Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-14

do. Cut into dice a:tarrot. a white turnin
and a stalk of celerys slice an onion. Law
few slices Of salt 5ork in tn. bottom of
the pot then add the vegetables. making
bed of these upon which to Law the fowl.
Put a few slices of the salt pork over the
breast and legs; add a spray of parsley.
three whole cloves, piece of bay leaf, eight
pepper COINS. teaspoonful of salt and two
cups of boiling WAGER! Cover CLOSELY and
set the pot where it will simmer for three
hours. Add a little more water if II be-
remove from pot and rub the breas, and
legs with butter; dust with a little fiour
and place in the oven to brown nicely
Strain the liquor Oft the vegetables and re-
have not enough to make required quantity
of brown gravy. add little more boiling
water to vegetables,-let them boil up and
then strain off this broth for use The
vegetables may be pressed through fine
sieve and used with fhe liquor to thicken
instead Of -four, serving it as PURGE with
the fowl.
Potted Fowl.
For those who prefer to pot their own
meats Strip the meat from the bones Of
a praised or steamed fowl; free IL from
gristle and skin. weigh. and to every pound
Of meat allow quarter Of a pound of fresh
butter. two or three slices of cooked ham,
salt and pepper to taste. teaspoonful mace
and half small nutmeg grated Grind or
chop the meat very fine and pound to a per-
feetly smooth paste with the butter. sprink-
ling in the spices gradually in the mean
time. Pack the mixture in little jars or
an inch with clarified butter. Tie paraffin
paper tightly over the tops and keep in a
cool. dry place. This will keep for some
time t1 ana Is convenient and always accep-
may even be made into small crouuettes or
balls. dipped and fried and served with q
suitable sauce
Chicken Loaf.
Boil fowl until the meat and bones fall
apart. Strain off the liquor and put It into
a saucepan and reduce it to three cupfuls:
then add half an ounce Of soaked geIatine
and stir until gelatine is dissolved but do
not let 1t boil. Decorate the bottom of a
plain mould with slices of hard-boiled eggs;
pour in a shallow layer of the jelly: let 1t
harden then fill up the mold with alternate
layers of white and dark meat: pouring in
a little of the jelly, we'll seasoned with each
layer; set away to harden. This is a nice
dish for Sunday night tea.
Stewed Chicken, Matelote Style.
SINCE, draw and cut up fowl; rub with
butter and flour and brown 1t in a good
oven Put four tablespoonfuls of butter in
a frying pan and When hot fry 1t in a car
rot a parsnp and an onion cut in dice.
Place the fowl in a stewpan with the vege-
tables and one quart of white stock or
broth. In the butter in which vegetables
were friend put two tablespoonfuls of flour;
stir until smooth. then put in with the fowl.
Mash the liver and add to chicken with a
tablespoonful of capers and salt and pep
per to taste. Simmer slowly until chicken
is tender; then add quarter of a pound Of
mushrooms, cut in small pieces, and SIM
mer fifteen minutes longer. Serve with a
garnish of mashed potatoes.
Brown Ericassee.
Cut up an old fowl put into a stewpan
with barely enough water to cover and
stew gently until tender: have a frying
pan hot, put in few slices of fat salt pork
and when they begin to fry put in the
pieces of chicken and fry a rich brown.
Remove chicken and pork from pan. pour
off most of the fatj rSfffin two tablespoon
fuls Of -four and then Add broth Season
to taste with salt and Pepper; put back the
chicken and bits of pork and simmer few
minutes; take up the chicken, arranging 1t
on hot DISH stir two beaten eggs into the
sauce and serve.
Fried Green Peppers.
Cut the stem end1 from sweet green pep
pers. take out all the seeds and veiny part,
cut them in quarters Of in rings, soak In
slightly cold salt water for twenty minutes;
drain, wipe dry, then dust with flour and
fry in deep hot fat. Ssaye with steak or
boiled or baked fish.
- Apple Better. - .-.. ~, =
+ Peel, core and quarter bushel of good
cooking apples; boil down four gallons of
new cider to oneehalf the quantity; put in
the apples and cook them slowly to a
smooth, thick, dark mass, stirring almost
constantly with paddle attached to a long
handle. If the flavor Is liked, add the
juice of three lemons after the apples cook
soft, and two ounces each Of ground all
spice and cinnamon may be added II you
desire spiced butter. Put into stone jars
and when cold tie up tightly with brown
paper and keep in cool, dry place.
Catsup.
To every gallon of tomatoes put four ia
blespoonfuls Of salt, four of black pepper.
one of cayenne. three Of mustard, half ia
blespoonful ground cloves. and same of all
spice. Wash the tomatoes. cut out stem
end. cut up and boil them twenty minutes,
then strain; add the spices and simmer for
three hours, or until thick and smooth. bot
tie and seal. A little vinegar may be added
II you like your catsup tart. Also onion
and green pepper minced fine.
Menus.
WEDNESDAY.
BREAKFAST.