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Some Kitchen Kinks: Yolks

Yolks of 2 eggs.

A speck of salt and of paprika.

Mix the cream and the cheese and heat until the cheese is melted. Remove from the fire and add the yolks of the eggs. Bake in paper cases or buttered ramekins. Serve with jelly or preserves.

Cheese Cakes. 1 quart of milk.

Rennet. 1 ounce of sugar.

Yolks of 2 eggs.

A speck of nutmeg. 112 ounces of butter. 1 ounce of dried currants or small raisins.

Warm the milk and add the rennet, using the amount prescribed on the package. Let the milk stand until the curd forms, then break up the curd and strain off the whey.

Add the other ingredients to the curd; line patty tins with pastry, fill them with the mixture, and bake.

Brown Betty with Cheese.

Arrange in a deep earthenware baking dish, alternate layers of bread crumbs and thinly sliced apples. Season with cinnamon, also a little clove if desired and brown sugar. Scatter some finely shaved mild full cream cheese over each layer of apple.

When the dish is full, scatter bread crumbs over the top and bake 30 to 45 minutes, placing the dish in a pan of water so that the pudding will not burn.

If preferred, this may be sweetened with molasses mixed with an equal amount of hot water and poured over the top, a half cupful of molasses being sufficient for quart pudding dish full. a Cheese may be used in place of butter in a similar way in other apple puddings. Apple pie made with a layer of finely shaved cheese over the seasoned apple and baked in the usual way is liked by many who are fond of cheese served with apple pie.

APPENDIX CHAPTER III PREPARATION OF VEGETABLES FOR THE TABLE * GENERAL PRINCIPLES are By MARIA PARLOA.

Vegetables baked, roasted, fried, or boiled, are used for making a great variety of dishes, and are prepared for the table in other ways; but the most common method of cooking them is in boiling water.

Steaming is not infrequently resorted to as a method of cooking vegetables and is, of course, similar in principle to boiling in water. out. To secure the best results all vegetables except the dried legumes must be put in boiling water, and the water must be made to boil again as soon as possible after the vegetables have been added, and must be kept boiling until the cooking is finished.

Herbaceous vegetables should boil rapidly all the time. With tubers, roots, cauliflower, etc., the ebullition should not be so violent as to break the vegetables. Green beans and peas when removed from the pod must also be cooked gently, i. e., just sim- When the pods and all are used they are to be cooked rapidly, like the herbaceous vegetables. mer.

The simpler the methods of cooking and serving vegetables the better. A properly grown and wellcooked vegetable will be palatable and readily digestible. Badly cooked, water-soaked vegetables very generally cause digestive disturbances, which are often serious. Nearly vegetables should be cooked. every vegetable may be cooked so that with plain bread it may form a palatable course by itself, if it is desired to serve it in this manner.

All green vegetables, roots, and tubers should be crisp and firm when put on to cook. If for any reason a vegetable has lost its firmness and crispness, it should be soaked in very cold water until it becomes plump and crisp. With new vegetables this will be only a matter of minutes, while old roots and tubers often require many hours. All vegetables should be thoroughly cleaned just before being put on to cook. Vegetables that form in heads, such as cabbage, cauliflower, and Brussels sprouts, should be soaked, heads turned down, in salted cold water, to which a few spoonsful of vinegar may be added. If there are any worms or other forms of animal life in these vegetables, they will crawl To secure the most appetizing and palatable dishes, only fresh tender If, however, green beans, peas, etc., have grown until a little too old and it still seems best to gather them, a very small piece of baking soda added to the water in which they are boiled makes them more tender, it is commonly believed, and helps to retain the color. Too much soda injures the flavor, and an excess must be carefully avoided. A little soda may also be used to advantage if the water is quite hard. Peas may be boiled for fifteen or twenty minutes in the water to which the soda has been added, then to be cooked. the same as peas with pork.

During the cooking of all vegetables the cover must be drawn to one side of the stewpan to allow the volatile bodies liberated by the heat to pass off in the steam. All vegetables should be thoroughly cooked, but the cooking should stop while the vegetable is still firm. This, of course, does *U. S. Department of Agriculture. Farmers' Bulletin No. 256. are not apply to vegetables that cooked in soups, purées (thick strained soups), etc. The best seasoning for most vegetables is salt and good butter. Vegetables that are blanched and then cooked with butter and other seasonings and very little moisture are more savory and nutritious than when all the cooking is done in a good deal of clear water.