Evening star., 1931-11-27
Cooking and Saving Time
Methods Which May Be Used With Good Results
Exact Proportions in Adapting Recipes.
Making Cakes.

TNHE average recipe is intended to
serve six or eight persons. After
finding the exact proportion
suited for your requirements
write the amount In inks near
the original figures and this VIII be
quite a time saver.
If YOU have a chicken too large to
fry. don't pour boiling water on it, but
fry it as you would a young chicken:
When Drowned. pour in cupful OF
boiling water, cover, put into SLOW
oven. and cook until the water Is ao-
sorbed, then fry until the chicken Is
crisp and brown. II you nave started
to make gravy and have discovered at
the last minute that the milk is SOU,
do not be discouraged, just put small
pinch of baking soda in the milk ana
stir it until it doesn't bubble any more,
then make the gravy as usual NO OIL
ference can be detected.
Fruit Juices.
If you want only small amount OF
Allice from an orange or lemon, STICK
a fork in one end and squeeze out the
amount required. In this way there Will
be no waste.
When making custards or pies, in
stead of using the milk which the
recipe calls for, substitute the surplus
fruit juices from canned fruit. Plum,
peach, apple, grape, muscadine and
pinea apple juices can be used success
fully In making delicious pies. No
favoring is then needed
Keep few pint fruit jars filled with
cooked dried fruit, such as peaches,
apricots and apples, ready Tor quick
pie-making. Fruit prepared and Kept
on hand in this way is very convenient
and ideal both for baked plate pies and
for small fried pies that are SO popular
for lunches.
When Making Cakes.
Select eggs at least 36 hours old
for use in angel food cake. Albumen
has not fully developed in fresher eggs
and cakes will not be so large. Do
not add water to the egg whites before
beating them. To do so will reduce
the volume Of the cake. Start beat
ing the whites on the surface with a
fat wire whip, gradually going down
and under with strokes. More air Is
incorporated in this way and the cake
will be larger. Pour the flavoring ex-
tract in a tablespoonful CT water be-
fore adding it to the well beaten
whites 1t will blend better and
prevent the alcohol in the extract
from cooking the whites. To separate
the yolks from the whites of the eggs
break the eggs into glass funnel
The white will go through and the
yellow will remain.
BY using half a teaspoonful OF sugar
TO one pint of whipping cream the
cream will whip to almost any desired
consistency without turning to butter
and will have the appearance OF
whipped marshmallow cream. More
sugar and havoring may be added, If
desired, before serving. The cream,
dish and whip must be chilled.
Apple-citron for fruit cake may be
made as follows: Cut some green
apples in small sections and boil for
10 minutes in sirup made of one
cupful of water to two cupfuls of sugar.
Spread on a platter to dry and for
several days roll in sugar. When dry
and crisp, store in glass jars.
To make marshmallow sauce, boil
one cupful of sugar with half q cupful
of water for five minutes to a thin
sirup. Add 16 marshmallows cut into
pieces and stir until smooth. Pour
slowly over two beaten egg whites
and flavor with two drops Of oil Of
peppermint. Tint green If desired.
Serve over chocolate ice cream or hot
gingerbread.
TO put a smooth meringue on des-
serts In individual dishes, beat the egg
whites, add one tablespoonful OF sugar
for every egg white used and drop the
size desired In q pan OF hot water.