Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-08-14
The HouSekeeper


cars Head en- FritUre.-Take some slices
frcm the thick part of a caffs head. and trim
them nicely to the shape veal outlets are usually
cut: simmer them for ABOUT ten minutes
III little stock with a small bouuuet of sweet
herbs, shallotS and parsley. saIt and pepper t.p
taste. When they have simmered for ten
minutes, take the pieces carefully out with n
drainer and lay them ON a napkin. When
they are free from all moisture, dip each into
little wellbeaten egg, then bread -crumb
with crumbs that have been Favored with a
teaspoonful of grated cheese. a suspicion of
grated lemon-peel. and a little salt re-dip
them into egg, and bread-crumb once more.
Have ready in frying pan some boiling but
ter, and fry carefully each piece. Pile tbs
pieces high up on napkin, and garnish with
Tried parsley. Serve while hot.
zeal Soap.-Take knuckle Of veal, put I'm
pot with four quarts of water, add a tea-
sRooniul OF salt to each quart. Pare and
slice three onions four turniPs, two carrots,
puhch OF sweet herbs, and small portion
OF celery. Le' the veal boil one hour, then add
the above vegetables. When they are tender
Straln the soup. Put IL in the pot they were
, U9lied IN, tmeken the soup with some -four
mixed smoothly with little water. and add a
llttle parsley, finely chopped. Make soma
dumplings of a teaspoonfui OF butter 10 twD
OF Hour, and milk and water enough 10 make
a very soft dough; Drop them into the bli!-
ing soup. They should be about as large asa
walnut when they are put in. Dish the meat
with the vegetables around il. Drawn butter
may oe served with IL, or any other meat
sauce
To Boil Rice as in Iadid-Into a saucepan
OF two quarts OF water. when boiling. throw n
tablespoonful of salt then throw i'm one p,nc
of rice, after il has been well washed in cod
water; lei II boil twenty minutes. Throw il
out INFO culender, and drain oil the water.
When this has been done, put the lice back
into the can or saucepan, dried 10y the fire.
and let il stand near the fire for some minutes.
or until required To be diShed up; thus the
grains appear separate and not mashed To
gether.
TOMATOES FOR SUPPER.
Few people know how 10 prepare unlocked
tomatoes in the way adopted in my family,
and incomparabiy better than anv mode L
have ever tasted. By this mOIe they ara
very desirable for supper or for bIeakfaS,.
For family of half dozen persons, take six
eggs, boil four of them hard, dissolve the yolk
with vinegar sufficient, and about three tea.
spoons OF mustard and mash as SIN both a.
possible; then add the two remaining eggs,
raw, yolk and white, stir well then add oil
to make altogether sauce sufficient to cover
the tomatoes well and plenty of salt and cay
enne pepper, and beat thoroughly until IL
froSts. Skin and cutthe tomatoes d full fourth
OF an inch thick, and pour the sauce over
and you have dish fit for a President.
Though a little troublesome TO prepare yet
ii once eaten by people who are blessed with
palateS 10 enjoy good things, they will be pro-
nounced 10 be far superior TO any other mode
OF preparation. We use them constantly in
this way Tor these meals. For dinner they
are the best Stewed, but they should always
be strained before sending to table, GER
ntGntCGR Telegraph.