Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-03-11
Avoid Failures In Cooking
There Are Many Ways in Which Food May
- Be Made Especially Attractive.

TO do away with the wild taste so
many people dislike in ducks, squirrels
nd rabbits, taken enough cold water
% cover, and to each half gallon OF
water add one cupful of strong vine-
sar, one tablespoonful of salt ana one
easpoonfiil of black pepper and SOAK
vef night. Bay leaves may be added
/ liked. In the morning wash on and
ook your favorite way.
To cook a fowl successfully, first
ut the fowl into neat joints and re-
move all the skin. Mix a dessert
poonful each of curry powder and
hour on a plate, dip in the pieces OF
owl, then fry them brown all over.
Drain off the fat and put the fowl In
casserole. Brown sliced onion in
he fat, and add it to the fowl with
hree quarters of pint of stock and
little salt. Shake in any flour re-
naming. Cover the casserole and cook
IN q moderate oven until the fowl is
lender. Serve in the casserole with
boiled rice.
Al Joint of meat is tasteless because
h has not been put in q hot enough
wen to begin with. Roast meat needs
very hot over for few minutes to
lose the pores of the meat so that all
he juice and flavor are kept inside
instead of dripping away. Steaks and
Ehops cooked in q hot, dry pan are
EXCELLENT because the outside of the
neat is scared and none of the good
hess escapes.
When frying chicken, break an egg
&ver the chicken, and after stirring
he chicken in ii until all parts are
lowered with egg, dip in -four, then
Try as usual in hot fat. This adds
Inc flavor and sweetness and causes
he chicken to brown nicely and
evenly.
To make a poached egg attractive.
nave the water boiling in a small
htensil, and in it place an aluminium
ca strainer, one with a handle. Now
carefully break an egg into the
trainer, allow it to cook the required
ime, lift the strainer, then turn the
&gg out on toast. There will be no
Eater with the egg as there is when
lifted with a spoon, and none OF the
Xlbumen will be lost in the water.
Milk Soups and Puddings.
People who tire of milk buildings
Ind Of milk as a drink should take IL
n the form of soups, which are easy
o make and can be delicious when
made right. To make watercress
oup, boil together an onion and about
i've good-sized potatoes. When done,
nash well or put through sieve,
nix with half a pint of the water In
which they were cooked, and hair
.Dint OF milk heated, and season tie
aste. Then add a good handful OF
'vatercress finely chopped. and
kmall lump of butter, and simmer
kently for about 10 minutes. Another
Hariation, and one pleasing to the eye,
S to cook a carrot with the onion
Ind potatoes, and beat all up with an
kgg before adding the milk and water
IHsess.
To make an egg and cheese soup,
boil an onion, mash well, then mix
with half hot milk and half onion
water. Thicker with flour or corn
starch, and when cooked add a little
butter and a well beaten egg. Sprinkle
thickly with grated cheese. To make
kny thin, rather tasteless milk soup
ficher, add a little grated cheese.
about a quarter to a half a cupful.
Ald the cheese when the soup Is done.
Ind as soon as the cheese has melted
berve the soup. Tomato soup can be
made more nourishing BY using milk
instead Of stock.
Perfect Desserts.
Pastry will be hard if too much
Srater has been added in the making
Ind il 1t has been rolled too often and
The wrong way. Pastry mixed with
milk win be light. and it must be
Failed as little as possible and always
s he same way. Pastry made entirely
with knife on a marble slab and
.Vith a glass rolling pin ought to be
ks light as it is possible to make 1t.
Many housewives dislike baking
kookies because it takes SO long. This
IS because pie tins and similar pans,
which do not hold many cookies at
lime. are used for the baking. The
kntire batch of cookies, or at least
half of them, can be baked at one time
II YOU have a large tin sheet that will
lust fit easily inside the oven. A
Inner can cut out such a sheet, and
N will be useful not only for baking
koOkies but for tiny luncheon biscuits,
BIZ which a large quantity is always
needed.
n Al good cake icing is quickly made
by placing two tablespoonfuls or
melted butter in a mixing bowl. Grad
IIally add two cupfuls of confectioner's
kngar. BE sure that the sugar is not
.ufnpy. If it is, sift it. AS the mixture
becomes too stiff to work with. add
bne teaspoonful of vanilla extract and
banned evaporated milk, teaspoon
tul at a time. Vary this recipe by the
bddition of chocolate, nuts or fruits.
|rhis icing has many advantages be-
sides being quickly made. IT preserves
he freshness of the cake longer than
Usual, Is easy to work with, and by
ia king & little sitter with the addi-
Hon of MORE sugar, II may be used
khfough o. pastry tube to make fancy
tsecorationS on cake.
Elm order 10 boil milk without scorch-
i Ing, nut two or three tablespoonfuls
IN water In a ntensil and let the water
RsniI brfskiy. then pour in the cold