Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-07-09
Table and Kitchen.
A Number of OId-FashiOncd Plain
Dishes.


recipes to be sure, need considerable
amount of good judgment on the part of
the modern housewife in order to get them
just right; for while our grandmothers
gagged to a nicely the proportion of liquids
and solids necessary, they did not always
give a formula with directions for mixing
the materials together. Then, too, while
the quality of materials may not have
changed, the modes of preparation of such
commodities as -four. gelatine, tapioca ana
many other materials in common use have
been greatly improved upon. or quite re-
cent years, and since we have stirred up an
interest in our colonial history, we have re-
vived and rediscovered many delightful old
time dishes, while others have been with us
and handed down from generation to gen.
Grafton. Among the old-fashioned meat
dishes we have a variety that may be
classed as stews and fricassees. These
dishes are really more appetizing for hot
weather dishes than when meats are roast
ed or baked.
This is dish that Is appetizing and not
greasy, which is the Objectionable feature
of so many meat stews Have six lean
chops cut from the neck of mutton; flour
them well and lay them in a stewing pan
with a medium sized onion sliced, level
tablespoonful of butter and place over
quick fire, where they will brown nicely,
prevent burning When the onion and
chops are a light brown add a pint of cold
water. If fat arises to the top of LIE pan
skim it off carefully. Add level teaspoon
full of salt and a quarter of a teaspoonful
white pepper; cover the stewing pan and
set where the meat will simmer gently.
Cook one and one-half hours and skim
again. Add a tablespoonful of Worcester
shire sauce and see if the gravy is well
seasoned. Pare and add eight or ten rather
small potatoes cut in half, lengthwise; COW
er closely and simmer again until the pota-
toes are done. Let the potatoes lie on top
of the meat so they will steam. Do not
cover them with the liquid, as this will
make a quantity of broth and not a good,
rich gravy.
Arrange the chops In the center of a hot
platter, with the potatoes around the edge.
Pour the gravy over the meat and sprinkle
little minced parsley over it all. A car
rot cut into cubes and boiled separately in
sailed water may be mixed with the potato
border to add color well as flavor to the
dish.
A Simple Haricot of Mutton.
Take nice rib chops and trim off nearly
all the fat Flour them well, lay In a
stewpan with a very little fat, and brown
them well without burning them; when done
add one carrot and one turnip cut into
cubes, an onion sliced, quarter of a tea
spoonful of pepper, a teaspoonful of salt.
and water enough to just cover. Cook very
off every particle of grease. Take up the
chops; arrange them around a mound of
string beans which have been cut in two
inch pieces. Form border around the
chops of the carrots and turnpS, and set
the dish where it will keep hot while you
prepare a brown sauce from the strained
liquor. Season this and pour over the meat
and serve.
Stewed Beefsteak.
Take a round steak weighing two pounds
Dredge each piece we'll with flour; put into
a stewpan with little vegetable oil and
brown on both sides; then add two dessert
spoons Of good vinegar, sprinkle each piece
with salt and pepper, cover closely and
place the stewpan where the meat will
cook at a gentle simmer for one hour. Re-
move cover, add one small onion sliced, a
small carrot, small turnip and one cupTul
of hot water. Cover and let simmer for
two hours longer. Take up the meat and
keep hot, skim off any fat that may appear
on top of the liquor; add to the gravy such
sauces and catsups you may have that
are suitable, Worcestershire sauce and
mushroom catsup preferred Rub all the
vegetables you can through a sieve. add to
the gravy and thicken with little Drowned
flour. Season to taste, let boil up and pour
over the meat. pretty border for this
may be made by pressing plain boiled spin
ach into small cups or molds, filling about
two-thirds full, then turning them out,
fattening the tops and placing a slice of
hard-boiled egg or spiced beet, cut into
fancy shapes, on each mold.
A Nice Potato Pudding With Meat.
Boil the potatoes as for MASKING, rub
through colander or put through press:
make thick batter with milk and beaten
eggs, cut UNDERGONE roast beef or steak
into rather large pieces. and lay in bottom
of the dish; then a layer of the batter;
then more meat, seasoning well; more bat
ter and SO on until all is used, having top
layer of the batter. Bake a nice brown In
moderately hot oven.
Macaroni Pudding.
Simmer two ounces of macaroni In a pint
of milk until tender, with bit Of lemon
peel and a small piece Of cinnamon; then
put into pudding dish with milk the yolks
of two eggs, white of one. sugar, nutmeg
and little candied ginger root Put Dor
der of paste around the edge Of the dish
and bake nice brown in moderate oven.
layer of orange marmalade or raspberry
Apple Charlotte.
Cut as many very thin slices of white
bread as will cover the bottom and line the
sides of baking dish that is rubbed thick
with butter. Then put apples in thin slices
into the dish, in layers, till full strewing
sugar and bits of butter between In the
meantime soak as many thin slices Of
DreaQ as Will cover the top IN warm milk.
Lay over all a plate, to keep the bread
close to the apples Bake slowly for three
hours To middling sized dish use half a
pound of butter.
Fresh Apple Pan-DoWdy.
Butter a deep, brown, earthen pudding
dish; peel and slice apples enough to fill
it; for two quarts Of apples. use a tea
spoonful each of powdered cinnamon and
salt, half a pound of brown sugar, half
pint of cider or water. Thoroughly mix the
spice, salt and sugar upon the apples and
pour the water or cider over them. Cover
with plain pie paste, place in a moderate
oven and bake slowly for three hours, TAX
ing care that the oven is not hot enough to
burn the crust. This may be eaten hot or
cold, with sugar and cream.
Blackberry POt-Pie.
If you have bread dough ON hand, use
that, If not make a soft baking powder
dough with two cupfuls flour, two eggs,
one cupful sweet milk, and two teaspoon
fuls baking powder. Butter a deep dish,
put in a thin layer of the dough, cover with
the berries, then sprinkle with sugar; add
another layer of dough. then more berries