Evening star., 1924-11-07

Y HAT to have Tor the next
meal is the question. One
wv housewife has solved the
problem by the use of
l. envelopes, one for
each month. Last year, after each
meal that she considered good and
well balanced, she wrote the menu on
a small card and then placed the card
in the envelope for that month. This
year much time has been saved by a
glance into the envelopes. where she
readily found a menu which suited
the family tastes and was in season.
When meals must be kept warm,
this same housewife takes a deep
baking pan and half fills it with hot
water. Then she places in it some
covered bowls containing the vari-
Gus articles of food and then puts the
pan in a moderately hot oven. The
bclated dinner win be fresh and hot
when wanted.
Before making up fire in the coal
stovo preparatory to baking, open
wide both oven doors to let the stale
air escape. After the fire burns up
brightly, close the doors of the oven,
which will now he filled with fresh
sir, and in five minutes will be right
FOR baking. The oven of gas range
will heat more quickly if the door is
left open one minute after lighting.
IS left open until the oven is cold. il
sWill not rust, as this prevents sweat
ing"
Pointers on Making Pics.
One of tho highest salaricd pastry
cooks in the country says that the
best pic crust is made by using hot
water. not boiling. instead of cold
water to mix the dough. If this Sug-
ion fol1 l,a ,ct "a L
ways be crisp, faky and tender.
ff you have made up too much pic
crust, place the surplus in q cup and
grease the top with lard and then set
il in a cool place. In this way it
viii keep for several days, as put
ting the lard on top prevents a
rust from forming. Many cooks pre-
fer to make pie crust the day before
baking. In this length of time the
crust dries out just enough to help
keep its shape when put into the
oven, and the crust bakeS criSper.
This comes as another suggestion:
When baking pies, use any good
recipe for making the pastry. To
every cupful OF water called for add
one teaspoonful of vinegar. Mix and
put the ingredients together in the
usual way. This never fails to make
delicious pie crust.
needed to cover the crust of a one
crust pie until the filling browns,
especially pumpkin pies, as the rich
crust is easily Drowned, while the
filling remains unbrowned. This can
be remedied by using an old WORKOUT
asbestos mat. Cut out the center,
leaving an inch of asbestos to the
rim, which may be placed over the
crust, allowing the center to finish
cooking.
II a pan about as large around as
q pie plate, but little deeper, is placed
upside down over an apple pie with
out a top crust, the apples will cook
in a much shorter time than if the
pie is left uncovered, as in this way
the apples have A chance to steam
and the pie does not have to remain
in the oven after the crust is baked,
AS is often the case when the apples
are not quite done. Always wet the
knife before cutting any pie that has
meringue on it, and the result will
be a. clean, smooth slice.
The Successful Cake.
If you have found when baking
layer cakes, pies and other pastry
that you have a space too small to
hold another pan, place can with
ends melted off in the space and
set the extra pan on this. The heat
will reach the baking food.
To make a light and dark layer
cake bake the dark part first, then
when almost done remove from the
oven, pour the light part over it, put
back in the oven and bake quickly.
To prevent a cake from sticking
sprinkle sugar on paper or cloth be-
fore turning the cake layers out. The
sugar keeps them from sticking, and
the layers will be nice and smooth
when ready for filling.
To prevent cakes, pies and other
pastry from burning on the bottom
sprinkle the bottom of the oven with
. fine, dry salt, and your cake or pie
will bake perfectly. If you have not
done this and your cake has become
somewhat burned, do not consider it
ruined. Take a sufficient quantity Of
butter and spread over the burned
part while it is still warm. In a min
ute or so all of the burned part can
be easily lifted off by running a
knife under it, and the rest of the
cake is not in the least unfit for use.
y froSting spread over it would even
conceal the fact that any of the cake
had been removed.
When making cakes try this icing:
Boil two cupfuls of sugar and one