Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-01-20

Meat and vegetable StewS never need
O. taste greasy If clpful Of cold water
Is added about Is minutes before Serv-
Ing This causes the fat 10 rise 10 ne
top of the stew, when It can be easily
summed of and the stew then fe-
heated. To prevent thick soup taStin"
fatty. make il the previous day II pos
Sible, so that IL can get cold ana the
fat can then be taken off i'll a SOLID
cake When hot, skim of as much as
possible with a spoon or draw pieces
az soft clean paper over the surface,
II Saco used to thicken soup Is all IN
lump. il has not been added III the right
wsv. II should BE- shaken gradually
into the boiling soup while stirring All
the time
Before serving a vegetable or milk
soup stir in about teaSpoonfu! OF
sugar. as French cooks do. To have
good looking milk soup or white sauce
10 be poured over caullfiower or mar
row, crate some raw carrot very sli1e
and sprinkle over 1t.
Salads are also improved by sprink-
ling Of grated carrot. and so Is boiled
chicken that is first covered with white
k3uce.
When Cooking Eggs.
Fresh eggs do not peel smoothly after
being boiled and while hot. To inSur"
q smooth peel. crack as soon as cooked.
then place IL cold water. The very
freshest Of eggs will peel nicely II this
method is used. Poached eggs break
when cooking If a little vinegar las i!ot
been added 10 the water or the water
Is not quite boiling. or the eggs are put
in care,essly. II a poacher is not OBJ
tainable. each egg should be broken
into cup and slipped into the sauce
pan carefully Stir in dessert spoon
ful or so of fine. white. bread crumbs
when eggs are being scrambled for two
or thre people and you will not need 10
use so many eggs.
II an omelet is tough and leathery.
Il probably has ben cooked too slowly.
Omelets need sharp quick heat. Also,
the pan used may have been too large.
The smallest size obtainable is suitable
for an omelet containing two eggs. To
prevent omelets from falling, allow one
tablespoonful of bread or cracker
crumbs 10 each egg. Soak in milk and
mash well. Add 10 the eggs and maSe~
the omelet as usual. This will prevent
falling.
Meat and Fowl.
To prevent a Swiss roll from br oak
ing when il is rolled. Immediately after
1t is baked turn it onto a Cloth wrung
out of hot water ana roll it up on this.
Re sure 10 wiring the cloth as dry as
possible and perform the whole opera
ton as quickly as possible. I: pan
cakes won't roll up. ii is because they
have been overlooked or fried too
slowly. Fry them quickly and only
until lightly Drowned,
When cooking hamburg steak. in
stead Of shaping each separate cake by
hand. -four your biscuit board. roll the
prepared meat to the desired thickness.
then cut the hamburg with the bis
Cult cutter II YOU are cooking quite
number. this will save time. and you
will not have 20 handle the meat SO
much.
Bacon that is hard and chippy has
been cooked too long or over too great
a heat. For correct cooking il SHOULD
be put into hot. dry frying pan over
low heat and must be turnec occasion
ally. II bacon iS toasted in front OF the
fire or under gas griuer, the same
care must b. observed.
Make this thick binding sauce for
rissoies and similar mixtures. Melt an
ounce Of fat in a saucepan. add SIM
Tar quantity OF -four, mix thoroughly
and add a gill OF stock or water.
Bring 10 the boil cook for five or six
minutes then mix in the prepared
meat fish or other material. Add &.
little water 70 a beaten egg when egg
ing and crumb.as anything or. better
still. substitute 8 thin ur-and-vater
batter for this operation.
You will no longer dread the task OF
paucking wild ducks, geese or any kind
Of fowls II you viii only pour hot par
ann over the fowl in the same way as
when scslding with water. Let the
parafin get very cold and hard and see
how easily the feathers and down viii
peel of. II sage and onion stuftlng
for fowl Is dark and bitter. the sage has
probably been dried quickly, in which
case IL turns brown and tastes bitter.
Also. too much may have been used In
p.oportlesa~ 20 the other ingredients In
the stufIing
Success With Dressings.
To keep mayonnaise dressing from
curciing, break the egg yoIks into
bowl and add small amount OF vine
gar Beat well and begin adding the
oil. When the dressing becomes too
th'ck add more vinegar. Add the sea-
soain2x after the dressing Is made.
When made III this way. oil can be
a1uec Ia larger quantities than when
the Oil ID added first. II large guam
tity o! rnayonnsiSe Is being made, II Is
esSser 10 use 4 wire beater for doing the
neA1lna II you used some other method
and your nlsyonnai5e curclec, dip out
two ~ three teaspoOnfulS IN cup and
STIR IN one tesspo0nfUl OF -four, then adc
gradually 10 the remainder of the dress
Iyg the -four makes the n7AYonnaise
SITTER and DOES not get oily after
Rsncjng.
Few women know little about the use
~ turrneYtc in rickiinR or other ways
~ Using this powder IN cookery. n
little ls all that il necessary 10 USE. 4
scsnt half teaspoon1ul In potato salad
and a very small amount IN certain
salad dressings gives flne color and a
kDs,c favor wnen rightly used little
s6ceG "a cucumber pickle mixture ~ B.
6ecicec improvement.
To keeD lettuce crisp and fresh until
ready ~ USE. FIRST wash and drain u
then p3t It IN a large coffee ran WITH
eloSe -nlting coyeT and. plaCe the can IN
the yefrigeYzDOr Lettuce kept In this
way viii be fresh and crisp wilen you
Itec o.
when Making Pies.
There is "a quick way to measure
silor,enlng for pie crust When one
hall q cupful 81 shortening is called
fog. MI the measuring cup one~haf full
of water then drop In the shortening
until the water c0f1es " the toD Drain
the xsUy Of and De-half eupful Oi
shortening viii be IN The cup. This
taxes far Jess time than " pack il
6o~n INTO me cup and II really CON
seFReS the fat LeTaube there Is nDtls
lOas by sticking " ttlf sizes ~ The cup
cream pie ihst is no HDit is q
failure There b & simple tAs' for th'
fIAng II lemon. eilpcoisH DottefscoDf
end sji other cream ples ihat are pre-.
psTe6 for & baked pie crust Co0k M
flling IN 4 ooubie boiler II cfgDkec
directly oYer the IRE you must It'll
constantly until tne D)ttonn ~ the pa
SHOWS after ine Apoof IL uAeo IN IA.
stjfT3nR II IN Usually beiisf not IL
4F9feG& tI5a Tt3Tkfg f,s.