Show Corr Corrective I IRed Red Recipes pes j LOOK Cooks Cook's I S 'S By MARY BIARY E E. nAG Jf contrived Modern household ld gadget 1 h fewer mishaps ps for for cook to mourn over than In in da days s But jU just t so long a si as th phone WILL ring when the thee it pan of co cookies kies in tho the oven or 5 small boy of or the f family Co with wet shoes and moment tho vegetables in are re i j for buttering there will b be kitchen catastrophes The most common every home Is the boiling d dr sauce pans In which cooking When this happ 5 ns the contents of ot the cooking it mediately into a a. fresh pan a and di under any consideration scy burned pan Usually the b portion of oC the vegetable will j- j to the pan and the part in t th the pan will be all BIt right If jf yd u us using ng an aluminum pan athe as a JD so the vegetable has bee been to the fresh p pan n. n put the b burned in ina a large v vessel of of cold water wate put no no water in inside Enamel ware ware cannot bb b tr Continued Continue on Corrective Recipes Aid Cooks Cook's Cool s Slips S lips Continued from p Preceding Paje Pane this way be because ause the sudden chan change e eor of or temperature might ruin the enam enamel 1 For lumpy lUmp sa sauces ces sauces and too-greasy too ones there is a remedy To the too-thick too sauce add more liquid This may mean more seasoning because the extra liquid Increases the tho amount of or sauce sauces can be thickened by adding more flour stirred to a smooth paste with cold milk or water Add only a little liquid a at al a time stirring vigorously To the too-greasy too gravy add more flour and since this naturally thickens thickens thick thick- ens the sauce more liquid and then more seasonings Very often orten a n lumpy sauce may be made smooth b by beating with a dover beater If this fails falls there is Ss always the strainer to fall back on Dont Don't forget that the sauce will cool during straining and must be bo re reheated reheated reheated re- re heated be before Core serving Curdled custard and mayonnaise are best beaten with a dover beater The mayonnaise should be beaten into a tablespoon of oC lemon juice in ina a fresh bowl Add the curdled mixture mix mix- ture turo gradually gradual Then all tho the rest of ot the oil Just as if nothing had gone wrong When cakes cake and cookies and b bis biscuits cults and nd rolls are burned the best thing to do Is to take oC off as Eta much of the burned portion as M possible Corners Corners Cor Car ners and edges of or cakes can be trimmed awa away relying au on the frostIng frosting frost frost- Ing to cover the traces Crisp surfaces surfaces sur sur- faces laces such as cookies and rolls roll can be bo grated with a n fine line grater to remove remove re re- re move the tho effects of oC too much heat If H boiled bailed frosting Is too thick or begins to stiffen too quickly add hot hat water a few drops at a time beating bealing Co Constantly ns tan tl The frosting that remains runny in spite of beating should be e put Into the top of ot the double-boiler double and cool cooked ed and beaten over hot water until the sugar begins to form crystals crystals crystals crys crys- around the edge of the pan Remove Remove Re Re- move at once from water and beat until stiff enough to spread |