Evening star., 1924-11-07
What Cook Should Know
Expert Opinion on the Making of Pie Crust
Improved Methods for Use in Kitchen.

I cupIul OF water unlll IL spins ii
| thread. Beat two or three egg
whites very stiff, add the sirup. beat
until quite thick, then add one level
tablespoonful of cornstarch and two
teaspoonfuls of vanilla f1avorinG.
This will be smoother than most
, icings and will be neither too hard
nor too soft.
You can bake pastry on the out
side of muffin pans and fill these
shells with jam, preserves or any
fruits desired. With or without the
addition Of whipped cream these
! make a delicious dessert. These
shells may also be used TO fill with
creamed chicken, creamed peas and
other things
Mix a pinch of baking powder and
cornstarch with the sugar for sweet
ening a meringue if you desire an
especially delicious pastry.
Improved Methods.
Next time you whip cream use
teaspoonful of honey instead of
sugar to sweeten it. This will give
a delicious flavor. and you can whip
the cream early in the day at your
| leisure because it will remain firm
all day. If you find the cream un-
whippablc, add a drop or two of
glycerin to tho cream. 1t will make
l
the flavor of tho cream. II cream for
whipping is not available, a good
! substitute is made from canned
milk. Take a can of one of the
popular brands of cvaporated milk
and heat it by dropping the can into
a kettle of boiling water. Let it
heat. cool, then whip it. 1t is eN-
cellent. A teaspoonful of cold water
a dded to the white of an egg will
4
increases the quantity as well.
For Il cream whip dessert which
is very easy to make fill Sherbet
glasses half full of preserved or ripe.
fruit, heap them with whipped cream
which has been Favored with vanilla,
and sprinkle the tops lightly with
cocoa, cocoanut or minced nuts.
Cut a grapefruit in halves, remove
the juicy sections, add a sliced orange
or a little canned fruit, such
cherries or pineapple. sprinkle with
sugar, and let stand over night. The
juice of the grapefruit will flavor the
entire mixture.
Try combining two or three flavor
ings when making your next dessert
For instance, use small amount OF
cinnamon, vanilla and banana flavor
ing in a peach plate-ple, or use
maple, nutmeg and strawberry in
simple biscuit pudding. The combined
f1avors will transform the most ordi-
nary dish into highly appetizing
one Experiment with others.
To core apples, take an ordinary
clothespin and run it through the
center of the apple. You will find it
cores them perfectly and does not
tear or waste the apple. After cor
ing an apple for baking, cut off
small part Of the core and stick it
| -. L. -
fore pouring in the sugar. This will
hold the sugar in the apple and pre-
vent waste. When making apple
sauce, don't peel the apples. If YOU
do, you lose the real flavor Of the
fruit and make an insipid sauce
Wash the apples, cut them in halves,
and remove the cores from the halves.
Cook and press through the fruit or
potato ricer, which removes the skins,
but leaves the fine f1avoring which is
lost by pairing the fruit. Then add the
sugar.
For the Salad.
Mothers with large families try ar
ranging individual salads on a large
fiat dish by placing the salad in nests
of lettuce leaves. the same as when
individual salad plates are used. Much
time is saved washing and drying the
not have special help.
The delicate curled leaves Of any
head of lettuce will separate easily
if the core is first removed with a
sharp knife and water from the
faucet is then allowed to run into the
opening. French dressing will have
pleasant flavor if a whole onion is
kept in the jar in which the dressing
is mixed. Make half pint at one
time and leave the onion in until the
dressing is used. Dainty little cheese
balls for luncheon may be made by
pressing any nice soft cheese between
the two halves of walnut kernels.
Sauces and Gravies.
To make a hurry-up, delicious pud-
ding sauce, melt a glass Of your IA
vorite jelly over very slow fire, being
careful not to let it come to the boiling
point.
Wet your flour with warm water
instead Of cold, when mixing thicken-
ing for gravies. and you will find the
Jumps will quickly disappear Just
suspicion of celery salt and a wee
pinch of sugar, in addition to the usual
salt and pepper, will make very
savory gravy.
Instead of thickening tomato, celery
or corn soups with -four put mashed
potatoes into the hot milk before add
ing the other ingredients. This adds
richness and flavor