Batter

Lumps can be prevented in mix-
ing batter by pouring the flour into
the liquid (instead of liquid into the
flour) and beating with a fork, while
pouring, or sifting.

Yeast Cakes

Yeast cakes will keep consider-
ably longer, if covered over with
salt, in the salt bag or box.

Bread

A shine can be given to bread by
rubbing the tops of the loaves with
a cloth, dipped in vinegar, when al-
most baked, and then returning to
the oven for a few moments.

Jellies and Jam
Stand jellies in sun to cool.

Fermenting of jams can be pre-
vented by putting a vinegar-soaked
paper over the top of the jar, before
sealing.

If gelatin is used, when making
jellies, only about half the quantity
of sugar is required.

Jellies can be removed, whole,
from fancy molds by either wrap-
ping a hot cloth around the mold for
a minute, or dipping the pan in hot
water for a few seconds, and, then
turning out on the serving plate.

Do not heat paraffin to the point
where it commences to smoke, as,
when cooling, after being put over
the jellies, it tends to contract, thus
breaking away from the edge of the
jar, and allowing air, and germs, to
get to the jellies.

A stick-fast glue, for labels on
jelly jars, is obtained by using the
white of an egg.

The name of the jelly can be
scratched in the paraffin top, when
cool, thus doing away with the
necessity of labels.

A couple of cloves, in the top of
each jelly jar, will prevent mould.

An easy manner to find out when
the jellying-point of boiling jellies

has been reached, is to put a spoon-
ful on a cold plate. Run a spoon, or
knife, through it—if the path re-
mains, it has reached the jellying-
point.

Should it be discovered, after the
jellies have been in glasses for a
few days, that they do not harden,
put them in a pan of cold water,
cook in oven until they jell. (Test
for jellying-point after an hour.)

When jelly will not thicken, put
grated carrot in clean cheesecloth,
and strain a few drops of the juice
into the jelly. Then boil a few
seconds longer.

Let jams boil for about ten
minutes before adding sugar. Just
about haif the amount of sugar is
then required.

Opening Fruit Jars

A strip of sand-paper, wound
round unyielding fruit jar tops,
covering this with a towel, for a
good grip, will usually result in the
opening of the jar.

Lemons

Lemons will 'yield far more juice
if heated in boiling water, for three
or four minutes, before squeezing.
Old lemons may be freshened by
keeping in hot water (not boiling,
but at a fairly even temperature)
for a couple of hours.

Lemons may be kept fresh by
packing them in moist sand, or saw-
dust, or in a sealed fruit jar of cold
water, kept in a cold place.

A cut lemon may be preserved by
smearing the cut surface with the
white of an egg.

Oranges

Oranges and grapefruit may be
peeled easily (when required for
slicing, for salads, etc.) by pouring
boiling water over them, and letting
stand for five minutes. Most of the
white membrane will then come
away with the skin.

STANDARD LIQUID SMOKE—Smobkes Without Fire
28