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THE EVENING HERALD, KLAMATH FALLS, OREGON
THURSDAY, OOVORKR IS, IMi.
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SCIENCE
PHOT
'( Conducted by
f Mrs. Belle De Graf
I Domestic Science Director Bpcrry Flour Co.
Simple Rules in Cookery that are Basis For
Success in the Realms of Real Culinary Art
Most of the (allure la cooking
aa bo traced to careless emasurlng
failnro to follow tbo roelpe accurately
Improper mixing or uncertain heal
regulation. Tbo recipes :n standard
cook bookB and bousohold magazines
liavo been compiled by experts and
If tho formula,, aro carofully followed
-results should bo satisfactory. Ek
'pcrlcnco In teaching housewives' tho
fundamentals of cookery have
' brought out tho Information that
comparatively few women provide
themselves with standard half-pint
measuring cups. All tested recipes
call for a cup of this typo. For flour
mixtures the ordinary household cup
la not satisfactory, as It seldom holds
a bait pint. Tho baking powder, salt,
tc, will bo out of proportion to the
ether Ingredients it a standard meas
uring ,cup is not used. It may not
jnran failure, but it will mean Indif
ferent results. Careless measuring of
salt will render a dish most unpleas
ant, if not entlro useless. Too much
baking ponder will cause a cake to
iodry asd coarse in toxturo. Sly own
nxperlencg as a teacher has shown
me that tho average bouse-wlfo does
'not measure Ingredients carefully,
and to bo accurato In" measurements
la ono of tho first steps to success,
orlpoa often fall because not
carefully divided.
Too Itnpld Cooking
Cosmo of Tough Meat
When boiled moat is tough and
dry; It bos been cooked too rapidly.
Jt should really not bo boiled at all,
tbut kept at the simmering point dur
ing tho entire period of cooking. It is
tho ,Jong, slow cooking that makes
.meat tender; if tho flavor is strong
It has not been sklmmel of tho tat
or suet. Mutton and lamb should
tiara the outsldo skin removed (this
- akin is tough and can early be stlp
yed off), otherwise there is apt to be
xi rather strong nupteasant flavor;
jmrtlcularly is this true of mutton.
When strong flavored vegetables,,
such as cabbage, cauliflower, or on
ions, loso their color, are rather
strong in 'flavor, and throw oft an
unplasant odor Vhllo cooking, tho
-vegetable has not been put to cobk
In boiling water and tho kettle in
which it was cooked has been cov
ered. Never start vegetables cooking
In water under the boiling point. For
tho strong flavored vegetables uso a
quantity of water, but for tho green,
more delicate flavored ones uso lit
tle water; add salt hoforo the vege
tables, and cook In an'uncoverud ket
tlo and they will retain their full
flavor and bright green color. When
a quantity of water Is used to cook
such vegetables ag peas, spinach,
string beans, ,etc, much of, the valu
able properties of the food Is lost and
thrown away. Many vegetables are
overcooked until the best flavor is
entirely destroyed. Cabbage is an ex
ample; it Is usually cooked until
limp. and heavy, and while it may
taste palatable, is most indestlgible.
Cabbage cooks very quickly and is
done when tender,
'lfayonnalse dressing separates it
tho oil is added too quickly or if all
the Jngredlonts are not of the same
temperature.
A teaspoonful of vinegar or lemon
J nice added to tbo egg yolks before
any of the oil Is used will aid In
keeping the dressing smooth. If the
dressing should curdle add It very
slowly to anyotber egg yolk.
French dressing should' bo thick.
Tbla is easily accomplished by put
ting all tho Ingredlouts in a small
covered fruit far and shaking until
tho mixture thlckons. ,
Fried foods, a scroquets, fritters,
-tfaiigbnuts, etc., bocomo soaked with
fat If tho oil or lard flioy are fried
In was not sufficiently heated. The
temperature of the fat should bo test
ed iof ore any food Is fried, and this
should, be repeated each time food Is
uuuou, its me iai usuauy coots Bome--what
with each addition of cold food,
Heat fat until, a faint trace of smoke
can bo seen over the surface, then
test. It should never be heated until
ta kitchen Is flllod with an unpleas
ant base of smoke. If properly done,
deep fat frying will be more satisfact
ory and food wilt absorb less fat
than when cokke4 In a frying pan.
Sauco and gravies have a layer of
fat on top when more fat Is used than
Tlo'ur, The flour and fat should bo
In equal quantities; allow from one
to two tablespoonfuls of each to a
cupful of liquid, according to the
thickness desired for the sauce.
Omelets Require
Cam la Handling
Omelets are tough when cooked
too rapidly. Dumplings are heavy
It tho liquid is not kept constantly
boiling, and It the cover of the ket
tle doos not fit closoly or has been
removed before tho dumplings ore
cooked. Thoy should be dropped in
to rapidly boiling liquid, covered
closoly and cooked twolve minutes
before cover Is removed.
True sponge cakes (those made
without baking powder) are coarso
In texture and dry It eggs are not
carefully beaten with a whip egg
beater to Inclose alt the air possi
ble, then baked In a very moderate
oven.
Daklng powder bUcuIts, muffins,
and all quick breakfast breads re
quire a hot oven or lhey will not be
light.
I'opover and cream puffs fall when
they have not been baked long
enough.
Cakes that rlso in tho center nnd
Lcrack have been baked in too hot
an oven or contain too much flour.
Cakes that are soggy In tho cen
ter havo not been thoroughly baked.
The center is tho last part to bako,
and before removing from the oven
touch tho center lightly; If tho fing
er makes an Imprint tho cako is not
bake dsuf Aclently; it It springs back
the cake is dono.
To prevent milk from separating
when making a cream of tomato
soup, heat milk and add the thicken
ing. Comblno milk and tomatoes
Just boforo serving.
Dolled or baked custards that have
curdled havo been cooked too fast or
too long. A boiled custard that has
curdled may be rodeemed by pour
ing the mixture immediately Into a
cold bowl and beating it until smooth
with a rotary egg-beater. It will never
be quite so creamy, however. Baked
custard and all forms of custard pud
dings should be set in a pan of hot
water to bake. Thlg-wllI usually pre
vent too rapid cooking. The water Is
kept below the boiling point.
Fruit cakeUs light in color It baked
too rapid!-; It Is also apt to be bit
ter. Cereals should be cooked In boiling
water. They should cook'dlrectly over
tho fire for five minutes; then cook
over hot water (In double boiler) for
tho time required. Cereal cannot be
completely cookd directly over the
flame', as It soon thickens and then
win burn. The stnrch requires thor
ough cooking to bo digestible, and
cooking oyer hot water Is tho only
method It Irc.vaak hnbe-rAa
method whereby It Is possible to cook
cereal sufficiently.
These are only a tew suggestions
and yet the success of cookery de
pends much upon such details, un
important as they seem.
Gingerbread
Two cups flour; 1 tea,spon soda;
1 teaspoon cinnamon; 3 teaspoons
ginger; 1 teaspoon salt; 1 teaspoon
baking powder; 1 cup .molasses;
cup milk (sweet or sour); 1 egg;
1-3 'cud shortening.
Mix nnd sift dry ingredients. Put
molasses and shortening into n
saucepan and hoat slowly until short
ening Is molted and mixed with mo
lasses. Deat egg, add tnllkf, then mo
lasses mlxturo and dry Ingredients.
Dako In n welt-greased shallow pan
or muffln-tlna In a modornto oven
twonty-tlve minutes.
Gingerbread Is greatly Improved
by adding tho grated rind of an or
ange to tho batter before 'baking.
Ono-thlrd cup chopped walnuts or
raisins also may bo addod.
Spanish- Farina
One and one-half cups farlnq
(cooked); H can corn; 1 tablespoon
butter; 1 toaspoon salt; 2 onions,
chopped fine; six olives, chopped
fine; cayenne popor to taste; 1 green
popper, chopped fine; 1 can tomato
sauce.
Mix all Ingredients, put In caser
olo, cover and bake In modlum oven
thirty minutes, or put together and
heat in double boiler.
I'oporers
One cup milk; 1 cup flour; V4 tea
spoon salt; 2 eggs; 1 teaspoon molt
ed butter.
Add flour and salt to milk and
beat woll with an egg-beater. Then
add one unbeaten egg at a time beat
ing thoroughly. Add melted short
ening. lavo Iron muffin pans or
custard cups, very hot; greoso well,
pour In popovor batter and bake In
a medium hot oven about forty min
utes. Care should bo taken not to
tako from the oven too soon or tho
popovcrs will fall.
Thlg nmount makes twelve pop
overs. DouxhnutM
Two cups flour; 2 teaspoons bak
ing powder; Vi teaspoon salt; Vi tea
spoon nutmeg; 1 tablespoon butter;
Vt cup sugar; 1 egg; Vx cup milk.
Cream butter, add sugar and. woll
beaten egg. Sift all dry Ingredients
and add alternately with tho milk.
Turn onto a floured board, roll out
to halt an Inch thick and cut with a
doughnut cutter. Allow to stand a
few minutes to stiffen the dough,
then ry In hot fat until a gold brown,
turn to cook on the other side, drain
on paper. When cool, dredge with
powdered sugar mixed with a little
cinnamon.
OHUIIOH FLOORING DONK.
Tho concrete flooring of tho.Ohrls.
tlan church nt Ninth nnd Pine strcot
has been complotod by talus K. for
tor nnd tho building turned over to
'Contractor McCollum for tho bnlanco
ot tho rooting work to bo dono by
Novombor 1. A tomporary root will
bo placed ovor tho basement which
will serve until- the structure can, be
compiled In accordanca with tho orU
glnat plans. The cost of flooring,
roofing and concreting ot the walls
hroouuted to nearly 3,300, Sorvlres
aro planned for tho first' Sunday In
Novombor.
No Law to Prevent
Women from Wearing
Masculine Clothing
j
SEATTLE, Wash., Oct., 13 Whllo
tho woarlng by women ot mn.-.iulliio
shirts and. trousers, "may nnrhapi ' o
subject to' somo criticism .from 'an
nrtlatlo or aesthetic stnmlpolnV, Jt
cannot bo said that It is prohlblt'od
by tba law,1,' Attorney-General' li. L.
Thompson has advlsod W. II, 7.1111
yor, town marshnl of Zlltah, Wash.
Marshal Iflllyor consulted ovory
authority In lilH pursuit of monnc to
curb tho wearing of mon'a nttlro by
women In his town. Bqcratnry of
Stnto J. Grant Illnklo, to wiom thn
question was first put, pnseod tho
problem up to H. L. French, director
of ngrlculturo, on tho trotiml that
the woruon woarlng mon'i clothing
Wore engaged in agricultural work.
Mr, .French was unablo to offer resol
ution and tho tnattor passed on to
Mr, Thompson. , x .
LOOKING FOR MAX WHO
OWNS STOLEN SUITOASK
The negro apprehended at Ashland
last week upon telephonic ndvIccB
from Sheriff Low has confessed to
Shorlff Calkins at Yrcka that on his
last trip to Klamath Falls ho stole
n suitcase at tho Southorn Pacific
station bolonglng to H..Kottleson, an
employe of the Modoc Lumber com
pany at Chtloquln.
Sheriff Calkins has notified She
riff Low that ho would bo unablo to
prove that tho negro robbed tho Dor
rls stores but It Kettleson could be
located hero and a Klamath county
warrant Issued for the thief, Calkins
would surrender tho prisoner to the
local authorities. Sheriff Low Is
making every effort to locate Kettle
son and would appreciate any In
formation from any person who
knows the whereabouts of Kettle-son.
.mam-' mm
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And they 'WX-JSggfflBpjM
are Fresh iHiSim
They are made and . WStBfSmlm
packed in such a way as SsSa&HijUiHQsijr
keep them so. lBSISSSSfKSOBr
You can depend on KmlSswSsuMWsHD9
. . SNOW FLAKES to sat- K 'WMmtftdfaSsV
isfy your expectations. B SmMWLlffiJwEr
Serve them often. The B, flHSkflissB
whole family will enjoy pHf iflflB
them with soup, salad, l iHBssLsLH
dainty sandwiches or with ir Doa " '" Crackers
milk for the kiddies. tbssbsIbs My SNOW FLAKES
aHt Ask your grocer lr
SnowFiakes
PACIFIC COAST BISCUIT CO., Portland, Ore.
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Make that idle 'Oolur work! Pat
It la the bank.
DeValera's Motlier
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If you want to trade hay for the following cars we
can deal.
1 Ford Bug, good chape .. $350.00
1 -FordvTouring, good shape 245.00
1 Chevrolet Roaster, good shape 490.00
1 Ford Truck, good shape 500.00
1 Mitchell 6 Touring, good shape 560.00
1 Chalmers 6 Touring, good shape ... 700.00
1 Lozier 6 Touring, good shape '.. 840.00
1 Winton 6 Touring, good shape 850.00
1 Hupmobile Touring, good shape 910.00
THESE PRICES ARE GREATLY REDUCED
BECAUSE I NEED THIS HAY RIGHT AWAY.
YOU CAN GET A GOOD USED CAR FOR
YOUR HAY. SO COME IN AND SEE US AT ONCE.
SEELEWARENS.
WHITE PELICAN GARAGE
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Latest' posed. photo'' of Mrs. Chat-lea E. wheelwright, mothered
amon De Valcra. Eho lives In Hoohcuter. N. Y. Do Valcra. by his
I acceptance of the British ptace conforenco offer, caused great Jubilation
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Phone 49-W
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