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Show piy it BY HEUW HALE ' ' PO GIVE DOUGHNUTS more fla- vor, place a few whole cloves or a stick of cinnamon in the fat while frying. To freshen shredded coconut, soak in fresh milk to which a bit of sugar has been added. This takes only a few minutes. Another way consists of placing the coconut in a sieve over boiling water and allowing allow-ing it to steam for a few minutes. Keep cooked salad dressing from curdling by stirring the beaten eggs into cold vinegar before cooking. Cook in the top of a double boiler so the dressing will be smooth. Rice will be whiter and more fluffy fluf-fy if you add one teaspoon of lemon RECIPE OF THE WEEK Pineapple Snow Pudding (Serves 6-8) 1 cap canned crushed pineapple pine-apple Water 1 tablespoon unflavored gelatin H cup sugar V teaspoon salt j I tablespoon lemon juice t egg whites Drain pineapple well and add enough water to the syrup to make lYt cups. Soften gelatin in V cup of this liquid. Heat remaining re-maining liquid; add to gelatin with sugar and salt, then stir until dissolved. Stir in crushed pineapple and lemon juice. Chill until mixture thickens to the consistency of unbeaten egg whites. Beat egg whites until stiff. Add gelatin mixture. Place in a bowl and surround with ice water; continue beating until mixture begins to hold its shape. Turn into on mold or several small ones and chill until firm. Unmold and serve with custard sauce. juice to each quart of water used in the cooking. Corn meal will not lump If you moisten it with cold water before adding It to boiling water when cooking. Carrot skins can be removed easily if you place the vegetables In hot water for a few minutes. Run ecld water over them and slip off sklna. To peel grapefruit and orange illy when you want the Motion tat a salad, let the fruit stand in boiling water tor eight minute |