Evening star., 1925-05-08


plies that ii is necessary to
Il have on hand. many of which
improve by keeping, SO it is
wise to lay in a stock of them. For
instance. soap hardenS by being kept,
and so lasts longer. Dried fruit, on
7he other hand. soon deteriorateS, and
should be protected from the air by
being placed in closed boxes or jars.
To keep bread moist. ii should be
wrapped in a clean cloth and put in
bread pan. which should be washed
and we'll aired every week.
If you like cheese and use IL III
many ways, you will find il d good
plan to get about two pounds at 4
lime and CRATE il. Wrap it in oiled
paper and set it in a cool. dry place.
Then If you want some cheese for a
salad for lunch, or for rice and cheese
for dinner, or for hot cheese sand
wiches. with a cup of chocolate after
social evening, your cheese is ready
for instant use. The best way to pre-
vent sliced cheese from becoming
uoldy is to rub the cut surface with
butter and then cover the cheese
with oiled paper.
Sugar, salt, raisins and currants
should be kept in china jars, and for
Sago and tapioCa, cans are best, as
hey are easier to handle and TO dust
and their covers fit better. If ordi-
nary cans are used, the names of the
contents should be printed on them
with small brush and enamel paint.
Paper labels stuck on are not salts
factory, as they so soon get soiled.
Glass jars with screw tops used for
patent foods and face creams are
splendid for holding small quantities
Of ginger, spices and black and white
pepper. as the contents can be seen
at a glance.
Canned goods ought always TO be
stored in cool place and salad oil
should be kept away from light and
heat. Sugar must not be put in 4
damp cupboard or it will cake.
Lemons can be kept by being put
in a bowl of cold water changed
sionally, and the water changed
every two days. The pitcher in
which milk is put should always be
placed in a pan of clean, cold water
during the Summer months if not
in the refrigerator. To keep lettuce
fresh. wash through one water. shake
off the water thoroughly, then place
the lettuce in a bucket and put on
q tight cover. In an hour or so it
will be stiff and fresh, and will also
Keep in this way perfectly fresh for
j. couple of days. This is better
than putting it in the ice box.
1t is better to have the shelves
of the pantry painted white instead
of being covered with paper. They
will need two coats of paint and one
Of enamel and then can be washed
over when needed. Very often the
shelves in a pantry are too deep for
convenience and much time is wasted
in trying to find various articles. 1t
Is a good plan to use shallow boxes
or trays TO put at the back of such
shelves to hold bottles and small
articles that are not constantly be-
ing used. They can easily be lifted
out to examine the contents when
required without moving everything
IN front.
Raisins in the Diet.
A common enough, Yet compare
lively little used article of food that
is worth many times its weight i'll
food value, is the raisin. Raisins
abound in fat, protein, phosphorus
and iron in the best possible form
10 be easily assimulated by the hu-
man system. The raisin contains the
bulk of Its sugar content in the form
Of fructose and levulose. Also it's
acid qualities spur on digestion and
help assimilation. OF all the dried
fruits none. are so rich in mineral
matter, a natural constituent our
bodies cannot do without. The guam
tity of organic iron contained in
raisins is surpassed by no other
fruit or vegetable. Besides iron.
raisins contain small quantities of
such minerals as sodium phosphorus,
sulphur, potassium and calcium.
There are three kinds of raisins,
namely, seedless rafsins. which are
grown without seeds; seeded raisins
with the seeds removed: clustered
raiSins, those on the stems.
A cupful of seedless raisins cooked in
2 kettle of stewed dried apples makes
4 delicious dish. In coffee cake we
couldn't do without raisins. A hand
full put into the lunch basket of either
child or adult is a real find. Raisins
stewed gently in plenty of water and
the juice poured off and sweetened
and cooled, provide a fine drink for
fererish patients. Stewed prunes and
raisins together are an Improvement
over either alone. Raisins in boiled
rice and puddings add much to the
food value of the rice. Raisins added
10 the filling for cakes give a richness
and flavor all their own. Many salads
are improved by the addition of a
few chopped raisins. A handful OF good
seedles raisins added to the pot of beef
soup an hour before serving will give
Z specially good flavor.
Variety in Eggs.
a delicious way Of making scram-
Dled eggs when the supply OF eggs is
,oW is to separate the yolkS and the
whites of the eggs and first beat the
yolks lightly. Add milk in the propro-
ZION of two tableSpoonfuis to every
tWo eggs and half an ounce of butter.
season with salt and pepper and put
this mixture into i pan. Then beat mp
The whites to Il stiff froth and stir
hem in the miEture. Cook over low
1eat, stirring ali the time until the
mixture sets. Serve on neat pieces of
uttered toast. This is Il very good
way of making scrambled eggs when
Nou need TO eConOmIZe on them, as
prepared this way two eggs make
enough for three persons.
Various small leftovers may be com
bined with scrambled eggs with good
results. a slice of ham, tongue,
corned beef, a small portion OF chicken.
sardineS or any cooked fish if minced
may be mixed with the eggs. An
other method OF varying the eggs is
20 spread anchovy paste on the toast
or to mix chopped parsley, thyme.
marioram or, if liked, a very small
pinch of minced onion or Chives with
the eggs. Cooked vegetables. such
IS green peas. mushrooms. asparagus
lips or tomatoes. mix we'll with scram-
bled eggs, and a little grated cheese
is a great Improvement.
Jelly When Needed.
are better when made in small lots
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