Evening star., 1932-10-21
Saving Time in the Kitchen
Methods to Be Employed in Preparation of Vege-
tables-Canning for the Home-Cakes
and Doughnuts.
and Doughnuts.

| perfect jelly. A true test for CONCEAL
| ing is when you hold silver fork up
| by the tip of the handle and the juice
remains in the tines. Remove the jelly
from the fire at once.
For making sun preserves, there Is
nothing as convenient as a glass show
case. You can buy one at small cost.
If part of the glass is missing, mosquito
netting can be put in its place. You
can have excellent results making pre-
serves this way.
Cakes and Doughnuts.
When a plain cake batter is in the
pan, sprinkle the surface quickly with
two tablespoonfuls of sugar and place
quickly in the oven. This gives de-
licious crusty surface. For change,
mix ground cinnamon with the sugar.
Another time sprinkle the unbaked sur
face with shredded coconut and sugar.
This makes an appetizing pinkish brown
surface when baked and adds delicious
flavor to the cake.
A cupful of black raspberries or OF
blueberries added to plain cake bat
er is good if eaten when fresh, or stir
spoonful of butter with granulated
sugar until of a sandy consistency.
Sprinkle this over the surface OF the
cake before baking.
Bake a loaf cake, and when nearly
cool split and spread with jam, Jelly,
or a prepared cuStard filling. A fresh
fruit filling is wholesome and delicious.
Place the white of an egg and one small
cupful of granulated sugar in cold
earthen bowl Add one cupful of
crushed berries and beat with an egg
beater until light and creamy. cup
full of grated tart apple is excellent to
use in place of the berries, and crushed
banana may be used if the flavor Is
liked. If no fresh fruit is on hand, a
cupful of cooked and sifted dried ap-
ricotS or pruneS makes a delicious fill
ing. When using dried fruit, less
sugar is usually found to De sufficient.
If you dread making a cake because
the butter is hard and difficult to ham
die, warm the mixing. bowl before
creaming the butter and sugar.
To frost cup cakes, dip them in
bowl of frosting. This takes less time
than spreading the frosting with
knife, and it will also be much
smoother.
Cooling the Oven.
To cool an over heated oven so. that
it may be used Immediately. place a
small dish of cool water on the bottom
of the oven. It will quickly reduce the
temperature
A cooky pan made to Mt your oven
may be made by tinsmitn, and it Will
last long time. A large batch OF
cookies can then be baked in two bak-
ings. The big tin is also fine when a
generous quantity of biscuits must be
baked 1t is valuable for baking cases
for cream puffs, tartS. and so on. At
each end fasten handle CT heavy wire,
for pulling the tin out Of the oven.
When you want to have candles for
the birthday cake and do not want to
have them drip on the cake, spread
piece of thin Waxed paper over the
cake before inserting the candles. 1t
can then be removed before the cake is
cut. or you may prefer to set the can
dies in tiny paper flowers that will
catch the drip of the candle.
Lemon Banana LAYER Cake.-ThiS
cake owes its good reputation to its
novel icing. 1t is good enough to serve
at a party, or can be used as substi-
tute for shortcake when berries are out
of season. To make it. first make
meringue with two egg whites and
cupful of powdered sugar. Beat these
with a little grated lemon rind and
lemon juice. Spread on two layers of
a nice white cake and cover thickly with
sliced bananas. Squeeze a little more
lemon juice over them and sprinkle
with some grated lemon r1nd. Eat as
soon as it is put together.
Waving a sugar shaker of powdered
sugar over a plate of doughnuts usually
distributes the sugar elsewhere as well
as upon the doughnuts, and this method
whitens only the tops. The thorough
and best way is to place about half a
cupful of pulveriZed sugar in a paper
h n Wi q n
nuts at time. Then close the top,
grasp it firmly, and shake well. The
doughnuts will come forth thoroughly
covered with the sugar, and they look
better.
Nut Doughnuts.
Nut doughnutS are good This recipe
calls for one and three-fourthS cupfuls
of sugar, four tablespoonfuls of short
ening, a cupful and half of milk, two
eggs, four tablespoonfuls of baking pow
der, one cupful of chopped nuts, tea
spoonful each of vanilla and salt. and
about four and one-half Cupfuls of
white flour Cream the butter and
sugar together, add the eggs, vanilla
and milk. Sift half the flour with the
baking powder over the nuts and add
them. Then add enough flour to make
them just right to roll out and fry.
IL Is W tllc lHcdlo
from pecan nuts without having them
break in many pieces. To avoid this,
boil them for Is minutes and shell them
as soon as cool This does not hurt the
flavor of the nut and the meat comes
out easily and whole, ready to ornament
cake you are baking, or for any other
use.
To blanch chestnuts, make slit in
each shell with pointed knife. Put the
nuts in pan. Stir some oil or butter
into the nuts-one teaspoonful of fat to
half a pound of nuts. Bake in a hot
oven for about fifteen minutes. When
the nuts are cool enough to handle, cut
away the shell with sharp knife and
rub off all the skin which adheres to
the nuts.
When sailing nuts, if you wish to
keep the nuts dry and avoid having
them greasy, use white of egg with the
salt, mix thoroughly through the nuts