Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-05-10


loaf with a little sage added instead Of
the usual stuffng. Allow little longer
time for baking so that the meat will be
cooked, then take the chicken broth
and make q dressing as usual and bake
it in another pan. Serve the meat LOAF
with the carved chicken.
If you wish to serve meat loaf sepa-
rately for the main dinner dish, bake
it in creased muffin tins When done.
turn it out and garniSh with slices OF
hard-boiled egg and parsley
When fricasseeing chicken, in addl-
ton to the seasoning of salt add a tea
spoonful of sugar. 1t gives a delicious
flavor without any taste of sugar and
helps to brown the chicken.
When frying round steak that Is likely
to be tough, first pound and season, dip
in -four then milk, then flour again,
then drop into hot fat Treated this
way the meat will not shrink and will
be tender Beef and pork roastS are
much improved in flavor If sweet peach
pickle juice is added to the roast after
it has cooked little while. Use two or
three tablespoonfuls of the juice to
small roast.
After removing from a duck the feath-
ers and as much of the down as pos
sible, melt some paraffin and pour it
over the duck. Let this cool. then re-
move the parafin, and the duck will be
entirely free from all fuzz. A table
spoonful of vinegar added to every quart
of water in which wild meat or fowl is
to be cooked will greatly improve the
flavor of the meat and also make 1t
cook more quickly. Some cooks soak
wild duck in buttermilk for two or three
hours before cooking 1t, which takes
away the strong flavor.
Nyo-, Vu.~. With Va~atahIns
Slice some white potatoes lengthwise
in small strips, add a little salt, then
sprinkle . little cornmeal over them,
then toss In dish until covered with
the meal. Fry like potato Straws or like
the usual fried potatoes. Turn occa-
sionally to fry evenly.
Instead Of using milk or cream for
mashed potatoes, add an egg and beat
thoroughly. This gives delicious new
flavor Then, II any potatoes are left,
form them into small cakes, roll In flour,
place in the refrigerator until the next
day, then fry golden brown. In this
way all leftover potatoes are used, and
yet they are served attractively. ADD
sprig of mint to the water In which
you boil your potatoes and delicious
flavor will be impaired to them. Sliced
raw potatoes can be baked instead OF
fried If put In a hot oven, and they will
be crisp and good
II YOUR beans have scorched, remove
the pot from the FIRE and place a clean
wet towel over 1t. Leave for at least is
minutes, dampening the towel again II
it dries. Now empty the beans into an
other pan and do not attempt to scrape
out the beans that stick TO the bottom
of the pot. With this method the beans
will not taste scorched.
Pour boiling water over tomatoes and
the skins will come on very easily.
pinch of baking soda mixed with to-
matoes that are to be cooked with milk
or cream will prevent their curdling.
If kale Is tough, 1t Is because it has
been overlooked, or left in the water
when cooked. II It Is . bad color, It.
probably has been cooked in an iron
saucepan, or lemon juice has not been
added to the water in which 1t was
boiled. Always drain kale as soon as 1t
is cooked, and II not ready TO serve I'M
mediately, keep II hot In Q heated vege-
table dish or colander placed over .
pan of boiling water.
A crust Of bread boiled with cabbage,
caulifower, or green of any kind, will do
away with the disagreeable odor while
cooking. To keep the bread from boil
ing into a pulp among the vegetables,
put the bread in small gauze bag.
Knot the bag loosely at the end.
Making Fish Tasty.
When making creamed tuna fish,
place the canned fish in a pan Of water
and heat gradually before opening the
can, then add to the cream sauce
This prevents cooling the sauce and
makes the dish more palatable.
Boiled fish will break apart and be
a bad color If 1t is cooked too quickly
After the water has reached the boiling
tot e1aaNNlA hn aflnVgNA IN simmer
only. Add some lemon juice to the
boiling water. A quarter Of an hour is
long enough to boil fish trimmings for
making stock. The stock is apt to be
bitter If they are boiled longer.
To fry small, fresh fish like perch,
trout or catfish, after dressing them,
place in cold salt water for few min
utes; remove, dry the water from them,
put on more salt, roll well in cornmeal,
and fry until nice brown In very hot
lard. Do not crowd the fsh while fry
ing or cover the pan II you want them
to be crisp. Serve hot.
Cake Wisdom.
If you have no cake -four and wish
to make an especially fine-grained cake.
substitute cornstarch for a portion OF
the -four. A teaspoonful of corn
starch to every four teaspoonfuls OF
-four will make very fine cake flour.
Many really good cake makers spoil a
perfectly delectaole cake by the onnis-
sion of very little salt to destroy the
fiat taste Even If butter Is used for
shortening, the butter contains too
small an amount for a cake. Do not
add enough to taste salty, of course,
but just a pinch to make the favor
right.
To make a substitute for whipped
cream to serve on cake, beat stiff1y the
white of an egg, to which add a table,
spoonful of sugar and a tablespoonful
of jelly Of your favortte favor. Beat
very thoroughly. This is also delicious
to serve over sliced bananas or other
dessert; such as cottage pudding or
gelatin dishes.
After measuring the -four for an angel
food cake, take three tablespoonfuls of
1t away and add the same amount Of
cocoa. This does not affect the baking
of the cake, but gives it light brown
color and chocolate flavor. By using
coffee instead of water when making
gingerbread, you will greatly improve
the taste.
To prevent cake from sticking, grease
the pan with cold grease, hold it over
the -four bin, and sift in little flour
Shake the flour around in order to get
it well into the corners and on the sides
of the pan. II this method is followed
carefully your cake should never stick
If you want to keep icing soft, add Q
pinch of baking soda to the whites Of
the eggs before beating them, then beat
in the usual way and pour the ho'
strip over the beaten eggs. The icing
will then be soft and creamy and thu
part left over may be used as cake
filling.
If you have a cake made and decided
Vol haven't time to make icing for It