Evening star., 1932-09-09

water seems to be another way of help
ing to preserve the fresh green. II
every quart of water use one teaspoon
full of salt.
The water used for soaking beam
and other vegetables should not b,
thrown away because this would involve
loss of minerals, soluble vitamins anC
soluble proteins. The beans should b;
cooked in the water used for soaking
them, not only on account of preserving
nutritive factors, but because a better
flavor will be retained. The water thai
very dark-colored, mature beans have
been soaked in should not be used.
AS in cooking eggs, the most i'm
portant precaution to take when cookine
cheese is to avoid high temperature and
overlooking Cooking until the cheese
| is barely softened makes a delicious
sandwich filling.
Cakes and Desserts.
Never wash your cake pans if you de
not want your cakes to stick. 1nsteac
of washing them, you must take soft
paper-old paper napkins are excellent
and while the pans are still warm
from the oven, wipe out every particle
from them, every pinhead-siZed particle
with the paper. The first time you DE-
this will be the hardest; 1t gets easier
and easier with repetition. Even Il
once in a while you forget to grease
! them, the cakes will not then stick.
When cooking a cornstarch pudding
! blanc mango or any other mixture oe-
! signed to be nodded, If you add table
spoonful of butter to each cupful OF the
pudding shortly before removing IL from
! the fire YOU will find that this will make
| civ and cn00OthiN
from its mold. Besides this, it will ada
to the nutriment CT the pudding and
| the flavor will be better.
| If YOUR waffies stick, it is probable
! that you have not quiet enough put-
| ter in the Waffles, or the iron may De
| too hot or not hot enough. A simple
| test for the right temperature OF the
! iron is to put into it a JeaSpoonful OF
cold water, shut down the top, then
| turn on the current, and when there Is
no longer any steam coming cut, the
iron is probably right to put In the
| batter.
If YOUR cakes rise in the middle, the
! next time you bake cake gradually IN
crease the heat, or use tube pan, WneE
| the heat would reach the OUTSIDE ano
| the innermost parts equally. Some.
times the rising in the middle Is caused
by excess of flour being used.
Too much sugar, too much liquid OF
wrong MANAGEMENT during baking VIII
make a cake fall. With too much sugar
or LIQUID the cake is likely to rise dur
! ing the first part of the baking. but II
has SO little body that it is likely to fall
With one and three-fourths cupfuls ol
| -four do not use more than one cup1ul
! of sugar in a plain butter cake and not
more than tWo-thirds Of a cupful o1
! milk. Even the best cake batter Is dell
cate until baking is nearly completed
| II it is jarred, or II cold drafts pass
over it, the little gas bubbles will es.
| cape and the cake will fall. well
| regulated oven is the best solution
Place the cake on rack in the center
| of the oven and leave untouched foI
about 20 minutes. In an ideal oven, tne
| cake remains in one place during the
entire baking.
@ Biscuits.
There is as much danger of under
mixing biscuit dough as there is oi
overmixing it. If the ingredients are
not we'll blended the biscuits will f1atten
in baking instead Of rising to give
! straight sides. When the fat has beer
well worked into the -four make deer
we'll in the mixture. Add the liquid al
!
half minute. Turn the dough onto q
very lightly Toured board and knead II
/ gently but quickly for another scant
| half minute 1t should then be very
! smooth and light Roll or pat it tc
whatever thickness you want, cut into
biscuits, brush with milk and bake in
hot oven.
Glaze for Pastry.
rJo1o ie ~, eay,nral yr,axyr rvaars
! is lovely glaze made Of canned apri-
cots that calls for cne No. can Of the
| fruit sifted through a strainer and
mixed with half cupful of white sugar
and one-fourth cupful Of corn sirup
| the whole brought to a boil in ar
enameled utensil and then allowed tt
/ simmer for five minutes or until trans
lucent. 1t should be brushed while hot
over the fruit in the pastries and usec
for all yellow fruits like peaches, nee
tarines. yellow plums, and so forth.
Another way is to thicken rich
fruit juice with pure arrowroot, which
makes a perfect transparent thickening
and this glaze is not too sweet 1t il
often used as cake icing. Glaze may
also be made with honey stifened with
gelatin.
Custard
II you Doll any cuStaro mixture Il
will curdle. If you boil it long enough
it will be scrambled eggs. Soft custarc
should never be boiled. The true sof
custard is not easy to make, except BY
an artist in cookery. 1t should be a!
thick as cream and as smooth as velve
and of fine favor. 1t is made by cook.
ing it at a low temperature or in {
double boiler and stirring all the time
You will have to stand over it and sti
and keep stirring. If cooked too Ions
it will curdle, if cooked too short {
time it will not have the true soft-cus
tard flavor. 1t is one of the most diff
cult dishes to make, while appearing tt
be very simple. You have to go by in
tuition and feeling Some cooks al
ways get 1t right, others never seem tt
be able to get it just right. There is 6
knack about it.
Prick the bottom crust of custard pi'
with fork and it will be effective ii
preventing bubblng up, but it must b.
done thoroughly, not Just a prick her
and there, but all over. No. the Gus
tard will not go through the holes; tn
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