Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-08-29
Cooking Suggestions Made
Garnsh Causes Meat Dishes to Be More Appetiz-
ing-Soups Which Are in Harmony With
Weather Conditions and Cream

q walnut on each cake and bake In a
fairly hot oven.
If there is not quite enoufh powdered
sugar to make the required amount of
uncooked frosting for a cake add corn
starch until the froSting Is 81 the right
consistency. Its presence cannot be de-
tected and the frosting viii be creamy
and firm.
When making cookies a great deal OF
time and work can be saved after roll
ing them to the desired thickness by
cutting them in squares with a Toured
knife instead of using a cooky cutter.
Cut straight down with. one stroke, then
across. The same method may be used
when making biscuits in hurry,
Keep sugar for sprinklinp cookies In
large salt shaker. This is a much
better plan than sprinkling 1t on with
the fingers, and there is less waste.
MILK and Cream.
Skim milk, too widely looked down
upon as food, although it contains
practically all the nourishiag elements
OF whole milk with the exception of the
cream fat, can be used as a beverage,
In cooking cereals or as basis for milk
soups or sauces. Sour milk also. so
often thrown away, can be used In
making hot breads or In making cot
tage cheese.
When milk is scarce and IL seems
wise to use the available amount for
direct eating or drinking, try the fol-
lowing as help in cooking: When
cooking macaroni, rice or potatoes for
MASKING pour of the water in which
they were cooked, strain it through a
fine colander, put it into q fruit lar and
place In the refrigerator for keeping.
Use this water in place of milk when
making baking powder biscuits, grid6le
cakes or corn bread. II you have not
tried 1t, the results will please you,
ms rice water may also take the place
OF mix when making whit, sauces.
1t was almost butter? II 20, try The plan
OF beating into it Q few apoonfSIis Of
milk the next time It happens. and yoU
VIII be surprised at the result. One
would never know that 1t had been past
using f''
You can have whipped cream as often
as wanted, and at little cost, by follow
ing this rule: Scald q can Of cream in
q double boiler and chill It for about
three hours, or until real cold, then beat
IL as you would other cream, It beats
quickly, and there Is no danger Of its
turning to butter. One cupful Of canned
cream viii be as much as half O pint
Of sweet cream.
The next time you matte chocolate
bread pudding enrich Il with green-
tinted whipped cream. To prepare.
chill one cupful or half q rint Of whip
ping cream in deep bowl. Whip IL
until it Is frothy, then adj one table,
spoonful Of sugar and half O teaspoon
III! OF vanilla. Now whip. II until It is
rather stiff. Pile onto the chocolate
pudding. Now dip the tines of q silver
fork In green vegetable colorinR and
make green lines in the cream by run
ming the fork back and forth through
1t, or, II you wish, you can drop the
whipped cream on the pudding in little
peaks. These peaks may then be tinted
by lightly touching the cream with the
bowl OF teaspoon that has FIRST been
dipped In the green coloring. Be care
ful not to beat the cream too long.
Fresh OF Canned.
II fresh peaches begin TO get higher
In price, use them in the following
recipes to make them go further or sub
stitute fresh peaches for canned
peaches in these recipes:
Make into peach trifie by soaking
sponge cake In favored strip and
alternating layers Of Il with sliced
peaches. Serve with custard and cream.
Make into q pudding with thin bread
ana butter, sliced peaches and an egg
beaten IN milk poured owe: the fruit.
Make into a pie by using sliced
peaches.
Make into fruit cocktail with grape
fruit, banana, green grapes and peaches
Make into fruit salad with cherries,
peaches, pears and sliced Brazil nuts.
Make into q green salad with lettuce,
mayonnaise and sliced bananas
Make into cream by r1ixing peach
pulp with o good cream future and
placing in q wet mold.
Make q peach Melba by covering
peaches with raspberry jam and serv-
ing with ice cream or whipped cream.
To Cook Cherries.
Cherries shrivel UP II cooked too long
or too quickly. When making cherry
compete, first make a strip with sugar
and water. add the cherries, cover and
cook them very gently for 10 minutes
Lift the cherries from the strip with
q SKINNER, put them into . dish and
boil UP the strup before pouring 1t over
the cherries. Cover them entirely with
the strip or they will shrivel.
Dried Fruits.
When washing dried fruit, put about
one teaspoonful of baking soda into the
first water. Wash well, and instead Of
pouring of the water lift the fruit from
the water into another pan. This
method Is especially good for dried
peaches, as grit sticks TO the fuzzy skin.
Stuffed Bacon Slices.
Fifteen slices of bacon and two and