A thick mayonnaise is the basis for sauce tartar. Add to it a tablespoon of chopped cucumber pickle, chopped olives, a few capers, and a dash of onionjuice, season rather highly, and toss lightly.

A sauce little used in this country is horseradish mixed with cream, which is a favorite in Russia, with plain boiled meat.

Ratio of Raw To Cooked Chicken

Thirteen pounds of raw chicken make three quarts of cooked chicken enough to serve thirty people. One quart of chicken salad serves eight people liberally.

Milk For Custard

The success of a custard is much increased if the milk is scalded and cooled before being made into the custard.

Keeping Milk And Butter

The air where milk and butter stand should be the purest. Both milk and butter absorb smells, and they will be contaminated and unwholesome, and also taste of any bad air to which they are subject. Milk readily absorbs and develops bacteria of the air. No article of food requires more care and concern in its wholesome keeping.

In traveling in New Mexico I once saw a milk room opening into the cows' stables! There, surrounded by the noxious air, the milk stood while the cream rose. The cream and milk tasted of the stable disgustingly and were unusable except to the strong stomachs of the people who lived under such conditions.

Butter Paddles

The little paddles of Hollywood used for making butter into balls for table use should be scrubbed, rinsed, sunned, and laid in the icebox till their next use.

Holly Butter Paddles.

How To Help In Whipping Cream

If the cream seems thin, add a pinch of finely powdered gumArabic mixed with double its quantity of powdered sugar.

Cold Eggs For Beating

The colder eggs are the sooner you can beat them to a froth.

How To Choose Macaroni

The best macaroni is yellowish in color, should not break easily while cooking, and in cooking swells to three or four times it size when dry.

Radishes With Rice

It is a gastronomic fact that with rice something should be eaten that offers a little resistance to digestion. People who eat rice daily are aware of this. The Chinese, for instance, takes radishes with his rice.

When Pies Overflow fruit pies made from juicy fruits sometimes lose half their finest part by the juice overflowing, or pushing through the crust where upper and under crusts meet. The escaping juice moreover, soaks the crust. Our grandmothers overcame the difficulty by toeing round the pie when ready to bake a strip of stiff damp linen.

How To Prevent Soggy Crust

In making the filling for a cocoanut or custard pie, there will be less chance of having a soggy crust if the milk is brought to the scalding point and the eggs, sugar, and seasonings stirred in before putting in the crust. This will shorten the time of cooking by half.

Do Not Use Melted Butter In Cake

In cake making, do not melt butter; it spoils the cake.

How To Prevent Hasty Browning

Keep in a pantry drawer sheets of clean brown paper to slip over a dish that is browning too rapidly. A sheet of asbestos paper, or of oiled or greased paper, may be used in the same way and will serve the purpose quickly.

Frying Doughnuts

In the first place, have the lard hot and quiet, not boiling and bubbling. Drop in the doughnuts. They will disappear a second and then rise to the top. Have a long fork and turn them, not piercing, while they cook. Do not let them soak fat, as they do while lying cooking only on one side, or in a fat not hot enough. When they are browned all round, pick them up with the fork, which does not take so much of the fat as a skimmer, and lay in a colander standing near in a warm place and lined with brown paper. The warmth from the colander keeps the fat on the cakes melted and allows the brown paper to absorb it.

How To Brown Buckwheat Cakes Without. Molasses

Using molasses to make buckwheat cakes brown you introduce a sweetening into the cakes. This many people dislike. It is well to know you can get the brown color by putting a handful of Indian meal in the batter. The meal will also help make the cakes light, while the tendency of molasses is to make them heavy.

Uses of A Pinch of Salt

It is said that a pinch of salt added to a pot of coffee or of tea just before pouring will increase the natural aroma of the dish.

A pinch of salt added to a dish too sweet will help conceal the sweetness.

Bread And Cracker Crumbs

It is sound economy to have a glass jar with a tight cover for rolled and crisp cracker or bread crumbs. Into it you can drop the powdered crumbs which you make from crusts and scraps of bread and crackers, and have always on hand the crumbs so necessary in frying, in cooking meats, vegetables, cheese, pudding, and other dishes.

How To Save After Scorching

If milk scorches it is best to heat it in a doubleboiler, but sometimes for haste it is set immediately over the fire lift the saucepan off the fire and set it in a pan of cold water till the bottom of the saucepan is cool. Then pour off the milk, keeping back the scorched part clinging to the bottom of the saucepan.

This same method will be found effective in the scorching of vegetables, meats, and all articles of food.

How To Destroy Smell Of Cooking Cabbage etc.