Evening star., 1934-01-05
Helpful Ways in Cooking
Purpose Which Is Served When Breading Meat
or Fish-Some Phases of Art of Sea-
soning-Carving Technique.

ment. Arrange IN the form OF q ring
and fill the center with fluffy white
mashed potato piled high and sur
rounded with border of crisp sausage
of liquid left from green tomato pickles
or any sweet pickles improves the flavor
of boiled cabbage.
Cooking Rice.
Wash well. Do not stir while boil
ing. Keep it boiling, not just standing
In hot water Boil no more or less than
80 minutes. Rinse after cooking, in
several quarts of clear water. to remove
all Starchy coating, and to separate the
grains. After rinsing the cooked rice,
put it back in the kettle, cover. and
dry out in a warm place. 1t Is then
delicate for breakfast, delicious as a
vegetable, and very good as dessert.
Rice can be used for border treat
ment. Rinse thoroughly in cold water
ing, melt four tablespoonfuls of butter
in saucepan, add one or two table
spoonfuls each Of finely minced onion,
green pepper, red pepper and celery.
Let this mixture simmer, with an occa-
sional stirring, until the rice is ready.
Add the drained rice Mix the sauce
in with the rice. Turn the whole into
a well creased hot ring mold. Invert
on a hot platter. Remove the mold.
Fill the ring with curried salmon or
eggs. Surround with buttered cauli-
flower or slices of fried tomato Creamed
or minced dishes may also be served In
the rice border.
When making curried dishes, cut up
a chicken. veal, lamb, or whatever is to
be curried and fry the pieces in butter
until the outside of them is very light
brown and while frying sprinkle over
teaspoonful of curry powder. Then put
in a minced onion, some salt and a
little water or broth, cover and simmer
until the meat is tender. Take the
pieces out on hot dish, pour off the
grease from the pan. make gravy In 1t,
thicken in the usual way and pour 1t
over the meat. 1t is customary to serve
dry boiled rice with curry and bor-
der to the dish may be made with 1t
and the curry dished in the center.
When Carving.
When carving such a solid piece Of
meat as a pot roast, cut it croSsw1se OF
the grain, in even slices, somewhat
thicker than for a rib roast. Always
carve beef in thin slices, serving small
portion of fat with each helping. unless
it is known that guest definitely OBJ
iects to fat. Unless some fat Is inter-
spersed with the lean, meats Will be
hard, tough and unpalatable, as fat In
creases richness and juictness.
To Ice and Ornament Cakes.
Fruit cakes always need two coats
of icing. Common glaze or sugar only
melted with white Of egg, may DO Tor
the first. and if to be very nice. mix
some minced almond in it. The first
coat will dry in an hour In warm
place.
into a deep bowl two egg whites and
cupful of powdered sugar, which makes
stiff paste, and beat with wooden
paddle for Is minutes. Add some
flavoring extract. To smooth over the
cake, cut a strip of writing paper an
inch wide and, stretching 1t between
the hands, draw over the top OF the
cake To make a border. put some OF
the icing into a pastry tube and pipe
the icing on the edge Of the cake in
any desired ornamental style.
Whipped Cream.
Soak one teaspoonful of granulated
gelatin in one tablespoonful OF cold
water for five minutes, then dissolve
by placing a cup containing the mixture
in a saucepan containing boiling water:
cool slightly. Mix one and ore-ha!f
cupfuls of heavy cream and one-fourth
cupful of milk, and add the dissolved
gelatin. Beat until stiff, using an egg
beater. Add two-thirds cupful OF pow
dered sugar. one teaspoonful OF vanilla
and a few grains of salt. This Is an
excellent way to prepare whipped
cream in order to prevent quick Equefy-
| ing.
Perfect Meringue.
Turn the egg whites into bowl and
beat them until they are so stiff they
will not drop from the bowl when
turned upside down. To each egg white
add two tablespoonful of white gran
ulated sugar and beat again until very
stiff. Then add one tablespoonful OF
granulated sugar for each egg white,
fiavoring as desired, and beat the mix
ture until smooth and stiff. Pour on
the pie, then bake in very slow oven
for Is minutes.
Frosted Oranges.
Make a plain white icing and use it
to dip orange slices in just when it
has become too thick with beating not