Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-10-11

cheney. linen SHOULD COIuc tic Ecld-
ton of the work centers to one another
and to the room as whole. You
should plan your kitchen SO that you
can route your work from refrigerator
to kitchen cabinet, from mixing table
to stove, and to dining room. To save
steps, collect utensils and food on
tea wagon-or wheel tray, as 1t is some
times called-carTying the things to and
from dining room and kitchen.
Preparation of raw foods, cooking,
serving and clearing away and dish
washing are four activities that logi-
cally follow each other every day, and
several times day in most kitchens.
The centers for serving and for clearing
away and dishwashing should be near
est to the dining room and close
together.
Raw food is usually prepared at sink
and work table. At the sink fruits and
vegetables are washed and pared and
utensils are filled with water for cook
ing. Near the sink, then, should be kept
brushes, knives, colander, strainer and
similar tools, also saucepans, double
boilers and other utensils that are filled
with water before they are put on the
stove, and garbage can.
At the work table will be needed
sugar, -four, salt, spices and other dry
groceries, and mixing bowls and spoons,
measuring cups molding board, rolling
pin, food chopper, bread and cake pans
and other large and small utensils
needed frequently in mixing and get
ting food ready to cook or serve. The
refrigerator, where butter, eggs and
other perishables are kept, should be
near the work table If possible. Near
the stove should be grouped frying pans
and other utensils that are put on the
stove to heat before food is placed in
them-pan covers, forks, spoons and
ladies used in cooking and dishing up
food, and salt and pepper. At the
serving center should be placed table
chinaware, glassware and silverware,
trio toaster, bread, crackers, cake and
other ready-to-serve foods that can be
kept at room temperature.
Save dishwashing when possible.
Often one utensn can serve several pur-
poses before being washed. For in
stance, double boiler can be used for
scalding milk and later for preparing
cream sauce or a salad dressing, while
eggs can be boiled In the lower part Of
the boiler. You can save fuel by hav-
ing the oven or steamer entirely filled
so that all the heat is used.
Quick Cooking Methods.
When you boil potatoes prepare
enough for q leftover to be reheated
for the next meal as creamed or seal
loped potatoes. If it Is cereal you are
preparing, cook enough for two meals,
and serve fried nodded cereal for the
next days breakfast or for luncheon.
II you like rice as a vegetable, when
you cook 1t provide for an extra cupful
to be used in rice custard or rice griddle
cakes.
Usually soup should scarcely ever boil
quickly; only perhaps for few minutes
at the close, when 1t is being thickened,
and then it should be stirred all the
time Stir right down to the bottom Of
the pan and go around the edges. II
oatmeal is used for thickening. pay spe-
cial attention to the soup, as nothing
burns so quickly. If soup is only
burned slightly, turn it Immediately into
another pan. A little curry powder
mixed with cold water and stirred into
O brown soup will usually disguise q
slightly burned flavor, as will also good
pinch Of powdered herbs. Instead Of
thickening tomato, celery or corn soups
with hour, put some mashed potatoes
into the hot milk before adding the other
ingredients. This makes it richer and
gives better flavor.
Flaky Pastry.
Add a pinch Of sugar and O pinch
Of salt to half pound Of flour, the
white of one egg, and lemon Juice to
little cold water, and add enough Of
this gradually to make q stiff dough.
Roll out and cover with small pieces of
butter. Fold up and roll out several
times until half pound of butter in
all is used, Set aside to cool. Roll out
for the last time and cut into rounds,
I'LL with the mixture to be used, then
cover with lid of the pastry. Brush
over with beaten egg and sprinkling
Of sugar and bake In quick oven.
49, L. = %tH krr,~~
cupfuls of -four with half teaspoonful
Of salt, one teaspoonful Of baking pow
der and one teaspoonful Of sugar. Rub
in one-third cupful Of shortening until
well blended, then add one beaten egg
and enough lee water to make a stiff
dough. Use for fruit tarts.
Puff pastry shrinks from the edges of
dishes because 1t has not been allowed
to rest for at least five minutes to allow
for shrinkage before cutting it after
rolling it to the size required. The
pastry should also be eased shortly when
putting 1t on the dish, not dropped over
the dish, and when cutting on the
pieces hanging around the dish the
point of the knife should be inclined
toward the bottom Of the dish, so that
the edges OF the pastry have a good
outward shape.
Cakes and Pies.
When baking a cake, If you find the
shortening is hard, don't waste time
Dreaming it, but let it stand in the
warm kitchen and soften by itself while
you do something else. The clarified fat
from chickens or other poultry makes
very desirable shortening, especially If
spices are to be usid. Such fat should
be kept by itsGf. Heavy cream,
whipped, makes good cake icing. II
the cream is stiffly beaten sWeetened
and favored, it will not soak into the
cake, and is very delicious II the cake
Is used right away.
To make q good pie crust put In a
bowl one cupful Of shortening. Over
this pour half q cupful Of boiling water
and beat until creamy. Then add the
sifted -four mixture, namely, three cup
fuls of flour. one teaspoonful OF salt Il
lard is used, or half a teaspoonful OF
salt If butter is used, and add one tea
spoonful of baking powder. Stir all
together and roll thin. This makes
four pie crusts which are very f1aky
and little time is required in the max
ing.
Save a portion of the thoroughly
mixed flour ana lard or butter to use
instead Of -four alone when rolling Out
pastry for pies or tarts. The crust
when baked will then be light and haky
4 Chinese cooks make the under piecrust
first after lining it with ordinary white
beans before putting it In the oven
Whether the beans absorb the moisture
or only help to retain the shape, th'
result Is delicious crust.
A large quantity OF pie crust may b
kept for quite while II the water !
not added until ready to use. Mi
keep in q cool place. When you wisl
"a i,oake a mia or two add water to tn