Evening star., 1928-06-08
What Every Cook Should Know
How to Make Meat Tender and Savory-Facts
About Mushrooms and Greens-How to
Have Successful Cakes.

vegetable dish or colander placed over
a pan of boiling water,
good hot sauce for green's Of almost
any kind is made by mixing smoothly
two tableSpoonfuls of butter with two
tablcSpoonfulS of -four. one teaSpoonful
of mustard, one teaspoonful Of salt and
a pinch Of pepper Then heat half
cupful of vinegar mixed with half
cupful of water or half cupful OF the
LIQUID drained from the green's, Add
to the hot LIQUID one teaSpoonful Of
sugar. then combine the hot liquid with
the flour -and-butter mixture. Cook
over hot water until thick add the
drained chopped green's and continue
cooking until the green's are thoroughly
heated
Scalloped greens are prepared by COM
blning the chopped cooked green's with
a white sauce or a cheese sauce, placing
in an oiled dish and covering with but
tered crumbs, then baking until the
mixture is thoroughly heated and the
crumbs are brown
To prepare a dish Of wild mustard,
wash and trim a double handful of the
fresh. young leaves. then put them in a
salad bowl that has been rubbed with
tiny piece of garlic Take & fresh cream
cheese and put it through ricer oyer
the mustard. Sprinkle with French
dressing and serve at once.
Cakes and Puddings.
Many a housewife wnen baking cakes
in gas oven is faced with the diff
Guilty of regulating the gas without
opening the oven door and spelling
risen cake by the fall of temperature
It is a good idea to place small mirror
he Aa OF
The rise and fall of the flames can then
be watched. and the necessary regu-
lation effected with the same ease and
accuracy as If the oven door we're wide
open.
Sponge cakes viii not be as light as
they might be if the eggs have not been
beaten separately. The yolks should be
beaten by themselves and added to the
mixture then the whites beaten stiff
must be carefully folded in
To prevent cake from sticking
grease the cake pan with cold grease.
hold over the flour bin and sift in a
little flour Shake the -four around in
order TO get IL well into the corners
and on the sides of the pan If this
method is followed carefully a cake
should not stick.
Powdered sugar icing is very good
mixed with egg white. butter and flavor
ing, but there is a concoction equally
as good if you have no eggs or milk
at hand and do not want TO use water
In this case mix the sugar with light
syrup and a little butter, which will
prove TO be good icing.
There is an easy way 10 ice a cake
neatly without cake crumbs attaching
themselves 10 the Spatula and thus
mixing with the icing. First. lightly
rub away all crumbs that viii come of.
then sift over with confectioner's sugar
smoothing gently with the hand to help
ii 10 adhere. The result will be a neat
cake without those Objectionable little
brown specks on 1t and the icing can
be applied smoothly.
II you desire to dress up birthday
cake and have no tubes for the pur-
pose. take a clean, fresh envelope and
cut of just enough of one corner TO
allow the tiny stream of icing TO be
squeezed through. Fancy designs may
be made III this way. Fresh flowers
dipped in clear melted parafiin make
very dainty decorations for cakes.
Sweet peas or vioiets with maidenhair
fern are exquisite against a background
of white icing Let the parafiin cool
slightly after melting then dip each
flower separately and set aside. on
waxed paper. In q few ninutss the
parafin will harden. making an air.
tight. transparent covering that will
keep the flowers for a long time. Ar
range on the cake while the icing is
still soft, so that the flowers can be
held firmly in place.
An apple charlotte will be dry and
unappeiiziDg If there are too many
bread crumbs in it and not enough but
ter and apple In a buttered dish a
few bread crumbs should be sprinkled.
then a generous layer Of good cooking
apples spTinkled with sugar, q little
lemon peel and little spice. then a
very few bread crumbs, some dabs Of
butter more apple. and 50 on, finish
ing with layer Of bread crumbs and
some large dahs Of butter on top.
II milk puddings are cooked too fast
the milk win boil over or evaporate be-
fore the cereals have time TO swell, SO
that not only Is the milk wasted, but
the cereal Is imperfectly cooked and
Of course. indigestibie II wrong pro-
portion Of cereal is used. ii viii remain
hard, also. as the starch grains have
not enough moisture 10 allow them TO