Uses Of The Dover Egg Beater

A large size Dover egg beater will be found a great convenience in the household for use in various ways. Custard inclined to curdle can frequently be made smooth by beating vigorously a few minutes with the egg beater. Lumpy sauces or gravies may also be made smooth by this method. Salad dressing is much more delicate and light if beaten well with an egg beater before using. Cream may be whipped beautifully by placing in a Mason or some other kind of deep jar and beating with a Dover beater.

Tongue In Mince Meat

Mince pies made from mince meat in which boiled tongue and no suet has been used will be found to be entirely free from any tallowy taste when served cold.

Uses For A Wire Frying Basket

A wire frying basket is of great service in cooking potatoes, vegetables of all kinds, eggs, etc. The articles to be cooked are placed in the basket, lowered into hot water, and when done are easily removed all at once by lifting the basket out of the water. In this way they are also easily and perfectly drained.

An Alarm Clock - Housekeeper's Assistant

An alarm clock can be made to be an extremely useful assistant to the housewife. If she has something in the oven which will need attention in the course of 10 or 15 minutes, and she wishes to do some work in another part of the house, the alarm set for the proper time will relieve her of all anxiety and call her when needed. This is only one illustration of the many uses to which it may be put

Preparing Oranges

To remove the pulp of the orange from the dividing segment proceed as follows. With a paring knife cut the outside skin off, being careful to take with it the fine membrane covering the pulp. Insert the knife between the pulp and the dividing segment of one section. Work carefully along separating pulp from the skin, then slip the knife up on the other side, removing the entire section of pulp. Proceed in this way with each one. While working hold the orange over a bowl to catch the juice.

Oranges prepared in this way are much nicer for salads, desserts, etc., than when the tough membrane is left on them.

Immersing oranges in hot water for a few minutes before peeling will make the skin come off very easily removing all of the white skin with it.

Shaping Croquettes

Croquette mixtures should be very soft and creamy, but in this condition are very hard to handle unless they are ice cold. In moulding drop a spoonful of the cold mixture first into the breadcrumbs, then press into the mould, making it the desired shape. Unmould and proceed as directed on p. 104.

Moulds of many shapes can be bought, the cone being the best for ordinary purposes, but chickens, rabbits, etc., are very nice for special occasions.

Canned Mushrooms

In using canned mushrooms drain the liquor from them and rinse in cold water. This should be done with all canned vegetables such as peas, string beans, etc., that are in a liquid. The flavor is more delicate, that brackishness which is often noticeable being taken away.

Shredded Lettuce

To shred lettuce wash and dry well, lay several leaves together. If they are very broad split in two places. Roll up tightly and with a sharp knife cut across, making fine shreds. Toss lightly until they unroll and separate. This method of preparation makes lettuce a very dainty garnish. Parsley can be shredded or minced in the same way.

The leaves are split so that the shreds will not be too long and it will be easier to eat them.

Sealing Moulds

In packing moulds in ice and salt, they should be thoroughly sealed with a piece of soft, pliable paper dipped in melted fat. Lay it along the crack, pressing closely so that it will fit absolutely tight.