Evening star., 1933-09-01
FOOD AND THRIFT IN THE HOME
Milk, Eggs and Cheese in
Menu for Summer or Rail
The Stars Household Expert Gives Some Valu-
able Hints Regarding Important
Items of the Diet.

breads, foods are usually either egged
and crumbed or dipped in an egg batter
before being fried. This Is because the
egg or egg batter hardens in the hot
fat, making a case around. the food
which keeps 1t from becoming fat
soaked.
The value Of eggs in custard making
Is due to the fact that raw eggs are
fluid and readily mix with water or
milk. When the mixture containing the
egg Is heated, the particles of egg be-
come solid and the liquid is thus thick
ened. Custards usually whey or separate
or curdle because they are cooked at
too high temperature or for too long
time. Milk that is a little sour may
cause curdling Of custard. Always
cook custard mixtures over hot water
or surrounded by hot water.
Eggs are used as garnishes Of soups
in the form of baked custard cut in
fancy shapes or as egg balls. The
whole yolks poached in salted water
just below the boiling point may be
used. One yolk is served with each
plate Of soup.
You will find that one or two table,
spoonfuls Of salad oil poured over the
yolks of egg will protect them from the
air and keep them soft. The yolks thus
saved may be used for mayonnaise,
mullins, cake or for almost any purpose.
If you have an egg white left over.
leave 1t on plate until it IS thoroughly
dry, then store the dried egg In a glass
jar, and keep 1t in a cool place. A
tablespoonful of the powder dissolved
In two tableSpoonfuls OF water will
equal one egg white. This will beat up
very well.
savory eggs-Cut six hot hard
cooked eggs in halves lengthwise and
remove the yolks. Mash the yolks, add
salt and pepper to taste, one-fourth
cup OF hot cream, some chopped parsley,
some anchovy paste or any desired
relish, and refill the egg whites. Place
on six slices OF hot buttered toast and
pour over them one cup Of hot, thin
white sauce.
Eggs au gratin.-Remove the shells
from six hard-cooked eggs and slice
the eggs. Arrange the slices in a
creased baking dish. Season with salt
and pepper and pour over the top two
cupfuls OF medium white sauce, to-
mato or yellow sauce. Sprinkle with
grated cheese and cover with buttered
bread crumbs. Bake in a moderate
oven until the sauce bubbles and the
crumbs brown.
Picnic eggs.-Cut some hard-cooked
eggs in halves. either lengthwise or
crosswise. Mash the yolks, season with
salt, pepper. butter and little mustard
and vinegar. Minced potted ham may
with mayonnaise dressing. Refill the
whites with the mixture. Press two
halves together and drop each egg In
q square Of waxet paper.
Cheese.
WHEN cheese is too soft to be
w grated successfully, cut it into
small pieces and press 1t through a
potato ricer. When recipes call for
grated cheese it is not absolutely neces-
sary to crate 1t unless 1t Is to be
served on the table as garnish for
soups, spaghetti and other food. In
stead, with fresh yellow or American
cheese, slice it In thin chips with .
knife.
Many q dollar may be saved by pre-
venting cheese from moulding and be-
coming too hard to use satisfactorily.
Wrap the cheese in q cloth well sat
rated with vinegar and it will keep
moist and free from mould, or cover
it with cheesecloth and brush the cloth
with melted parafin.
Cottage cheese may be made from
sour milk and the whey may be boiled
and used in place of milk when making
quick breads, yeast breads and cakes
Of all kinds To make the cheese. let
one gallon Of milk sour until it clabbers.
Heat to 95 degrees F. over hot water
and then set aside for few minutes.
Pour the whole mass into a cheesecloth
sack and hang in q convenient place
to drain. Chopped parsley, caraway
seeds, chopped olives and pimientos
may be used for fiavoring.
Butter.
TO cut butter, fold piece Of the
oiled paper which is wrapped
around the butter over the blade Of the
knife and cut as usual. This makes 1t
possible to cut butter into uniform
pieces without breaking the edges. a.
none OF the butter sticks to the paper.
When q considerable quantity Of but
ter must be creamed, it may be done
very easily by putting 1t through q po-
tato ricer. This not only saves great
deal of time, but it also saves tired
| muscles.
One pound of butter may be stretched
into two pounds by the following treat
ment: Cut the butter into small pieces,
put into an agate dish with one, pint Of
milk and two teaspoonfuls Of salt, and
place the dish over a pan Of hot water
until the butter Is soft. Then beat with
an egg beater for about five minutes,
or until the milk is like thick cream.
Rinse q dish in cold water and pack
the butter in 1t to harden.