The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-10-13
DOMESTIC SCIENCE Department
Conducted by
Mrs. Belle De Graf
Simple Rules in Cookery that are Basis For
Success in the Realms of Real Culinary Art
Domestic Science Director Spcrry Flour %.

Most of the failures in cookinl
can be traced to careless emasurini
failure to follow the recipe accuratei.
Improper mixing or uncertain hea
regulation. The recipes IN STANDARD
cook books and household magazine.
have been compiled by experts and
II the formulas are carefully followed
results should be satisfactory. Ex
perience in teaching housewives the
fundamentals OF cookery have
brought out the information tina,
comparatively few women provide
themselves with standard half-pin,
measuring cups. All tested recipes
call for cup OF this type. For flour
mixtures the ordinary household cup
II not satisfactory. as II seldom holds
n half pint. The baking powder. salt.
etc. will be out OF proportion to the
other ingredients IL a standard meas
nring cup Is not used. It may not
mean failure. but II will mean indif-
ferent results. Careless measuring OF
salt will render dish most unpleas-
ant. II not entire useless. Too much
baking powder will cause a cake to
be dry ard coarse in texture. My own
experience as a teacher has shown
me that the average housewife does
not measure ingredients carefully,
and 10 be accurate In measurements
is one OF the first steps to success
ocipes often fail because not
carefully divided.
Too Rapid Cooking
Canse OF Tough Meat
When boiled meat is tough and
dry II has been cooked too rapidly.
II should really not be boiled at all.
but kept at the simmering point dur
ing the entire period OF cooking. II is
the long. slow cooking that makes
meat tender; II the flavor is strong
II has not been skinned OF the tat
or suet. Mutton and lamb should
have the outside skin removed (this
skin is tough and can carly be stip-
ped Off, otherwise there ID apt to be
n rather strong unpleasant flavor;
particularly Is this true Of mutton.
When strong favored vegetables.
such as cabbage. csuliflower. or on
ions. lose their color. are rather
strong in flavor. and throw off an
UNPLEASANT odor while cooking. the
vegetable has not been put to cook
in boiling water and the kettle In
which IL was cooked has been COW
cred. Never start vegetables cooking
in water under the boiling point. For
the strong favored vegetables use a
OF water. but for the green,
more delicate favored ones use lit
lie water; add salt before the vege-
tables and cook In an uncovered ket-
tie and they will retain their full
flavor and bright green color. When
n quantity OF water is used to cook
such vegetables az peas. spinach.
string beans, etc. much Of the valu-
able properties OF the food Is lost and
thrown away. Many vegetables are
until the best flavor is
destroyed. Cabbage is an ex-
ample; 1t is usually cooked until
limp and heavy. and while It may
taste palatable. Is most indestigible.
Cabbage cooks very quickly and is
dome when tender.
Aayonnaise dressing separates II
The oil is added too quickly or II all
the ingredients are not of the same
A teaspoonful Of vinegar or lemon
Juice added to the egg yolks before
any of the oil Ia used will aid In
keeping the dressing smooth. II the
dressing should curdle add 1t very
slowly to anyother egg yolk.
French dressing should be thick.
This is easily accomplished by put
ling all the ingredients In small
covered fruit far and shakiNg until
the mixture .thickens.
Fried foods. a scroQuets. fritters,
etc. become soaked with
Tat IL the oil or lard they are fried
In was not sufficiently heated. The
of the fat should be test
ID before any food Is fried. and this
should be repeated each time food is
added. as the fat usually cools some-
what with each addition of cold food
Heat fat until faint trace Of smoke
IAN be seen over the surface. then
.est. It should never be heated until
h kitchen is filled with an unpleas-
mt hase Of smoke. II properly done.
leep fat frying will be more satisfact-
,ry and food will absorb less fat
han when cokke4 In q frying pan.
Sauce and gravies have a layer of
at ON top when more fat Is used than |
Tour. The flour and fat should be
N enp,al nuautitiea. aIIow from ono