Evening star., 1925-04-03

M range do not light the gas
" " until the kettles and sauce
pans have been placed on
the stove. This may seem
TO De trihing economy, but it counts
IN the long run, especially II the
rangers used great deal Keep the
burners free from grease and dust
by cleaning with an old toothbrush
and boiling soda water so as not to
enlarge the holes by using implements
that are not suitable, thus wasting
gas. See that the gas does not lap
the sides of the cooking utensils, but
burns only under the bottom of the
utensil Lower the gas to mere let
as soon as the pots and kettles begin
10 boil Turn the key of the gas
meter only half on. Just as strong a
supply OF gas will be obtained for
the stove if it were on full, al
though gas will not flow as freely
from the main into the meter.
Make French Pancakes.
The French chef has an unusual
way Of making pancakes that are
very tasty. He beats the yolks and
the whites of the eggs separately. To
make these French pancakes, beat
together four ounces of sugar, four
ounces of sifted -four and the yolks
of six eggs While beating add by
degrees a pint OF milk and the juice
af a small lemon. Crate also little
o. the lemon peel and add that. Flavor
~ith orange flower water. Fold in the
whipped whites of the six eggs and
fry like ordinary pancakes.
Tossing pancake is more effective
than turning it with knife. This is
@one by taking hold of the handle
VI the pan as far away from the pan
as YOU can without allowing the
weight to hurt your wrist Place the
Thumb along the top of the handle, |
pointing toward the pan. Let your
hngres curl naturally round the
handle. Now tilt the pan, allowing
your pancake TO slide away from you
until it almost touches the far edge
of the pan. At this moment jerk
Your wrist upward and at the same
time check the movement of the pan |
with your thumb. The pancake
moves end upward, and by pushing |
your pan forward YOU will be able |
10 catch it on its other side. pan
cake can be tossed almost without
moving ii. 1t is the jerking of the |
pan that makes the pancake seem |
to toss.
when Making Cocoa.
Try beating your cocoa with an
egg beater just before it comes to a |
boil. This will remove any tiny fecks |
of chocolate and make IT delightfully."- |
smooth. Also use the beater il YOUR |
custard mixture curdles. 1t may not |
be an infallible rule, but times out |
of 10 you will have a smooth Gus |
tard in place of a very unpalata BILE |
one by using this method
Economical Frostinss.
To make a frosting without eggs
put one-fourth as much sweet cream |
or milk. or canned cream. as you have |
of sugar, and add a tablespoonful !
of butter and a teaspoonful of any
desired ffavoring. Let it boil until il !
will harden little when tested in !
a saucer. whip until cool enough to |
spread on a cake. This frosting can |
be kept in a jar and when wanted for |
use add a little milk, warm it and |
whip 1t aGain. This is good frost |
ing TO use when making two or ti,ree |
cakes. BY adding chocolate, cocoanut I
or any desired favorine you can frost |
several cakes without making more |
frosting
a quickly made chocolate frosting, |
which is cheaper and much better than |
the usual chocolate froztins, is made !
by placing ne-fourth pound of choco- |
late creams in double boiler with Just |
enough sweet milk to make it spread |
easily when melted. -
Nutritious Peanuts.
As an evenly balanced food. peanuts
are superior 10 many foods. They are |
nearly twice as good fat former as
potatoes, while as a flesh former they |
are at least eight times as nutritious. |
They are about four time as heavy in |
the qualities that nourish all parts of |
the body as whole milk, and about six |
times as nutritious as any kind of |
fresh fish. They should be more freely |
used in the diet in various ways. Peanut |
beverages and soups are especially |
valuable.
Peanut Beverage-This is a nourish-
ing and nutritious drink and is easily |
made. Take some raw peanuts. shell |
and blanch them for few minutes in |
scalding water, rub the skins off, then |
pound or grind them to fine paste. |
Then put them in glass and add water. |
a few drops at a time. stirring all the |
while, until as thin as desired. little |
cream may be added II liked to give |