Sugar for fried cakes should be dissolved in the milk, to prevent the cake from absorbing the lard while frying. (872) VALUABLE EECIPES. 373 Two kinds of coffee mixed, (Java and Mocha,) are bet- ter than one alone ; but should be browned separately. Tea should never be boiled, but be sure that the watei boils that you use for steeping. From three to five min- utes is sufficient time; if it stands longer the tea is apt to lose its aroma and have the bitter taste of the leaf. An old housekeeper of fifty years' experience thinks the very best way of making coffee, is to use the National Pot, no egg ; nothing to settle is required, simply use a muslin bag and let the water boil around it ten or fifteen minutes. A very important advantage is, that none of the aroma is lost by standing. If the gude mon " of the home is late to breakfast, his coffee is just as nice and hot as when first made. When bread is like a honey comb all through, is the time to make it up in loaves. When the loaves do not retain the dent of the finger, it is ready for the oven. When meats are put in to roast, have no water in the pan. When they begin to brown is time enough for water. Chicken for salad is nicer cut with a knife than chop- ped in a bowl, and the celery should always be cut with a knife. If you would be a true economist, do not burn letters, envelopes, etc., but tear them across once or twice, and put them in the scrap bag for the rag man. A silver spoon put into a glass jar, will temper it so that it can at once be filled with anything hot, even to the boiling point. Marion Harland says that putting old and n^^w milk 374 THE HOME COOK BOOK. into cake will have a tendency to injure the quality of the cake. A caution is given by an excellent authority not to put glass goblets that have held milk, into hot water, as this causes the milk to penetrate the glass and can never be removed. In furnishing your house, have conveniences for put- ting away food for preservation. The greatest of the many advantages to be derived from modern cookery are the many palatable dishes which can be made with the remains of cold meat, a few bread crumbs, combined with other simple ingredients. It has often been observed that a French housekeeper can supply a family, with pleasing and nutritious food, of that which forms the waste of an ordinary American household. We cannot recommend too strongly to young house- keepers the policy of mixing the sponge for bread at night, as the bread will thus be ready for baking early in the morning. Otherwise bread-making becomes the dread of the housekeeper and the anxiety of the whole day. Prepare the potatoes for the sponge at dinner, or tea-time, having the flour sifted in the bread pan. If the yeast is rapid, and the weather warm, do not mix the sponge until late in the evening. In cool weather this should be done at tea-time. Coffee sacking cut into the shape of mats, and em- broidered about the borders in simple patterns with bright worsted, makes very pretty and useful ornaments, especially for bed-room service, to lay in front of dress- ing bureaus, tables, stands, lounges, etc., thus preventing VALUABLE RECIPES. 375 the wear of carpets. They should have the border threads of the sacking drawn out, to form a fringe, and are best lined with a piece of old carpet..

AI-modernized reading of the original text

Sugar for fried cakes should be dissolved in the milk, to prevent the cake from absorbing the lard while frying. (872) Two kinds of coffee mixed, (Java and Mocha,) are better than one alone ; but should be browned separately. Tea should never be boiled, but be sure that the water boils that you use for steeping. From three to five minutes is sufficient time; if it stands longer the tea is apt to lose its aroma and have the bitter taste of the leaf. An old housekeeper of fifty years' experience thinks the very best way of making coffee, is to use the National Pot, no egg ; nothing to settle is required, simply use a muslin bag and let the water boil around it ten or fifteen minutes. A very important advantage is, that none of the aroma is lost by standing. If the "gude mon" of the home is late to breakfast, his coffee is just as nice and hot as when first made. When bread is like a honey comb all through, is the time to make it up in loaves. When the loaves do not retain the dent of the finger, it is ready for the oven. When meats are put in to roast, have no water in the pan. When they begin to brown is time enough for water. Chicken for salad is nicer cut with a knife than chopped in a bowl, and the celery should always be cut with a knife. If you would be a true economist, do not burn letters, envelopes, etc., but tear them across once or twice, and put them in the scrap bag for the rag man. A silver spoon put into a glass jar, will temper it so that it can at once be filled with anything hot, even to the boiling point. Marion Harland says that putting old and new milk into cake will have a tendency to injure the quality of the cake. A caution is given by an excellent authority not to put glass goblets that have held milk, into hot water, as this causes the milk to penetrate the glass and can never be removed. In furnishing your house, have conveniences for putting away food for preservation. The greatest of the many advantages to be derived from modern cookery are the many palatable dishes which can be made with the remains of cold meat, a few bread crumbs, combined with other simple ingredients. It has often been observed that a French housekeeper can supply a family, with pleasing and nutritious food, of that which forms the waste of an ordinary American household. We cannot recommend too strongly to young housekeepers the policy of mixing the sponge for bread at night, as the bread will thus be ready for baking early in the morning. Otherwise bread-making becomes the dread of the housekeeper and the anxiety of the whole day. Prepare the potatoes for the sponge at dinner, or tea-time, having the flour sifted in the bread pan. If the yeast is rapid, and the weather warm, do not mix the sponge until late in the evening. In cool weather this should be done at tea-time. Coffee sacking cut into the shape of mats, and embroidered about the borders in simple patterns with bright worsted, makes very pretty and useful ornaments, especially for bed-room service, to lay in front of dressing bureaus, tables, stands, lounges, etc., thus preventing the wear of carpets. They should have the border threads of the sacking drawn out, to form a fringe, and are best lined with a piece of old carpet..

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