How To Wash Butter For Greasing Pans

Rinse a bowl first in hot water and then in cold. Put a piece of butter into the bowl, and after covering it with cold water, work it with a spoon or with the hands until all the salt has been washed out. Pour off the water, and press out any water that may remain in the butter. Butter thus prepared is used for buttering cake or bread pans.

How To Serve Sardines

Regular covered dishes for serving sardines may be purchased, but if these are not at hand, any small fancy dish may be used. Drain the oil from the fish, arrange the fish in the dish, and cover them with fresh olive oil or not, according to taste. Place a dish of quartered lemons near the sardines to be served with them.

How To Roll Bread

Cut off all the crust from a loaf of fresh bread. Spread a thin layer of butter on one end of the loaf, and cut off this end in as thin a slice as possible, using a very sharp knife; then roll the slice up with the buttered side inward, and lay it on a napkin. Continue in this way until the requisite number of rolls are made, draw the napkin firmly around them, pin it, and set the whole in a cold place for several hours. Rolled bread is nice to serve with raw oysters or at a supper or luncheon party.

How To Dry Bread-Crumbs

Place all the crusts and pieces of stale bread in a pan, and set the pan in a warm oven or on a shelf over the range. When the bread is so dry that it will crumble between the fingers, put it in a bag made of strong cloth or ticking, and pound the bag with a wooden mallet until 39 the bread is reduced to powder. Sift the powder through a fine sieve, and put it away in boxes or glass jars. It will thus always be ready for breading purposes.

How To Obtain Onion Juice

Pare an onion, and cut it into four pieces. Put one or two of the pieces in a wooden lemon-squeezer, and squeeze hard. One large onion should yield two table-spoonfuls of juice. The squeezer should not be used for anything else, as the wood retains both the odor and taste of the onion. If the squeezers are not at hand, the onions may be grated and the shreds pressed; but this process will not produce so much juice as the former one.

How To Make And Use A Pastry Bag

Cut a piece of strong cotton cloth twelve inches square and fold it from two opposite corners, so as to give it a triangular shape. On one side fell the two edges together, thus making a bag shaped like a "dunce-cup"; and cut off the point at the apex just enough to permit a short tin tube, somewhat like a tailor's thimble, to be pushed through. The tube for eclairs measures about three-quarters of an inch in diameter at the smaller end, that for lady fingers three-eighths of an inch, and that for meringues and kisses half an inch. The tubes used for decorating with frosting are very small. Fill the bag with the mixture, gather the cloth together at the top with the left hand, hold the point of the tube close to the pan on which the work is to be done, and press the mixture out with the right hand. It is necessary to have two or three of these bags if as many tubes are needed, for the tubes should fit very closely.