Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1922-05-29
o Make Tires Issier


ing bread. add tablespoon %
sugar to It and mix ~ with "a spoon.
In few moments a paste almost
lluuld will result. and this mixes
readily with the liquids and loses
none OF the yeast. as the other
method Of mixing the yeast with
little milk sometimes does.
Pineapple juice cuts marshmal-
low. so when recipe calls for cut
I'D marshmallows have by you a
cup with some canned pineapple
Juice In II and dip the silver knife
with which you are cutting the
rnarshmallows In the juice from time
10 time.
When making cookies don't put
the trimmings each time back into
the main batch Of dough. Instead
put them aside and when there are
enough trimmings roll them out and
| cut them Some cooky makers keep
putting the trimmings back into the
main batch, and find that their last
cookies are always much less crisp
and tender than their first This
method or using the trimmings up
separately does away with this de-
cressingly tender state OF affairs,
and although the trimming cookies
may be little less tender. because
they have moro -four in from the
additional rolling, than the rest. still
your whole batch OF cookies Will
average better
when a recipe calls for part ~
a cup Of butter, NJ a cup with cold
water and pour ont as much as the
amount Of butter called for. Then
add butter 10 the partful cup ~
water until the water reaches tbs
top This is much easier way than
to pack butter into p cup and then
dig u out again. Tho measure is
more accurate and no butter is lost
on the sides and bottom Of the cup.
For instance, IF you wish a third
OF cup Of butter fiji a cup two
thirds full Of cold water. and then
add the butter until the water
reaches the top OF the cup Pour
of the water and dump out the but
ter. Small bits Of butter are just
ss easily measured as IL 81 is all IN
one mass
" men EdtflIH HtHipUl's puA Au'ffl
over the fire I'm hot water and bot
them hard for two minutes Their
drain them ard cover them WITT
cold water. Let them stand FOR NJ
teen minutes. drain or the water
and skin. When prepared in thii
way the last Of the almonds MAJ
he az easily skinned as the first o
them. as the skins rever stick again
Tho easiest way 20 bake spons'
cake is TO pour II straight into un
creased pans. Usually the rscip,
for sponge cake calls for PAN
creased and then Toured. The e.
feet Of INCREASED pans seem 70 b
thu sam as that OF creased anc
Toured pans and the sponge cak'
comes out without sticking. Thu
sounds unreasonable, perhaps. bu
is the method OF many good sponge
cake makers.
When you are using liquid Fat Il
- placs OF butter IN recipe. add
little salt. as the oil has none. Other
y wise, as IN cake. you may notice
7 rather fat and tasteless effect.
} When you wish to buy brus
for sreasing cake and muffin tint
but a relatively expensive brush
A regular painters brush, small
with short bristles This sort q
brush Will stand scalding and boil
ing in soap powder. and this sol
~ OF cleansing it necessary il 80
a. would keep the brush clean an
~ wholesome. Nothing is worse tina
!" a rancid grease brush. A clea
re piece Of paper used each time is "a
70 better than that.