Show t r T HINTS k it IB Adding a sprinkle of powdered sage s a good nav flavor or to pork whether it be bea a rast chops or tenderloin i JIam B m is frequently too salt to fry without with with- ot out previous preparation Put the slices lit tit tepid water and let them stand on the back b of the ranse ranze to soak out the salt not to boil for about Half an hour Drain dry between 1 towels then fry I in a hot I spider 1 When 1 a whole ie v ham Is to 0 be e baked a J or boiled let it stand overnight covered with cold water Pierce sausages with a fork before fry- fry Ing This will prevent them from burstin burst- burst jog in i Never throw water from boiled beans down tho the sink it leaves an odor no sweeter than the water in which cabbage h has s been cooked Half a tablespoon of mustard mixed with the water poured over oter beans in the baking gives a tine line flavor and makes I beans more easily digested Yellow eyed beans are very good to bake as well as the common white variety varie vane i ty f Always strain the juice from parboiled so before adding it to the soup In Ini i parboiling the albumen coagulates and the fine black bleck flakes that often are found floating in oyster soup They do donot donot not in am any any- anyway way wa spoil the flavor but the sight of them is ts not lot ot appetizing If a chicken turkey or duck has a heavy odor suggesting that It has been kept too to long in cold storage clean a at once wash inside and out with soda water dry and sprinkle the inside with bits of charcoal Put pieces nieces of charcoal under the wings and legs and leave over over- rIght in a very cold place a The o odor will willbe willbe be lg almost l gone e eClo Clo In dt the morning or i and the fl Sh will wilt be found to be tine ne and tender Boston Cooking School Magazine |