Perth Amboy evening news., 1921-11-05
Kitchen Hints
Tempting Menus

The words stirring, beating, cut
ting and folding SO often used in
the directions for cake baking have
very definite and distinct meanings.
To stir is to mix ingredients. One
stirs for the purpose of blending the
materials.
To beat is to turn the ingredients
over and oyer for the purpose of
introducing a large amount of air
into the mixture.
To fold and cut is to actually cut
one ingredient or mixture into m
other with a knife or spoon held in
q verticle position and to lift and
fold ingredient into a mixture in
such q way that air already beaten
into the mixture is prevented from
escaping.
Very often the success or failure
of a cake may be Traced directly TO
the method employed in mixing.
Menu for Tomorrow
BREAKFAST: Knocked cereal,
top milk, buttered toast, orange
marmalade, coffee.
LUNCHEON: Corned beef hash,
steamed brown bread, cottage
cheese, tea.
DINNER: Ragout of lamb with
sorrel, steamed rice, asparagus
salad. pineapple cream. coffee.
My Own Recipes
Steamed brown bread should be
put in, the oven and baked for Is or
20 minutes to brown the top of the
loaf. The oven should be hot but
not what is known as a quick
oven.
Ragout OF Lamb with Sorrel
Two pounds neck or breast OF
lamb, / cup boiling stock, 2 table,
spoons butter, 2 tablespoons -four, /
onion, / small carrot, 1 stalk celery.
1 teaspoon minced parsley. 2 egg
yolks. l tablespoon cream, u cup
sorrel PURGE, salt and pepper.
Wipe meat with a damp cloth and
trim. Put into cold water and bring
slowly to the boiling point Remove
from stock and put into cold salt
water for a few minutes. Drain. dry
and cut in 2-inch squares. Melt but
ter in a stew pan and fry sliced
vegetables but do not let brown.
Sprinkle In flour and stir and cook
for 3 or 4 minutes. Slowly add boil
ing stock, stirring constantly. Add
parsley, " teaspoon salt and u tea
spoon pepper. Add meat, cover
closely and simmer for IN hours
Cook about 1 pound sorrel and rub
through a sieve. Season with salt
and pepper. When meat is tender
skim put Of sauce and put in the
center of a hot deep. platter. Strain
sauce into another stew pan. add
sorrel and when nearly boiling add
eggs and cream mixed. Stir until
sauce thickens, keeping 1t just be-
low the boiling point. Pour over
meat and serve.
Sweet Potato Trife
Cut pared sweet potatoes in neat
slices about y inch thick and ar
minutes in slightly saited boiling
water. Drain. For 2 cups of slices
make a strip of 2 cups sugar and
n cup water. AS soon as the sugai
Is dissolved add the sweet potatoes
and cook until the sirup Is thick and
the potatoes are tender. Do not lei
the strip boil hard for the potatoes
| would break. Berve in high stand
ing glasses when cold with chopped
| nuts and whipped cream. A little
cube of currant jelly may top eacf
glass.
shredded Cabbage
Three cups shredded cabbage, ]
teaspoon salt, 2 teaspoons sugar, "A
teaspoon pepper, 4 tablespoons vine.
gar, 2 tablespoons oil.
Sprinkle cabbage with salt and
sugar and bruise with a wooden
potato masher. Add vinegar, lifting
cabbage with a silver fork to mix
thoroughly. Add oil in the same
| way. Beat with the work and serve
at once.
Copyright, 1921, NEA service)