Barre evening enterprise. (Barre, Vt.) 1898-1898, 1898-04-18
COOKING ACCIDENTS.
r,i,cs That Arc Good to Know In MO
ments of Emergency.

r,,,,s That Arc Good to Know In MO-
ments of Emergency.
"Accidcnts will happen, and IN
smile Of the severe teaching that they
happep only because of carelessness our
svmpathies 90 out to the victims thereof
In no department Of the house are &C.
cidents so certain and so deplorahle as
In the kitchen. We cannot wonder thae
cooks are so often cross.
The mistress gives her orders late or
Sltors them at the last moment the
iradespeoplo are late in delivering; the
fire is smoky, etc, with the result tnas
furry and a certain amount OF loss OF
temner on all sides end in numerous
small accidents that still further jar the
family peace.
But for most of these untimely events
some sort of remedy is possible, cnd let
US begin with cooking accidents to SEQ
what may be done. ..,,
Your potatoes may be overlooked till
they are broken and watery.
Remedy Drain off all water possible.
Put them, still in the saucepan wlthouc
the lid over the fire and stir about well
with a wooden spoon till the water has
evaporated and they have become 11oury.,
Then see there are no Jumps left; add
salt. pepper, a nice lump of butter or
dripping and little milk. Mix and
heat we'll and serve as mashed potatoes
Or it may be that the boiled fish has
suffered the same fate.
Remedy-Quickly remove skin and
bones, keeping the flesh in as large
flakes as possible.
Make an egg sauce precisely as You
intended to do for the boiled fish. Put
the flakes into this and heat, but do not
stir. Arrange toast on a dish, sprinkle
with chopped parsley, pour i'll the fish
and serve as fricassee or as cusk la
creme the latter being Drowned in the
oven.
Custards curdle from moments too
long contact with the fire.
Remedy-To each pint of milk used
in the custard allow two teaspoonfuls OF
cornstarch, mix with little cold milk
and strain the curdled custard into it.
Stir over the fire and let it boil; then
add beaten egg, sugar and f1avoring to
taste and take off the fire at once Serve
as originally intended.
Mayonnaise sauce often insists upon
curdling. No one can more than guess
why. When it happens, it is generally
because the ingredients were not cold
enough or the oil was added too fast.
Remedy-Take a fresh cold egg, chill
the old SAUCE, then add it drop by drop
to the yolk Of the fresh egg. Stir che
way all the time.
White sauce OR soup may be slightly
discolored By soiled pan or spoon or
by the burning of the -four used.
Remedy-'csrn it into brown sauce
by adding little caramel or into a
green one by using spinach juice, or
you might add raw yolks of eggs until
it is changed to a golden yellow.
When brown soups and sauces are
pale and pasty looking, add more brown
ed -four stirred smooth in water or
caramel.
Sauces are sometimes thin and "run.
n.y. because the proportions have been
mistaken, or they are too thick for the
same reason.
Remedy-For thin sauces add extra
flour mixed thin with milk or water.
Add to the sauce and bring to boil.
For thick sauce add milk, little by lit
tie, until the sauce is of the right con.
sistency.
When jelly or custard is turned from
a mold. it sometimes breaks.
Remedy Break into small bits, heap
high in glass dish and pour around it
whipped cream, with border of lady
fingers dipped in orange wine.
II nodded pudding is broken by
sticking to the mold, repair if possible
the broken bit and cover with a layer
of white of eggs beaten to snow and
sweetened and favored.
If it is too far gone for this, break it
into bits-cover with the meringuo and
brown in the oven. Decorate this mass
by border of currant jelly.
If pastry is burned, CRATE off the black
ened crust, touch lightly with milk and
white Of egg, sprinkle with sugar and
brown again.
When oroquette mixtures are too
wet to mold and shape, put in more
chopped meat or fish, or in desperate
case finely pounded bread crumbs.
When jelly is cloudy and clear soup
is not clear, pour either one into clean
pan-scrupulously clean it must be-
take the whites and shells of two eggs,
break the latter and beat into the for.
mer. Throw these into tho pan and let
all boil up together. Then cover, set to
one side for five minutes and strain. -
Philadelphia Ledger.