The Waterbury Democrat., 1934-09-07
KITCHEN COMMENTS
By wILDA HoYT

To remove the odor of fish from the hands, rub salt over them and rinse in cold water. Boiling vine- gar in the utensil in which fish has been cooked will banish any fishy odor from the pan.
 A very nice picnic lunch to be cooked over the campfire can be assembled in canned form. .easy to carry. Frankfurters, sauerkraut and a fig pudding-all in cans are convenient and make a nice outdoor menu. Add fresh toma- toes or stuffed celery for salad, and coffee for the beverage. Remove frankfurters from the can and broil over the fire on forked sticks. Heat kraut and pudding in the can.
 The logical steps in cake-making are. First measure and sift all dry ingredients; cream shortening and gradually add sugar, beating until creamy; separate eggs, beat white until stiff and dry, beat yolks until light and lemon-colored and stir into butter and sugar mixture; add milk and flour mixture alter nately, a little at a time, beating thoroughly; fold in egg whites and last of all, add flavoring.
 Two or three drops of lemon juice added to whites of eggs will make them froth up and beat quickly. A pinch of salt also helps.
 Berries should not be left in the boxes in which they come from the store. Spread them out on tis- sue paper placed over a tray, so that the berries are separated, and they will keep in fine condition. Never wash them until just ready to use them. If you want to keep them for several days, place berries in a large screwtop jar, screw the top as tightly as possible and set in the refrigerator; wash just be- fore using.
 Do not wash lacquered or ja- banned trays with soap and water Wipe them with clean cloth and then with cloth that has been dampened with olive oil.
 It is always best to use new rub bers for the fruit jars when can- ming or preserving. But if you must use old ones you can soften them and restore resiliency by l soaking them for two or three hours in a solution of water and | ammonia in the proportion of two ; parts water to one of ammonia. When coking potatoes that are 1 to be mashed or served with a cream sauce or fried, remember l that colt oddnd h4 are nearly done Gnstead of at the
 beginning) will make them light
 and fiaky yet keep them from
 mushing or breaking apart. And of course you know that
 meats should be stored in a dry,
 cool atmosphere, preferably just
 above the freezing point; it should
 never be put directly on the ice.
 Frozen meat should be thawed
 gradually unless you put it
 directly under the broiler or in the pan while still in it's frozen state.
 After thawing 1t should be used as quickly as possible.
 I Frozen fresh fish-now available
 in package form--is perhaps the
 most sanitary and appetizing and
 the most convenient to handle.
 Here, too, prices may be little
 higher than for fish that is sold in
 bulk, but there are no bones,
 scales or wastage.
 We think of dried milk as very
 modern product; but according to
 Marco Polo dried milk was carried
 by the Mongols on their long jour
 neys. Dried milk can be substitut- ed for fresh milk in all foods ex- cept cottage cheese. It is conven-
 tent to, have on hand for emer-
 gencies and cooking purposes, as 1t keeps indefinitely.
 There is good reason for the frc-. quent mention of salmon in low | cost menus. Canned or fresh, it Is richer in iodine, iron and fat, than most fish: 1t has a distinctive. but delicate flavor 7. and is one of the most attractive fish in both texture and color.