The Waterbury Democrat., 1933-05-19

until you ma proper prOpOrtlOHSs mixing teaspoon of cream of tar tar with the sugar before adding will help too.
 Does Your Bacon Shrivel? Perhaps you are frying bacon in too hot a pan if it shrivels. Place bacon in cold pan, cook slowly; as fat melts, pour 1t off.
 Boiled Frosting Grainy? Crystals spoil the pretty sur face of your frostings. Prevent spoons white karo syrup for ? or 3 tablespoons of the sugar called for in the recipe. The syrup keeps the frosting smooth and gives it keeping qualities, So you can store 1t for later use. A simple rule IS to use a tablespoon of karo to each cup of sugar.
 Fresh Fruit Cups Turn Dark? Fresh fruits, such as pears, peaches, and bananas, always turn dark in fruit cups unless you have given them an acid covering. Grape fruit or grapefruit juice added to your fruit cups will prevent this, and give them a splendid flavor at | the same time. If saving minutes l is your problem, remember the v1r- tues of the delicious canned grape fruit and juice.
 | Do Your Chops Stick? l To keep chops and steaks from sticking to the broiler, oil the wire 1 racks thoroughly; dip the steaks and chops to be broiled right into the mazola, too; this will give them a delicate brown look, besides keep ing them from sticking.
 | Can't Make Filing? I If you find it difficult to turn out | a good filling for your cakes, try this can't-fail one: simply quarter a package of pasteurized dates (pitted variety) and put them in pan with a cup of water. Cook to a thick paste, cool, and spread between cake layers.
 Pie Crust Trouble?
 You'll find pie crust is easier to make when you use a liquid short make the crust with crackers. Roll or crumble 12 graham crackers (you need about cupful of crumbs) and mix with Ia cup softened butter and tablespoon |I sugar. Butter a pie pan and press mixture with fingers, against sides and bottom. Put in filling and bake. Then get a new thrill with favored crusts: use chocolate waters, vanilla waters, lemon or chocolate snaps for crumb pastry. Cereal Left Over? You probably won't have any cereal left over, even if it's oat- meal, if you stir a cup of sliced pasteurized dates into the cereal just before dishing it up. If you do, you can make the leftover cereal with dates into mullins! For each cup of cereal, reduce flour in mullins by IA cup and milk by 1-2 cup. Or you can pour the still-warm cereal into molds, chill, and serve as pudding. Hom- iny grits may be molded into a loaf by pouring, into pan while hot, then sliced, fried like mush fast.
 Salad Dressing Impossible? If your cooked salad dressing
 won't keep satisfactorily or you
 find that it is lumpy or inclined to
 those tears and make this econom-
 ical, fresh-keeping kind:
 Put an egg, 2 tablespoons sugar
 1 1-2 teaspoons salt, 3 teaspoonf
 dry mustard, 1-S teaspoon paprika
 2-3 cup maZola and IA cup vine.
 gar in a mixing bowl; do not stir
 Then make a paste of table.
 spoons cornstarch and 1-2 cup wa.
 ter; add another 1-2 cup water
 gradually. and cook over slow fire
 stirring until it boils and clears
 Then add hot cornstarch mixture
 to other ingredients and bea
 briskly with Dover beater. Cool. Budget Trouble? Learn how to stretch" and mak,
 little go long way, to save you
 money. You'll find that four egg
 will serve six when you add
 crumbled flake crackers and
 tablespoons milk to each egg fl omelet. Scrambled eggs go further when crackers are used as "extend
 ers'' and meat and vegetable loave go further when you use crumblet crackers in them; creamed dishe
 do too, when they are served oI U crackers.