Evening star., 1933-09-01

L. form IN winch TO pIOCuIo tIlc
daily supply of milk. Skim milk
i makes an excellent substitute for
whole milk tn cooking. A good
NV o1 preparing milk so that it will
keep for some time is to sour 1t. A
taste may ne cultivated for sour milk
% that It can be- used as beverage
g well as In the making Of all kinds
Of hot breads and in other ways.
You can use evaporated milk for
cooking. Diluted, It can be used when
ever the recipe calls for milk, and whole
it can often be used in place Of cream.
II YOU must have fresh cream for your
morning coffee, buy half q pint every
other day, and the day IN between exc
out the leftover cream with the top
Of the milk. Keep milk and cream
covered in their original bottles ana
they will keep longer than when re-
and use In mullins, cookies, or make II
into pot cheese.
To boil milk successfully put 1t into
a shallow pan and cook quickly over
direct heat so that the milk Is brought
as rapidly as possible to the boiling
point. Stir constantly. When the milk
has boiled up once, remove from the
fire and cool as rapidly as possible.
Fresh milk or cream, If 1t Is Ice cold
when bought, may be kept sweet over
night. If it Is bought over the counter,
carry it home wrapped IN a thick, so1t
piece of paper. While 1t Is stlil colo
wrap the bottle tightly In towels, en-
case this bundle in roll of cotton bat
ting covered with clean cheescloth ana
pack In a covered tin pail.
Cream in the Menu.
ITO whip cream, put the cream IN a
- bowl twice as large as the amount
Of cream, for it more than doubles IN
bulk when being whipped. Beat with
an egg beater. If it is to be used on
ANYTHING sweet, stir in two tablespoon
fuis of powdered sugar to hall pint
Of cream after 1t has been beaten: also
one teaspoonful. of vanilla. A double
boiler is also useful when cream Is to
be whipped. If this is used, Ice mixed
with salt should be placed In the Dot.
Tom compartment, and the cream should
be poured into the top OF the ooler:
The cream is thus quickly chilled and
whips more easily. After 1t is whipped
the double boiler may be placed In the
refrigerator until the cream Is needed.
At this time OF the year, wnen one
uses considerable sweet cream with
fresh fruits and various other desserts,
a. sometimes happens that the cream
sorrs before one has time to use 1t.
In this case Just put pinch OF baking
soda in the cream, mix vel, add sugar
To taste and whip as usual. You Will
find that the cream is just as sweet as
before.
Have YOU ever found that the supply
of whipped cream was jusl little TOO
short for the number Of SERVINGS you
needed? If so, it may be extended
more than double by adding to the
whipped cream the white OF an egg
we'll beaten.
cream which is very satisfactory: II
consists of an apple and the white OF
an egg. First the apple Is grated ana
two or three tablespoonful OF sugar are
added. The white Of egg Is then added
to the apple and sugar and beaten
until 1t is light.
soup is a tablespoonful Of salted whip
ned cream sprinkled with dash OF
paprika or little parsley chopped very
fine.
The following is delicious sauce
which can be served instead OF tne
more expensive whipped cream: 6ea!
the whites Of two eggs until stin: ACC
one thinly sliced banana and beat until
thoroughly dissolved. Sweeten with
powdered sugar to taste.
Warm cream will not whip well be.
cause warmth thins cream. Cream leit
on ice for two hours will whip easily
II It Is rich enough and Old enough.
Eggs in the Menu.
WHEN boiling several eggs In the
w shell, considerable time can be
saved by placing them all in sieve or
wire basket, and then lowering this into
the boiling water. When the eggs have
cooked enough, it is much easier to
lift out the sieve or wire basket than
to fish for each egg singly with q spoon.
Eggs are often served with toast IN
some form. They may be garnDhed
with crisp slices Of bacon and spray
of parsley, or they may be served on
bed of chopped spinach, mashed po-
tato or chopped meat. A sauce or puree
is a very attractive garnish for poached
eggs. They are sometimes garnished
with grated cheese or cooked egg yolk
put through sieve.
Water is an excellent egg extender
when making meringues. Add one tea
spoonful of cold water to each egg
white before whipping, then 1t Will not
be necessary to use as many eggs for
your meringue as If no cold water were
added.
Except In the case Of foods like
doughnuts, fritters, potatoes and fried