Evening star., 1932-08-07
THE WAY TO
A MANS HEARTBURN

Next morning add little more warm water
to the batter, in case it has hardened during
the night Dust of frying pan, drop
spoonful of batter in the pan and another on
the floor, and put the pan on the fire When
the blob of batter begins to bubble little take
penknife Cor that letter opener the fellow
from the advertising agency gave you) and run
1t around the edge of the blob until you have
loosened it. Then remove the upper half and
turn it over. You now have two pancakes one
overdone and one underdone Your next step
is to pry them out of the pan, If possible For
this purpose the screwdriver in the sewing ma
chine drawer Is recommended. If you haven't
screwdriver or cold chisel you must eat
your pancakes directly from the pan, which
can be done by covering them with syrup and
scraping of the softer parts with fork
Cooked Cereal: The best-indeed, the only
excuse for cooked cereal Is the fact that large
quantity Of it can be prepared at one time and
then warmed up as the occasion demands You
simply empty the contents Of the box into q
kettle Of warm water and boil it until it be-
comes mushy.
When the cereal is thoroughly cooked serve
it in small bowl with sugar and top-of-t the
bottle for seven successive mornings-after
which you will be ready to try uncooked cereal.
Eggshell Omelet: The evolution Of an oInelet
is as follows: You start out with the avowed
intention Of frying two eggs In turning them
over in the skillet the yolks break so you decide
to have scrambled eggs. But before you finish
turn brown. Then there Is nothing to do but
fold it over, stick a sprig Of parsley on it and
call it an omelet
Eggshell omelet is made like any other omelet
except that you break the eggs on the edge of
the frying pan. The secret lies in not hitting
the egg hard enough to crack it the first time.
This means that your second attempt in
your determination not to be frustrated by a
mere egg you give it such a healthy wallop
that it goes all to pieces. And these pieces,
usually triangular in shape, are what give egg
shell omelet its crisp, spinach-lke flavor.
Charred Beefsteak: In the front of any COM
prehensive cook book you will find diagram
of side Of beef which resembles map Of the
State of North Carolina. The best cuts are
found around Winston Salem on this map and
the worst are in the neighborhood Of Elizabeth
City, near Currituck Sound.
THE best way to cook steak is in a pan,
] because If you try to cook 1t on the rack
in the oven it is sure to fall through the bars
and get dusty.
Heat the pan very hot and lay the steak on
it. along with your left thumb. Remove the
thumb quickly and place it in your mouth, hop
ping up and down briskly until it has cooled.
After the steak has cooked for one minute turn
it over and lie down for short nap. You will
be awakened 20 minutes later by choking
sation. This means that your steak is, to put
it mildly, done.
Grope you way to the stove and transfer the
pan to the sink soon as possible. When the
smoke has cleared away YOU will observe small
black object adhering to the bottom of the pan.
This is your piece de resistance, as you will dfs-
cover when you try to get it out of the pan.
The most effective method of 1oosening
stuck steak is to slide the point of long
handled ice pick under 1t and then, using the
edge of the pan as fulcrum and the ice pick
as lever, lift 1t out by slow pressure. Even
tually it will give way all at once and catapult
Nf fINaf &c fHoF1
ter to pick it up brush it off and place it on a
cold plate garnished with fngerprints
And there, in the interests of humanity, It Is
best to leave 1t.
Rice Pudding: By the time the amateur chef
reaches the hast he is pretty well tagged
out. What he wants is plain unexciting des-
sert. And of all desserts there is none less
exciting than rice pudding
Rice pudding is merely boiled rice with
raisin d'etre. The way to make 1t Is to Ill
a medium-sized saucepan with equal parts Of
rice and water, place it on the stove and bon it
for is minutes-or until the rice begins to pile
up and spin over the edge Of the pan. Then
Continued Fifteenth Page