Evening star., 1934-05-04
Food and Thrift in the Home
Short Cuts in the Kitchen
Methods Which Contribute to Best Results in
Cooking-Combination for the Table.
Salad Dishes.

remain In the water. A pinch of bak-
ing soda may be added to the water
in which the fryings are boiled. This
shortening may also be used In max
| ing spice cake with fruit and chop
| ped nuts.
To make sweet palatable breakfast
bacon from dry salt meat or the home
cured meat that has become too salty
IN curing. slice the bacon In the usual
way, place in cold water in any suit
able utensil, and add two tablespoon
fuls of ordinary sirup; let come to q
boil Remove and fry as usual. You
will ind this an inexpensive but ex-
cellent substitute for high-priced
breakfast bacon.
Wild game can be prepared to taste
much better If, after being dressed, it
is allowed to soak in salty water over
night Cover the meat with water and
add a cupful or more of salt. Before
cooking, wash the meat thoroughly in
fresh water. and all the salty and
bloody water will be removed. You
will then find that the meat has Just
the right amount Of salt soaked in it
to be palatable.
A corn pepper may be used for
broiling meats and fish over an open
fire when camping Sometimes 1t is
a convenient utensil for holding fresh
fruits, dried fruits beans or rice when
rinsing them.
Cheese
Tuck little yellow cheese under
the top crust of an apricot or apple
pie. Add slice of toast and a tea
spoonful of grated cheese to a cupful
of consomme. Sprinkle a slice Of
sauted pineapple with cheese, and
serve as a garnish to braised beef. A
little cheese can be added to many
dishes.
When making cheese sauce, care
needs to be taken. Prepare medium
white sauce. Just before serving add
some grated cheese and stir gently
until it is melted. For caulifiower, as
paragus, some kinds of croquettes and
fish, there is no tastier sauce to be
found, and it is, of course, a good
foundation for macaroni or spaghetti
with cheese, and for potatoes au
grautin.
Cheese Balls on Toast: Pimiento,
or plain cheese If you prefer, cut in
small balls with potato cutter and
dropped into your favorite thick cream
sauce, makes savory luncheon dish
when served on thin slices of hot
toast Do not let the cream sauce boil
after the cheese is added. You may
use diced cheese in place of cheese
balls if liked.
Cheese on Crackers: Melt half a
pound of packaged American cheese In
a saucepan over slow fire. Add few
grains Of cayenne and one can of con-
densed tomato soup. Stir until well
mixed and serve on toasted crackers.
The addition of raw egg in the
mixture of grated cheese and cream
to be used for making cheese waters,
prevents the cheese from hardening
when cold. Slightly butter some
crackers, or dip them in melted but
ter, place in pan, and put a spoon
full or more of the cheese mixture upon
each one. Sprinkle with paprika and
place in a heated oven after turning
off the gas. They are delicious hot,
and are good cold, and can easily be
reheated. Serve with salad.
To keep cheese fresh, make it air.
tight and store it in a cool place Large
pieces of the solid varieties should be
wrapped in dampened napkin. then
in tinfol or wax paper, before storing
In your refrigerator. Soft cheese
should be eaten quickly. as it deterio-
ates rather quickly. BY grating the
cheese and sealing it in fruit jar, it
will stay fresh and moist. Cheese In
this way can be kept in refrigerator
for long time and will always be
ready for use on short notice.
Flavoring.
When making cooked frosting or
candy with white sugar, there is al
ways some sirup left in the pan in