ounces butter, 1 quart cream, 2
teaspoonfuls baking powder, sugar
and of milk. Stem the berries,
sweeten to taste, and slightly
mash them with spoon. Rub the
butter into the flour, then add the
salt, baking powder, and sufficient
milk to make soft dough; mix
quickly, roll out about one and 1-2
inches in thickness and put ino a
large, square greased pan and
cook in quick oven for about 20
minutes. When done, take from
the oven, split in halves and spread
each half lightly with butter.
Place lower half on large meat
plate; put half strawberries on
this, then cover with the other
half of short-cake, on this place
the other berries, pour on cream
and serve immediately. This will
serve eight persons.
1,2, 3, CAKE.
1 cup butter, 2 cups sugar, and 1
of sweet milk, and 3 1-2 of flour, 4
eggs, 2 teaspoonfuls baking pow
der.
ONE EGG CAKE
1 egg, 1 cup sugar, 2 cups flour, 1
cup sweet milk, 1 teaspoonful of
powder.
DELICATE CAKE.
1 cup corn startli, 1 cup butter,
2 cups sugar, 1 cup sweet milk, 2
cups of flour, the whites of 7 eggs,
rub butter and sugar to a cream ;
1 tea spoonful cream of tartar with
the flour and corn starch ; 1-2 tea
spoonful soda with the sweet milk ;
add the milk and soda to the sugar
and butter, then add flour, then
whites of eggs, flavor to taste.
Never fails to bo good.
CHOCOLATE ICE ('REAM.
One quart of cream, <*ne cup
brown sugar, 2 tablespoonfuls
crated chocolate and 1 pint milk.
Heat the pint milk and dissolve
the chocolate in this. Beat the"
cream to a froth, stir in the milk
and sugar. Flavor with vanilla
and freeze.
FOR ALI KINDS OF
INSURANCE
KINDLY SEE
M. C. LOW
OFFICE AT
WALKER-TURNER COMPANY.
0
and J~ornado,
Occident and
'ffiond a
TORNADO
Only $5.00 per SI,OOO.
FOR 3 YEARS.
TUTTI FRUTTI ICE CREAM.
Take 2 quarts richest cream and
add to it 1 pound pulverized sugar,
4 eggs, mix well together ; place on
the fire, stirring constantly, and
just bring to boiling point, now
remove, immediately from fire and
oontniue to stir until nearly cold ;
flavor with a tablespoonful of ex
tract of vanilla ; place in freezer,
an when half frozen, mix thor
oughly into it one pound of pre
served peaches, apricots, cherries,
pineapple*, or other fruits, cut up
finely.
LEMON SHERBET.
One gallon cream, 3 quarts cold
water, 10 lemons, 2 pounds sugar.
Press the juice from the lemons,
pour a little boiling water on the
rinds; let stand a few minutes;
press out and partly cool; mix all
together and freeze
LEMON SANDWICH.
Mash the yolks of 3 hard boiled
eggs ; add 2 ounces butter, % tea
spoonfnl salt, a dash of cayenne, 1
teaspoonful chopped parsley, the
grated rind of one lemon. Mix
well and add 3 tablespoonfuls of
lemon juice. Spread on thin slices
of bread.
TOMATO OMELET.
Beat six eggs separately ; add 6
tablespoonfuls of stewed tomatoes
to yolks, a little pepper, stir in
whites, then add salt dissolved in
a tablespoonful of cold ivater.
Cook in a hot, buttered pan.
WHITE SPONGE CAKE.
Beat the whites of 10 eggs until
foamy, add half a teaspoonful of
Cream of tartar and beat until dry.
Gradually add a cupful and a quar
ter of sugar ; vanilla to flavor and
last fold in a cupful of flour. Ba ke
in a moderate oven, either as a
loaf or in a sheet.
1 o make Sunshine cake, follow
the same rule, using orange flavor
ing instead of vanilla, and just be
fore the flour is added, fold in the
yolks of six oggs, beaten until very
Mgh.
APPLE JELLY.
Boil together two cupfuls slief d
tomatoes, three cloves, one bay
leaf, half teaspoonful thyme, one
slice of onion, 1 teaspoonful salt, 1
of sugar, and a half spoonful of
pepper, until the tomatoes are
tender, then add half ounce of gel
atine that has been soaked 10 min
utes in a little cold water and stir
until the gelatine is dissolved.
Remove from fire and strain into
small molds, setting them away
in ice box to harden.
To serve, turn them out on a
crisp bed of lettuce leaves and
garnish with a tablespoonful of
mayonnaise for each portion.
Serve with cheese wafers.
