Evening star., 1925-11-27

temporary retirement. The same prin-
ciple applies to baked beans, split
peas. macaroni and most cereals.
When boiling potatoes, if the salt
is not added until the potatoes are
nearly cooked, it will help to make
tatoes. especially old ones, a teaspoon.
full of vinegar should be added just
before they are cooked.
When roasting a fowl after brown
ing it, cover it with cheesecloth and
then baste 1t through the cheesecloth.
You will be delighted with the result,
as the cloth will hold the steam inside
and will make the fowl more tender
and more palatable. Covering a tur-
key with cheesecloth will prevent it
from getting scorched or drying too
much while roasting. When the tur-
key is ready for the oven, sew it in
a piece of cheesecloth and baste it
through this covering, only removing
the cloth when the turkey is ready to
be served, when you will then find
that it has the required golden brown
color
When frying bacon, put a teaspoon
full of mola sses in the pan. The bacon
will then come out crisp, brown and
sweet without that strong flavor
which it usually has. Another way of
cooking bacon is to dip thin slices into
sweet milk, then in flour and fry in
hot grease.
When you serve a fruit dessert, by
all means cut the pieces of fruit small
if the fruit is one Of the tough sorts.
This is often overlooked, and the deS
sert is left by the guest. Oranges are
decidedly difficult to cut with a spoon
or even a knife. and pineapple has a
tiddledewink tendency to fly across
the table.
Many a housekeeper has had diff
Guilty in cutting slices of guava jelly,
which persists in sticking to the knife.
If you will dip your knife in ice
water before cutting, you will have no
trouble. A pretty and delicious dish is
alternate slices of guava jelly and
cream cheese served with crackers.
Fruit may be easily prepared for
marmalade by using a pair of large
scissors. Oranges, grapefruit and
lemons should be cut with a knife
into slices about half an inch thick.
Then cut the slices with sharp scis
sors into small pieces instead of
shredding. as is usually done. This
makes the marmalade look much more
tempting.
Your surplus milk may be used in
many ways. SKINNED milk answers
as we'll as full milk for use in soups
and doughs when fat is also used.
Even if otherwise likely to curdle in
heating, the addition of q little baking
soda makes 1t possible to scald milk,
and then 1t may be used for custardS
and puddings. Salt will curdle new
milk, so when preparing milk cereals
and gravieS, the salt should not be
added until the dish is prepared. Be
fore heating milk in saucepan rinse
the pan with water. The milk is much
less easily scorched and the pan is
easier to clean afterward. Milk or
cream when used in combination with
tomato can be kept from curdling by
adding a bit of baking soda before
mixing. Sour milk can be used in
and sour cream may be substituted for
butter and milk in simple cakes and
cookies.
To freshen stale bread or rolls.
Just twist the bread or rolls up tightly
in a paper bag and lay the bag in
the oven and you will not know them
from the fresh article. The oven
should be a moderate one. Cold bis
cults may be freshened by quickly
dropping them in water, then heating
again in a hot oven Toa sting is
another good way to use them. To
secure a perfect golden brown on rolls.
biscuits and other pastry. moisten the
surface of the dough with milk before
putting in the oven.
Cocoa grows best under the shade