Evening star., 1932-12-30
Good Kitchen Management
Economy There Provides One of Best Ways Of
Saving Money-Shopping Methods Are
Important in Food Realm.

for savory. simmer the tomato pulp
in butter with an egg and few bread
crumbs, replace in the tomato shells,
and heat before serving,
Vary the preparation of potatoes,
which can be Clipped, or cut In lattice
shape, and then fry or stew them in a
very little butter When mashed, they
may be made into fiat cakes, Toured
lightly and fried, or make into balls
with the help of beaten egg yolk, and
after egging and crumbing. fry them in
smoking hot, deep fat until crisp and
golden, then serve well drained, gar
nished with parsley.
A good way to serve potatoes with
cold meats is to cut them in dice, boil
them gently. drain, and arrange in a
hot vegetable dish covered with we'll
seasoned white sauce, or with cheese
sauce. Another way is to slice them
evenly and place them in layers in a
buttered fireproof dish. sprinkling each
layer lightly with flour, pepper, salt,
grated cheese. and sometimes onion, II
liked. and dabbing with few pats of
butter. Pour Just enough milk in at
the side to reach up to. but not cover,
the top, and bake the slices in a dish
with buttered paper or fireproof cover
on top. Brown before serving,
Stuffed baked potatoes can be made
into a nourishing dish by half filling
them with mashed potatoes, then piling
up with creamed fresh haddock, or
finnan haddie, or they may be filled
with poached egg covered with cheese
sauce, or with any curried meat. Serve
any leftover mashed potato separately
or keep and use up for fish cakes at
breakfast.
Economy Roast Chicken.
If you are fond of roast chicken, as
most everyone is, you can serve it
more frequently if you make the most
Of it. If the feet are unskinned, they
should first be scalded. then skinned
and put into the soup pot, Then add
the neck, heart, gizZard, a thick slice
of onion, five or six white peppercorns.
a blade of mace, and a teaspoonful OF
salt Cover with cold water. Let this
soup simmer until the giblets are ten
der. then strain and finish of as you
wish. Sometimes you may boil ar
ounce of rice, and when that is tender,
add the minced giZZard and heart and
two teaSpoonfuls of finely chopped
parsley, or another time you may add
a few leftover peas, or little veal
gravy.
Bread stuffng is tasty and not ex
pensive to make. For a four or five
pound chicken, allow one tablespoon
of minced parsley, one and one-half
tablespoonfuls of butter, and two cup
fuls of fresh bread crumbs. To this
add the minced chicken liver and one
minced Glove of garlic. The garlic MAJ
be omitted if not liked. Moisten the
stuffing with milk or water after season.
ing it with pepper, salt, paprika and a
bit of crushed herbs. Milk or water
gives much lighter stuffing than an
egg binding.
LEFTOVER pieces of chicken can al
ways be used. They can be eaten cold
with salad, or chopped and mixed with
mushroom sauce and served for lunch
con. either on squares of hot buttered
toast, or piled into hot pastry shells.
They can also be served in this form
in place of fish.
As soon as the carcass is available
use it for making stock for soup, Any
gravy that is left over. add to this
of chicken meat.
SavOries.
These are for soup or salad service,
or just as an accompaniment to a good
beverage. Cut some bread in finger
shape, having the crusts removed
Spread with a Welsh rarebit mixture
or with some creamed snappy cheese.
Add some paprika. Then put on each
finger slice Of bacon, and toast under
a broiler until the bacon is crisp and
the cheese is melted, Or spread rounds
of bread with fish or meat paste. Cover
with cheese and toast. Toasted cheese
and chutney Savories are a variation
worth trying with fish salad.
Cake and Pudding.
A tube cake pan or a heavy tin can,
such as a coffee or baking powder can,
makes an excellent substitute for a
regular pudding mold If you wish to
make individual molds. ordinary Gus
tard cups will do nicely. Individual
molds are attractive and easy to serve.
Grease the molds well SO that the pud-
dings will slip out easily. Fill the
molds only two-thirds full. If the mix
ture does not have room to rise COM
pletely, the pudding will be heavy.
Heavy wax or parchment paper, tied
tightly over the pudding, makes a good
substitute for a cover. A regular steam
er is best for the steaming process, be-
cause all parts fit tightly and prevent
the escape of steam. Steaming should
continue without interruption for the
entire time of cooking. Do not remove
the cover if you can avoid it. If you
have to add water to the kettle, use
boiling water so that the cooking proc
ess will not be checked
When you scrape out your cake or
pudding pans, none of the mixture
will be wasted if you use pEable
palette knife for the purpose.