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Show oo VALUABLES HINTS ON PREPARING I FOOD. Wash lettuce thoroughly in cold water and place in a granite pan with j ii tight cover or In a paper bag with j the top folded over tightly. Lettuce will remain crisp and fresh for several sev-eral iJas and always ready when needed. Heads of cabbage may be kept j event! days by first wrapping In a i wet doth and then in several thick- j neases of newspapejr Do not let the cloth become dry. Use a vegetable-brush in cleaning I celery. It g ts down Into the grooves j and prevents tin- dlrty-lOOklng celery which one often sees served even on the tables of particular housewives. When you have no stale bread to ! USO In breading croquettes, put siir.' !-ded-wheat biscuit through the foodl chopper. This is an excellent sub- j stltutc. I When baking apple pios. try invert-! Ing a pie-plate over th pie If th I crust gets too brown before the apples ap-ples are done. This cooks the apples thoroughl and prevents the crust from burning. Milk which has been burned should! be poured Into a jug and set in cold; water. hen cool, the burnt taste' will have disappeared When sugaring doubhnuts andi crullers, put in a bag with sugar. ! and shake well This Is u saing in sugar and coers tho crullers evenly. To avoid lumpy cereals, stir a ut-1 tie cold water into the cereal, then I pour and stir this mixture Into the boiling water. Bread that has become old and j stale can be made fresh and crisp by 1 dampening it with water and putting' the loaf In tiie oven for a time unm i thoroughly baked. If potatoes, knife and fingers are i held under water -while paring oi l I scraping, there will be no stains left' upon the fingers if soft eustard crrdles. set it in al pan of cold water and beat It well with an egg-beater. This also applies! i to salad dressing. After cooking cabbage or any vegetables vege-tables that have a disagreeable odor. sprinkle a little ground cinnamon on' - .m top of the stove and allH lisap).. M ... in- the atrnB sw.-. t and iun - I'roiu the'.M Designer. |