The sun., 1901-09-03
THE HOUSEWIVES CORNER.

cupful from the center, glaze the cavity
with the white of an egg, also the out
side OF the mound; then set in the oven
to harden the glaze; meanwhile beat init
a half cupfnl Of melted buttrr four table
spoons OF grated cheese, tie beaten yu'kS
of two eggs, il pinch Of salt and pepper.
Heat and stir, and when thick and hot
pour into The center Of the mound, sjfs
ilne crumbs upon sauce; set IL oven to
slightly lrOwn; sc.yc AT once.
Twin Salad Select two nice clcun-
bars and four firm tomatoes; remove the
skins from the tomatoes and place on
icc; cut the top ANA tail from tc e .cEn
h,rS, ne, and slice thin, lii. in q. Il water
on" half hour, then Squcczr dry, arrange
alternate layers Of the to:natocS ANA
cuc,imbers on platter until all ;lrr used,
seasoning each layer with salt and pep
per. Just before serving pour over Il
generous dressing of mayonnaiSr.
Peach Custard-Pare and rub through
\ colander enough ripe peaches tp make
Il pint Of pulp; add the beaten yolks of
three eggs, one cup Of cream ana Que
half cup OF sugar. Bake slowly until
done and cover with deep meringuc
made by whipping the whites of the eggs
with three table spoonfuls Of sugar pow
dered.
CHAT WITH THE HOUSEWIFE.
Soup-Beginning Il dinner Of many
courses, very clear coilsomme is the
accepted soup. \ heavy soup viii cloy
the appetite 50 rs to render the palate
Indifferent TO the following courses,
while Il clear soup prepares the palate
for the enjoyment of the succeeding
solids. If purce or d soup of creamy
consistency is served ut the beginning OF
a .'litile' dinner, it must be very dsli'
cate in substance and flavor. and only i
few spoGnflls should be served.
The Labor of making Il good soup il
, trfling but to combine ingredients so n
70 produce pleasing effects in taste. il
quality. IN consistency, is something tia
= requires experience and intelligence.
, Soup must be Favored very drlicat"ly
> because ut Tins early stage of tGr Dime
i, nothing has been served in til" way o
i rich and highly favored dishes to blum
+ the keen edge Of the palate. II mus
: also be served hot. Hot food. to b
= worth eating, for both digestion AM
+ SAVIOR should be just hot enough not t
i burn the mouth and cold dishes mus
:. he very cold.
4 Clear soup may he served plain or wit
/. the addition of garnish Of small cu
4 vegetables, marrow balls, qucnelle>
{ cooked macaroni cut in narrow ring
: or white Of egg poachcd in cup. cut i
4 Slices then in diamond or other shapes.
@ To make consomme, the fnvoritc of tn
s clear soups, put the stock pot over tn
fire, and in ii heaping tablespoon q
y white sugar. Let it melt and become n
70 most hlack-a process which will rcqnl
h about ten Minutes: add half pint Of col
2. water. boil five minutes; pour in fou
r. quarts Of cold water, add two pounds q
is lean beef from the flank, cut small nm
II two pounds of knuckle Of veal. Put th
" pot whore it will come to boil vrr
n slowly. When it first boils mp. skim .
r. every particle of scum. To obtain
$. really clear soup. this matter must l
r. carefully attended to.
ic Now draw the pot to the hack Of II
1t stove and lei the water Just simmer f.
Ip six hours. At the end Of four hours nd
II two green. onions two carrots, ana tw
Ii turnips carefully pared. washed. an
IL cut small. Throw in also houIu
II Of herbs. When done strain thrpnu
three thicknesscs of cheese cloth and pI
ly where it will cool
e. Always season the soup again hrfol
n serving,