The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-05-31
BY SISTER MARY
NEA Service Writer

Many bride approaches her
first days in the kitchen with some
misgivings but the science Of cook
ing is as definite and obvious as two
plus two.
Undoubtedly, there is "knack"
for various branches of cookery,
but success is not a matter Of luck.
1t is just that there is a right way
and wrong way of doing things
and the right way is quite as easy
as the wrong if you know the fun
damentals upon which success is
dependent.
If you think of recipe as moth
sion in method Of procedure and
careful attention to detail.
And remember that those cooks
of long standing who say they
never measure a thing" do measure.
Repetition has taught their eyes
and hands to gauge the quantity
with comparative accuracy.
Sugar Toughens Skin
There are certain well establish
rules for the cooking of meals and
fruits and vegetables. Since this
is the season for fresh fruits and
vegetables, let's begin with them.
Whenever fruit is cooked, be it
fresh or dried, do not add sugar
until the fruit is tender. If sugar
is added sooner, the skin tends to
tougher and the texture of the
fruit is hard, nor will the fruit be
as sweet and delicately favored.
The more acid the fruit the more
essential the rule. Keep this in
mind when making apple sauce.
Never let fruit stand in water.
Wash it thoroughly and carefully,
then drain and use.
This same rule applies to veg
etables, too. Wash them we'll and
prepare for cooking. If they are
witty, they may be put into water
just long enough to freshen them.
This should be done before they
are trimmed or cut. in any way.
Vegetables should be cooked in
ing more nor less than formula"
you will understand the necessity
for accuracy in measuring, preci-
as little water as possible to pre-
Don't Brown" Vegetables
vent burning. Take care not to
overlook them and serve them as
soon as they are done.
Cook in actively boiling water and
add salt when they are half-cooked.
Since most of the succulent sum-
mer vegetables will cook in twenty
to thirty minutes, add salt at the
end of ten minutes if the half
| done" stage confuses you.
Cook green vegetables uncovered
if you would preserve their color.
Strong juiced vegetables, such as
cabbage and onions, should also be
cooked uncovered and in a larger
amount of water.
When a sauce is made for veg
etables, it will be finer favored if
half milk and half vegetable stock
is used.
White Sauce Recipe Given
White sauce of varying degrees
of richness is generally liked with
most vegetables. A thin sauce, the
consistency of rich cream, is deli
cious over green beans and peas.
A thicker sauce that coats the veg
etable is used for new potatoes and
caulifoWer. But no matter how
thick the sauce may be, it is al
ways made the same: Melt the but
ter, stir in the flour and slowly
add, stirring constantly, the liquid
which should be cold. TWO table,
spoons butter, from two teaspoons
to two tablespoons flour and one
half teaspoon salt are the proper
tons to use with one cup of liquid
to make one cup of white sauce.
The less flour, the thinner the
sauce. Vegetables must of course
be drained before combining with
the sauce.
Most recipes make too much for
a family of two. The average recipe
is planned to serve from four to
six persons so that using half the
recipe will give generous servings
for two persons. Be sure TO use half
of each ingredient when you reduce
a recipe. If five eggs are called for
it's good idea to use three small
one for half the amount and if
three eggs are needed use two small
ones.