HINTS

Greaseless Griddle Cakes: When making griddle cakes grease the pan
for the first cake. After that rub a piece of raw potato over hot
griddle instead of greasing. The cakes brown nicely and there will be
no smoke. |

Sugar in Fruit Pies: When making fruit pies sprinkle the sugar under
the fruit instead of on top. The juice will boil up through the fruit
and not out and over the top.

When the custard pie shrinks away from the crust it has been
baked in too hot an oven.

When cutting cream pies dip the knife in warm water and none
of the filling will stick to the knife.

To prevent the bottom pie crust from becoming soggy, grease
pie pans with butter. The crust will be soft and flaky.

Toast the nut meats and while hot add a little butter. Then your
nut bread will take on a new aristocracy.

Meringue will always stand up high and perfect if a generous
pinch of baking soda is added to beaten whites.

A few whole cloves in the kettle of frying fat will give the dough-
nuts a better flavor.

Dry biscuits are caused from baking in too slow an oven and
handling too much.

Coarse textured muffins are caused from insufficient stirring and
cooking at too low a temperature.

To glaze the top of rolls, cookies or pies brush the top before bak-
ing with 1 egg white slightly beaten with 1 Tbsp. milk, then bake.

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