The globe-independent. (Hagerstown, Md.) 1943-19??, 1949-05-19

denS issue for May, homemakerS can
look for many new things to help
cut the corners of the three squares
a day.
Premeasured baking powder is
one of the things designed to save
time and also to protect baking
powder from deterioration. Each
teaspoonful of baking powder is
sealed into an individual compart-
,ment of a sectional cellophane rib
bon. The ribbon feeds out through
a slot, and can be torn off at the
marked intervals on a serrated metal
edge.
Butter patties, each stamped with
a star, will come aluminium wrapped
in one-pound packages. Saving cut
ting, or molding for that special din
ner you will serve.
Instant tea, dissolves in cool or
warm water, no fuss and bother
about making your ice tea ahead of
time. Just put p to l teaspoonful
of instant tea in a tall glass of water,
stir, and add ice cubes.
Ready icing, milk chocolate flavor
ed, comes in a jar ready to spread
son your cake, nothing to add. Or,
as you, already known, you can buy
frosting mixes in packages-you add
warm water only. They come in a
variety of favors, chocolate, vanilla,
almond, cocoanut, peppermint, straw
berry, maple and orange.
Pecan cake, and this really is new
one, a rich blonde fruitcake full of
whole red cherries and perfect pc
can nut-meat halves, comes in
lib. 2-oz can, which serves 10 to IL.
Chill the can thoroughly and the
cake will slide out and slice beauti-
fully without crumbling Top with
whipped cream or any dessert sauce.
This sounds so good l hope that it
will not be too long coming to our
local grocers shelves.
Canned Tomato aspic, all ready to
serve, jellied with pectin so that it
really will not require chilling to
stand up.
Canned new potatoes, already on
the market, are help for your emer-
gency shelf, for they can be served
quickly in cream sauce, or Drowned
around your roast.
And as we know there are pack
aged mixes galore, rice pudding,
brownie mixes, coffee cake mix, in
slant potato mix potato pancake
mix, and all kinds of cake mixes.
All designed to make cooking and
baking easier and quicker. Many of
these things may not appear for
months locally, but we are told that
they are on the way.
The good cook has many little
trick up her sleeve to make the food
her guests rave about They wonder
how she does this or that, what the
subtle flavor is, so delicately has she
combined them.
For instance one of her secrets
might be Deep Brown Stew, brown
ing the meat over slow heat for at
least 20 minutes. Color won't wash
away when you add liquid, with this
slow even browning process. Do the
same for Swiss Steaks and also re-
member it for pot roaStS, which will
require 80 minutes or more. Slow
even browning is her first process
then comes long, slow simmering,
all of which makes a difference.
For a different favored Tuna Fish
Salad the clever cook may have add
ed Il cup of chopped red apple along
with the chopped celery before mix
ing with mayannoise.
Here is professional trick she may
have pulled, Double Size Lamb Chop,
and surely we have to do something
to lamb chops these days the price
they are. Anyway, here's the way she
does it. Use the point of sharp
knife and remove the T shaped bone
from loin chops, just follow around
the bones (she says it is easy). Then
make patty of pork sausage, the
same thickness as the chop, and
wrap the loin "tail' around it. Fast.
en- in place with skewer or tooth
pick, Broil both sides about z or 8
minutes for "a inch thickness.
Or maybe it. was this Sandwich
Spread that intrigued you, only to
find that it was very simple after
all. Mince hard-cooked eggs and
add 2 to ounce can of sardines,
mashed. Season with l tablespoon
of lemon juice, 2 tablespoons may
onnaise, (onion if desired) and /
tablespoon French dressing. Serve
on toasted or buttered bread or
crisp crackers.
These tempting cheese balls are