The Monmouth Baptist ladies' cook book

sionally to prevent burning. When milk has boiled off, dip off grease which will be of a delicate flavor. The suet is improved by soaking several hours in cold water. Excellent to put with lard for frying doughnuts. Dough for breakfast rolls can be kept several days on ice. Add a teaspoon of cocoa to a pumpkin pie for a change. Place a pan of hot water in oven with biscuit to be warmed over. If salad dressing curdles when boiling add a little cold water and beat. Clean the grater after chocolate with stale bread. Pour cold water over butter milk to keep it. Pour off when you wish to use the milk. Put a tablespoon of olive oil or parafine on top of catsup before sealing, to preserve it. Pour boiling water over raisins the day before they are to be served. Put away to cool. In the morning lay on a cloth and dry. They will be plump and much improved. Dust pork chops with a little brown sugar. Itadds a delicious flavor. A few gratings of nutmeg added to the usual seasoning of creamed spinach and cauliflower gives a dainty flavor. Sour cream makes a delicious dressing for cucumbers. Put a pinch of soda in milk to prevent curdling. Cream which has begun to turn may be sweetened by adding a pinch of soda and bring to the boiling point, stirring constantly. Cream or milk will not drip from a pitcher on to the tablecloth if the nose of the pitcher is rubbed with butter. Place a pan of cold water in the oven to cool it when it is too hot. Always use a double boiler when cooking custards or cereals, both of which burn easily. Slow and long cooking will make tough meat tender. Pack oranges in fine dry sand and they will keep for months. Hash potatoes or apples with a baking powder can with a few holes made in the bottom to allow steam to escape. In boiling ham parboil it in soda water, then take out and scrape and wash clean. Add clear water and cook. It will have an added sweetness and be remarkably tender. ( Test custards with a silver knife. If baked it should come out smooth, if boiled it will be thickly coated if custard is done. Keep food hot by placing dish in another of hot water. In frying croquettes, add hot water to the well beaten egg, before dipping in the bread crumbs. Radishes when served plain, like celery, should be piled on a dish of cracked ice. Soaking onions in warm salted water for an hour will remove rank flavor. Roll sausages in flour before frying. Milk will keep sweet several days if a small teaspoon of fine salt is added to each quart. Make oranges and lemon extract, using the thin colored skin, of any pleasant tasting fruit. Put in bottle and cover with 90 per cent alcohol ; let stand three weeks. A few genuine vanilla beans will flavor a half pint of best alcohol. Pour sauce around puddings and fish, not over them. Serve rich, creamy buttermilk with cracked ice. Healthful and nutritious. Pour hot water on raisins to seed easily. To test eggs put them in water. If the large end turns up they are not fresh. Use a coarse grater to extract onion juice. Put flour with suet when chopping to prevent its sticking together. In preparing parsley cut with scissors. Keep parsley wrapped up in a piece of wet cheesecloth, several weeks without it spoiling. When you wish to have green vegetables, really