Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-05-22

Is O1ten possible, WIN only q very
little time and trouble, to make an
ordinary dish look like a very appetite
ing and unusual one. and the effort
pays in the greater enjoyment felt when
the food Is served One of the WAYS
which can be used to make food more
attractive and appetizing is to apply
the principle of form to food In the
case OF food as we'll as in other mat
tiers. pleasing form has greater beauty
than shapeless mass.
To give form to chicken a la king,
creamed Clipped beef, SweetbreadS or
mushrooms, they may be served in
croustades, which are in reality little
boxes OF toasted bread. Patty shells
and tinbale cases serve the same pur-
pose. Rice, noodles and similar food
may be baked in ring molds or shell
pans and the center filled with any
desired mixture Timbales garniShed
with sauce mushrooms, green peas or
other vegetable are examples of simple
FORM.
Potatoes, with the aid of a ball cut
ter, may be made more interesting
Sweet potato apples are easily made
by cutting the potatoes into small,
round shapes. After boiling paprika
should be sprinkled on one side to give
the appearance of a red apple, a tiny
sprig of parsley forming the leaf and
whole Glove the blossom end. Toma-
and formed into baskets to be stuffed
Celery may be curled to make it look
attractive. Slit each stalk nearly to the
end several times, forming a fringe
sort OF end, and drop the stalks in ice
water, where they viii curl up Pickles
also can be slit nearly to one end in
thin slices to form fans when spread.
Mods may be used to give an in
vltlng appearance to tapioca, blanc
mango or rice pudding. To appear like
something new, these desserts only need
TO be made little sitter than usual
and chilled for few hours in molds.
Gelatin Very Useful.
Gelatin is an excellent means of util-
ling left-overs such as ham or chicken,
which may be converted into an APP
petlzlng main dish for luncheon. Yes |
terdays leftover vegetables may be
the inspiration for delicious salad. |
No leftover fruit, fruit juice or cream,
no matter how small the quantity, need
go to waste as long as there is gelatin
among your supplies.
Gelatin desserts are easily and quickly |
prepared, but time should be allowed for |
them to set. If put in an ice box, it !
will take several f~urs, and If ice is |
not used the time JeSuired will be much |
set at all unless ief Is used. Surround !
ing the mold with ice and salt will |
sttften the gelatin much more rapidly. |
How 10 Add Flavor.
Become acquainted with the various |
flaYoring extracts, because it is the |
flavor of food that counts for consider
able IN good cookery. For instance, /
lemon blends well with egg yolks, which |
makes 1t desirable to use in sponge |
cake or sunshine cake or cuStard |
Lemon adds a good flavor TO apple /
sauce. Equal parts Of lemon and va
nilla add a good taste to cake and I
cookies
Vanilla blends well with chocolate.
Add little 10 chocolate cake, cookies |
or candy. Cocoa is also improved by /
the addition OF little vanilla, and so |
is whipped cream. Banana favoring i
is g9< ia add to custard pies or baked /
cup Gus ards. Pineapple and orange I
ere other favors that viii add variety |
to cl1stards, bread puddings and sauces /
for desserts. Add few drops Of maple !
fiavoring to brown sugar strip to serve |
on hot griddle cakes Banana short /
cake with a maple favored sauce is /
excellent. A tasty dessert is made by |
pouring thin custard, favored with |
maple, over sliced bananas then sprin- |
king with ground peanuts.
few drops of celery extract may be |
added to stuffing for fowl. 1t also may |
be used In the preparation Of soups and /
potato salad.
Ice Cream Service.
Ice cream may be bought nodded in |
the shape of flowers. fruit. hearts or |
shells. lee cream sandwiches are well /
liked. To prepare these, take thin |
slices Of either angel food cake. choco- |
late cake or rich white or gold cake /
and spread between the slices serv- |
ing of ice cream of a flavor to blend |
nicely with the cake used. Over this /,
pour a rich dressing Of some kind, such |
as strawberry, marshmallow, butter |
scotch, pineapple. chocolate or maple, |
taking care to choose the dressing to |
agree with the cream and cake. Top /
of with whipped cream and nut meats, /
candied cherries, pineapple or coconut. |
Strawberry Sauce.-When you make
strawberry sauce for ice creams or pud-
dings first cook the berries without
sugar in an uncovered pan. When they
are soft and hot through, then remove
them from the fire and stir in the sugar.
II longer cooking IS necessary, as in the
case Of preserving the berries, add
teaspoonful Of vinegar to every pint
OF the berries at the beginning of the
cooking process, which viii keep the
berries both red and plump. Too long
cooking win darken strawberries Also, |
when storing the jars, they should be
kept from the light.
Cakes.
To test the oven for cake baking, /
sprinkle a little -four en- n baking tin
and leave in the oven for 5 minutes.
If il browns evenly. the oven is moder-
ate II it is slightly burned, it Is hot,
and if it is not brown, the oven is slow.
Sponge cakes can be tested to see II
they are thoroughly cooked by lightly
pressing with the tip of :te finger il
the dent thus made IS not permanent
but springs quickly back to the level OF
the cake again, the sponge is sufficiently
cooked.
Cakes made with drippings some
times have g. fatty taste. This can be
avoided by adding the Juice Of a lemon
when mixing This viii also improve
the flavor of the cake.
orange cake will be more delicious
II the icing sugar is mixed with boiling
orange Juice instead of boiling water.
With pastry tube you can produce
from whipped cream, hard sauce or
icing. such decorations as flowers
leaves, butterflies letters or border de-
signs which will ornament cake,
pudding. cookies or dessert
Angelica should have all pieces OF
,r.-tef1i1od esfoar crrS ned off before IL