Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-04-15
Skill in Preparing Meals
New and Tested Methods of Serving Well Known
Food Materials Are Described.

Mistakes in frying potatoes are
usually due to the fat not being hot
enough or deep enough, or the pota-
toes not drained well after cooking
The best frying is done with two
pans. the first of hot fat, in which
the potatoes are cooked and not col
ored, and then into the second pan
Of very hot fat for just a minute o.
two to color the potatoes.
When serving stuffed potatoes,
choose well shaped oval ones. Cook
them. cut off piece at one side
Of each and when Scooping out the
potato leave in enough 10 keep the
shape. The potato that has been
turned out can then be mashed and
mixed with seasoning, butter, milk
or cream. minced cooked ham,
chopped boiled onion, cooked tomato
PURGE. chopped roast beef or 81 eese,
remembering that everything should
be chopped or minced fine. The fill
ing should then be :eturNed 10 the
potatoes, which are tEen made hot.
Potatoes should not be boiled too
fast They should be just brought
TO the boil and then the gas turned
down and the boiling just maintained
When cooked and drained, they
should be placed in The oven Cr
over the gas to dry.
Cut some potatoes in cubes. Put
them to cook in milk and salt. They
must come to the boil and simmer or
they VIII quickly burn. When cooked
remove from the heat and add a
little cream. Don't reheat or the
cream will curdle.
Put a thick layer Of sliced potatoes
in the bottom of a casserole. Over
this put a thin aver of chopped
almonds then more sliced nc tatoes.
dabs of butter ana seasoning. Cover
and cook, Spinach lay be used
instead of almonds.
There are all sizes of potato balls
for decorative purposes. These are
quickly scooped ,ut of s. )tato with
a scoop and a twist of the wrist. The
boiling of potato balls must not be
too quick. nor must they be boiled
the least bit too long. The larger balls
can be cooked in dipping Ian for
the last few minutes while a leg
of mutton II a Sirloin of beef is
cooking. Tiny balls the size Of a
pea are suitable fer soup Carnlshes,
large cnes to accompany fish and
can be ct in halves Il liked.
To Prepare SeallOps.
Scanops are excellent fried in deep
fat that is boiling, after they have
been drained and dried. well sea-
soned, then rolled in beaten egg and
bread crumbs.
To bake them, butter a fireproof
dish. put the scallops in with plenty
of seasonings, cover with bread
crumbs and some cabs of butter.
crumbs and some dabs of butter and
bake.
To serve on toast, first wash and
drain a pound of scallops. then put
them in a saucepan with three table
spoonfuls of butter, half a teaspoon
full of lemon juice. a teaspoonful Of
chopped parsley and seasonings. Cook
for Is minutes and serve on hot but
tered toast.
For fritters, parboil a pound of
small scallops and cut them in small
pieces. Make a batter with two eggs,
a cupful of flour, a cupful of milk, a
tablespoonful of butter and season
ings. Add the pieces Of scallop and
drop by spoonfuls into boiling deep
fat and fry a light brown.
To fry with bacon, parboil some
scallops and let them cool. Fry two
rashers of bacon in a pan and then
fry the scallops, which can be put
on skewers with small pieces of bacon
in between.
Scallop Ia Newburg .-Parboil 2
pounds Of scallops and cut them in
small pieces. Put in a double boiler
with two tableSpoonfuls of butter and
the seasonings. Sift in slowly three
tablespoonfuIs of flour, stirring all the
time, and when smooth add pint of
cream or half milk and half cream, to
which the chopped yolks of two hard.
boiled eggs have been added. Cook
Tor at least 10 minutes, stirring ell
the time, and serve with hot buttered
toast. Some chopped cooked mush-
rooms can be added to the scallops
before the cream.
Young Rhubarb.
with care. Instead of being stewed
with water in the usual way. it win
be even better il a sirup is first made
and then the evenly cut pieces put
into it when it boils, with a little
cinnamon and some lemon peel, Which
should be removed afterward. " hen
the fruit is cooked, lift out the pieres
separately. so that they viii IT
break, and place them in a dish and
pour the sirup over. Some people
like a little ginger cooked with the
fruit.
Rhubarb Fool.--Stew some rhubarb
"AsAA SASpla anu q very 41LLlG water
until tender. then pass through a
sieve. Whip some cream, add the
peaten white of an egg and fold in
the rhubarb PURGE. Serve in indi.
Vidual glasses with sponge fingers,
Rhubarb Mold.-Cook the rhubarh
In sugar and water, take out the fruit
and use the juice to flavor some boiled
tapioca. Put the tapioca in a mold
and when set place in the center of a
dish with the PURGE around and deco.
rate with whipped cream.
Rhubarb Pie.-Mix one cupful and
a half Of rhubarb cut in half.inch
lengths with seven-eighths of a cup.
ful- of sugar, two tablespoonfuls OF
nour and an egg, Cook this mixture
between two crusts. If rhubarb is
scaided before being used less sugar
viii be required.
To Serve Bananas.
Fried bananas make a very good
dish for the vegetable course when