COOKERY DISCOVERIES

C O O K E R Y

D I S C O V E R I E S

Good Housekeeping Institute

IN your canning and jelly-making this past season it is possible that you have found one or more short cuts which are true discoveries. One dollar will be paid for each suggestion accepted, and you will help us by enclosing a stamped, addressed envelop, rather than a stamp, for the return of unavailable material. Address GOOD HOUSEKEEPING INSTITUTE, 105 West 39th St., New York City

A Delicious Luncheon Biscuit—For the luncheon or afternoon tea service, the following suggests a dainty biscuit. Make the ordinary baking-powder biscuit dough and roll it to one-quarter inch thickness. Cut with a medium-sized biscuit cutter and spread each biscuit thickly with a deviled ham mixture. Roll up and bake as usual. Mrs. R. A. C., Mo.

Riced Carrots—Endeavoring to think of some novel way of varying the usual buttered carrots, an inspiration was the result. I scraped and cooked the carrots in the usual manner, and when tender, I drained them and put them through the fine sieve of a potato-ricer. With plenty of butter, the proper seasonings of salt, pepper, and paprika, and a vigorous beating, I had a delightfully tasty vegetable. Miss M. L. A., N. J.

Mashed Potatoes of a New Flavor—When preparing mashed potatoes, season them in the usual way with salt, pepper, and butter, then add onion juice and grated nutmeg, allowing one teaspoonful of onion juice and one-quarter teaspoonful of grated nutmeg to each quart of mashed potatoes. It is surprising how this little addition lifts this familiar dish out of the ranks of the commonplace. Mrs. L. A. C., Mass.

Baking Squash—I used to have sad times preparing my Hubbard squash for the kettle or oven, often being obliged to call on the axe to help me, and generally winding up with at least one disabled member. Now, immediately after breakfast, I just wash the squash and place it in the range oven. By dinner-time it is baked; then I open it with any common knife, remove the seeds, scrape out the squash, and with the addition of a little cream and seasoning I have the most delicious squash imaginable, for all its sweet juices have been retained and so has my temper! O. D. E., Ia.

When Making Cookies—When making rolled cookies which call for soda, you will find it much easier to mix the dough the night before. Then mold the dough into a long, slender roll and let stand in the refrigerator or a cold place overnight. In the morning slice the roll into thin slices and bake the cookies at the usual temperature. This method saves a great deal of time which is generally necessary for rolling out and cutting the cookies. E. S., Minn.

Apple Sauce in Disguise—I have discovered that green apples or any apples which are rather colorless and tasteless can be made into delicious apple sauce by the addition of red cinnamon drops. Add the cinnamon drops when starting to cook the apples, and by the time the apple sauce is done, the cinnamon drops will have imparted a delicate color and a cinnamon flavor which is most pleasing. Add sugar to taste, in the usual manner. Mrs. D. G. D., O.

Custard Date Pie—When making your next custard pie, lend variety to its flavor by the addition of dates. Stone the dates and cut them in small pieces, allowing one-half cupful to the standard recipe for one pie. Add the dates to the custard mixture and pour into the pastry-lined pie-plate. Bake in the usual manner, and the result will be truly delicious. Mrs. J. W. E., S. D.

An Emergency Dessert—An excellent dessert may always be quickly prepared if one has ripe, mealy apples on hand. Peel and core the apples, then chop them rather coarsely. Serve at once in sherbet glasses with plenty of powdered sugar and thick cream either plain or whipped. Lemon juice may be sprinkled over the apples if one favors such an addition. M. M. H., Cal.

To Serve Eggs on Toast—When serving eggs on toast to children or invalids, cut the toast in small cubes, leaving the slice in its original shape, before putting on the eggs. Then the toast is very easily eaten by the child or invalid. Mrs. T. J. McA., Mass.

Mint Grapefruit—When serving grapefruit, it often whets the appetite to prepare it in a variety of ways. One of our favorite combinations is grapefruit and mint. Prepare the grapefruit in the usual manner, removing the tough portion in the center and separating the pulp from the skin around the entire circumference. Place one after-dinner mint in the center of each prepared half-grapefruit, chill thoroughly, and serve. This combination is particularly good for the dessert course. Mrs. R. W. S., Kan.

Many Ways with Chili Sauce—More times than once my store of canned chili sauce comes to the rescue. When I wish to bake beans and have no salt pork on hand, I empty a jar of my chili sauce over the beans. If I want a vegetable flavor in a small pot roast or a brown stew, I add chili sauce when making the gravy. For a sandwich filling I put through the meat chopper, any cold meat that I have on hand and then mix it with enough chili sauce to make a good paste to spread on the bread. D. M. B., N. Y.

Maple Frosting—A very easy and very delicious frosting for cake is made by adding maple-sirup to confectioner's sugar until it is of the right consistency to spread on cake. Mrs. C. C. M., N. Y.

Pop-Corn and Banana Salad—When making banana salad, try substituting pop-corn in place of the walnuts or peanuts that are usually used. Cut the bananas in halves lengthwise and place on lettuce leaves. Decorate with salad dressing and pop-corn. The result is very artistic and economical. E. Q., Que.