Show THINGS THAT EVERY BRIDE SHOULD KNOW ABOUT COOKERY TERMS at E A N I 1 N G S good recipes banish brides blushes it if said rosy coloring color lne happens to he be occasioned by a lack of 0 cooking knowledge but before she who rends may learn to paraphrase an axiom older than you are the beginning cook has to know what it is all about what do they mean these thesa cookery terms used so nonchalantly by the cook books and food news columns like this one what are these directions so blithely set down since ignorance rapidly ceases to be bairs aliis and double meanings have no plin punsters humor when it comes to reading recipes learn the terms before you start to wield a spoon here are some of the most common ones together with easy recipes to illustrate HA raffles folding in a term frequently used means that the cook must be as light fingered as a lady raffles folding in means a gentle mixing of ingredients with as few and light strokes as possible you told fold in egg whites often that Is gently stroking them in not vigorously beating use this method in the following delicious dessert mousse 1 cur cup mashed peaches 14 1 4 cup sugar 3 maple karo salt I 1 gelatine gelat lne I 1 water almond extract 14 4 pint cream peel and mash peaches fresh or canned add sugar karo and salt soak gelatine gelat lne in cold water and disa solve in hot water add almond extract and gelatine gelat lne to peach mixture beat cream until stiff then told fold into the peach mixture gradually P put ut in refrigerator trays or pack in ice and salt and chill 3 hours serve with or vanilla waters wafers to dress sometimes means to clean and prepare for cooking as a fowl other times it means adding last the oil or mayonnaise that completes the dish as a salad tossing sounds like a game and so it t Is to toss the greens for salad you simply turn and overturn them lightly with a fork in either hand until every bit ot of the salad is covered with dressing practice both methods in this salad recipe OSCAR OSCAK OF SALAD SAIAD dice 2 cored and quartered rod red apples peel it if skin is not tender in a large bowl add to them cup broken nutmeats nut meats I 1 4 2 cup diced dicea celery and 1 4 pasteurized dates sliced dress with a mixture of 0 lemon juice and mazola using enough to moisten thoroughly then toss until mixed serve in mounds on lettuce and dress drees each serving with a little mayonnaise or cream salad dressing serve with butter waters wafers until it coats the spoon Is a common phrase in boiled cream or custard recipes for how you can tell when it Is done the cream will cover the spoon with a film that does not run oft when spoon Is taken out use this test tor for fault l fiut nut custard sauco sauce 1 I 3 34 4 cups scalded 3 egg yolks V cup sugar Vs tsp asp vanilla V pasteurized dates cup chopped nuts beat eggs slightly add sugar add scalded milk slowly cook in double boiler continue stirring until mixture thickens and coats the spoon add the vanilla or use cooking sherry dates dales and nuts every cook must learn to be a cutup no matter how sober her nature different degrees of 0 cutting up and the use of different utensils are implied in the following terms to mince to shred to crumble to chop and to grate you usually crumble crackers but it la is best to roll the vanilla waters wafers with ith your rolling pin for the following 1 orange gelatine gelat lne 30 small vanilla waters wafers 2 cups sliced peaches Vs 1 J cup sweetened whipped cream roll waters wafers and line buttered pie plate with the crumbs prepare gelatine when beginning to set pour into crumb lined plate chill add peaches and cream |