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Show FOR THE HOME COOK HINTS THAT WILL BE HELPFUL IN EVERY HOME. Hew to Prepare Many Appetizing Dishes at Small Cost In These Days of High Prices Excellent Excel-lent Meat Balls. If fish Is lightly rolled in flour after having been well dried with a clean cloth, It will be less likely to break up with cooking. Hard boiled eggs may be prepared In several ways for spinach. They blend better with the succulent vegetable vege-table if chopped finely and then mixed with a drawn butter sauce. The mixture mix-ture Is poured over the spinach just I before sending it to the table. Croutons I of bread, fried in olive oil or beef fat, may be used with hard eggs, with the yolk dressed with oil, red pepper and salt and put back Into the white. After being stuffed, the half eggs are turned bottom side up and made Into "porcupines" "porcu-pines" with the crisp croutons. The meat balls, which must serve for one home dinner a week, and which so often pall from their mo-notony, mo-notony, can be made to have a de-llclously de-llclously new taste. With a half pound of the meat mix the crumbs of two or three well toasted slices of bread; soften the mass with cream or rich milk, and add half a cup of stewed tomatoes. to-matoes. Roll the meat into balls, season sea-son and sprinkle with a little dry flour, and brown them with butter in "" a pan not too hot. A mixture of various peppers sometimes some-times gives a new taste to a soup or warmed over meat dish; red, white and black may be put together, in quantities not to make the dish too hot. A chicken soup or lamb broth which has a faded taste the taste-that taste-that means poor meat or little of it Is often much improved with a half teaspoonful of curry powder. To cook rice in the dry southern fashion, It must be first washed in quite six cold waters. This removes the surplus starch and so keeps the grains from sticking together. Washing Wash-ing rice In hot water makes it into an indigestible pap, though the quantity of water used for the cooking has something to do with the spoiling. Good southern cooks use exactly double dou-ble the quantity of water that they have of rice, letting the saucepan boil vigorously until the water is absorbed, and finishing the cooking with a slow steam on the back part of the stove. Boiled mutton is made far more delicious de-licious if a large white onion and a tablespoonful of Worcestershire sauce are cooked with it. But put both into the pot at the time the meat is put on, for the sauce requires all the cooking cook-ing to give the meat the taste sublime. sub-lime. The great chefs declare that to use Worcestershire raw is to spoil any dish. Celery roots, boiled in plain water, chilled and dressed with French dressing, dress-ing, make excellent and cheap winter salads. Delicious eggplant is prepared by cutting the raw vegetable up after the manner of white potatoes that are to be fried. These are then fried in boil-!ng boil-!ng beef fat, sprinkled with salt and sent to the table piping hot. If a coffee pot is warmed before the dry coffee is put in, the breakfast drink will be much improved. Re-parching Re-parching store coffee also brings a. gain In taste, though, of course, this must be done before the grinding. Even heating the store-parched coffee thoroughly before It is ground brings an access of flavor. |