Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-26
+ 2fGFcpfN
Cues for the Cook.

convenient TO use TOT the COOKING anu SCI v
ing of buildings. They may be used for
baked buildings by setting them in a par
Of hot water. And they can be just as sue
cessfully put into the steamer. Custard In
proportion to one egg to one cupful of milk
and one tablespoon Of sugar is steamed
without overlooking more easily than by
| baking The dishes should not be filled
| quite full to leave room for whipped
| cream on top.
Whipped chocolate is delicious and easily
| prepared. Make the chocolate entirely OF
| milk, boiling it thoroughly and put In the
| egg beater while 1t is over the fire. churn-
ing steadily until it is yeasty froth. 1t
| will hold the foam for long time and
when served part of the whipped cream
| should be stirred down In 1t.
remnant of apple dumping or apple
pudding with crust may be warmed over
into a fresh pudding similar to a Brown
Betty. Break up all crust and apple lightly
and finely with silver fork. Butter a dish
and put the pudding in in nice shape. If
you find there is not enough apple In pro-
portion to the crust mix little apple
sauce or fresh finely chopped apple with
it. Drop in some bits of butter, cover the
whole with a pretty thick layer of white
sugar. and set in the oven to heat and
brown.
To boil pudding in tin boiler butter
the tin well and fill it only two-thirds full
with any mixture that swells or rises. Fit
on the cover tightly without removing II
again until the pudding Is done. Have Just
enough water in the large kettle to boil
around IL, without reaching too near the
top as to boil over the tin. If 1t is in
clined TO rise up in the water put on a
slight weight. Keep the outer kettle COW
cred that the steam may surround the
pudding boiler with the same effect that
the surrounding water would have.
Spinach is delicious with sardines. Pre-
pare and cook spinach In the ordinary way.
Pound II up with a dozen sardines to a
pint and half of the cooked spinach. This
acts as a seasoning. Arrange 1t on a dish
in fiat mold and serve with circle of
sardines on top, mixing in slices of hard
boiled egg if you choose.
Coffee icing Is a good combination with
spice cake Boil four ounces of best Java
coffee with one pint of water down to half
a pint. keeping 1t covered. Strain through
d fine cloth and add two tablespoonfuls of
Drowned sugar or sugar coloring. and either
bowl of cooked white icing, which has
become stiff. or a bowl of fondant.
Scrambled Eggs by Famous Cooks.
Mrs A d. T. Whitney.-Make ready eight
eggs broken all together in bowl. a frying
pan, with a round tablespoonful of butter
scattered in in bits, peppered lightly and
sprinkled with a scant teaspoonful of salt,
a large. Timber knife or a griddle spade.
Put the pan on the fire AS the butter melts
turn in the eggs. Begin at once to scrape
and toss up from the bottom as the egg
sets there Handle quickly following the
cooking of the egg, keeping all turned and
mixed and scrambled, until there is just no
liquid and no tough, leathery solid. but a
delicate mixture of white and yellow, set,
but not hard, moist but not running, which
will pile into a dish. Keep the handle of
he nan In left hand stir wit n
your right, shifting it over the heat need
ed, or even raising it If cooking too fast. 1t
will go on hardening in the hot water pan
after 1t is taken from the fire; therefore,
either allow for this, and for stirring a mo-
ment two after removal, or turn quickly
into hot dish when finished exactly right.
Mary ]. Lincoln.-Chafng Dish Recipe
Have one tablespoonful of butter in the
pan heating over hot water Beat three
eggs slightly shake in a little pepper, turn
into the hot butter, and, as they cook.
scrape toward the middle, and when all is
a quivering. jelly-like mass, sprinkle slight
~ with salt and serve at once on waters,
toast or shortcake.
Janet Mckenzie Hill.-Butter a saute pan
generously, add the beaten eggs. seasoned
with a dash of pepper and salt: also, IL
desired, half as many tablespoonfuls of
cream or water eggs; the liquid will give
more custard-like look to the dish Stir
the eggs continually until they are a soft,
custard-like consistency all through; the
heat of the pan. Scrambled eggs may be
varied by the addition Of any articles usu-
ally used in omelets. These materials should
be chopped fine or cut in small, distinct
cubes. They should be mixed with the eggs
Just before the pan is taken from the fire.
They may be served simply with sprig of
parsley or on toast, or in cases, with or
without a sauce.
Fannie Merritt Farmer.-Beat five eggs
lightly with a silver fork. Add half tea
spoonful salt. one-eighth teaspoonful of pep
per and half cup of milk. Heat omelet
pan, put in butter. and when melted turn in
the mixture. Cook until Of a creamy con-
sistency. stirring and scraping from the bot
tom of the pan.
A clever way to preserve the soft quail
ity insisted upon in these recipes is one that
seems to be unrecorded in cook books. The
eggs are turned from the bowl into which
they have been broken into the frying pan
containing melted butter, and are stirred
constantly from the minute they begin to
turn white When done they are taken from
the fire and one raw egg Is stirred through
them thoroughly. 1t IS cooked by contact
with the hot eggs, and serves to keep the
dish soft and creamy.
There Are
Two modes of frying One is to have just
enough fat to prevent the article from burn
ing or sticking. and the other is to have
enough not only to cover the food, but TO
float it. The latter Is by far the better
way. as all the surface of the article is in
stantly hardened, and therefore will not alb
sorb fat. It is also the cheaper way, be-
cause the fat can be used so many times.
If the drippings saved from meats, soups
and grayies should not be enough for frying
purposes, buy pure lard to use with II.
Many recommend buying beef suet for this
purpose; but food fried in suet is more liza
BILE to absorb fat than that fried In lard.
The reason of this is that lard can be heated
to a higher temperature without burning
than can beef OF any other fat Butter is
also often recommended for frying. If
used Ii should be free from salt. But aside
from being so expensive, 1t is not so nice
for frying purposes as fats, for it burns at
a much lower temperature than beef fat
or lard. The Scotch kettle is the best uten-
sill for frying. 1t rests on a rim, which
lifts the bottom from the stove and the In
side surface is polished smooth; therefore.
the fat is less liable to burn than II the
surface were rough and the bottom rested
ON the hot stove The fat should heat
gradually, and when the food is plunged
into 1t slight smoke should rise from the
center. I. VIII smoke at the sides Some
time before it has become hot enough for
frying. After the food has been put in, let
the kettle stand on the hottest part of the
stove until 1t regains It's former tempera-
ture, and then set ii back where IL is not
so hot. In frying fishballs doughnuts etc.
put only few at time in the boiling fat;