The Henry County weekly. (McDonough, GA.) 18??-1934, April 24, 1908, Image 3
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.