Evening capital. (Annapolis, Md.) 1884-1910, 1892-04-25
PRICE ONE CENT
.Rr or COOKING ovER ms,r.

/
How 40 Make Savory Turkey soup-
Mock Hare Devonshtre Cream,
/ The greatest mistake the beginucr
makes in cooking over meats is to hard
/ them by cooking them again Instead os
simply warming them up. as she should.
Hashes, Stews, croquetteS. aud all dishrs
Of meats should be rapidly prepared
| The sauce which Is 10 moisten the ~
chautfe in all eases should be prepar
I first mixed with the cold meat and th,
whole simply heated To the boiling point
and boiled up a moment or two 10 insure
the meat being warmed through This
is all the cooking required for a stew, In
4 the case of croquette the minced mass
is allowed 20 cool again so that it becomes
firm and can be nodded into rolls. and
can be- rolled in beaten egg aud ia bread
crumbs and fried at any time in the next
/ twelve hours.
Hash should be cooked more slowly
than either of the other preparations in
order 10 produce fine crust, SO il may
/ be folded and served like AN omelette,
but it is kept at SO low a temperature
hat it is merely cooked through in the
lalf hour il is left at the back of tho
| stove to brown and is not hardened as
| much as the meat of stew would bee by
uoiling ten minutes. There is deftness
/ with which a skilled cook recools meat
'hat shows her ability more than per
/ 'ectly broiled steak does or the serving
Of brace of chops. The seasoning OF
recooked meat requires special skill. A
hash requires rather more seasoning than
| stews or croquettes.
The addition of little onion juice is
required in cToquettes. but is not neces-
sary in hash. aud may be- used with
/ discretion in stew Some persons who
/ are fond of the flavor of onion. use il also
/ In hash, The juice of an onion is OBJ
tanned by grating cut onion. An
sarthenware crater is better for this pur-
pose, as the metal crater turns the onion
juice dark. A chopped pickle with a
:easpoonful of its vinegar. or a chopped
olive, or a tablespoonful of capers is a
/ GOOD addition to lamb or mutton stew.
Cold beef makes fair stew. with the
addition of herbs and seasoning of toma-
.oes, 1t makes good hash with pota-
Toes added in the same proportion as the
meat. Cold corned beef makes the best
hash we have. Neither of these hashes
requires any seasoning except pepper and
salt. Cold veal makes a delicious Gro.
luette, stew. or hash. When served as
a hash it should be simply minced fine
without adding potatoes. A minced veal
s excellent served with tomato sauce or
m nice brown sauce. In the latter case
serve sippets OF brown toast around IL on
under it. Cold mutton on lamb makes a
good stew, but it is not good for hash or
;roquettes.
Altogetlr, veal is the very best meat
we have, recooSed. Beef is the next
best, while la NIB and mutton task the
resources; but liberal use OF c0ndi.
nents makes them into palatable dishes.
Venison and game are usually cut in
slices and warmed up in their own sauce
ia chatting dish or after the manner
Of chating-dish in a saucepan. Gamo
hashes are N ays minces of meat served
with rich u.. with the addition of acid
iellies or ot acids. Turkey and chicken
when minced cold make excellent Gro
quettes and rlinces of meat on toast. -.
New York Tribune.