Evening star. [volume] (Washington, D.C.) 1854-1972, 1875-10-15
cooking Some Th,~r~ VA. ,,s.

Dcrng these manY Yeas raSt a., a..
49,. - s.N go, tnoussld suggestions, re-
number OF these have ben trtef a. hs..,r
with The ohjt CT OF testing lhen for lie h.eDe
NJ y orr great Amei lean a.. 9 ltur- a n m.
ily, ard in this respect TN non. Kits.hen "a.
often hten sort OF culinary "ENp,rtmeot
station From this mass OF eSPes4 ments
we have some articles OF food and modes of
cooking that have become standard beoauss
they are generally liked, and freq gently nr,-
psred, as for example:
fres,ei Bee, fn'pro,ed-This may be made
OF fresh beef. or oorned beef well soaked 10
Ir.e II OF al excess OF salt not nessied for
seasoning. The ccarser, cheaper PORTIONS OF
mesh beef may be used 90 advantage. PAT
enough TO cover Il. Sci over ,s VIZ h., Ts'ss
milk pan, or other close hitting tin sfish ,,-
tanning water. The steam will oondense on
The underside OF the pao, and drip back int
the kettle, carry ing with IL the aroma ana
navor OF the meat, which would othervtsa
escape IN the stearn. The water wall not boil
away II the heat Re only sufficient (2t2 deg
10 simply boil the water gently. Keep the
meat cooking until 10 IA 80 tender that IL
will fall 10 pieces, and the bones drop out.
some tough pieces may require many hours
but cook q tender. Then IA ke out the meat
remove the bones, ard mi X L. lat and lean in
deep oasin pan or other dish. Skim the rs,-
naming liquor OF any floating fat aud sim
mer IL down TO a gravy consistency. not yerv
thick, being careful not 20 soorch IL POM
this among the meat, put over a plate or
round pie tin that viii ne toe dish aud nut
on IS or 10 lbs weight OF Stones nat-trons or
other articles, and set aside 20 cool. The
gelstine in the gravy will harden, aud you
viii nave a solid mass, marbled in appear
snce II there is mixture OF meat, fat aud
lean, or OF different cOlors. This can then he
cut In thin slices, Is delicious 20 eat, and EASY
e! e, digest u there I've not too much Eat meat.
In cool weather, or I'm a COOL place. 10 will
Keep several days, and T. a very handy re-
sort Now Tor the Improvement. Dor each y
or : lbs OF meat, take a tablespoonful %
Coopei's Gelatlne, lor other good prepared
gelattne,l dissolve IL I'm a little not water
and stir IL into the liquid Just before pouring
c :, 9ses 5ne oollea meat THIS will give in
up Tor defective boiling down of the LIQUID
The meat. when inverted upon the SERVING
platter FOR the table, has a smooth eNtarior
of the exact form of the pressing dish m
may De garnlshed by placing In the BOT
tom OF the dish before putting I'm the meat.
some hard boiled eggs cut in halves aud set
yolk up.
Csicke'is, TSTLtg, and other meats, 20 he
cooked and pressed similarly 90 the above.
wil be much improved by the addition OF
Cor7,-Starch Cake.-This is n simple and
dieestible cake, easily and quickly made
and generally liked. Rub well together I
cup OF butter and cups OF sugar. Add the
white OF six eggs beaten 10 "A froth Stir in I
cup OF sweet milk, cups OF -four, i'm which
have been thoroughly mixed teaspoOnfuls
OF baking powder or OF cream of tartar and
OF soda, and flavor with teaspoonful OF eK-
tract OF bitter almonds (or other flavor
deslred-) Lastly, STIR In cup of corn starch.
which acts both as food and shoItening I'm
medlately bake I'm a moderately quick oven.
IIoca of P'stdin0s,-A simple, easily d.
gestible, and ito our taste a very palaiabls
dessert. Beat the yolks of three 20 i've eggs
and mix In quart OF milk with sugar e. the
taste about teacupful) Flavor with va
Mia or otherwise, and pour this over a pint
OF nne bre al crumbs In the pudding dish.
BAKE 10 light brown; remove from the
oven, and while hot pour over IL the whites
OF the eggs beaten To a froth, with three
quarters 10 one cup OF sugar. Replace i'm the
oven, leaving the door open, and bake % a
delicate brown. Some like Jelly spread over
the pudding before adding the frosting.
cO71l Ff1feTS.-Grate a dozen ears OF sweet
green corn, (uncooked,) add one teaspoonful
OF salt, hall teaspoonful OF fine ground black
pepper, one egg beaten with two tablespoon
fuls OF -four. Make into small cakas aud fry
In hot butter or lard.-ABieTicdn AyriflAfpora
How TO PoT AND GROW FERNs.-The hole
In the bottom of the pot being broken out
very much larger than the maker leaves 10.
II N f..Fawr ~.