The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-05-11

Leno Osborne. IT, the lid would
have to be sacrificed By pressing a
knife around under the lid, next to the
rubber This would let the air in but
would very likely ruin the lid
Here comes fine suggestion mex,
day. better than anything | had TO give
"To remove jar lid turn jar upside
down. press the rubber mp around the
edge. with very firm touch, then in
vert the jar and the I'D may be easily
mscrewcd. Try it,"
Here is a suggestion entirely new 10
me We have not had time to try It
ont, but will at our first opportunity
in the meantime, it may help someone
else save several tablespoons OF fat
FRYING Cakes.
when frying griddle cakes, INSTEAD
II using grease each time, take a thu
soft cloth fill it with salt and rub i
over the hot griddle after each frying
The cakes will not stick or the grlddl'
smoke"
Chemistry or now, simpitIcd form
OF the standard science called House
hold Chemistry a complication OF
/ ycry-day facts, simply explained, has
/ done more for the economic problems
I than all the other subjects put together
A study Of this subject makes plain
conditions. that without the knowl-
edge, seems absolute phenomena.
This question Is easily explained
when the properties Of pie crust are
understood.
(QJ-"Why does pic crust some
times get soft after it is cooked''
Question Answered.
tAD-lf the person who asked this
will recall, she only had that trouble
ON damp DAYS or when she put her pies
IN the ice box OF places where II was
damp 1t is the starch IN the flour
that absorb, and hold, the moisture,
The gluten has been changed IN the
cooking process and will not hold
moisture, so the starch must take II
ALL
/ Pies as soon as baked, should be
/ placed where It is dry Perhaps a
great deal OF their "sogginess' is due
. ~ lllll fNltl Adit dll'l AilNN aNN hfANNN
/ They should be removed immediate
! " from the pan as soon as they are
taken from the oven and placed on
/ several thiCkucSseS of cloth ur abSOb.
ent paper SO the steam that escapes
/ during the cooling process can be car
ried away in the air, and not LETT to
conden,c and be soaked up ny the
crust as is the case II they are lel,
in metal, or glass pans
They should not be piled one ON
the other as was the old custom when
dozen or more were baked on Sat
urday ior the following weeks sup.
ply
The same person asks.
tQD-llow bong should pie cruS,
hake'
Depends on Heat.
! A-lhat all depends upon the heat
OF the oven and the thickness OF the
crust The oven should be hol enough
TO change the moisture to steam and
then force lhi, steam to escape very
rapidly This action causes the ilakN
ness oi pie crust However the oven
should not be hot enough to ,corcn
the fat, which is 80 often done. and
then looked upon hy inexperienced
houSckceperS as a deSi1d browning ot
the dough
A pie she'll baked on an inverted par
should he thoroughly cooked In from
ten to fifteen minutes But IT the IN
gradients are uncooked as well as IN,
crust II will take from twenty IL
thirty minutes
Q--how do YOU make bran bread
( A-rhe btsad.making process i,
carried on the same when making bran
bread as when making white bread
Either the long or quick proce1 ma,
he used and the dry, compressed or
start yeast used
The only ptecaution, I, not 10 allow
It TO grow too long when rising or
before baking. as IL is heavier than
white dough and more likely IN fall or
have large hole in the center Of the
loaf.
Use Third Of Bran.
The amount oi bran used with the
white flour depends upon Us users
For some persons an excess OF bran