Evening star., 1934-06-29

"A NOWHERE is the homemaker af-
n forded more scope for achiev-
VI ing freshness and beauty than
1 in the meals she serves each
day. China and linen should
be colorful, glass should be used
wherever possible, and ample silver,
lustrous and lovely, should grace each
meal.
When you have guests for bridge
or just to chat on Summers night,
your supper may come out of the ice
box in the form of individual jellied
vegetable moldS on beds of tuna fish
salad, crisp celery stuffed with. cream
cheese, nuts and pimento, pineapple
sherbet or vanilla ice cream with
mint sauce and topped with macaroon
crumbs, coffee and pecan nuts.
Flavor and Sauces.
A little extra time should be given
to dressing up the daily meals. Every
dish should have its own accompani-
ment, and that accompaniment must
be perfect. Do not hesitate to expert
ment with combinations of flavor.
Following are some suggestions for
adding variety to sauces, dressings
and cooked foods:
To accompany cold meats take
large slices of picked cucumber,
spread with cheese softened with a
few drops of pickle liquor. sprinkle
with paprika and arrange on thin
slices of tomato.
Add half cupful Of minced, sweet
pickle to potato salad or to nodded
salads.
Add half cupful of chopped
mixed sweet or sour pickles to half
a cupful of chilli sauce. Serve with
hot or cold roast veal or veal outlets.
Tomato Ice.-Season tomato juice
or prepared tomato juice cocktail to
taste. Pour into freezing tray and
freeze. Stir every half hour. When
ready to serve, beat with fork and
place in cocktail glasses with sprig
of mint or parsley.
Cheese Sauce-Add half cupful
Of grated cheese to one cupful of hot
white sauce If desired. add two tea
spoonfuls of Worcestershire sauce. An
excellent extender for f1llets.
Cucumber Sauce.-Beat half cup
full of cream until stiff and season
with salt and pepper. Peel one
cucumber and discard the seeds. Chop
fine and drain well. Beat into the
cream. Chill. A little horseradish
may be added, if desired This is
delicious served with cold or hot
founder or broiled fresh salmon.
Tomato Sauce.-Cook one cupful of
vrif n
one stalk of celery, one slice of onion,
pepper and one tablespoonful of
Worcestershire sauce. Rub through
a sieve and add few grains of
cayenne. Add this to one cupful of
white sauce. Fine with fresh Goldfish.
Ice Box Cooking.
Foamy mounds of raspberry, straw
berry, chocolate mousse, icy molds of
cranberry sherbet. frosted glasses of
apple lemonade with green ice cubes
clinking merrily and crunchy salad
greens, all are part of the magic
known as ice box cooking"
When mixtures were frozen In a
churn freezer the turning Of the
dasher incorporated air and broke
down crystals as they formed. To
obtain the same result in an auto
matte refrigerator, the air must either
be incorporated before the freezing
process or the mixture must be thick
enough to prevent the formation of
large crystals. This is why whipped
cream and well beaten egg whites
are often used. Gelatin prevents this
capitalization. Very thin mixtures
such as sherbets and ices, should be
stirred at least twice during the
freezing
1t takes longer to freeze a sweet
mixture than one containing only a
little sugar. Judge the time accord
ingly. Confectioner's sugar (xxxx)
should always be used. Granulated
sugar may be used if the mixture is
first cooked.
Use a 80 per cent cream for whip
ping and whip it only until it will
hold its shape but still pour from
the bowl. Evaporated milk may be
substituted for cream. Place the un.
opened can in cold water bring to
the boiling point, boil for five
minutes, then cool. Evaporated milk
will then whip well.
The time required for freezing q
mixture varies with the mixture and