Evening star., 1902-09-13
I T1OUSE=
6OLD
lINrS

While the natural cook" like the poet,
Is born not made" any one with common
sense and inclination to use it, can
achieve success. Not in a single bound,
however. There is an a, b, C, in cooking,
as in every other art but the rudiments
mastered, the "frils' will follow.
The born cook seems to tell by intuition
when to put in and when to withhold. She
knows the proper combination of fiavors,
and the golden moment which marks just
the difference between underdone, perfect or
overdone. The made cook" and that de-
scribes the large majority of US, must go
by rule of thumb" until experience makes
perfect Here. for instance is a table
that should be memorized or else written
out and hung up in the kitchen for easy
references:
-Four even teaSpoonfulS LIQUID make one
even tablespoonful.
Three even teaspoonfuls dry material
make one even tablespoonful.
Sixteen tablespoonfuls liquid make one
cupful.
Twelve tablespoonfuls dry material make
one cupful
Two cupfuls make one pint.
Four cupfuls make one quart.
One dozen eggs should weigh one and one
half pounds.
Use-One teaspoonful soda to one cupful
molasSes.
One teaspoonful soda TO one mint sour
milk.
Three teasponfuls baking powder to one
quart of -four.
One-half cupful Of yeast or one quarter
cake compressed yeast to one pint liquid.
One teaspoonful extract to one loaf plain
cake
One teaspoonful salt to two quarts of
flour.
One teaspoonful salt to one quart Of soup.
One scant cupful of liquid to two full cup
fuls of flour for bread
One scant cupful of liquid to two full cup
fuls of flour for mullins
One Scant cupful of luuid to one full
cupiul OF Houf for batterS.
one quart of water to each pound of meat
and bone for soup stock
-FOUR pepper corns four cloves, one tea
spoonful mixed herbs to each quart of wa
ter for soup stock
one quarter.pound clear salt pork to a
pint OF beans. for Boston baked BEANS"
To Serve With Meats.
With roast beef, grated horseradish.
Roast veal tomato or horseradish sauce
Roast mutton, currant jelly.
Roast pork, apple sauce
Roast lamb, mint sauce.
Roast turkey, chestnut dressing, cranber-
ry jelly.
Roast venison, black currant jelly or grape
jelly
Roast goose, tart apple sauce.
Roast quail, currant jelly. celery sauce.
Roast canvas-back duck, apple bread
black currant jelly. T. "i
Roast chicken, bread sauce.
FRIED chicken, cream gravy, corn fritters.
Roast duck, orange salad.
Roast ptarm1gan, bread sauce
Coid boiled tongue, sauce tartare or olives
stuffed with peppers
veal sausage, tomato sauce, grated Par
meSan cheese
Pork sausage, tart apple sauce, or fried
apples. q
Frizzled beef horseradish.
FORK croquettes, tomato sauce.
Corned beef, mustard
Lobster outlet sauce tartare.
SWeetbread outlet sauce tBechamel
Reed birds fried hominy. white celery.
Cold boiled fish, sauce piquante.
brolied steak, maitre dhotel butter or
mushrooms.
Iripe, fried bacon and apple rings
Brolled fresh mackerel, stewed gooseber-
Fresh salmon, cream sauce and green
peas
Black calico will look like new If rinsed
In very strong bluing water.
An old-fashioned but excellent remedy for
nausea is the water in which a little salt
goldfish has been soaked.
Breads made by effervescence. such as
baking powder and the like, should be STIR
air cells down and tends to make the dough
heavy. With eggs 1t is just the other way,
as beating entangles the air in the meshes
ihere Is, however, one exception. After
the whites OF the eggs have been beaten
stin separately they must be folded into the
batter with great care with no further beat
ing
While the old saying
"A pint's a pound
The world around"
| To IL, 3y,cf SC