Evening star., 1926-09-24

If YOU have never tried this met hod
of preparing fowl before. you will he
pleased with the result: First pick
and singe chicken in the usual way.
Before breaking the skin. take a hand
full of meal un<if; |. wet il. then rub
thoroughly on ever pari o the fowl
Wash in several waters and see how
white and clean the fow, viii BE-.
When dressing "A chicken. rub baking
soda all over and the pa feathers can
then he easily scraped of.
Cooking Fish.
Fish for trying should he washed
thoroughly, cut in inch-thick sic -.
then soaked for an hour or two In
cold salt water before being .prepare,;
for frying. Always wipe fish per, ectlN
dry with clean cloth he ore cooking
in any way. II should be tried I'm dee
fat allowing plen V u room ior eac
niece Do 40 cover the D. l whe
frying. as this will deAtroy the desireH
crispneSS. Take small 1T Il fish, eithe
perch. trout, ia fish or o her.. Whe
dressed. pace in cold salt water fU
a few minutes. remove. dry the watt,
from them. put on mo, salt. roll we
in cornmeal. and fry until mic
brown in very hot lard DO moi GROVE
The fish while frying and serve no
When baking fish. If "A niece of thin
white cotton tl.'th is Stalded. the.
thoroughly grersed and the fish iai
on il before 1t is placed i'm the hakint
pan. then cooked as usual. ii can b
lifted out OF tae pan onto platter 70
serving without being broken.
Ham and Eggs.
Bacon or ham which is too salty
can be greatly improved and made
good to eat by slicing and placing In
cold water Bring to d boil and let it
hoil two minutes. then drain and fry
as usual II ham has become both
hard and salty. slice and place it in
a pan of buttermilk for a few min
utes, then rinse and fry as usual,
This will help very much. TO give
nice favor to boiled ham, drop in one
half IA teaSpoonful of cloves while
boiling. When mixing mustard to
serve with ham and for other table
Use add to each Scant tablespoonful
of mustard one teaSpoonful of melted
butter aud one teas noontul of sirup.
The result equals the best French
mustard. If eggs stick to the bottom
"f the frying pan. cook them until
done as wanted. then quickly drain off
minute then they will come out of
the pan perfectly whole.
Best Vegetables.
BEFORE baking white potatoes let
them stand in hot water for - min
utes. They will require only half
the time for baking and will he more
mealy and paiatable. Pu. as much
sugar as salt on potatoes when frying.
They will brown much better. Also
use a little sugar in your pa nCake hat
ter for the same reason. When bak-
ing sweet potatoes i'm their Jackets.
grease the out side and they will bake
much nicer and quicker. Before clos
ing the oven door on sweet potatoes.
put a little hot water in the baking
pan and turn another pan the same
size over ii. They will he much nicer.
than when baked the old way, which
makes them too dry. This should be
done especially If the potatoes are
not creased. TO keep baked sweet
potatoes soft and warm until meal
time, remove from the oven when
they are done. place in bucket and
cover tightly. The steam will keep
them fresh. soft and very delicious
for some time. When preparing large
sweet potatoes or turnips TO cook
NltHOul tHS pctllllS, SllCS tHVHf
through in medium slices and then
peel the slices This is a quick, easy
way. your peelngs will he thinner.
and as result you vii, not waste any
potatoes.
When thickening peas. beans or po-
tatoes and others, drain off the water
and stir in the -four dry. then pour on
the cream or milk and it will I've a :
smooth as when mixing the flour with
water first. When boiling cauilflower.
a pinch at soda added to the water
will increase the whijenesS and ;ender
ness of the vegetable. Tie hump Of
charcoal in a piece "f white muslin
and place in the receptacle with cab
bage when boiling. Not only will you
escape the odor oe the cooking cab
hage, but the vegetable will also be
more hea,thful ALWAYS peel onions
from the root Hp and they viii not
hurt your eyes When cooking rice or
macaroni. do not pui any SAT- in the
water until perfectl" tender and YOU
will he saved much trouble from the
food sticking and burning 10 the pan.
When cooking rice. If YOU will grea Sc
the pan YOU cook it in your rice will
not stick.
You can boil carrots until tender,
then slice them and sea son with salt,
pepper. jajrika and melted butter. or
boil them and sea son them and makes
a nice cream gravy round them. or
boil them and serve them with a
sauce made as follows: Cook three
tahlespoonfuls Of butter. three table
Spoonfuls of -four one cupful OF
chicken stock. and one-half cupful of
cream. Season with salt and pepper.
and before serving add the Nolks of
two eggs and one-half a tablespoonful
OF lemon juice.
Parboil a bunch of carrots until
they are fairly tender. then slice
them the long way, roll in beaten
egg. then in meal. and fry To
delicate brown. Don't boil too tender,
as they will fall apart before frying.
A carrot cabbage relish Is made by
putting cabbage and raw carrots