Evening star., 1926-06-18

measuring cup and sCrape leve
~ with the back of a knife. A CUP
of flour measured in this way
weighs ounces and 1 cups will equal
! pound. A cup of -four scooped into
the measuring cup will frequently
weigh 5l2 TO ounces. ana will require
more liquid than the cup that is meas
ured in the right way.
Save all small pieces OF bread.
When dry, put them in an empty
salt sack or other small, strong sack.
Lay the sack fiat on table and run
a rolling pin over ii until the bread
iS crushed fine. AS more bread is
needed, crush it in the same way.
This keeps the crumbs from the table
or floor and when one needs bread
crumbs in hurry, they are all ready
90 use. This is something the chill
dren will like: Take scraps of bread,
butter them generously. then cut them
In little dice the same as for croutons.
Dust lightly with cinnamon and sugar.
then set in the oven and brown them
for a few minutes. Put them in q
tin candy box. You will see that
they will disappear rapidly and you
viii have no wasted bread
To use up cold bread. spread both
@des Of slices of light bread or cold
biscuits with we'll seasoned fresh sau-
sal &c. Fry in deep fat. drain on brown
paper and serve hot A little sau-
sage goes long way and ii tastes
good When making small baking
powder biscuits, the biscuit dough
will rise much better and the biscuits
themselves will brown more evenly
and deliCately if YOU place the cut
dough in even rows on an inverted
biscuit pan. The reason for this is
that the heat has a chance to reach
every part of the dough quickly.
Gold cornmeal mush sliced thin, cut
with a doughnut cutter, fried crisp
and the holes filled with Jelly when
serving makes a breakfast or lunch
con dish always reished.
Fancy Sandwiches
A novelty in sandwiches may be
made by removing the crust from a
whole loaf of bread and sIicing the
bread lengthwise in four sections. But
ter the slices and spread them with
the Following filings: Put the loaf to-
Gether like q layer cake. leaving the
bread plain on top. For a cream f1ll-
ing use one-half package of cream
cheese softened with sweet cream or
maYonnaise. Chopped nut meats may
be added if liked
Red E'illing-t'our slices of minced
>nam, two tablespoonfuls of chopped
pimento, one tablespoonful Of minced
celery and one tablespoonful of may
onnaise.
Yellow Filling.-TUo hard-cooked
eggs rubbed through a sieve and sea
soned with one tablespoonful of
mayonnaise and salt and pepper
Green Filling cup of
chopped olives or sweet pickles, three
tablespoonfulS of parsley and two ta-
blespoonfuls of mayonnaise.
Successful Cakes.
If cake rises and then falls, the
batter was too thin, or IL was shaken
before IL became set. II 1t is heavy,
with streaks, too much shortening
was used. If coarse grained, dry and
tasteless, too much baking powder was
used. If the upper crust cracks open,
either the oven was too hot or too
much flour was used. If coarse
grained and gritty, either too much
sugar was used or else the shortening
and sugar were not sufficiently
creamed. A waxy crust is the result
of too much sugar. II the batter runs
over the sides OF the pan. leaving a
very soft, delicate cake, the oven was
not hot enough to forng a crust. If
paraff1n. instead of grease. is used to
grease a cake pan. the cake will not
stick. Heat the pan and rub the cake
(of paraffin over the bottom and sides
Of the pan, then put in the cake bat
ter. The paraffin viii not hurt The
cake and d little of it remaining in
the cracks Of the pan does no harm,
but instead prevents future rusting.
II YOU do not own a. stem cake pan.
place A small tumbler in the center Of
an ordinary pan, open end up, pour
Jhe batter in the pan and bake as
usual. If desired the tumbler may
he removed or the cake may be iced.
leaving the tumber IN the center.
TO use for a centerpiece. put a bou-
quet of flowers in the tumbler
A. good cake substitute can be made
by mixing one-haf cup Of butter and
two-thirds cup of sugar well. Next
add the yolks OF two eggs Last, add
one small can of shredded pineapple
and one cup of nuts cut fine. Alter
nate the mixture with layers of va
nilla waters. making three layers Set
away in the refrigerator for several
hours to ripen. Serve with whipped
cream or good sauce.
II you are unfortunate enough 10
burn your cake. apply butter to the
burned part. Let stand a. few min
utes, then the burned crust can be
easily removed with a. knife.
FlavOring and Icing.
For a lemon flavoring, CRATE the
rfnd from lemons as soon 81 they
come from the store, or. at any rate,
while they are still fresh Add an
equal quantity of sugar, place in small
lars, and cover closely The fresh
favored essential oil is preserved and
he lemon rind is ready for use when
Jneeded for frostlng for cakes or for
Hsvoring puddings or pies instead Of
being wasted, as is SO often the case
when only lemon juice is called for in
a recipe. Incidentally, the lemon Juice
mixed thick with sugar will also keep
for several weeks if kept tightly closed
and in a cool. dry place.
TO keep icing soft add a pinch Of
baking soda to the whites of the eggs
before beating them. then beat in the
usual way and pour the hot sirup
over the beaten eggs The icing will
then be soft and creamy and the part
left over can be used for a cake filing.
TO make butter icing. cream one
ha cup OF butter. add one and one
half cupfuls Of sifted powdered sugar
slowly two tablespoonfuls of COro3.
TWO tablespoonfuIS Of strong coffee or
sweet cream and one tablespoonful Of
vanilla This recipe may also be made