Evening star., 1932-06-17


hours, drain. cover with boiling
water, and cook gently for 20
minutes. or until tender. Do not
let the fish cook until it falls to pieces.
Cut a quarter of a pound OF tat SAT-
pork into tiny cubes, put into not IRON
irving pan. and cook until the cubes are
crisp Take four tableSpoonlulS OF tat
that is fried out from the pork cubes,
put into a saucepan with tour table
spoonfuls of flour, stir until well blend
ed, then pour on gradually, while STIR
ring constantly, two cupfulS of Scalded
milk Bring to the boiling point, cook
for two or three minutes, and pour into
q hot platter. In the center of the
platter place the Goldfish drained from
the water and cover with the pork
cubes. At each end of the platter ar
range hot boiled onions. on each side
hot boiled potatoes and between the
onions and potatoes, hot boiled beets.
Cooked in Casserole.
Veal and Ham.-Cut three-fourths Of
pound of veal i'll fourthS, and oneS
fourth of a pound of ham in strips.
Cook the meat until brown In two ia
blespoonfuls of butter or fat. Place in
d casserole dish. In the rat remaining
in the pan brown II button onions, and
add to the meat with one cupiul OF to-
matoeS and one cupful of stock or water
heated in a frying pan. half cupful
of celery cut in strips, one teaSpoontul
of salt and little pepper. Cover and
cook for one hour. Add two cUpfulS OF
potato balls and cook until the pota-
toes are soft Thicken the gravy with
three tablespoonfuls of flour mixed with
three tablespoonfulS of cold water. Add
one cupful Of string beans and serve
hot.
OK Joints in CasSerole.-Cut OK tail
at joints. put into saucepan. cover
with boiling water and let boil for five
minutes. Drain, wash thoroughly,
dredge with flour and saute in butter,
to which has been added sliced
onion, until well Drowned. Sprinkle
with one-fourth cupful of flour and
add three cupfulS of water. three cup
fulS of canned tomatoes. one teaspoon
full of salt and a little pepper Turn
into a casserole, cover and bake in
slow oven for three and one-halt
hours Remove the OK tail. strain the
sauce and return the OK tail and sauce
to the oven to finish cooking. Add
two-thirds Cupful each OF carrot ana
turnip. cut into small cubes and par
boiled in boiling salted water for SIX
minutes. then drain. As soon as the
vegetables are soft, season with salt
which it was cooked.
In Fireless Cooker.
Chicken With Vegetables Dress.
clean and truss a chicken, then put It
in a kettle with three cupfuls OF
boiling water. ore teaspoonful Of salt,
eight small onions peeled and eight
small pared potatoes. Bring to the
boiling point and cook for half an
hour. Remove to a firelesS cooker and
leave until the chicken is tender. Just
before dinner remove the chicken and
vegetables to a large platter, and
thicken the gravy with four table
spoonfuls each of butter and flour
cooked together. Season with salt and
pepper and pour over the chicken
GarniSh with creSS or parsley
When Making Cakes.
Cakes will crack if too much flour
is added or if they are baked in too
hot an oven.
too little flour, too much shortening.
if the oven temperature is wrong, or
if subjected to violent Jar.
Cakes are too dry if the wrong kind
of -four is used, or too much flour,
or too little shortening.
Cakes are too STICKY if too much
sugar is used.
Cakes are heavy if the wrong kind
of -four is used, too much sugar, or
too slow an oven.
Cakes are coarse grained if coarse
grained flour is used, or coarse sugar
too much baking powder, under baking,
or too slow an oven.
Cakes have tunnels if beaten too
much after the -four has been added.
Cakes are tough if melted fat is added
while it is still hot.
Two Cakes in a Tin.
When the family is small and tires
Of a loaf cake before it is entirely USED
try making a plain batter and putting
cocoa, raisinS or dried currants in nall
of it. Then divide the cake tin with
piece of tin creased on both sides. Each
half can then be covered with the same
or a different kind of frCsting or else
left plain When the cake is cold the
tin that divides can easily be removed,
leaving two cakes.
You may divide the mixture for
yellow sponge cake into halves or thlrds,
giving each different flavor or dlf-
ferent shape Part Of the batter may
be made into cup cakes, sheet cake,
loaf cake or drop cookies. In addltlon
to the variations OF favorlngS ana
shapes and sizes, sponge cakes may also
De 1rOSteQ IN llle way VI Iul tll1i va "a
ton. Whipped cream is an excellent
earnish for a slice of sponge cake and
makes a nice light dessert.
Cake Decoration.
Select from alphabet noodles the let
ters which form the chlld's name, date,
and so on. for whom birthday party
Is being given. Place them in dish
In which quarter of tablet OF gelatin
has been dissolved into a tablespoonful
of cold water. After the letters are
colored remove them to clean cloth to
absorb the extra moisture, then arrange
them on top of the frosted cake. Chill
dren are always delighted to have their
names on their birthday cakes. A
unique combination OF place cards and
favors for parties could be made by