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Show p AROUND THE HOUSE Keeping I'i.sli I'irm and White. Boiled fish will keep firm and white if a liUle vinegar is aded to the water in which it is cooked. Thaw Meat Slowly. Frozen meat should be placed in the kitchen for several hours before it is cooked. Meat thawed quickly is invariably tough. Separating Yolks From Whites. When separating the yolks from the whites of egfs, break them over a funnel. The whites will pass through, leaving the yolks in the funnel. If Fat Catches Fire. Never pour water on burning fat; it epreads blaze. Extinguish blaze with flour. For Griddle Cakes. The texture tex-ture of griddle cakes will be much finer if the white of egg in mixing is separated from the yolk and added last to batter. Attractive Apple Dessert. Pare five mediunt-sized apples, scoop out core and put into pan containing con-taining boiling syrup to which 5 cents' worth of cinnamon drops ("red-hots") have been added. Let boil until tender. Then remove re-move from fire and place melted marshmallow in center of each apple. The apples will be red and spicy, and with the white centers cen-ters make an attractive dessert. |