Evening star., 1901-11-09


ual will seek such remedy as will give
pleasure to the sensory organs that so jeal-
ously guard the digestion. 1t behooves the
ruler of kitchen providence to increase the
| gustatory pleasure Of suitable foods by
providing natural flavors where the quality
seems lacking to the organs concerned In
| their appreciation.
There are many flavors, the most COM
| mon being that of the onion, that are
most distasteful to many individuals on
| their first introduction into their dishes,
| and yet, with judicious handling, be-
comes very pleasant and necessary after
time. In the same way the tastes
| may be led through a gradual cultlVatiC1l
to relish and desire the most pungent ana
| piquant accessories until they reach that
| point where "he who seasons the h1shesI
| is surest to please" This is an intempec-
ate and harmful Indulgence that is sure to
| bring disaster. i-
| When the organs of taste and smell are
| yet able to make the fine and subtle dis
| tinctiOns in a large number of different
| favors 1t is safe to trust their guidance,
| and never attempt to deaden the natural
| and refined SenSibilitieS that can lind Suf11-
| cient flavor in plain. natural foods will
| render them entirely palatable. When con-
| ditons deprive the individual of necessary
favoring substances that make their food
| palatable then resort to the cruets, but use
their contents with judgment and care.
American Dishes.
While we have a few very distinctively
American foods and dishes, we originally
made up one list chiefly from the English
and French methods, adapting them to our
| own original ideas and tastes. But so cos
| mopolitan have we become in our possess
| sons, tastes and experiences that a mod
! ern American encyclopaedia of cookery
| would in all probability give sample dishes
of every class of cookery known to man.
| Not that We are what we have been termed,
| "a nation of feeders but because it Is
| characteristic that we let no good thing
| escape US, and we are not provincial in our
| tastes, even If very new.
| Spanish, Creole and India dishes have
| found favor, in modified form, in many
| American homes where the characteristic
| feature OF the preparation is not known or
| even considered. so long as the dish is one
| to please the family taste and is to them at
| least something new.
Delicate Indian Curry.
Slice medium-sized Bermuda onion and
| fry light brown in an ounce of butter.
| Soak a small slice of bread in half cup of
milk. Crate six or eight sweet almonds;
beat two eggs in half a cup of milk and
then mix all the ingredients together with
half a pound of meat, minced fine table
spoon or butter and level tablespoon of
curry powder. Rub your baking dish with
butter and lemon juice, turn in the curry
| mixture and bake in a moderate oven for
half an hour. Serve with plain boiled rice
in separate dish.
Sansartees.
Take the filIet end of leg of mntton.
cut it into small cubes, lay them in an
earthen or agate dish season with salt, a
few drops of onion Juice spoonful of
curry powder, and squeeze over all the
Juice of a lemon or lime; cover and let
stand over night. Then put the pieces on
skewers. alternating the fat and lean,
broil them over a quick clear fire and servo
on bed of plain boiled rice
Indian Mode of Dressing RumDsteak
Pan-broil rumpsteak, then put into a
stew pan with a pint Of water, one onion
sliced, one spoonful walnut catsup light
pepper corns and teaspoonful Of salt. Cover
closely and stew gently until tender. Take
out the steak and thicken the strained gra-
Wy with butter and -four rubbed to
smooth paste. 1.-TWO level tablespoonfuys of
flour and same of butter to half mint of
the liquid. Pour over the steak and serve.
II the steak is covered with oil and yine-
gar and allowed to stand over night it will
be very tender cooked in this manner
ROlla Cheese.
Take the skirt of beef and cut into thin
narrow strips and lay them fat and lean
on pieces of prepared tripe, with the rough
side OF tripe next to the meat. Season eacn
slice with salt, pepper, little chopped
green ginger or chilli peppers. Roll up in
the tripe dhe slices of tripe must be wider
than the beef, tie the edges of the tripe to
gether or sew them with a strong thread.
making them into neat rolls. When all are
MADE crop them into stew pan of hot
water and let them simmer gently until
you can insert small skewer readily.
Then take from the water and pack
them In layers, In wide earthen Jar,
strewing few bay leaves cloves and
bruised mace between the layers When
cold cover with vinegar and water, put a
poard and weight on top to press them
down. They are nice served for luncheon
or tea, cut in thin slices. The spices be-
tween the layers of rolls may be left out If
you desire palmer mode of preparation.
Arrox con Polio.
Joint a young fowl and fry each piece
slowly in enough oil to brown 1t nicely on
all Sides While the chicken is cooking fry
a sliced onion in a little Oil; add a half
pint of tomato pulp, two or three small
chill peppers bruised, and when the chicken
is done, in about half an hour. add the mix.
ture to the chicken with half a pound of
Carolina rice, washed and drained and a
pint of broth Cover closely and stew VERY
gently until the rice is tender and has All.
sorbed all the liquid.
Tartare Sauce.
Separate two eggs carefully and beat the
yolks until smooth; then add gradually half
a pint of good salad oil, stirring rapidlv
and alternating with three tablespoonfuIs
of vinegar or lemon juice. When smooth
and thoroughly mixed add a teaspoonfuI
of sugar, mustard to taste, a Tablespoonful
of chopped capers and same quantity of Gu
cumber pickles, the juice of a small onion
and cayenne and salt to taste.
Lobster a la Newburg.
Remove all the meat from the shells of
two good-sized fresh boiled Holsters and
cut into inch pieces. Place in a sauce
pan with one ounce of good butter, sea-
son with quarter of a teaspoonful of salt
and half saltspoonful of cayenne, cook
few minutes, then add a winegIass of
Madeira or Sherry, cook until reduced one
half-for three four minutes; then add
the yoiks of three eggs beaten up with half