Daily capital journal. (Salem, Oregon) 1903-1919, 1905-01-07
TIMELY
HINTS ON
COOKING
(By Alice Augusta Smith.)

No single act in the practice of cook
cry has to be more frequently per.
formed than the thickening of boiling
liquids. Stews, sauces, gravies and
puddings all require it, and by many
careless cooks it is badly and wasteful-
ly done. It is just as easy to properly
measure and mix in the first place as it
is to throw away the material when too
much has been taken, or to wash the
strainer that has had to be used 20 re-
move Jumps, Perhaps some of the
readers of this column who are novices
in cooking would be glad TO know how
TO accomplish this work in Just the
right way.
Boiling liquids are somtimes thick.
ened with bread or cracker crumbs, one
OF the cereals or some form of maca.
roni, but most often with flour or corn.
starch. And it is the last two mate.
rials which will be considered in this
talk. Both are starehy materials, and
If 1t be kept in mind that corn starch
thiekens twice as much as -four, these
suggestions can be made to apply to
either. In other words, when il is said
that two rounded tablespoons of flour
are required to thicken one pint of lia.
n'd to the proper consistency for a
cream sauce, such as is used for fish or
eauliilower the cook will at once know
mat one rounded tablespoonful of corn.
starch will have the same effect. AS
most tastes prefer flour to cornstareb
~ VIII he safer to use -four except in
the preparation of pudding sauces.
4 soup or gravy requires to be ratb.
er ihini for this purpose allow one
rounded tablespoon of -four TO each
quart Of liquid
How am | to know how much Io.
quid have in a stew or soupl', is tbe
question with which the above osso.
'ion is usually met, Measurement ana
Judgment must here assist each other
N'""y' measure the liquid which goes !
'n'o your poti notice where II oonoa
TO on the sides Of the utensiI and ro,,
VIII be able to guess somewhat ac.n
'a'oly how much of the liquid has
e,,' ''I''u away In cooking meats this I.
should he very little. as the sto,. ..s w., |.
ra-. -f' should be cooked at so gentle a /
D',' as to lose a very small amonnt
pudding sauce will require t,riea ..
-'uSA m '0'ekening as this, that is. ono
wen rounded tablespoon Of aon, v1'
| !. ',' VI lqu,d' and in the pint Of lioni6
10 De included and fruit iuies. ',aa'p NJ,
80. rau also the water if any, which H. !.
'1NeH to wet the -four. II Won r,oa.
pant Of sugar and water over u 1
SUI 'aen proceed to thieksn ~ n'e
DOa'' To which is added ano,h.. "',a ",a
,sP,o pP OF . Of water, and half ,un 1,t ~
,Doa Juice by way Of aavo,ino VI
,iv.' , :, WI. . turn out too thin. and tSs %
~. s','' Of The recipe will. n ,oa,.. aru 's' q
=. 'a' one TO blame. It is an smD,io,. 5','' Dc
an, ~ ,sla'ps'a'ing fact that ps an and
,DoA !, frequently supposed - ,APs'' ~
'''oa Of valuable secret. 80, = IN
! follaEed her resipo s''.,ss
s.,' s,,aa' the unsuccessful ,eol 10 ,l.s,ly" 'a.
ssa,.,s r. ,s,. ~ : b, Hls Asrs She np., M my
'I'''lias which sac dossD a. ], IN laus' %
one = white o. cream sauce win n, me, ne
!. ~ @ q aq'i4, and ,ss.s ,S,., -.S' to one
,.a - a naaias ssoquss,s. ..',- ,i6 enough
.-o Tablespoons of A., - !. Nll vaat
80, !. ~, .na 'Aosll be sin f0',,.. cap Of
mi. ~. Y ne addition q '.' s,,,'. 'li'E- 2
= aalias -. !. 'oa''s 'uly to l. 80 ~
"Nst Atttts nr4 u -reA