Evening star., 1934-02-16

pan and fill the center with the sau-
sage stufing Cut one-inch cubes of
salt pork and slip one over each end
of rib to prevent charring. Place in
hot oven until lightly Drowned,
then reduce the heat to medium, add
one-half a cupful of hot water to the
pan, and continue roasting, uncov-
cred, basting the meat occasionally.
In the meantime peel about three
cupfuls of small white onions. Brown
them delicately in butter or drip
pings, then add a small amount Of
water or stock and cook tender, al
lowing the onions to almost cook dry
and to become glazed IN appearance.
Place in the center of the crown of
pork with a border of baked red-skin
apples filled with crushed pineapple.
Serve with Franconia potatoes and
creole corn.
Ramekins of Ham and Chicken
Dilute half cupful of thick white
sauce with half a cupful of chicken
stock To the sauce add three
fourths cupful of chicken cut in small
pieces, three-fourths cupful of cooked
ham cut in small pieces. and one
fourth cupful of cooked cucumber cut
in small dice. Put in ramekin
dishes, sprinkle with buttered crumbs,
and bake in a hot oven until the
crumbs are brown.
Making Good Coffee.
Choose the blend that suits. There
is more in the blend than in the label.
Improves with age" never applies
to coffee A careful housewife buys
coffee as she needs it, and buys often
rather than off-hand. Heaped up and
running over is good rule for table
spoons when coffee Is measured, and
the rest of the rule is one Of these
for every cupful of water in the pot
Percolating coffee longer than
or 10 minutes gets no praise. 1t is
enough coffee, not long cooking, that
earns praise.
Drip coffee is excellent. A good
blend plus the drip method equals
| perfection. Have the coffee pot i'm
maculately clean. When the water
boils, then use it for the drip coffee
pot. Twice-boiled water never helped
anything Let no one tell you to put
water twice through drip-pot coffee.
If there is plenty of fine ground coffee
in the pot, it won't be necessary to
put the water through twice. If
there isn't enough coffee in the pot,
it will do no good anyway.
There is nothing more deserving of
care than coffee. The substances that
give coffee its delicious flavor and
aroma disappear with amazing ease
unless it Is kept very tightly sealed.
Some coffee is vacuum-sealed for this
reason. and once the package has
been opened, the cover should be re-
placed Immediately after using. Then,
too, coffee loses its delectable quail
tiles more easily at high tempera-
lures than at low, so keep the coffee
can in a cool place, even In the re-
frigerator if you can spare room
for it.
Some one has said that "a sauce is
like love. Merely matter of collab-
grafton" Anyway, the badly seasoned
sauce is an abomination. The we'll
seasoned one is art. Add seasonings
to sauces while the sauce is cooking.
Sauces should always be seasoned to
taste. Finally, beat it we'll, Butter
and -four well blended are the best
thickening agent for all sauces. Have
the liquid lukewarm when you add it.
Cook long time in a double boiler,
| and stir well. Spare the stirring and
| spoil the sauce.
With such excellent storage facili-
| ties as we have nowadays, there is
really no excuse for spending our time
! making cream sauce every day, OF
even every other day. Better far to
make a good quantity at one time and
have it on hand for three or four days.
You will need to prepare one that is
fairly thick-two tablespoonfuls OF
-four to every cupful of milk is good
proportion, so that you can add liquid
when you rehest it. 1t is essential
! that it be stored in a covered jar to