KITCHEN AND COOK STAVES.

Bruce Herald, Volume XXXIX, Issue 179, 20 October 1903, Page 7

KITCHEN AND COOK STAVES.

Make the kitchen the cleanest., ;? ?t most comfortable room in the ho •!='■ When you are softening buUer t< make cake never allow it to melt. II you do the cake .will bejbecivy. Adding a sprinkle of powdered sage gives a good flavor to pork, whether.it be, a roast, chops or tenderloin saute. Half a tableßpoonful of mustard mixed with" the water -poured over beuns in the baking gives a fine flavor and makes the beans more easily digested. \ Fine hot slaw is made by -cutting the cabbage into shreds; put into stewpkn with two tablespoonfuls white wine vinegar, cupful water, tablespoonful salt, and little pepper. Cook 20 minutes. For lemon turnovers mix one-third cupful flour, two tablespoonfuls powdered sugar, and rrated rind of one lemon together; t.o\\ :nilk enough to make batter, two vv.e i I "ocaten Gggß, and tablespoonful meit?d butter. Don't try to make pmT paste on a warm day or in a hot l.itc'.i^n. Eetter substitute something ci o for that particular course in your menu. Puff paste made where the butter softons under the most careful conditions will not be fit to eat. Everyone does not know how to prepare broiled mackerel. Soak the same length of time as for stewing; dry it thoroughly; place it on a greased broiler; when heated through lay it on a hot platter; spread with butter; sprinkle with pepper, lemon juice, and chopped parsley.