Evening star., 1926-11-05
Thrift Rules for Cooks
5clne Ways of Producing Butter Substitutes, and
Other Economies in the Kitchen.

I've all chicken fat. Render" II
.'t ne back of the stove and strain
T. resulting fat into a jar which
pI should keep especially for chick
Ca lat. You can use it for frying
H"its, fish, pancakes and eggs, for
/ If which purposes II is better
"a lard. You can use 1t in cakes
q cookies and it is just as good
iutter, and for greasing cake tins
= better than butter, because of
g absence of salt and water. If
,cu serve chicken often and use the
for these purposes, your butter
.. will be much reduced.
About Eggs.
\ prominent grocer gives the fol-
,.ning directions for telling a fresh
-1g from a stale one: Hold the egg
d, Ween you and the light. A lamp
l. better than strong sunshine. A
I'D egg will have a fresh look all
~. When an egg is stale. there
g.. be a hollow space at one end.
YOU find a dark spot which does
p disappear when lightly shaken,
Il may be sure that the egg has
n undisturbed SO long in cold
rage that the yolk adheres to the
Ill. Discard any eggs which do
look clear and full. Store your
5 in a dry, cool place. They will
p better, and when beaten will
h more easily than If warm.
If you want eggs boiled in a
80 althful and appetizing way. bring
r.ne water to the boiling point in
small saucepan, drop in the eggs.
! the saucepan to a cool part of
stove, and let it remain covered
'"' 10 minutes. The eggs will, then
sc a pearly transparency, yet be
, rfectly cooked. When boiling eggs,
e a newly laid egg about half a
mute longer to boil than an egg
ich has been kept for some time.
When separating the whites of
'..s, one or more, and you wish to
! Z the yolks for the next day, do
x>ibreak the shell right in the CEN
q. but nearer the end to take out
90 white. Leave the yolk in the
5oll and seal up by placing u bit
white tissue paper over the open
y. glued with the white of egg.
When eggs are high priced, add
% heaping tablespoonful of flour
i one-half n cupful of sweet milk
> six eggs and scramble in the usual
". You cannot tell the difference
"Dm all eggs. A little change from
usual stuffed egg may be accom-
ished by mixing finely chopped nut
,cats with the yolk and mayonnaise
I'd stuffing the egg with this mix
re. 1t is a good addition to a school
inch.
Pies.
When making fresh or canned ap-
,le pies, add one teaspoonful Of va
lila to each pie This gives a differ
Mt and very pleasing flavor. When
ineapple is expensive and apples are
plentiful, substitute apple sauce for
allied for in your favorite pie recipe.
\ little pineapple added to other
ruits when making pies makes de-
icious variations. If your milk sup
,ly is short, you can make delicious
ilstard for pies by using rice water
With the eggs. When cooking any
ind Of a cobbler pie, place the sugar
n the bottom of the pan under the
ruit and crust and 1t will not boil
but will hold all Juice. If some
lie crust is left over after making
lies. roll 1t in a ball and wrap it
lightly in waXed paper. This VIII
eep it soft for several days.
To make a thick, successful me-
ingue for pies, use the whites of
hree eggs beaten we'll with a table
poonful Of sugar to each egg. and
ne.fourth teaspoonful of baking
,owder. Use any flavoring desired.
Place in q slow oven for Is minutes.
t will rise gradually and brown when
lone. Prick once with a fork.
Cakes.
When mixing cake, if you get it
90 stiff. do not add more milk, but,
instead, beat an egg and add 1t gradu-
lly until the desired thickness is
ttained. If your boiled frosting will
lot stiffen up for use, perhaps be-
ause it has not been cooked quite long
nough, add several spoonfuls of pull
-eri2ed sugar and beat thoroughly
his makes a perfect consistency and
he frosting will keep much better
Without cracking. To freShen stale
AXE, dip 1t for a second in sweet milk
md then reheat it in moderate oven.
t will then be like freshly-baked cake.
When baking cookies, pin a piece OF
lean. white muslin over your bread
,oard, stretching 1t tight. Flour the
muslin we'll and you can roll the
Tough as soft and thin as you please.
\ piece OF muslin around the rolling
lin is still another improvement. For
,aking, use the cover of a 50-pound
ard can. This will hold more cookies
han an ordinary pan and they will
,ake beautifully.
Leftover Bread.
From cold toast q delicious plate of
lot cinnamon toast can be made. If
he toast has not been buttered, but
er it and sprinkle generously with
brown sugar and cinnamon, place in
he oven, and reheat it. Cold baking
powder biscuits can be easily con-
'erted into shortcakes by reheating
hem in a paper bag, spreading gen
with butter and heaping her-
les or fruit over them.
The secret of success making pop
,vers is to have the batter very cold
and the pans into which they are
poured very hot. If you have some
,opovers left from breakfast. make
IN incision in the top, fill the cavity
With a thin custard cream and close
he opening. Ice with white con
'ectioners' sugar icing or chocolate.
is YOU prefer. Serve very cold.
Leftover waffies should never be
thrown away, as they can be toasted
The same as bread and are quite as