Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-06-10
How to Avoid Cooking Failure
Care of Meat Stock-Producing Crisp Salt
Pork-Green Vegetable Coloring-
Dressings and Relishes.

Glaze Is really good stock boiled
down, say from qaurt to one-half 4
pint of the stock. 1t is then strained
and boiled again in a small pan unit
1t becomes thick and dark brown
This necessitates having a supply o1
good gelatinous stock, and time is re
quired to boil it down. If the glaze is
wanted in a hurry it can be made as
follows: Dissolve one-half an ounce OF
gelatin in one. half a pint of stock OF
water, add a teaSpoonful of meat eX
tract and boil until reduced to half tbs
quantity. Keep it SKINNED. Strain
and use when nearly cold.
Meat stock will turn sour If it has
been left in the stock pot all night in
stead of being turned into a pan and
returned to the washed stock pot the
next day. Vegetables must not be left
in. They must he strained out. The
stock should be boiled up again after
being disturbed. If any stock has
been removed from the pan, the whole
should be boiled up and put into a
clean pan. In hot weather stock
should be boiled up daily. In cold
weather every other day.
Reheated meat becomes hard if
boiled when recooking it. Meat that
is twice cooked, as in hash, mince,
Curries and ragouts, should only be
heated through, never boiled. If, how
ever, 1t is not allowed to remain long
enough in a sauce or gravy when
made with either one of these to be-
come favored, the meat will be taste
less. Slow cooking is necessary for
made-up dishes.
To have crisp salt pork take al old
wire toaster and lay it across the top
of the pan in which beans are to be
baked. Slice the pork down as far as
the rind and lay across the wires. The
fat will cook out of the pork and will
drip down into the beans, leaving the
pork crisp, but not hard. Sausages
may be used in the same way. The
beans will absorb all Of the fat and
leave the sausages dry and delicious.
Before a boiled ham has had a
chance to become cool, carefully cut
out the bone, fill the hollow left by
the bone with the trimmings made by
tho cutting, tie the wohle up tight,
and let it grow cold. 1t will then slice
easily and without the waste and an
noyance which takes place when cut
ting around the bone.
Suet is valuable for cooking meats
and various kinds of pastries. 1t will
keep fresh for two or three weeks if
covered with -four. Suet buildings are
lighter and more digestible if made
crumbs, and if the buildings are
steamed instead of being boiled.
Cream soups and sauces will be
lumpy If the thickening has been
mixed with hot water. Always use
cold liquid for mixing chickering's, and
add the thickening 'very slowly, stir
ring all the time. Sauces served with
fish, particularly with boiled or
steamed fish, should be of such a char
acter that they develop and improve
but do not hide the delicate or charac-
teristic favor of the dish.
When eggs are high, add a table
spoonful of cold cooked cereal, or rice
or boiled potato chopped fine, for each
egg in the breakfast dish of scrambled
eggs. One egg of every four required
may be saved by this method. To
avoid difficulty in making an egg
stick to croquettes and other foods
that are dipped in egg and crumbs,
dip these foods first in flour and the
egg will stick very well.
Green Vegetable Coloring.
Wash a pound of spinach in several /
waters. Pick off the stems, put the
leaves in a pan with half gill of
water and about half a teaspoonful of
salt. Cover the pan and simmer for
drain the spinach on a fine sieve,
pressing out the juice but not rubbing
the spinach itself through the sieve.
Strain the juice through muslin, and
when cold bottle it and cork securely
The spinach itself after the water has
been drained away may be used as a
vegetable.
Baked potatoes will be mealy If yol
snip off a small piece from each end
before putting them in the oven. If
10 be stuffed, one end should be cut
OFF before placing them in the oven.
If you boil potato that is not to
be stuffed, but only baked, slightly
burst the skin before boiling, then
bake. To keep baked sweet pota.
toes soft and warm until nnealtifne,
remove them from the oven when they,
are done, place them in bucket and
cover tightly. The steam will keep
them fresh, soft and delicious for
some time. When preparing large
turnips or sweet potatoes for cook
ing, slice them through in medium
thick slices and then peel the slices.
This is an easy way and the Feelings
will be thinner. Much time will be
saved when slicing boiled beets, either
hot or cold, and your slices will be
much more uniform, if an egg slicer
is used. Use cracker crumbs instead
of flour when making corn fritters.
There is then no danger of the fritz
ters having an uncooked taste, as
sometimes happens when -four is used.
Dressings and ReIishes.
Mayonnaise dressing is apt to curdle
II the oil Is added too quickly, or If
the ingredients are not kept cool
while being mixed. If it does curdle,
put an extra raw egg yolk in a
dish and stir the curdled dressing in
it very gradually. 1t is a good plan
to fasten cloth wrung out OF very
cold water round the dish If mixing
the mayOnnaise in a warm place or
in hot weather.
To prevent mold, sprinkle pow
dered cloves on catsups and apple
butter at the top of jars before seal
ing and they will keep indefinitely.
Apple butter treated this way will
taste as fresh as when made. Left
over pimentos will keep we'll if
emptied into a jelly glass and then
covered with either oil or vinegar.
II you open a large bottle Of olives
they will soon become tasteless be-