Evening star., 1932-04-15
Prevent Waste in Cooking
Method to Be Employed in Purchasing Meat
Treatment of egetables-Preparatlon
of DessertS-Other Dishes.

! tomatoes and many other vegetables
may all be used in various tasty, health
| full ways They may furnish the nqulo
! for making sauces or they may oe
added to stock vegetable soup, and some
times even form the basis for the soup
itself. Some Of the juices are good
with salads. either alone or combined
with other vegetable juices.
Soups and Sauces.
If your soup is too salty, add grated
raw white potato to it and cook for
short time longer. You will find that
the potato has absorbed the excess salt.
Have you ever tried adding teaspoon
full of vinegar to pea soup or bean soup
which seemed to be too thin? 1t will
thicken up at once, and you cannot
then detect even the slightest taste of
the vinegar. In order to have the flavor
Of a stew evenly blended throughout,
add enough water in the beginning for
the entire cooking and then let the
stew cook down as the vegetables and
other materials are added.
When making brown sauce, brown
the -four in the fat, getting it little
darker than you want the sauce, as the
liquid will make it lighter. Never
brown the fat alone. as that burns it
and gives a bad favor. To flavor a
sauce with chopped onions cook the
onions slowly in the fat to draw out
the flavor, but do not brown. A few
grains of sugar added to any sauce,
soup or other dish containing much to-
mato takes away the raw. harsh sharp
ness of the acid that it contains. This
Is also true of dishes containing vinegar.
Flour Drowned in a warm oven Is
often kept on hand to make into a
paste with cold water for thickening
and flavoring meat drippings for gravieS.
If you have planned to have fried ham
with cream gravy and you have no
milk, make the gravy with water and
add the yolk of an egg (beaten), sea-
son with little parsley, and you will
ind this very good.
What to Know About Eggs.
1t is wise to wash all eggs before
placing them in the refrigerator. The
term fresh egg" as commonly used.
means any egg which has not been in
cold storage Careful chemical tests
have shown that there is no difference
in the quality of newly laid eggs, re-
gardless Of the color of the shell. The
color of an egg has nothing to do with
its food valtR. You can keep eggs a
long time If you shut out bacteria BY
giving the shell an air-tignt cover. such
as water glass. The protein in eggs is
largely a substance called albumen.
which cooks best at low temperature.
They should be cooked below the boiling
point. There is fat in the egg yolk. but
none in the egg white. That is why
you cannot beat the white stiff and dry
if there is any of the yolk fat mixed
with IT, Acid sets the white of egg.
That is why a little vinegar in the
water in which eggs are poached will
keep the whites from spreading. That
is why acid in the form of cream Of
tartar or lemon juice is used in cakes,
such as angel and sponge cakes, which
are made light with beaten egg white.
Egg white is tastelesS, but if Drowned
1t has a delicate flavor That is why
mixtures largely composed of egg white
should be cooked carefully to an even
brown in slow oven.
II you find that your cream has
soured, or there is not enough for
coffee, whip an egg very light, divide
it in the coffee cups, and pour the coffee
over it. The cream will not then be
missed. An egg will save the situation
If cream refuses to whip. Add the
white OF an egg to the cream, let both
get chilled. then try again and you
will have no further trouble.
If you have planned to make a pie
and find that your shortening is low,
put half a cupful of meat drippings in
bowl and heat to a light cream with
fork, add half a teaspoonful Of bak-
ing powder, a squeeze Of lemon Juice,
and use just as you would any other
fat for shortening two cupfuls of pastry
-four. II your pie is to be served hot,