Evening journal., 1902-02-27

lOOk i've minutes, stir in tablespoon OF
lour and add one and a quarter cups OF
stock or water; stir until uhickened;
season to taste and add one pound of
tripe that has been boiled until very
tender, and then cut in small pieces;
simmer half an hour in the sauce;
serve with boiled rice.
y y y
HUNGARIAN BEEF GOULASH.
Take two pounds of beef from the
round wipe trim off the fat and cut
in finger lengths; put in stew pan
one tablespoon of olive Oil; add one
medium sized onion chopped fine, and
cook slowly until golden brown; then
add one heaping tablespoonful of -four
and brown we'll; add one teaspoonful
of salt, half level teaspoon of paprika
and one pint of water or beck stock;
when thickened and smooth add the
meat; cover closely and simmer twol
hours; serve with potato balls.
- - -
EGG OUTLETS.
Boil three eggs twenty minutes: when |
cold remove the shell. and chop them
very fine Put one cupful of milk in
the double boiler; mix one tablespoon
fun of butter and two tablespOonfuls OF
-four; add it to the scalding milk and
cook until it is a smooth, thick paste; |
add to the chopped eggs a teaspoonful
of chopped parsley, one teaspoOnful of
salt a few drops Of onion juice and a
pinch of pepper Mix well and turn
out TO cool; then shape in outlet shape: |
dip in egg, then in bread crumbs and
fry in hot, deep fat Remove, drain on
paper and stick small piece of PARSLEY
in tine end of each outlet Have ready
a cream sauce. into which you have
added a cup of peas; arrange she cut
lets on hot platter. pour around them
the cream sauce. Very good.
y - *
ORANGE SAGO.
To two cupfuls of cold water add one
cupful of sagO; let it soak until THE
water is all absorbed, then add another
cupful of boiling water and cook until
the sagO is clear; have ready four en-
langes, sliced and cut in small pieces:
sprinkle with sugar; while tine sago is
hot pour it over the oranges and put in
a cool place; serve with powdered
sugar
~ y ~
FRUIT GELATINE
Remove the skin from three bananas;
slice them; cut into quarters two ounces
of candied cherries: cut i'm halves two
oranges crOsswise and with a spoon re
move the pulp, rejecting the seeds and
Saving the juice; have soaking one
Tablespoonful of gelatine in three table,
lspOonfuls of cold water; stir over the
fire until the gelatine is dissolved put
the fruit in a mould; pour over the
lgelatine: stand aside to cool There
Il Ill
fruit; when ready TO serve turn out ON
a dish; heap whipped cream around the
base.
y y y
SUEr DUMPLINGS.
Chop sufficient suet to make half a
cupful mix with it half a cupful of
stale bread crumbs stir in half a cup
of seeded raisins; add a quarter of a
lteaspoonful Of salt and teaspoon Of
cinnamon, and a sufficient quantity of
white egg to bind the whole together;
make the dumplings the size of an Eng
lish walnut; nut them into a kettle of
boiling water; the water must not boil,
but keep simmering. In fifteen minutes
they will come to the surface; lift them
carefully with a skinner; arrange them
in a serving dish and serve with a
hard sauce
y y y
GRAHAM MUFFINS.
Mix one cup of white with two cups
of graham flour and one tablespoonful
of sugar; beat one egg until thick: add
it to two cupfuls of milk; add this to
the -four with three level tablespOonfuls
of melted butter: beat until light and
lsmooth: then add three tablespOonfuls
smooth: then add three level table
spoonfuls of baking powder; fill
creased muffin pans two-thirds full
and bake in a quick oven twenty min
utes
y y y
CRAB MEAT ON TOAST.
Put in chatting dish two level table
sDoonfuls of butter: when il has melted
add one level tablespoonful of -four and
half cup of milk. one teaspoonful of
chopped parsley and one can of crab
meat: stir until thick; add salt, pepper,
paprika and lemon juice to taste:
spread on toasted biscuit or on thin
lrounds of bread toasted.
- y x
CREAMED CELERY.
Cut enough celery into inch pieces to
give one cupful; wash and put into
boiling water and cook until tender;
Iheat one tablespoonful OF butter;
when it has melted add one tablespoon
ful Of flour and stir until smooth; add
gradually one cup of milk; stir over the
fire until boiling add salt and pepper
to season and a little grated nutmeg;
when the celery is tender add to IL the
sauce and serve hot