Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-09-02

cake.
To Make Better Pies.
When making pie crust. instead of
cutting in the fat with two knives,
use a potato masher for the purpose.
This will separate the fat into fine
particles and is much quicker
method. To keep juice from boiling
out of pies, take a rounding table
spoonful of -four, sift 1t over the bot
tom of the crust after you have put
the crust in the pan, then with the
tips of the fingers gently rub the flour
into the crust. Over this pour most Of
the sugar you are going to use in the
pie before putting in the berries or
fruit Wet the edge of the crust be-
fore placing on the top crust, then put
on the top crust and crimp it.
Run grapes and blackberries and
other seeded fruits through a sieve
in order to remove the seeds before
using the fruit in pies. This is a
quick method, and then the fruit Is
also ready to he canned or used to
make a nice jam. After you take
your pie from the oven, place it on
top of a cup or glass to cool, so that
the air can circulate all around and
under the pie. In this way your pas
try will never get soggy, like it will
if it is put down fiat on something to
cool.
To make meringue that will stand
up. add to two unbeaten egg whites
one tablespoonful of cool water and
whip until very stiff, then add four
level tahlespoonfuls of sugar. Place
on top Of the pie and put in a moder
ate oven for about 10 minutes. then
reduce the heat and let it remain in
the oven for about 90 minutes with
the door open. The meringue should
be cooked very slowly. or it will fall
when removed from the fire.
II too much gelatine is used in
creams. jellies and other things, it will
not only make them too stiff but it is
also apt to impart an unpleasant
flavor to the dish. The quality of
gelatine varies also, and if an inferior
gelatine is used it will make the dish
like glue. When melted in boiling
water gelatine should form a clear.
colorleSs solution. Gelatine should
never be melted in an iron saucepan,
as this might affect the flavor or dis
color it, Use an enamel or aluminium
pan. DO not melt gelatine in milk a s
it often causes the milk to curdle.
Melt it in water and strain it into the
milk.
hcdt, ttSetdUieS, Eggs.
When you boil half ham, are you
not always afraid that the other half
will mold where it is cut? To prevent
this. melt some paraffin wax and pour
it over the cut end. When ready to
use it will be as sweet as when cut.
A way to get the most out of a ham is
to first slice the entire ham, then place
the slices in a stone jar or other re-
than in od
lard to cover, put the cover on and set
away This will keep WELL the last
piece being as nice as the first. Then
you have the advantage of using the
bone before it dries out and loses
flavor
Cheese wrapped in a cloth previ
ously stepped in vinegar and water
will keep fresh for a longer time then
il kept in a cupboard in the usual
way. A dry cloth should be wrapped
around the saturated one and the
latter resteeped in vinegar and water
from time to time.
Fried food will be greasy IL the fat
has not been sufficiently hot when the
food to be fried has been put in the
pan. See that a faint blue smoke
just begins TO rise from the fat be-
fore using it. II too much food Is put
into the fat, it will become chilled at
once and will sink into the food and
make 1t greasy instead Of immedi.
ately forming coating on it. Carrots
fred are delicious TO serve with roasts.
Take some cold boiled carrots, cut off
the small round ends and split length
wise. Cut the large part into quar-
tiers. dip in cold milk. roll in -four.
and fry in fat until brown.
Poached eggs will break when being
cooked unless little vinegar has been
added to the water, or if the water is
not quite boiling hot, or if the eggs
are put in the water carelessly. If an
egg poacher is not obtainable, each
egg should be broken into a cup and
then slipped into the saucepan care.
fully.
To make good use of leftover egg
yolks, put them into a well creased
cup and steam them until they become
hard. Let cool, chop, then add them
to any salad mixture requiring eggs.
or run them through a food chopper
with sandwich mixture. Delicious
noodles may be made by adding one
tablespoonful OF cream to each yolk
used and mixing very stiff with -four.
Roll thin, then roll up like a jelly
roll and slice very fine. They are also
tasty in any kind of soup.