Evening star., 1901-08-24
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AL AhLHsiisn HelnOQ OF preparing flcn guam
stew may find favor. For four plump quail
provide four oysters, four tablespoonfuls of
butter. three large cupfuls OF oxtail soup or
rich stock. two small glasses of port or Ma
deira two tablespoonfuls onion vinegar, the
same of India relish and mushroom catsup,
celery salt. white pepper and four slices crisp
brown toast. Leave the quail whole, sim
ply opening down the breast. Put the but
ter In frying pan over a hot fire, and
when brown lay the quail in the pan Cow
er and cook ten minutes. Turn and cook
ten minutes more. When Drowned on both
sides. add the soup or stock. wine, catsup
and relish. When 1t boils again. add celery
salt and pepper to season, and thicken
with tablespoonful of flour, wet up in
cold water. Stir 1t gradually untfl 1t boils.
Turn each quail on its back and insert an
oyster. Cook five minutes and serve on
slices OF toast with the liquid poured over
all.
The walls of the kitchens In the new
apartment and dwelling houses are tiled
with marble their entire height, or else
wainscoted high and finished to the cell
ings with enamel paint. Differences of
opinion prevail regarding the floors. While
thing or mosaics are ideal as far as clean
llneSs goes, they are cold in winter and
hard for the feet. Hardwood floors are
preferred in many of the best houses and
Split pea is one of the most delicious as
well as nutritious and economical of soups
To two quarts of soft water, or hard
water to which pinch of soda has been
added, allow one pint of well-washed split
peas. Place over the fire with one-half
tablespoonful of salt. When it comes to a
boil add one-half cupful each of finely
chopped celery and carrots and a slice of
onion. Cover closely and simmer three
hours. Rub through a colander and return
to the fire. In another small saucepan melt
one tablespoonful of butter and add ta-
blespoonful of -four. When bubbling and
foamy stir into 1t one pint of rich milk
Cook a moment or two, stirring all the
time, and add to the strained soup Bring
TO Doll and serve with croutons.
The salt-rising bread of our grandmoth-
ers has nearly vanished from the east but
may still be found in the far west. A good
Arizona housekeeper famed for her bread,
gives these directions for making five large
loaveS:
At noon, the day before baking take one
half cupful of cornmeal and pour over II
enough sweet milk boiling hot to make 1t
the thickness of batter cakes Keep warm.
Next morning pour into a pitcher one pint
of boiling water. add teaspoonful of
soda and one of salt. When cool enough so
that it will not scald the flour, add enough
to make stiff batter. Then add the cup
of meal. set the day before. This will be
full or bubbles. Place the pitcher in a ket
tie OF warm water cover and keep warm.
When the batter rises to the top of the
pltcher pour 1t into a bread pan and add
one and one-half pints of warm water and
flour enough to knead it into loaves. Knead
but little harder than for biscuit dough and
pake as soon as 1t rises to the top of the
pan.
In making bouilon sufficient for dozen
people, eight pounds of lean beef from the
round or shoulder will be required. Have
the butcher cut it in small pieces, and send
with 1t two or three pounds of bone. See
that every particle of fat is removed, and
put into kettle with five quarts Of
water Bring slowly to a boil and skim
carefully. Scrape three carrots and cut in
small pieces, also two onions and half a
turnip. Add to the soup, together with one
teaspoon1ul OF celery seed, one sprig Of
parsley, six blades of mace, six peppercorns
and sixteen whole cloves. Boil until the
vegetables are tender Strain through a
bag, remove every globule of fat, and re-
with salt and pepper. Stir in the beaten
whites of three eggs and boil until the eggs
gather to one side. Skim off, and let the
soup settle and cool. If not dark enough
In color, when warmed to use, add a little
caramel and sherry until the color re-
quired Boullon is better made the day
before using.
Marrow balls are frequently served in
bouillon. To make them, remove from
marrow bone all the firm white marrow and
back of the stove. When melted, strain
and mix with 1t much dry bread as 1t
will moisten. Stir into this the yolk of one
beaten egg, a teaspoonful of flour, a dash
of nutmeg and pepper and salt to taste.
Mold into balls about the size of walnut,
dust lightly with flour and put into the
boiling bouillon, allowing them to cook
about five minutes.
Guiocchl is an Italian paste that makes
acceptable garnish to a summer soup.
Put into a saucepan one cupful of water,
a heaping tablespoonful of butter, a half
saltspoon of salt and pinch of cayenne
or white pepper, as preferred. Let the
water and butter come to the boiling point,
add quickly a cup of sifted flour and two
tablespoonfuls of grated Parmesan cheese.
Stir well, and soon as the paste cleaves
from the pan-as 1t will in a moment or
two take 1T from the fire and let 1t
partially cool. Then stir in egg after
another until three are added Roll this
paste into balls or guiocchi the size of
marbles and bake five minutes on but
tered pan.
Fruit continues to be the first course at
luncheon, but is served In a different
way. The Juice only is used. This is
squeezed out and placed in a Roman punch
glass. Sugar, maraschino crushed ice and
a branded cherry or two are added, and