True food values and their low costs

It can be made even more economically by using dried kidney beans, soaking them over night, letting them simmer very slowly for three hours, and then straining. This gives a much larger quantity of beans, material for fine soup, and perhaps enough beans for a good salad, served with French dressing. The first method is for quick service ; the second for economy. Icings' If you have three or four good cake recipes and know how to make a variety of icings, you should be able to produce almost any kind of cake desired. White layer cakes lend themselves to chocolate and cocoanut icings, while the "gold" cakes are fine with cream and custard fillings. Try some of these icings and add them to your store of cake knowledge : To make mocha cream filling, whip one pint of heavy cream, add three tablespoons of confectioners' sugar, and one or two tablespoons of very strong cold coffee. This may be varied by adding some crushed macaroons or ground nuts. Broiling This is cooking directly over the hot coals, and the secret of nice broiling is frequent turning. The fire should be bright red, but no flame. The oven should be wide open, so that the smoke and dripping fat may be carried into the chimney. There is nothing so good for broiling as a double wire broiler. Grease it well, and have the thickest part of the meat near the center of the broiler. Do not salt the meat while broiling, as salt draws out the juice. Turn over as often as you can count ten, and cook four minutes, if one inch thick. Fish should be floured or rolled in meal to keep |he skin from sticking. They should be cooked "om five to fifteen minutes, depending upon the thickness. Chickens require from twenty minutes to half an hour. Chops are improved by broiling in buttered paper. A sheet of letter paper, rubbed with softened butter, folded over the chop with the edges pinched together, keeps out the air, and all the juice is retained. Frying Oysters To fry oysters properly requires no little skill ; otherwise they may be compared to a greasy piece of sole-leather. Only the largest oysters should be cooked in this way. Having selected your oysters, put them into a colander and pour over a little water to rinse them ; then place them on a clean towel and dry them. Have ready some grated bread crumbs seasoned with pepper and salt, and plenty of egg beaten till very light ; for each egg allow a large teaspoon of cream. Beat the egg and cream together. Dip each oyster first into the egg and cream, and then into the crumbs. Repeat this twice, until' the oysters are well coated all over. Have ready boiling, in a frying-pan, an equal mixture of butter and lard. It must very nearly fill the frying-pan and be boiling hot when the oysters go in, otherwise they will be heavy and greasy. Fry them a deep yellow on both sides and serve hot. When cream is too thin to whip, the unbeaten white of an egg may be added to overcome the trouble. A piece of onion added to chicken when it is stewing will greatly improve the flavor, and the J onion taste will not be noticed. When baking pie the juice from the fruit often soaks through the under crust, This can be prevented by brushing the under crust with the white of an egg. J Macaroni versus Meat