Evening star., 1928-06-08

The skin Of poultry is frequently
dirty when brought from the market
so that fowls should not only be washed,
but they should be scrubbed with SOFT
brush and warm water, in which a tea
spoonful Of baking soda has been
added,
Poultry should also be drawn imme-
Siately. and unless ii is known To nave
been killed very recently 1t Shouio OF
thorouehly washed on the inside ana
used soon. Poultry that Is drawn mn
mediately after killing keeps. better
il is not washed until ready 10 use.
In this case 1t should os nuns IA
cold place or put III the rctrlgSfatoF
with a piece Of charcoal placed inside
the body.
Col6-Storage chickens should under
no circumstances remain IN a warm
room before cooking, such poultry
must be kept at low temperature ano
cooked as soon as possible. All colo
storage food. when brought into warm
temperature Spoils quickly. ana WIN
out doubt many eases OF illness GaCeo
TO the use Of such food arc really oue
TO careless handling and delay in COOK
ing
4
steak. mix on a fiat dish two teaspoon
fuls of vinegar. one teaspoonful Of salad
oil and a small pinch OF red pepper
and place the steak in this for ono hour,
then turn and allow il to remain on
the other side for an hour. Nov Il
will be ready TO fry or brol as uSual
eno will be found TO be both Juicy ana
tender Another way 10 treat tough
steak is to first pound the steak well,
then place in frying pan little water
with a good pinch Of baking SOFA ais
solved in it. Let the steak soak III the
water for FIVE minutes then add SAT-,
pepper, and -four. and Try III hot
grease.
To secure a tender roast, first rub
the roast well with salt. pepper ana
-four. Cut gashes in the thickeSt parts
and sprinkle sugar over the surface
and in the cuts Pour over the roast
g tablespoonful Of good vinegar ana
sufficient water to make the gravy.
Place in a hot oven and roast slowly
with regular even heat. The toughest
roast viii become tender If cooked IN
this way. especially If roasting pans
are used.
Ham and other salt meats viii be
rreatlv improved by soaking III butter
milk after being sliced. When the salt
is sufficiently drawn out, let the meat
stand In sweetened water for lew
minutes. Before frying slices OF bacon
or ham. soak for a few minutes IN
little warm water in which teaspoon
ful OF syrup has been poured, ana the
meat viii then be a nice brown with
delicious taste and odoT. When pre-
pairing sausage for cooking. put the
seasoning or the meat before you
grind il and see how nicely 1t viii mix.
Fresh Mushrooms and Greens.
Mushrooms very quickly oeteriorate.
To be wholesome they must be abso-
hltely fresh. otherwise there is a risk
Of danger in eating them. A fresh
mushroom has white stem, the top
or cap is fleshy in texture. the smell is
pleasant, and the gilsS are pinkISn or
yeiiow1sh white in color. Those which
are over-ripe or which have been at
tackled by slugs. or are moist or dis
coiored, should be avoided, Sleeping
n wafer removes favor from mush-
rooms but preparatory 10 cooking 1t is
necessary TO wash them quickly In
salted water and then to dry them care
fully in a soft cloth. When cooking,
there is considerable shrinEage. For
this reason those which are fairy large
should be selected Ehen they are 10 BE-
served whole as 6iti6ual portions. as
IN 6isaes Of grsIfed OF staned mush-
rooms Oyercooking fardsns them and
makes them i1digesti1ie Mushrooms
may be cooked IN a variety of Tays.
but simple methods Of preparation are
the best 50 that the distinctive liavor
Of the mushroom viii not be masked,
which may happen If the additional in
gradients and flavorings are oEsrpow-
e-ful
Only few cooks know that crust
OF tread boiled with cabbage. cauli-
fower or greens Of sny kind does away
with the disagreeable odOr Of the water
after cooking To keep the bread from
bgsling into pulp among the vege-
tables put the bread in small gauze
bag Knct the bag loosely al the end.
The bag can be used from time 10 time.
II kale Is tough il has been over
cooked Or left IN the water when cooked
II II Is q bad color il has been cooked
Ia an iron saucepan or lemon juice has
mt been added IN the water tn which IT
was boiied Always drair. kale as soon
a6 II is cooked. and if not ready to serve
immediately keep il hot IN heated