The San Francisco Call. Newspaper, September 22, 1901, Page 10

ne cornmeal. then with pepper, s meal is a good y. Use it with a change from ide and out 1, then fasten to a but- with large-headed t on trivet in drippi par of butter and set in.hot 1g frequently. When It, sprinkle with lemon on the planking board of cooking that the ers clear of Pie crust alg usness that equal like taking the bull by explicit direc- hioned dishes that ought we any man’s hear STRAWBERR Mix one RTCAKE. e teaspoonful rowder; cut when like Divide into eake, divic e dough into mooth wit} egg well beaten ne and a ha!f King pow- into a inch thick, ing hot fa d roll in fine BAKED EOOK ROLLS flour & powder One quart half tex spoon rub in one ta- tter. then mix into a smooth e pint of milk v floured & thick. Cut teaspoon blespoor dough w or Knead once twice o 3, roll out balf s with circular cutter, f e half over the other half, brush with milk, lay on greased tin and bake €ifteen minutes in hot oven COLESLAW AND SAUSAGE. A tempting way to serve coleslaw is to shred it fine, season with pepper, salt and a little melted butter; arrange on a dish with sausage picely browned. Just be- fore sending to the table add vinegar. 1t is not every one who knows the value d. Salads are overelabor- Here is a delicious recipe of a simple ate these days. for these warm fall days TOMATO AND CUCUMBER SALAD. Dip the tomatoes into boiling water for an instant, then into cold, when the skins will be readily removed. Chlll, then cut into slices. Pare cucumbers which have been thor- oughly chilled, cut into slices. Arrange individual dishes as illustrated and serve with a dressing. . While we ere talking about warm days, \ VTONATO AD COLUMBER DALAD YQKKH—BOOK ROLLYH here are two deliciou s frosty desserts " that come-in breeze - cold CHARLUTTE GLACE. a pint of cream and a 1 with a quarter cup spoonful >W root. Add erries ed through a alf teaspoon lemon Line a mold with ladyfingers, pack with frozen cream, cover securely and pack in ice and salt for an hour. COLD STRAWBERRY PUDDING. Soak a box of gelatin cold water until softened, RRY Partially freez pint of milk e sieve, one cuy juice. in a half cup add one cupfui boiling water, juice of two oranges, ohe cupful sugar, one pint strawberry juice; stir until ar is dissolved, turn into a mold which has been dipped in cold water, set on ice until thoroughly chilled. -When firm fill the remaining space In the mold with the following: Soak a half box of gelatin in three- quarters of a pint of cold water, dissolve over the fire, add the rind and juice of two lemons, four tablespoonsful sugar, a pinch of satt, strain, place on ice until 1t begins to grow firm, then add the stiffly beaten whites of two eggs and whip until it becomes the consistency of sponge. When the whole is ready to serve dip mold an instant in hot water, invert on dish, garnish with whfpped cream and strawber The Way ¢ Qlean an O7l Stove. HE first thing to be done in clean- ng an ofl stove is to remove the iron top which aets as a chimney. Turn each wick as low as possible in the burner. Wring a small soft cloth out of hot suds and rub it hard on a cake of sand soap, then with a wooden skewer or a small pointed blunt knife push the cloth down on the inside of the burner a THE SUNDAY CALL. 8004 quarter of an inch and rub off all the brown deposit; this will probably require considerable scouring. If it cannot be got rid of in this way scrape it off with the knife. Next scour the outside of the burner, lift off the netting and scour thoroughly. Wipe all parts with a dry cloth. Turn the wick up and rub off the charred edge. If necessary, cut each wick, then light to make sure that it is even. Once it is cut true it will seldom need more than a daily rubbing off of the charred portion and the clipping of loose threads. When not in use the wick should be turned down until just below the top of the burner. The iron chimney will probably need a thorougu cleaning, rub- bing hard with the soaped cloth and skew- er. When every corner is perfectly clean it i§ rubbed dry and replaced on the stove, This first cleaning, especlally if the stove has been in.use for some time, is likely to be difficulty, but once clean the TOLESLAW AND SAVSANE ABRAD .. Lusner and chimney can ve nept m gooa condition by ‘®oing lightly over them daily. Then by being careful to avoid the smoking the ofl stove should prove what it is intended to be—a thoroughly useful article, and with care should last for many years.—Cornelia C. Bedford, ip Aug- ust Ledger Monthly. - Why Must Butter Re §alted? HY is butter salted? Mrs. C. C. W Frankland gives a scientific an- swer: “We must first realize that the bacterial population of a'modérate-sized pat of butter mav be reckoned by millions; that a tiny lump only large enough to go into a thimble has been known to be tenanted by nearly 48,000,000; that, in fact, in consuming a slice of bread and butter you may un- consclousiy bpe assimilating individual lives exceeding in number those of the whole of Europe! “Thus the urgency for keeping these hordes in check, and’ hence ths efforts which are made first to set up effectual barriers to their ingress by taking proper precautions in the production of milk, and, secondly, in the conduct of the pro- cesses involved In the manufacture and distribution of the finished article. In- cluded in these processes is the addition - of salt in such quantities as to justify the butter being known as salt butter, this addition being made with the cbject of extending the keeping powers of the but- ter, or, in other words, to suppress to a large extent the activities of the butter bacteria. That salt does act in this man- ner is shown by the fact that in butter thus /treated a very large reduction in the number of micro-organisms present is effected. There can be little doubt, there- fore, that the common butter microbes do not by any means regard salt as their elixir of life.” STRAWBERRY CHARLOTTE SLASE The writer miso refers to the Investds gations of a Russian savant, M. ZakHer- bekoff, who carried out an elaborate in- quiry into the bacterial quality of the milk supplied to St. Petersburg. The fig- ures he obrained are appalling. Milk de- scribed and supplied as the purest pro- curable was found to contain a minimum less than §3,000,000 of bacteria in from 20 to 25 drops, while in other samples & minimum of 2,400,000 and a’ maximum of 114,500,000 were found. Flow unnecessary such bacterial pollution of milk is may be gathered from the fact that milk under normal healthy conditions contains no bacteria whatever as it issues from the cow; that if due precautions of cleanli- ness, etc., are observed milk may be ob- tained absolutely sterile, or, in other words, entirely devoid of bacterial Iifa. Such milk has frequently been procured from cows in cases where it has been re- quired in its natural state, free from bac= teria, for experimental purposes.—Longe man’s Magazine,