Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-03-11

| mix ana IL VIII Doll WITHOUT SUCKING
| or burning. To sweeten whipped
| cream, about two hours before whip
| ping the cream, cut six soft marsh
mallows into small pieces and add to
| the cream. Neither sugar nor flavor
| ing will be required and the cream
will be doubly delicious. Before using
bananas In a salad, first leave them
| in hot water for few minutes. This
| will prevent their turning black, and
| the salad can then be kept for longer
time without losing its freshness.
White sauce will be OF pasty
| flavor if it has not been cooked long
enough. After the sauce boils and
begins to thicken, It should be kept
boiling for at least 10 minutes longer,
stirring vigorously all the time to al
low each of the tiny particles OF nour
| to burst If the sauce is served be-
fore this happens, 1t Will taste un-
cooked and Is not good.
When making custards or any
| Juicy pies, you will find it good
thing to brush the pie shell with
melted fat, then dust with a small
| amount of flour before putting In the
filling. This will keep almost any pie
crust fiaky for some time after the
when YOU make an apple charlotte.
don't crumble the bread; chop up the
apples, alternate the two, and then
bake them in a dish with dabs or
butter. There is better way. Cut
the bread about a third of an inch
| thick. Butter 1t well, and cut the
slices in halves. Stand these upright
and a little overlapping in a high
china mold. Cover the bottom of the
mold with buttered bread. Fill up
with apples, cover the top with but
tered bread, and bake. BY this method
the bread will be crisp and the apples
pleasant contrast. BY the other
method the result too often is a
soggy, pasty pudding. For change,
use of a good sprinkling of ground
almonds in place of the usual cloves
or lemon rind for flayoring the apples.
A Jelly does not set because too
much water has been added or not
enough gelatin allowed. In this case
add a teaspoonful of white vinegar or
the juice of lemon. To make
jelly set quickly, place the mold In p
dish of cold water In which hand1ui
each of salt and baking soda has been
dissolved, and to make sure that it
turns out well, first brush the mold
with olive oil.
Coffee will be muddy and of bad ma
vor IL the berries have not been fresh
ly groun and the water used Is not
boiling. Also, the coffee pot In which
the coffee is made should be covered
to keep in the aroma, and the coffee
should be cleared with little cold
water and allowed to stand in warm
place for few minutes before being
served. A pinch of salt adds grealiy
to the flavor of coffee.
Raisins, highly recommended pc
safi f~nV fhaNy
tain. should appear on the menu more
often than they do. Seedless ones are
the best to use in recipes. To make
a good raisin pie, soak two cupfuls
of raisins overnight and stew them
until tender with half cupful OF
sugar in the water in which they are
soaked. Remove most of the water
and add the juice of lemon ana
Tablespoonful of -four to thicken.
Cook for Is minutes. Line a fiat plate
with pastry, fill with the mixture and
cover with more pastry. An interest,"
ing variation lis to use chopped nuts
with the raisins, ana a more elaborate
dish can be made by emitting the top
LAYER of pastry and covering the pie,
when nearly cooked. with meringue.
Apple pie is improved Ii a handful OF
raisins are placed with the apples, and
some raisins In q rice pudding make
a big difference in the flavor.
A Dish OF Sprats.
This little fish, like the herring, is
of an oily nature, so is more nutritious
than white fish. After being carefully
cleaned and drawn, the fish may be
grilled, fried or baked. Wipe the
sprats, dip them in -four and run
skewer through the eyes OF about
dozen at time and fry them on the
skewer in deep fat. Drain on soft
paper, remove the skewer and serve
with thin brown bread and butter and
cut lemon. Garnish with fried pars-
ley To grill. prepare the sprats in.
the same way as for frying and grill
on CREASED gridiron. Serve as above.
To serve for breakfast, remove the
heads and tails. and place the sprats
in a pie dish or casserole with
chopped onion, bay leaf, blade Of
mace, a few peppercorns, a spray of
parsley, CRATE Of nutmeg and little
salt to about one and one-haf dozen
sprats. Cover with vinegar, scatter
a. few small pieces of butter over the
top and bake for about 80 minutes in
a moderate oven. Serve cold for
alrf