... Rush Hour In The Kitchen Xe/l I By Harriet Hair POTATO PUFFS Peel and grate 2 lb. of potatoes; mix with 4 tablespoonfuls of flour and 2 dried eggs (not reconstituted). Drop tablespoonfuls of the mixture into boiling fat and fry on both sides until brown ...

... of attention. Radiators throughout the house, as well as the kitchen and bathroom, are fed from the storage tank which is treated with a special finish to minimize heat losses. The kitchen has ivory walls and woodwork with curtains of cream and red check ...

... vessel which S is best of wood but failing that for few modern housewives S have wooden kitchen bowls of earthenware. Place the bowl I in a warm corner of the kitchen out of draughts or in front z of, but not close to, a fire. The rising of yeast may also ...

... point over a medium flame first, and reduce the flame when adding the food to be cooked: A bunch of fresh mint kept in your kitchen helps greatly to discourage flies. The best tea is made in a brown earthenware pot, and coffee loses much of its flavour if ...

... piquant flavour. Herbs should be icked when in full leaf, not flowering. Tie in bunches, hang in the sun or warmth of the kitchen. Protect from the dust with muslin. When dry and crisp pick off the leaves and pinch ito tiny pieces. Store in bottles, corked ...

... custard or mock cream. Here are some unusual ideas lor sweets containing jelly, none of them will keep you too long in a hot kitchen whilst preparing them. STRAWBERRY CHIFFON PIE Ingredients: 1 packet strawberry jelly; f pint of hot water; A lb. fresh straw ...

... gave us potatoes which tend to disintegrate in the water before they are cooked. That may happen even in the best regulated kitchens. The answer is an old Irish dodge which I have tried with great success. You fold a clean table napkin or glass-cloth to ...

... Vegetable Variety By Harriet Nuir The word vegetable has assumed new significance in the kitchen to-day. We used to think it not particularly interesting, just a supplementary background to the important part f the dish. As such, it was often dull and ...

... scrap, including the fish-bones, is not extravagant and French women do just that. So here are some French recipes for our kitchen entente. Quantities are for four people. Haddock Soup Bones and trimmings of pne large smoked haddock, one carrot, one onion ...

... to make soup. So the stock-pot, that rich, meaty brew which used to simmer merrily along from ,day to day in the pre-war kitchen, has had to go but of culinary fashion. A great advantage of a vegetable soup is that it can be knocked up in half an hour ...

... are flowers on them. Tie them in bunches and hang them in a warm place in the sun when possible, or in the warmth of the kitchen. They should be kept free of dust by a covering of butter muslin. As soon as leaves are dry and crisp pound them to a powder ...

... decanted the contents and served. Now that Lease-Lend has brought American cans of meat and fish and beans into our wartime kitchens, and it is no longer considered unpatriotic to broach a tin from what might be our invasion nest egg, we might do well to ...