Evening star., 1934-01-05
- READING an article of food con-
SiStS in making either fine

READING an article OF 1oOo con-
- sists in making either fine
bread crumbs or the meal of
IL crushed crackers, or sometimes
corn meal, adhere to the sur
face while it is fried, giving it crisp
coating 1t is usual to dip the article
first in egg or egg and water, but ex-
perienced cooks have several other ways
to save eggs, such as dipping the food
In -four and water batter, or In cream
sauce, or, when the article to be bread
ed is croquette containing eggs al
ready, by treating with cracker meal
without dipping at all.
Dry slices of bread left over should
be dried to a crisp in a warm place,
then rolled or pounded fine and run
through sieve. Rolls and gems con-
tanning sugar will not do for the pur-
pose, as the crumbs soon turn dark in
the frying. The use and intention Of
breading meats and fish is to inclose the
juices and flavors in the crisp envelope
of egg and crumbs, to accomplish which
the article of food must be dropped
into clear lard or other fat that is hot
enough already to hiss sharply when
drop of water touches it. The fat is too
hot when it smokes, so that the smoke
can be seen, and will discolor anything
attempted to be fried in it.
If properly done Dreaded fish and
outlets come out as dry and free from
grease as the crust of a loaf. Some
times, when potato croquettes or cro-
quettes of chicken or rice or Goldfish
balls and so on, are made accidentally
too soft to be fried by just rolling in
-four, they can be finished satisfac-
torily by rolling in egg and crumbs.
Aspic or Savory Jelly.
This jelly is very useful for orna-
n1enting cold dishes. but it should al
ways be preserved in its original con-
dition of something good to eat, and
not deteriorated into a wasteful matter
of decoration only. The real savory
jelly is the jelly formed by boiling meat
down until the liquor vii set when cold.
A dish or sliced chicken, or turkey, or
veal, or corned beef. the slices all being
cut to some particular shape and size,
may have melted jelly poured over, just
enough to cover, and some leaves of
parsley or cress dropped here and there
on the white meat. When cold and
set, the slices in jelly are cut out and
placed on other dishes to serve. Dishes
of sliced chicken or boned turkey may
be decorated around the edges and on
top of the meat with shapes of the
Jelly colored in two or three tintS, cut
out with something, perhaps a fancy
cake cutter, or with knife in diamonds
and triangles. The jelly for this pur-
pose is made cold in shallow platters.
Jelly moldS may be partly filled with
thin slices of meat kept apart by cut or
chopped hard boiled eggs strewn over
each layer. with lemon slices and pars-
ley or celery put in for ornament, and
~ rt,01o +oL -,
jelly poured in. The veal or chicken,
or tongue, or corned beef loaf, as it is
called, can be turned out of the mold
when cold and the dish ornamented at
pleasure.
When gelatin molds are needed, but
not available, use paper muffin molds.
These are much cheaper and give
nice decoration, uniform size. and turn
out nicely when barely dipped in hot
water.
Art of Seasoning.
You can save much time and worry
by seasoning food in the following way:
When tomatoes are cheap (plain can
ned tomatoes or fresh Ones), make a
good quantity of chilli sauce and use
for fiavoring meat loaves, croquettes,
roasts, bread dressings, Thousand Is
land dressing, perfection vegetable
SaldQ DaReO DednS spanish rice ana
macaroni This chilli sauce is quickly
and easily made, and since it contains
onions, green peppers and tomatoes,
very little other seasoning is needed
when chilli sauce is used with these
dishes.
No one likes lurnpy, pasty white sauce.
To make it smooth, use one, two, or
three tablespoonfuls of flour for each
cupful of cold milk, depending upon the
thickness desired Add an equal
quantity of fat. Cook until frothy Add
the milk and seaSonings. Cook until
creamy.
When frying fish or oysters, if little
-four is added to the corn meal in which
you roll them. it will stick better, and
you won't have a lot of burnt meal in
the grease.
Did you ever try covering the top OF
q creamed or a scalloped dish with
crisp little croutons fried in butter, in
stead of the usual layer of bread
crumbs? They are delicious.
The appearance of common cabbage
or sauer kraut may be improved great
ly by the following method of treat