Evening star., 1926-09-24
Food for the Home Table
Valuable Tips on Proper Selection and Practca
Suggestions for the Preparation of
Family Meals

sea sonins with sugar and vinegar
like coldslaw.
TO cors apples. take An ordinary
clothespin and run 1t through the
center uf the apple. Til will core
:hem perfectly and win not tear or
waste he ;pp;e. Use Il bean pot
o. MAKE appl sauce by cooking as
You would on a .or~. only do not
sweet@n until cone. ten add sugar
AMI spite wh,i- HOT. The flavor is
a. e.icious waen baked this way. Al
dried fruits are improved by this
me thod OF cooking also.
Cranberries cooked in the follow.
ing way lose their bitter tang and
require less sugar for sweetenins.
over the berries with cold water,
tdd pinch Of soda and set on a
ot stove. When they begin to pop
osn. drain. add no, water and cook
lntil done. They may then be
srNed in any Way.
For mOldinG. Vo-k era nberries with
nouSh water To keep them from
urning. put through sieve and for
tch cupful Of berries ALLOW one cup.
al Of sugar. Stir. but do not cook
Z away in a mold or dish and when
Id this will be hard enough to
lice
When preparing dried peaches or
ther dried fruit to cook. soak In bot
|ater to which has been added
title baking soda for Is minutes.
bout half teaspOonful of soda to
ne quart cf Wa,er. then rinse through
'veral wate.'s. thereby removing The
ark tint. m 'st Of the peel and Civ
is fire h flavor.
breakfast Foods.
Breakfast foods are often unpalat-
able because improperly cooked and
then served with milk rather than
with thin cream. Most people now
use the various preparations that are
on the market which have been par.
TALLY cooked. but to have the cook
ing complete requires more time than
is stated in the directions which
usually come with the goods. Break.
,ast mushes should be cooked over
.ot water after the first Ave minutes.
Boiling water and salt should al.
>iays he added to cereals. hoiled to
aoflen celluloae and swell starch
grains. salted to give flavor. Break
last food; are more appetizinC if
served with baked apples, applesauce,
steWed piunes or s4icad bananas.
heat preparations are dslicious with
few dates. stoned and cut in pieces,
and added during the last 10 minutes
of the cooking.
To prevent cornbread from sticking
10 the pan. grease the pan. sprinkle
with meal. and set on the stove a
few seconds until brown. Then pour
In the batter and cook in the usual
way and YOU will be delighted to find
now nicely your bread will come out
Of the pan. A tablespoonful of vim
e9ar in the kettle of hoc lard will pre-.
Ven; doushnuts from absorbing fat.
Those who are fond of omelets will
be delighted if they steam instead of
fry them: Prepare in the usual
way. heating the butter in the pan,
then set the omelee In a steamer and
cover closely. Omelets cooked this
way will not be tough and heavy.
When making breakfast cocoa, in
stead of just dissolving the cocoa,
simply put the cocoa dry into the
milk after the milk has boiled. Then
beat for minute with a egg heater,
then let the mixture boil for two
minutes. You will find that the
cocoa will be free from Jumps and
will be foamy. a drop of vanilla ex-
tract added to cocoa will make it
taste like chocolate.
TO make syrup for pancakes, peel
one lemon, cut il in thin slices, COM
sbine with one cupful of water and
one quart Of sugar and boil until the
mixture is thick syrup.
Save all small pieces of bread.
When dry, put them into an empty
salt sack or other small, strong sack.
Lay the sack fiat onto table and
run a rolling pin over 1t until the
bread is crushed fine. AS more bread
is added, crush 1t in the same way.
This will keep the crumbs from the
table or -four. and when you need
bread crumbs in hurry they will be
ready for use.
SeWs.
The addition of little sage to the
usual salt. pepper and onion for stews
gives delicious flavor. especially in
pork stew. When making chicken
stew. do not stir after adding the
dumplings. as stirring causes the
stew TO stick. When making dump
lings in place of making dough and
rolling them out. make stiff batter
and drop them In.