Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-02-08


When making one-cruSt pies, you can
use sweetened whipped cream for the
meringue in place of beaten egg whites
You will be pleased with the results.
When whipping cream add seven drops
of lemon juice to each pint OF cream,
but no more, and it will soon become
thick. Instead of using a regular
utensil for whipping cream, use an
aluminium milk shaker It is effective
and takes less time. Mock whipped
cream can often be used in place of
whipped cream To make, take one
large sour apple, peel it, then CRATE
it, Add one cupful of white sugar
and the white of an egg. Beat all to-
gether until light and fluffy like
whipped cream. Mix the sugar with
the apple or the apple will turn dark.
To cream the shortening and sugar
together easily for a cake, especially
measured sugar in slow oven and
then cream with the shortening as
usual. It will all cool by the time the
milk is added.
If you want to set a jelly or blanc
mango in a hurry, take a handful of
salt and a handful Of baking soda and
dissolve them in bowl of cold water.
If you then stand the molds in this
solution, their contents will set very
quickly.
When making buttered toast, if your
supply of butter is low or you have none
at all a good substitute Is the cream
from bottle of milk. Put the cream
on the bread. then place the bread III
the oven to brown.
Cooking Meat and Fowl.
A Joint of meat will be tasteless if it
has not been put in hot enough oven
nc q
hot oven for a few minutes to close the
pores of the meat so that all the juice
and flavor are kept inside instead of
dripping away. Steaks and chops
cooked in hot, dry, pan are excellent
because the outside of the meat is
scared and none of the goodness
escapes.
A stew will be hard and tasteless if
the meat is put on in boiling water.
The meat should be put on in cold
mater so that the juices can run into
the gravy, and cooked very slowly in a
covered saucepan, so that none of the
goodness can escape. The longer 1t is
cooked and the slower, the better it
will be-
When frying chicken, break an egg
over the chicken, and after stirring the
chicken in it until all parts are COW
cred with egg, dip in -four, then fry as
usual in hot fat. This adds hne
flavor and sweetness and causes the
chicken to brown nicely and evenly.
To do away with the wild taste so
many people dislike in ducks, squirrels
and rabbits, take enough cold water to
cover and to each half-gallon OF water
add one cupful of strong vinegar, one
tablespoonful of salt and one teaspoon
full of black pepper and soak over night.
Bay leaves may be added If liked. In
the morning wash off and COOK your
favorite way. If you are in hurry and
cannot take the time to follow the above
plan. a tablespoonful 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
win also make it cook more quickly.
GRAVES and Relishes.
Wet the -four with warm water in
stead of cold water when mixing thick
ening for gravies and pastes, and mix
the salt with the -four before milk or
water is added and there will be no
Jumps. When gravy does not brown,
add a tablespoonful of strong coffee.
The addition of tablespoonful OF
cream to brown gravy makes IL
delicious brown.
Butter substitutes do not brown like
butter, but a pinch of sugar added to
1t will give good brown color TO the
gravy. Just bit of celery salt and
tiny pinch of sugar, In ADDITION 70 tne
usual salt and pepper, will transform
an ordinary gravy into Savory dish.
There is great choice of seasonings
in addition to salt and pepper. IN
Guiding onion, yolk of egg, thyme,
parsley. nutmeg, cheese, tarragon, cher
iii. chives and mint. Small leftovers
of piccalilli and other thick pickles,
finely chopped and mixed with their
LIQUOR. will be a very tasty ADDITION 10
ali kinds Of made dishes, besides greatiy
improving the gravies of hashes ana
xteu-s The vinegar remaining at the
bottom of a jar of clear pickles.. wnen
fre snices are strained from 1t, Will also
prove very useful for fiavoring pur-
To make French mustard, pour a
pint of boiling vinegar over two ounces
of salt, one ounce OF grated morse
radish, teaspoonful OF sugar ana q
quarter Of Glove Of garlic. Let the
vinegar stand for "a hours, strain IL,
then use it as a mixing meolum 1or
mustard -four when required. .
When making tomato catsup, II tne
tomatoes are cooked down to the proper
thickness before rubbing through. a
sieve the catsup viii require mucn less
cooking after the vinegar ana spices
are added. will be much brighter IN
color and will also taste better.
when olives opened for some special
occasion are not all used, the remainder
may be kept quite while II onve OH
is poured into the bottle. The oil, be-
ing light rises to the top of the liquid
In which the olives are stored and thus
keeps out the air. Pimentos spoil very
soon after being taken from the bottle
If you put what you don't use In
Jelly glass and run melted parafnn
over them, the same as you Wouio
Jelly, they will keep well.
Best Way With Vegetables.
When cooking food in the lower COM
nartrnent of a double boiler, gas OIL
electricity may be saved, as, for In
stance, by cooking In this lower COM
partment sweet potatoes for candyne
OF white potatoes in their skins to be
later prepared for a salad. BeetS anc
other vegetables may be cooked IN the
same way.
Instead of using milk or cream fol
mashed potatoes, add an egg and bea'
thoroughly This will give delicious
new flavor. Then, if any potatoes arr
left, form them into small cakes, rol
in flour, place in the refrigerator unit
the next day, then fry golden brown
In this way all leftover potatoes ma!
be used and yet be served attractively.
To add flavor of onion withou
using the onion in the food for eating
as in vegetable soup, for instance, Gu
up two or three onions and tie them II
a coarse piece of cheescloth and drol
them with the other vegetables into tn
soup pot. To flavor a meat loaf, Size
some onions and tomatoes, place then
around the edge of the baking pan ant
haste the loaf with the juice. To fiavo
meat dressing, prepare them as de
ecribed for soup and cook with tn
liquid to be mixed with the dressing.
When making chicken stew, us
macaroni instead of the usual dump
Nngs if YOU are pressed for time. 1t