Evening star., 1934-05-04

"O BAKE potatoes without using
the oven, grease your griddle
with bacon or other fat, just
l. enough to keep the potatoes
from sticking. Grease the po-
tatoeS, just as you would for oven
baking, spit them in halves and turn
them fiat side down onto the griddle,
covering them tightly with a pan that
will fit over them. Have the gas
flame moderate, and you will be
pleased with the result. The potatoes
should be dry and mealy, with a nice,
brown crust. They can also be baked
whole in this way, which would really
make Dutch oven, but it takes
longer, and in this case they should
be turned over once. Sweet potatoes
can be baked in the same way.
If you find it difficult to keep the
odors of cooking confined to the
kitchen. short time before you serve
dinner put few drops of oil of Law
ender in decorative bowl, contain
ing boiling water, and set it in an
inconspicuous place in the dining
room. The air will then be fresh and
sweet, with very pleasing fragrance.
If you have trouble in getting the
shell of boiled eggs after they are
cooked, break the small end of each
egg and drop them in cold water for
a few minutes. No matter how fresh
or how old the egg. the shell will al
ways peel off smooth.
If you want only a small piece of
canned pimiento, place the remaining
contents of the can Immediately in
glass jar. cover with vinegar. seal
tightly and use as needed In this
way the pimientos will keep for long
time.
Dinner Combinations.
1. Creamed spinach, broiled toma-
toes, stuffed onions and potato puff.
2. New green cabbage, stewed to-
matoes, shell beans and stuffed baked
white potatoes.
8. Okra, green corn, fresh sliced
tomatoes on lettuce, creamed new
potatoes
T. Chard. corn pudding. buttered
beets, hashed brown potatoes.
S. String beans, stuffed backed to-
matoes, buttered onions, potatoes au
gratin.
6. Spinach American style, green
peas, carrots and baked potatoes.
Soup.
When boiling nice fat hen for
dinner, fill one or more small fruit
jars with the rich broth. This can
be used for soup, should it be neceS-
sary to make some for a sick person.
1t is much better than soup made
from a small chicken, and can be
prepared in few minutes. Seal air.
tight and keep in a cool place, as
you would canned fruit
To add to soups there are square,
round, or oval croutons, which are
passed with soup or Sprinkled in it
just as it is served: the many varieties
of cooked macaroni pastes which can
be bought at Italian shops, or the
alphabet pastes which are sold almost
everywhere; such vegetables. as car
rots and turnips cut out with fancy
cutter or in circles or crescents with
a tiny round cutter, are used with or
without a few beans or peas or small
pieces Of string beans and make a
thin soup attractive and add little
expense.
Meat.
When a great deal of bacon Is
cooked, the fat or frying accumulate,
and many housewives are at a loss
to make use of them except in
rather limited way. They may be
used for nearly an frying purposes
fn cI, -,
bread and biscuits When you have
about quart Of fryings, put a gal
lon of water in a large aluminium
kettle, add the fryings and bring to
a brisk boil; set off to cool and lift
off the cake Of fat, which will be
nearly as white as lard if the bacon
has been carefully fried All of the
settings and most of the bacon taste