Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-02-03
Many a Spoiled Dish Is Due.
TO Inaccurate Measuring
) and Careless Methods of
Preparing
Seasoning for Soups. Ste,rS
and Coulasltes Can Be
Made, Put Into a Bag
and Used Several Times
BY MRS. NJ. a. WILSON

't rights rcScrTCdJ
DOORLY cooked and unattractive
a meals cannot afford proper noursh-
ment TO the family during the winter
months. You. Mrs. Housewife, hold in
the hollow OF your hand the destiny
of the family. Many cross grained and
cantankcrous dispositions have been
changed overnight virtually by nour-
ishing and attractivcly served food.
Surely ones family may reasonably
expect inexpensive and well cooked cuts
of meat and sCasouablc vegetables;
spotiessly clean cloth and Il good cup
of tea. coffee or cocoa.
Most failures in cooking are due TO
the fact that the housewife feels it is
not necessary to measure her ingredi-
ents and she prefers to depend upon her
own Judgment. While at times she
has successful results. it is only once
In every four or five times. IT Is sell
dom that she will feel that it Is the
method used that causes this result.
The -four. the baking powder and even
the oven are either separately or col
,lectively to blame for her failures
when, in reality. it is just careless or
indifferent methods that are the root
of the trouble.
Each cup of -four is intended to hold
Just four ounces. To avoid having an
overweight. sift the -four and then NIL
into the cup lightly, piling it high, then
level off with the back of kntfe.
If you scoop the hour up into the
cup, and pack it tightly, then weigh
the amount, you will find it weighs
about six ounces If you have no scales.
sift this -four aud then fill 1t into the
cup as directed and YOU VIII nave
enough -four left over to fill the cup
almost half full again.
In making up recipe the excess
-four would make the product tough and
dry and then-you blame the recipe.
Remember that all great chefs meas
ure and weigh accurately and that they
are very particular to see that their
entire kitchen staff does the same thing.
How to Prepare Faggot of Herbs
One stalk Of celery,
Que leek.
One bunch Of soup herJs.
Open bunch of soup herbs and di-
vide each variety of herbs. thus making
six portions. Add to each portion;
Ttco branches of celery,
One sirth of a lcek.
Then tie with Il string and let dry.
Place in jars and then place on the Ia
to keep free from dust. piece OF red
pepper pod may be added. If desired.
Now is the time to dry plenty OF
lashes, etc. To dry them. wash III
plenty of cold water cut the leaf free
from the stem with the scissors. spread
.on a, tray. covered with paper. and lay
lin warm place to dry. When dry.
crumble between the hands, sft and
then place in jars and store. II the
white and green leaves are kept sep
arately. the green may be used IN place
of parsley for garnishing.
C,,; Hint
farisian oe"sonihs '''
The trench cnet pleuus ny ~ ~
Sptnie 10 eoTorings that arc dis -
tinctive He makes a soup hayorlug
by placing in a bowl:
One cup Of dried celery leureS,
One halt cup Of dried parsley,
TpO tablespoons Of thyme,
One teaspoon of sage,
Four buy leaves. chopped fHe,
Ono dried pod of pepper. cut INTO
smaH BITS. u
One quarter teaspoon OF d"6p'ce'
Tpo tablespoons o. Sd",
One teaspoo" ot WHl Pepper
one teaspoon o. pup ,"u' ...,
One teaspoon or SpCet "dFJOIu"'