Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-01-16

WHEN frying small chicken, try
wv this way: Roll the chicken in
bread crumbs, then in well-beaten egg,
II then again in bread crumbs. Fry in
sdeep fat and see how nice each piece
looks and how good it tastes, It Is q
GOOD idea to keep canned fried chicken
on hand for an emergency dinner.
whenever you have the opportunity
prepare q chicken and fry IT Just as II
you were going to serve it Immediately,
but instead of serving, place carefully in
quart Jars, reserving the bony pieces for
soup. Pour the hot grease over the
chicken and seal the jars, then later
when you are ready to serve, all you
viii have to do will be to reheat the
chicken, make the gravy, and the
chicken will taste as fresh as If it had
been prepared that day. When stufhng
a fowl use. toothpicks to hold together
in place of sewing, as stitches often
tear out. Place the toothpick through
each side and wind with thread, and
after the fowl is roasted clip the thread
and remove the toothpicks.
When making French toast with ba-
con I'LL an ordinary round cake-baking
pan with boiling water and place the
pan ever low fire, then cover the pan
Of the same size. AS each piece Of ba-
con and toast is cooked, place it on the
plate and cover with another round tin
baking pan like the one used under
meath. When the plate becomes real
hot, turn the fire out. When ready to
serve, the toast will be hot and delicious.
This can also be used to keep griddle
cakes and waffies hot. An asbestos mat
under the cake pan can be used over
the fire. This method does not cook
the toast or cakes, nor does it make
: them soggy. A hot pie on cold plate
VIII produce sweat and make the pie
ooggy. To prevent this, heat the plate.
10 save the yolks for future use when
making angel food cake, or when using
any recipe that calls for only the whites
o.. the sg put pan On the steve 1 Ssa
been added about one tablespoonful of
salt, then, Is the eggs are broken and
separated, drop the yolks into the hot
water and let them cook They may be
boiled or poached as desired. II hard
boiled, they may be added to q vege-
table salad or used some other way.
Birthday Cake.
A birthday cake that is different can
be made by covering a cake with pink
lcing, and then while the icing Is soft,
dotting It with freshly popped corn,
which can be arranged in q design, but
IS pretty II put on in hit-or miss fash
ion. II you are baking cake and it
burns on the bottom or top, rub II over
with little butter or cream and let it
remain for q few minutes The burned
color viii disappear, and the cake will
not be hurt In any way. When making
meringues, to prevent them from stick
ing to the paper on which they are
cooked, do not use paper but warm an
ordinary baking tin, rub the bottom of
It al over with white wax, and bake the
meringes on that. You can then re-
move them easily.
When making COCO, add the sugar
md slit this dry mixture q little at q
&(ns into the hot milk, stirring fmmedi-
etaly. ~ II strikes the hot milk it win
dissolve instantly and viii not lump.
70 hot chocolate and coco add one tea
spoonful Of vanilla to every four cup
fuls and yeu win find that e win greatly
Improve the favor. Candied sweet pota-
toes are also improved. by the addition
Of vanilla. aurfe
When only half grapefruit, melon,
avocado pear or other fruit Is to be
used, cover the remaining half with
waved paper 10 keep It fresh and to pre-