USEFUL HINTS.

Dominion, Volume 2, Issue 594, 24 August 1909, Page 3

USEFUL HINTS.

■,Z/Cream i Scohes.-rSift' together/lib.' of .flour, and. ■a.teasp'obiiful; each':of. salt.'aud; baking powder; .■^?/;. t - w ". : *res'.,till'-';]ight^'o;hd , a.gjll of/cream", or. new,/milk,and;stir this into; i'the,flour/till';it; is."astiff/dough; (some''flours require l a,-little/'mbro '.cream or milk).'"'Turn /this/'dough-on/to- a;: floured 'board, roll it out' I three-quarters; of/an;;i'nCh:-thick; ; stain'p,it : .out ;into;sinall rounds,.prick the top ~with a fork, ! ;and;:bake fcr fifteen minutesi in -a. quick-oven j ;serye' '.hot. .'/..TeaVscones:;; Sift together lib., of ;flour,''2oz.'-sugar, ; ;a;. : pihch/of 'saf,;and two teaspbohfuls/df/baking ppwier,; and' rub loz." of butter yolks/of two'egg's mixed;with .sufficient-milk; to -make- rather a thick•'.batter^;./HaveVready :the; whites f. of. two/ eggs,' beaten : . i o: a stiff.'froth,' stir in;ligh'tly, and .pour/ thei.mixture''into-shallow' tins;about/ls'; ■inches '.thick.V to.•■allow ;for '.■'rising.'•'■', Bake; 1 :-then?' .■ ;;!Hpw;' : ;;frying/'pan. 'should';.bb/kept'-entirely .for; omelets, and,used for'nothing' else/./Put'a,small'piece of.' ; butter,' lard, or dripping,; into the pan, and fry it till it.; Bmbkes strongly and- begins to , turn ;browh; then/pour it.away, ; and!carefully wipe out,' thepan with a piece/of soft-paper; (An omelet,pan must never oeV-washed,'put, or the omelet when cocked;in-'it-jvill'aimpst inevitably burn;"but it should be; kept diicately clean by'wiping at out-rdost : carefully-with soft,' clejin- paper every time! "it'Js;'used.)'/.Now.;beat lightly. together two/or/three.whole eggs,;-ao'cording'td'the' size; of the omelet 'required, tuTthe 'whites and •yolks' are; well : mixed/but/nothing; more; then season • to, taste with.'-pepper./salt,: and minced /parsley,'/etc.;/' Now,,'melt/some.;buttervin- the frying ..panj/'allowin'g Joz. of butter for: each, egg '.used; and when- this has ceased to .smoke; pour in the egg'mixture; let. it rest quietlyon the fire! for ■'; a 'minute or two until • a thin layer of /cooked ;egg :has 'formed /on the-, bottom of; the; pan., .You.can soomsee if the eggs,have set properly by- tilting up, the pa.n a' little, when little "puffs, of steam/should rise if-the* egg has set.,/; Now lift ; the edge of. the; set, part with. a knife, and.allow asimuch.of the ■uncooked'egg'..to run under;as possible,;repeating, this till no fluid is left, and the top of the egg;is as much set as for scrambled eggs. Slip the. knife; right ..under the" omelet, and fold 'over one ihalf: on "the other,-.-and''draw it on -to; the-'hot dish; ready- for) it,;or, ifpreferred, lay the: dish on; the pan,' reversing the latter so that;the omelet falls gently into thel'dish,;and serve at once./' By/the addition of a dessertspoonful; of /finely-minced parsley and chives; or shallot to the egg mixture ome- ; let 'aux fines- herbes -is produced. ; If these directions :are followed, your Icook; will'produce -a most/excellent?-oineletv//.'.'' ~//.

"I wouldn't marry you," she said, "if you were tho only man in the world." "If I were the only man in tho world," he answered, "I wouldn't be proposing m this humblo way. I should put myself up to bo rattled for.'"