Evening star., 1925-04-03
Tested Cooking Methods
Gas-Cooking Economies and Other Matters of
Interest to the Housewife

a richer and better flavor. This makes
a drink far more nutritious than whole
milk, and with fine. nutty flavor.
Peanut Soup-This Is made like died
pea soup. Soak a pint and q half of
raw peanuts over night in water. In
| the morning rub the skins off, add three
quarts OF water, a bay leaf, stalk of
celery, blade Of mace, and one slice
OF onion. Boil slowly for about five
hours, stirring frequently to prevent
| burning. Rub through a sieve and re-
| turn to the fire. When well heated, add
slice of onion and one cupful of
cream. Serve hot with croutons.
Soup Seasoaer.
Make a Kitchen bouquet for vese-
| table soups by drying celery tops,
cabbage leaves, parsley and the tender
| tops OF young onions. Wash each
vegetable separately and drain, cut
| into small pieces and dry slowly In
| the oven or on the back OF the stove.
When perfectly dry, mix together and
store in an air-tight box Add 10
soups made from meat stock
How to Carve Fish.
Nothing looks more unappatizing
than fish that is badly carved. Some
people after the first helping or so
make the fish dish look mussy. Cary
knowledge. The thing to remember r
when carving any kind of fish is to
avoid breaking the flakes. Fish
should never be carved with sreel
When carving salmon, for instance,
cut the first slice horizontally, ard
when you have lifted out that portion
cut short slices downward from the
right hand side. Serve a short slice
from this under cut with each slice
from the upper cut.
When carving turbot. first make n
cut along the whole length of the
backbone, then carve slices at right
angles to THE cut. The fin of turbot
is considered a delicacy.
To serve Gods head and shoulders
slice down close to the neck as far as
the backbone Serve a piece OF liver
with each portion unless this Is OBJ
Jected to. Some people like the Jaw,
which is very gelatinous.
Haddock should be split it's entire
length and each part then cut in
half 1t should be carved across
Mackerel herrings and otrer small
fish should be served whole.
About Eggs.
All eggs should be kept in parti-
toned boxes, then IL one Is bad 1T has
less chance of tainting the others II
of eggs will quickly absorb the fiav,r
of any other food in their vicinity,
especially that of fish or onions.
A pinch of salt added to the whites
of eggs will hasten the work O..
whipping eggs. A teaspoonful 81
water added to an egg to be used for
coating purposes will remove any
tendency to stringiness. Cold poachad
eggs left over from a meal may be
used in salads. In the same way II
is possible to harden leftover boiled
eggs for use in a salad, and a left
over fried egg will improve minced
or chopped meat.
Pour enoungh boiling water over
peaches, pears, apricots and tomatoes
so that they are well covered. before
trying TO peel them. If the water Is
boiling hot, pour 1t off at once. Thi=
will make the skin peel 3ff much
easier than done in the usual way.
The Rest Way.
Wash game il salted water to
which a Iittlt vinegar has been added
in order to, improve the tenderness
and flavor of the birds.
Allow ham to cool in the water in
which it was boiled and you will find
that it VIII keep moist longeI. than
II 1t is taken out Of the pan while hot
then put to cool on a dish.
Potatoes will bake more quickly if
they are first left to stand In hot
water for about quarter of an hour
before being placed in the oven
Choose a deep, large pan for frying
potatoes and fill it with plenty CT fat,
SO that the potatoe slices are entirely
covered and crisp wlsl taken out.
Put them to drain on wire sieve
near the stove.