Evening star., 1933-10-27
FOOD AND THRIFT IN THE HOME

begins to thicken will add a great deal
to its delicacy, When made in this
way, It Is better served with plain
sweetened cream. This allows for a
quantity of the jelly made to serve six
Grease the inside of the cooking
utensil near the top and you will have
little difficulty from preserves or can
dies, or any other sugar solution, boil
ing over. Keep your doors and windows
closed while filling preserve jars, thus
avoiding drafts, and breakages will
then be rare.
When making your favorite sweet
pickle, such as watermelon rind peach,
pear, and SO on, just try adding o
small bottle each of vanilla and lemon
extract to the sirup just before you
delicious and different 1t makes the
pickles
Fancy Molds.
Old-fashioned blanc mangeS and
jellies may be served in fancy individ-
ual forms A set of individual Jelly
molds f1uted in any Of a dozen pretty
forms will give new charm to plain
desserts ard jellied meats and salads.
supply of fancy molds Is invaluable
for dressing up plain foods. Also, jelly
is more easily removed from a fancy
| mold than from a plain one. A large
Jelly mold with a pretty flower form or
with deep points will make many des-
serts and salads, as well as jelly, look
attractive
Other good molds to have are a
special hexagonal or other large salad
mold. a fsh-shaped fish mold, a steamed
pudding mold, and set Of timbale
| molds for unsweetened custard-like mix
lures that are so delicious as entrees
For ice cream, in addition to the large
melon shaped moldS and flower shaped
molds. there are individual molds that
free0 Ice cream into fruits, flowers
animals, airplanes, automobiles, and
every imaginable fanciful form. Cooky
ana cake cutters come in almost as
many pretty shapes.
Besides the usual cake molds. 1t IS
wei TO nave one that makes a hollow
cake. so that the center can be filled
with fruit or Ice cream. Cake molds
that make fancy tiny cakes are good.
for a very small cake prettuy iced is
more appealing than the same cake
made in cup-cake size.
Fruit Mousses.
Any fruit juice sweetened. with
lemon juice added If necessary to bring
out the flavor can be used in the bot
tom OF individual molds to make a
fruit juice mousse. Being heavier, it
will remain separate from the mousse,
giving the effect of layer of Sherbet
on top of the mousse when the moIds
are turned out. The sirup from q can
OF fruit IS excellent to use In this way,
If not too thick and sweet. A very
heavy sirup will not freeze. The cream
YDttf fnn nf
may be whipped cream sweetened and
favored. For individual molds, two
tablespoonfuls of fruit juice and about
one-fourth cupful of cream will be re-
quired. For a quart brick mold, two
cupfuls of fruit juice and one cupful
or a little more of cream beaten stiff
Is necessary to fill the mold. For the
tray Of a mechanical refrigerator, one
Cupful OF frult juice and one and one.
half cupfuls Of cream will be sufficient
for six servings.
All nuts, particularly hazel nuts and
almonds. will yield good results when
treated in the following way: Take
several pounds of nuts at a time, and
without removing the shells. place them
in roasting pan. Distribute them
cNcIlly So tlldL tlley Will lie IlOL more
than several layers deep. Roast them In
a moderately hot oven for As minutes
After the first quarter Of an hour of
roasting, mix the nuts at frequent in
tervals. say every three to five minutes,
tasting them at the same time. At the
end Of three-quarters of an hour. the
nuts will be found ready Take them
out Of the oven. Let them cool. then
put them in tin box, where they will
remain fresh and crisp for some time.
Nuts when so prepared will not only
be made far more delicious than if
eaten in raw state, but they are also
much more easily digested. the starchy
capsules of the nuts being broken up
by the roasting process.
Sometimes one wishes to open Eng
lish walnuts in a way that will keep
the halves in perfect shape. The ham
mer and the nut-cracker will not al
ways accomplish the desired end, yet II
has q spot that will yield easily. This
spot Is at the stem end Of the nut. In.