Evening journal. [volume] (Wilmington, Del.) 1888-1932, 1917-02-02
FOOD expert SPEAKS
FOR better markets

CONTINUED From Page Thirteen)
soft part OF q loaf IL in forty sec
onds il becomes golden brown, the
fat IS not enough to fry croQuettes
and other cooking materials, and for
frying oysters.
Fat that browns the bread In sixty
seconds is the right temperature for
fying uncoOked food. such as fish,
doughnuts and fritters.
One OF the most staple foods for
the home nowadays is the can OF
evaporated milk, said Mrs. Feuling.
The Home Manager that evap-
GRATED milk Is an excellent aid in
planning her meals. and the adven-
tages OF its use are so great that she
is rapidly coming to count upon IT
regularly for cooking. as we'll as for
use on the table
'Evaporated milk is not only con-
venient but when put up by a reliable
manufacturer Il meets the highest
standards because It Is produced un-
der the most rigid sanitary regula-
tons
Fresh milk. when IL Is not con-
taminated, is safe milk, nut evapor-
ated milk. when put on the market
by reliable manufacturer. is always
safe milk. Evaporated milk is un-
aweetened. and has no additions OF
any foreign substances Condensed
milk has cane sugar added TO A. one
gallon OF evaporated milk is equal
20 two and one-half gallons OF
milk. 10 each Gun OF evaporated milk
one and one half cups Of water may
be added. and then it can be used as
ordinary milk No cooking. Other
materials may be saved by using
cvaporated milk, as it comes from
The can. or only partially diluted as
no tie following
"Rich custard ice creams OF fro
zen puddnps may be made with
fewer egg yolks. or the eggs may be
omitted entirely n evaporated milk
is used Use milk Just as it comes
from the can, or only partially dilu-
ted FOR these custards.'
Following are some OF Mrs. Feul-
ing's recipes
EMERGENCY MENU;
Tomato Soup Canned.
Method: Open can and turn sour
"AIW AM WN|W NAMNN pau NAAiA NNANM
10 TO take up oxygen FROM the air
When the meal is almost ready tC
serve heat the soup 10 the boiling
point. and serve very hot
Sauerk@nut Canned.
Place can In boiling water and
cook about as minutes. open whei
ready 10 serve. No odor OF cool1inl
kraut in the house. and the vegeta
bic Is cooked 20 perfection.
Tuna Salad.
I can Tuna FISH.
cups chopped celery
bunch parsley.
bunch OF cress
French dressing.
lemon
Method Cut the tuna into hal
inch cubes. and the celery into piece
OF similar size Mix. marinate wit
French dressing Arrange on salal
plate lined with cress Sprinkle witt
chopped parsley and garnish will
slices OF lemon.
Peaches Canned with Cream.
] can peaches (halvesl.
icup whipped cream.
3 dozen maraschino cherries
la cups sugar.
2 teaspoon vanilla.
Method, Arrange the half peaches
cavity MP upon a dessert dish
Sweeten and flavor the whipped
cream and place tablespoon OF
each half peach and sprinkle will
chopped cherries. Serve as dessert.
French Pastries.
2-3 Id. pure leaf lard
10 pastry flour.
Cold water
10 teaspoon salt.
Method. Work one half the lar
nto the flour Add the salt. moistei
With cold water; turn onto floure
BOARD, knead FIVE minutes. cover wit
oWel and let stand five to ten min
ties. Pat and roll out TO IA inch I
thickness. keeping the corner
ouarc. Place fat on one half. fol
l,her half over. press edges flrml
o hold in the air. Fold right sid
" paste over enclosed Fat. and le
tide under enclosed fat. Cover an
et stand ten minutes. apt and TO
,ne-fourth inch thick, having past
onger thar wide. lifting often
prevent paste from sticking, an