Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-19
By MRS. VI. A. WILSON


CopDri0ht, 1920. bV NrS. ~. A. Wilson, An
rights rescrredJ
YNHE young housewife is most anxious
= to learn the why's and whereforcs of
the various methods employed in cook
ing. As one bride writes nc: IF u
knew just why for the various reasons
for doing this or that. know that each
time / prepared the various dishes this
reason for using certain method would
return to me, and l would feel confident
each time that it would materially help
me to make a successful dish
when making custards." ." writes the
bride, they become watery and have
heavy curds in them. Some people tell
me 1t is because | use too much sugar,
yet measure carefully; others say it is
the milk, which has become sour. Can
you help me so that | can make a Gus
tard that is velvrty smooth:'
The real trouble is not the sugar, nor
the freshness of the milk: custards are
made watery in the baking because of
the intense oven heat. When custards
reach the boiling point the egg and
curds of the milk coagulate into Jumps
this separating will be remedied by a
slow, even temperature. II you grease
the cups with butter and then fill witt
custard mixture; dust tho top lightly
with nutmeg set the Custard cups in 4
large baking pan and fill tho pan two
thirds Of depth Of cuStard cups, witt
cold water; now bake in n slow over
until set, you will find that these Gus
tards have rich velvety texture and are
firm.
To test insert n silver knife into the
custard gently and If no custard ad
heres to the knife when removed, then
the custards are finished
A Good Omclet
"My omPletS arc a fiat failure.
writes another young housewife. Yet
] try so hard to have them nice looking
and now that the price If meat - soar.
ing, ! feel that | can obtain better food
value from one dozen egg. if cOul,
prepare an attractive Om"l"t.
Failure to make n good OmclNt is due
to the cooking Of the eggs entirely too
fast. The housewife who has had on,
failure on her hands realizes that it il
an art indeed to turn out a prrfeC
omeiet.
The first thing of Importance in max
ing delicious delicate Omolct is o
course the pan. An iron frying pan o
the folding Omelct pans are first choice
Place iu the pan two tablespoons q
Shortening, bacon or ham drippngs
these fats give fine flavor; heat unit
hot aud then draw tho pan to the side o
the stov" and ponr in tn" omCrt mix
tIlre. Reduce the heat and shake gently
allowing the omclct plenty of time to Dir
out. If you have a moderate oven pa,
in oven and then finish cooking. The
fold, roll, turn on a hot platter an
serve at once
The omelet Is composed of liquid an
air. The air is inclosed by the bcatir
OF the eggs and it is this air. whe
heated, that swells or puffs the Omele
Now II the Omelet Is cooked too quickl
the mixture hardens on the outer SUI
face too fast. so that the inside pa
does not have sufficient time to cOagl
late. The moisture in the soft par
which has failed to set, causes the who
0mect to fall. So here again the sloN
even temperature will give the rCsul
desired. All egg mixtures coaguatc b'
low the boiling point; about lNJ drgrc
Fahrenheit is the right temperature.
The boiling temperature, or 22l dC
Erees Fahrenheit, causes a tough leatl
cry product.
ftls A Good Steak
Xs"0h, my steaks are just like leathe