Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-09-07

Small pairing knives and small vege
table brush are useful In preparin;
vegetables for cooking. Vegetable
should be washed in cold water, ther
cooked until soft in boiling salted water
II cooked in an uncovered receptacle
their color is easier to retain. Time fol
cooking any vegetables varies with theil
freshness and age. When an inserted
fork comes out easily the vegetables art
cooked.
Onions may be cooked and served a!
vegetable, or the small green onion:
may be served uncookcd. They are
wholesome and contain considerable
nutriment Large white Spanish anC
Bermuda onions are of a delicate favor
To prevent baked potatoes from being
too dry and hard, bake them slowly
Do not prick or break the skins, or the
moisture will evaporate. To make car
rots more appetizing and appealing to
young children who do not like their
flavor, dice the carrots and cook them
with white potatoes. Mash and season
with butter. The natural sweetness OF
peas Is developed during cooking by
adding few of the empty pods that
are without blemishes. One of the
best ways to serve tomatoes is to scald
peel. chill, slice and sprinkle with salt
and pepper.
When serving canned vegetables, open
the cans at night and empty the con-
tents into a porcelain or earthenware
bowl and place in front of an open
window or some place in the fresh air
until ready to use for the next days
meal. If prepared like fresh vegetables,
you will not detect a difference be-
tween these and fresh vegetables such
as string beans, peas, spinach, corn or
asparagus.
To Destroy Odors of Cooking.
In order to prevent odors from es-
Gaping from the oven, sprinkle cedar
wood dust over the top of the oven. AL
ways make sure that the kitchen win
dow is open at the top so that the
steam has an outlet, and If possible
have the outside door open just little.
good plan which has never failed in
combining unpleasant odors strictly to
the kitchen is to hang a wet curtain
or sheet over the kitchen door. ANY old
piece of calico will do for this purpose.
Dip the cloth in water, wiring it out
tightly. and suspend it across the door
IN the way best calculated to preclude
the escape of fumes. A small piece of
toasted crust thrown into the cooking
water will absorb the smell of boiling
green vegetables.
Celery and Greens.
Celery Is the non-waste vegetable and
is not an extravaganza even when high
priced. Every bit of it can be used
The inner white stalks raw. the large
outer stalks as a cooked vegetable. and
the leaves can be cooked as green's, or
IKE the root used in soups, stew, or
sauces to add flavor. Even the water
IN which celery is cooked is excellent
Tor stock or sauces. When celery has
become limp, separate the pieces and
put them in pan of cold water. Add
a tablespoonful or more of baking soda
TO the water and let stand a short time.
It will then soon become crisp again.
Lettuce may also be treated this way.
To crirnp parsley, wash and pick the
parsley from the large stalks. After
f1sh or meat has been fried boil the
lat IN pan, put in the parsley, and
1t Will soon crinnp and retain its color.
Take it out and dry 1t from the fat
Tor few minutes before the fire. To
vary the flavor of plain boiled greens
cook with a dash of seasonings. such
as caraway seeds, fresh or dry dill
ground ginger, celery seed, or curry.
Fowl and Meat.
Salt beef should be soaked before
being cooked. If it has been in brine
over week. it will. need at least IL
hours OF soaking In cold water. Start 1t
cooking in tepid water and simmer it
very gently. Do not boil it. Dip lamb
chops in lemon Juice before broiling
them. You will then find them to be
delicious. When cutting the rind from
sliced bacon, you will find that it will
be much easier to use an old pair of
scissors instead of a knife. especially
If 1t Is the least bit warm.
To cook tough fowl, cut the fow
in pieces and pack snugly into a deer
gallon stone jar. Cover with boilini
water, but do not salt 1t. Cover closet!
and place in slow oven for four o.
five hours. The meat should then b.
nearly ready to drop from the bones
Now in skillet melt two tablespoon
fuls of butter and put into it the piece
OF chicken, sailing each piece. Brown
quickly and serve hot.
To be sure that Yorkshire puddin,
will be light, beat the batter until bub
bles form OH top. Make the dripping il
the tin very hot, put the pudding int,
quick oven at first, then reduce tn,
AASeNS 90 AZ NOOhos VItCII dIG
bread crumbs ready for a salmon O
meat loaf use the same quantity of oat
meal as you would bread crumbs. Thi
gives a palatable change and is Away
at hand. When rolling out croquette
dip your hands In water each tim
and the mixture will not stick to them
II fsh pops or seems to splatter a grea
deal when frying, turn a large site
over the frying pan. This will proven
Splashing, yet there will be an Quite
for the steam.
A tablespoonful or two of crate,
cheese is often wanted for some disl
or other Leftover pieces can be crate
down ready for USE Cheese keeps hes
In stone jar with a good fitting cover
A quick way to CRATE is to press
small piece at time through a smaI
sieve. This may be quickly done an
entirely does away with the chance @
grating your fingers.
Hard-boiled eggs are quite difficult ;
peel II the eggs we're real fresh, II
large tablespoonful of salt is added t
the water when the eggs are put on {
cook the shells will come off as easil
as they do from eggs that are only
few days old. If boiled eggs Shout
get mixed with raw ones, they al
easy to separate If spun with the finger
A raw egg will not spin, but a cooke
one will whirl like a top.
Biscuits and Rolls.
Just as many other parts of a dir
ner may be prepared during the fore
noon, so can the biscuits. They ma
be mixed, cut, arranged for baking an
set inside the refrigerator until dir
ner time. and when baked will be jul
as perfect as if they went directly fro
the baking board to the oven. Bake
an aluminium or tin pan and they wi
be lighter and will bake quicker. Dir
ner rolls viii be rough and cracked o
the outside IL the dough was too Stii
The dough should be soft and velve
and be quickly kneaded and made u
No doubt many housewives who bu
only sweet milk would sometimes ill
To make Snlr milk and baking Snf