Evening star., 1932-06-17
On-Dish Meals and Desserts
A Fish Dinner, Using the Casserole and Fire.
less Cooker, With Useful Hints on Cake
Making and Decorations.
Ostings and Flavors.

using the lettering on frosted patty
cakes.
FrOstings and Flavors.
When making boiled frosting and you
/ leave it a little too long on the stove
and as a result it is rough and brittle
add piece of butter the size of a wal
nut While beating it and it will become
smooth and creamy, with delicious
rich flavor.
Boiled frostings grow grainy if they
crystalline. and the reasons for this are
many and varied How to prevent it is
easier to tell First, you might substi-
tute two or three tablespoonfuls of corn
sirup for two or three tableSpoonfuls OF
sugar in every cupful of sugar called fol-
by the recipe, or instead of this you
might add to every cupful of sugar one
tablespoonful of cornstarch, sitting and
mixing it so thoroughly that you can
not tell sugar from starch or starch
from sugar and then using the mixture
as you would sugar alone. Either OF
these methods ought to give you a
smooth. creamy icing, as well as one
! that will not crack and fly to pieces
when cutting the cake,
Frosting for FloWers-Put one egg
white in a bowl. add one-fourth tea
| spoonful OF cream of tartar, one-fourth
! teaSpOOnful OF vanilla and one-thlrd
cuptul Of cOnfectlOner'S sugar. Beat
! thoroughly and add little at time,
one Cupful of contectiOnerS sugar, beat
ing until stiff enough to hold its shape
Color small portions of the froSting and
use for flowers and leaves. shaping with
a pastry bag and fancy tubes.
F1avoring-A medicine dropper is
very useful in the pantry for measuring
flavorIng extracts, coloring matter, and
so forth. Many a delicate cake has
been spoiled because too many drops of
fiavoring got into the icing.
Juice EXtractor,-This sturdy little
electrical contrivance has a removable
glass reamer which fits over the revolv-
ing mechanism. This appliance may
| be obtained from any electrical supply
store, and if one must extract Juice from
dozens Of oranges daily for large FAM
/ ily or for a party. it will prove to be a
I worthwhile investment.
Pies and Tarts.
When removing pies from the oven
rest the pie tin on a shallow dish until
the pie is cool instead of placing it di-
rectly on the table To do this will
insure having dry and flaky under
CruStS.
A good way to use leftover pastry is
to make of it old fashioned Jelly tartS
( Two discs should be cut from the dough
and prlched carefully with fork and
/ from the rest, with great care and pa
tience. three small discs should be cut
with thimble. Bake the tartS a deli
cate brown and let cool. When time to
serve them placed on the bottom disc
a teaspoonful of jelly. jam or conserve
and carefully lay on the top to prevent
the Jelly from oozing out at the sides.
If the pastry has been sufficiently
rolled dotted with lard dredged lightly
with flour, folded and rolled again. and
I this process has been repeated four or
FIVE times it Will puff nicely when baked.
Patty shells may be made by cutting
with pound baking powder cans for the
bottom with a disc cut for the top with
haf-pound can. If the edges are
brushed with egg they can be placed
one on top of the other before being
put into the oven and will bake in one
piece. If handled carefully the crusts
baked separately will hold together very
we'll after having been filled. These
patty shells may be filled with any
combination of meats. vegetables or
fruits that can be conveniently prepared.
Uncooked Fudge.-Melt over hot water
4 ounces of sweet coating chocolate, add
one tablespoonful CT butter, half cup
full of confectioner's sugar and one tea
spoonful of vanilla. Beat one egg white
until stiff. Beat the egg yolk until
thick and lemon colored, add the yolk
and then the white to the chocolate
mixture and use a filling and frosting
between two or more layers of cake or
shape half an inch thick and cut in
squares to use as a confection.