Evening star., 1927-11-11

! Fish pudding Of fiaked fish. breat
crumbs, parsley or tomato, bound will
beaten egg and milk, should then b.
steamed.
A casserole Of vegetables or Of veg
etables with meat are good with saw
ory dumplings cooked with them. Ado
plenty Of onion to make tasty.
Partly or wholly cook some harico
or lima beans, sliced onions, little
diced bacon and some stock, the.
cover and bake.
Poached eggs on cooked finnan had
| die or cooked spinach or on hot sa
worry lentils are tasty.
Shepherds pie. which is a little
| short of meat, can be enriched by
| breaking eggs on top of the mashed
potato and then baking.
Mashed potatoes may be baked
with eggs broken in poached style or
top and grated cheese scattered over
all and then baked.
Flavor cooked spaghetti with cheese
or tomatoes and bake with poached
eggs on top for a few minutes.
Rice pudding may be varied by add
ing grated chocolate, whipped eggs
currants and raisins, pieces Of crystal
lized ginger, or pieces Of crystalliZed
fruit. or baked with custard on top
Bread pudding can be enhanced by
oranges, apricots, cocoanut, marina
lade. dates or figs.
Cornstarch pudding can be varied
with chocolate, or very little coffee
f1avoring, by stirring chopped fruits
into it. or by serving with jam, choc'
olate sauce or apple puree.
When Making Pastry.
Pastry will shrink from the sides OF
a pie dish il 1t has been stretched over
the dish, or IL the dish has not been
full enough of meat or fruit. The pas.
try should be rolled out to a sufficient.
ly large sheet to allow of its being
eased slightly when putting it on,
and on no account must it be stretch.
ed or pulled. When trimming the
edges see that the point of the knife
is. held well against the dish with the
handle slanting outward, so that the
pastry has an outward slope. If the
dish is not well filled with meat or
fruit, use a smaller dish. In the case
of meat pie. a few potatoes may be
added to augment the contents OF the
dish. AS apples combine well with
most fruits, they may be used to eke
out a too meager supply Of fruit.
GpOIi6C CdhG uCSSCIL ItHCc dLC uA
and unsatisfactory IL the sponge cakes
have not first been soaked. For an
ordinary dessert, first soak the sponge
cakes in milk or hot water poured on
a spoonful of jam. Aftersthe sponge
cakes are thoroughly soaked. pour
custard over and then cream.
Jelly and Jam.
Fruit jellies will not set il made of
over-ripe fruit, or IL the fruit juice is
overlooked. All fruits when unripe,
or scarcely ripe, contain a vegetable
jelly called pectose. II over.ripe or
overlooked, the pectose loses it's
power Of gelatinizing, and no amount
of boiling will make it set If this has
Isinglass or gelatin will
have to be added in the proportion of
an ounce to each pint Of juice.
Apples contain more pectose than
many other fruits, therefore apple
water or juice is often added to fruits
which do not jelly we'll.
If too much gelatin Is used in
creams or jellies, it not only makes
them too stiff, bat 1t Is also apt to
impart an .tlnplea SAINT sfayor to J the.
recipe. The QUALITY M gelatin varies;
also, and If an inferior gelatin is used,:
a gluey flavor is bften 5discernibls.'
When melted in boiling water, gelatin
should form a clear. odorless solution.
A point to remember is that gelatin
should never be melted in an iron
as this might impair the
flavor, or discolor the gelatin. Use an
enamel or aluminium pan. Do not
melt gelatin in milk. 1t often causes
the milk to curdle. Melt 1t In water
and strain it into the milk.
jam will ferment IL over-ripe or
damaged fruit is used, or IL it is stored
in too hot a place. II only slightly
fermented, open the jars, remove all
mildew, and reboil the jam with a
little more sugar. Skim very care
fully and. boil until it has reduced by
one-fourth. Put into dry, clean jars
and cover with new covers. II badly
fermented, the jam is Of course USE
less.
jam roly.poly will be heavy and
ia steless IL the cloth in which 1t has
been boiled has not first had boiling
water poured over it and then been
thickly fioured. A pudding of this
kind cooks well in a CREASED jam jar.
room being allowed for expansion, and
will not be soggy. II suet is indigest.
ible to some people. the pudding can
be made just as well with butter.