Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-18

Deer mas Deen 1fled Crisp lake OUT lAc
pork and put in the roll. turning 1t until
well Drowned Add a half pint Of water
and little salt. Cover closely and simmer
slowly for two hours. Add more water II
1t shows signs of dying out. Unwind the
string carefully and lay the roll a hot
platter. Thicker the gravy with a little
four-Gf the flour is Drowned it gives a
richer color)-add a teaspoonful of Wor-
cestershire sauce, if you like the taste, and
pour over the roll. Garnish with little
parsley and serve, cutting in slices through
the roll. This is equally nice heated over
the next day, or is delicious served cold
with parsley.
thrown away, as 1t be utilized in a va
riety of ways. If thick and lean, it makes
n nice sandwich or helps out the platter OF
cold meat for tea or luncheon, by slicins
with a very sharp knife into the thinnest
of Slices like roast beef. If you prefer 1t
a hot DISH try this method of preparing
it: Mince fine, and for each cup of meat
add tablespoonful of chopped ham and
half as much bread crumbs as you have
meat. Moisten the crumbs with little hot
milk and add to the meat. Season highly
with salt, pepper and chopped parsley, or
substitute a little sage or onion juice for
the parsley. Beat one egg light and add
to the other ingredients. Take a piece of
fresh brown paper and butter well, or
grease with olive oil.
Place the meat mixture in the middle OF
the paper and shape it into a brick-shaped
leaf. Fold the paper about the meat and
over the ends. as when doing up parcel,
trimming the ends under the loaf. so that II
will not require tying. Place the parcel in Il
baking pan and put it in hot oven. Bake
for twenty-five minutes.
Then carefully remove the paper from the
meat and place the Drowned loaf upon a
heated platter Pour tomato sauce about
il or serve with horseradish sauce.
HOrSaradiSh iS ono of ba host l.
ishes to serve with beef. There are several
ways of making it, hut here are two that
are specially delicious: To two tablespoon
fuls of freshly grated horseradish allow the
same quantity of bread crumbs from which
the crust has been taken. Pour over these
four tablespoonfuls of cream and let them
stand until the crumbs have sOftened and
taken up the cream. Rub the mixture
through sieve add a saltspoon of salt, a
half teaspoonful granulated sugar and Just
a tiny dash of mustard. Mix well with the
radish and add two tablespoonfuls of vine
gar.
Another sauce is made in this way: Mois-
ten two tablespoonfuls freshly grated horse
rddish with a little vinegar or lemon juice.
Add one heaping teaspoonful of sugar, a
haf teaspoonful of salt and half a tea
spoonful of dry mustard. Mix well to-
gether, and just before serving stir in three
tablespoonfuls of whipped cream that has
been well drained
For stuffed tomatoes large smooth firm
fruit is required. Slice off the stem portion
and scoop the soft part out with spoon
leaving a cup-formed tomato case. The
stuffing may vary according to what one
has on hand. as any cold meat may be util-
lied in the dressing. A good plain stuffinS
Is of seasoned breadcrumbs mixed with but
ter and a beaten egg. Finely minced parS-
ley. onion or garlic are all good seasonings
while Parmesan cheese added to bread
crumbs and finely chopped ham is a revela-
ton to those who have never tried it.
ticularly happy" combination with pork
chops Select smooth, round fruit and cut
out of the stem end a piece about the size
of dollar. With a spoon scoop out the in
side, taking care not to go too deep, and fill
the cavity with the following force meat:
One-half cupful boiled rice one-half cupful
cold chicken or veal chopped very fine,
teaspoonful of minced onion. Drowned in a
teaspoonful of butter and little parsley.
Season with salt and pepper, add a we'll
beaten egg and fill the tomatoes with the
mixture. Smooth over the top, sprinkle
with just busting of bread crumbs or add
a little of the tomato pulp with bits of but
ter Bake in a moderately hot oven for
twenty minutes, putting a little butter in
the pan in which they are baked to prevent
burning. Have your pork chops fried or
broiled, arrange on hot platter with the
stuffed tomatoes around the outside. Pour
over the gravy from both dishes and serve
at once.
correspondent asks directions for MAX
ing tomato soups. Their names are legion
but here are directions for three-Which
may be depended upon:
For an old-faShoned tomato soup, take
one quart can of tomatoes. or its equivalent
in fresh tomatoes, and one quart of beef
stock. Cook slowly on back of range for
an hour. Rub through sieve. Season with
pepper, salt, dash Of onion juice and a
little butter. Thicker with tablespoonful
of flour stirred smooth in little cold water
Stir constantly until it comes to a boil and
serve at once
Here is a good everyday tomato bisque:
Boil one quart of tomatoes with one quart
of water twenty minutes. Strain: add one
quart of milk stirring constantly that it
may not curdle; salt, pepper, butter the
size of walnut and at the last moment
scant -teaspoonful of soda. Take at
once from the fire and serve with croutons.
And here is a rice and tomato soup. To
one pint of soup-stock, veal, mutton or
beef, add one cupful of boiled rice and
cook for twenty minutes. Then add one
pint of tomatoes which have been put
through sieve and heated. Cook ten min
utes longer add slowly pint of fresh milk,
season with salt pepper and little chop
ped parsley. Serve with squares of toasted
bread
When you arc ready to run your carpet
sweeper over Turkish rug, feel with your
hand to see which way the warp runs, and
push the sweeper in the same direction as
the warp.
This is not only much easier, but it takes
up the dirt better, and evens the rough sur
face of the rug, giving it silkier effect
If you run the sweeper against the warp
it not only fails to pick up the dirt, but
takes out the dust from the sweeper as
well.