Evening star., 1901-05-11

which "rejOices the stomach and disposes
it to receive and digest other food" need
never be lacking. This without buying
meat specially for this purpose or using
(home practice the food from individual
plates. From roasts and steaks there are
always pieces of bone and a suspicion of
juice left on the platter. From lamb and
mutton chops Frenched come ScrapS
enough to form the basis for a tasty soup
without anything else. If your butcher un-
derstands that you would like the bones
and scraps from your roasts and chops
sent home with the meat. he is always
quite willing to do so. A saucer of baked
beans. a cup of tomato. a spoonful OF
peas, a half dozen stalks of asparagus, q
cabbage leaf, a few onion tops cup OF
gravy, the skeleton of roast chicken, or
almost any other fragment Of a departed
feast, add body. nourishment, flavor and
variety to your soup from day to day.
While in winter the stock pot' can go
for several days without entire renewal
and cleansing, much care is needed In
hot weather to keep 1t from spelling Never
set 1t away covered until perfectly cold.
1t keeps better to cool quickly.
The farewell stag" party which has long
been considered the proper thing for the
bachelor about to turn Benedict finds now
its counterpart In the bachelor girls fare
well dinner, which forms the prelude to the
wedding festivities. 1t is rumored that
among June brides this custom is to be gem
orally observed. Often the dinner Will APP
pear in conjunction with the linen
shower" the kitchen Tin, tin, walk in or
the cup and saucer remember me-"
English monkey affords a variation in
the cheese dishes which go so eXcelently
well for the Sunday night supper Melt one
tablespoonful of butter in the chatting dish,
add a half cupful Of soft, mild cheese cut
in small bits, and stir until the cheese is
melted. Have ready cup of stale bread
crumbs which have been soaked in milk
until thoroughly soft and beat in with the
melted cheese Inst before serving add q
slightly beaten egg, a half teaspoonful of
salt, few grains of cayenne and salt
spoonful of mustard. Pour over toasted
crackers or zephyrettes.
A cupful of cold boiled rice added to any
breakfast muffin mixture or pancake batter
furnishes the variety which gives the
spice" to appetite.
Corn mullins which accord amicably with
the morning cup of coffee are excellent
made in this way: Separate two eggs, put
ting the yoiks in large bowl. Beat a mo-
ment, add a cupful of milk, one cup of corn
meal and a half cupful of -four and beat
thoroughly. Add a tablespoonful of melted
ing powder and a half teaspoonful Of salt,
and beat again. When well blended and
puffy. fold in the well-beaten whites of the
eggs. Have ready twelve creased gem
pans, piping hot. Pour the mixture into
them and bake fifteen or twenty minutes in
hot oven.
In making a chicken salad, il the chicken
runs short, as 1t often does, it may be eked
out without any ones being the wiser by
adding a third as much roast of pork or
veal cut in small bits.
With peas coming into the market, try
this English salad. Boil one quart of peas
measured after shelling) until they are
tender in salted boiling water, to which a
sprig of mint and little pepper have been
added.
Drain thoroughly and put into a bowl.