Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-11-14

WHEN cooking food in a double
boiler you can save either gas or
electricity, whichever on use, by cook
ing white potatoes or sweet potatoes in
their skins in the lower compartment.
Beets and other vegetables may also be
cooked in the same way. II you want
the contents of a saucepan to cook
quickly do not leave q spoon in the pan.
The spoon will carry of a great deal of
the heat and will delay the boiling. To
avoid the Watery taste usually accom-
panying reheated cooked cereals, such
as hominy grits or oatmeal, put the cold
cereal into the pan without stirring or
breaking as little as possible. Cover
with cold water and heat until the
water boils, then drain OF the water
and stir the cereal we'll It will then
be as good as when freshly cooked.
A thrifty plan is to serve macaroni
for dinner, with or without cheese; also
stewed tomatoes, taking care to cook
| plenty. Then the next day combine
these into one savory dish. Rice can be
used in the same way. Sometimes they
may be mixed and heated In fiat pan,
or a little milk may be added If to be
baked. An egg may be added, and even
leftover gravy from another meal, the
dish to be served on toast. A piece Of
butter added to the water in which rice
or macaroni is cooked win prevent
boiling over and will also improve the
! flavor.
Method With Vegetables.
It is a good rule to follow when cook
ing vegetables to cover all those that
| grow under the ground, such as onions,
carrots, beets, parSnipS and potatoes,
and leave uncovered all vegetables that
grow above the ground, such as peas,
string beans, cabbage, spinach and to-
matoes Flavor and color are refined
by following this method. A little sugar
| added to the water in which green peas
or corn is to be cooked will greatly inn
prove their flavor.
To insure having light and fluffy
mashed potatoes, add about half a tea
spoonful of baking powder to one cup
| full of hot mashed potatoes. Beat well,
add seasoning and little hot milk.
Serve as nest for peas or put occa-
sional spoonfuls around meat dish.
Leftover vegetables, such as corn or
carrots, are made more appetdz1ng II
used with a small can Of corned beef
and a bell pepper and then baked.
When making vegetable soup leave out
the soup bone and add small can of
potted meat. This will improve the
taste of the soup and give 1t q fne
flavor.
When celery loses its freshness, place
it in water to which piece Of lemon
has been added. The acid will bring
back the criSpness without destroying
the flavor Nothing Is better for thor
oughly washing spinach than an ordi-
nary wire dish drainer. Put the spin
ach in the drainer and place under run
ming water. The leaves must be turned
several times, but all grit IS easily re-
moved by following this method.
r. ,fn,. efNSs
salads, as they are net as strong as the
original onion. Place several dried
onions in q deep bowl and keep filled
with water. In short time the onions
will begin to sprout and grow quite tall.
They can then be cut at any time, but
they will sprout quickly again.. After
the onions seem to be exhausted they
can be thrown away and new ones
started.
The Useful Ham.
After cutting q whole ham In halves
or slices, pour melted paraffn over the
end Of the piece that you put away, and
1t will keep well and not get noldy.
When ready to use It. scope ID the
parfln with knife, ana youf nrSt
Slice will be as good as when you flrSt
cut the ham. When boiling q whole or
half of a ham and you want It t0sslice
nicely without dropping to pieces, after
removing it from the hot liquid when
cooked, drop it into a utensiI Of cold
water enough to cover. Let stand until
cold, and you will find that the ham
will be firm and easy to slice. To make
fried ham delicious and the brown
gravy from it good color, as wen as
rich in flavor, sprinkle the ham with
a teaspoonful OF sugar while IL IS COOK
ing. IF the ham Is inclined to be tough
and YOU want it for frying, pound 1t as
you would tough steak, then dredge
with -four and fry it in hot fat for four
minutes.
When considerable bacon is used the
| fat or fryings accumulate. This tat
may be used for many frying purposes
| and for shortening in mullins, corn
bread and biscuits. After frying bacon
| from time to time carefully and you
have a quart of the fat, put a gallon OF
water in large aluminium kettle, add
| the fat and bring to a brisk boil. Set
| off to cool, then lift of the cake OF fat,
| which will be nearly as white as lard.
| All the settings and most Of the bacon
taste viii remain In the water. A pinch
of baking soda may be added to the
water In which the fat Is boiled. This
shortening may be used in making spice
cake with fruit and nuts.
Bread and Crumbs.
| If you are pressed for time, instead
of rolling out biscuits that you are
| making, mix the dough little thinner
| and drop by large spConfuls into CREASED
hot muffin pans and bake in a quick
oven. They win be just as good, and
much time will be saved. Sprinkle
| light bread and rolls with water after
4 taking them from the oven, and no
matter how brown they are the crust
will not be hard. To keep loaf of