Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-06-26
Table
Kitchen.
LIGHT HOUSEKEEPING.
Easy Dishes to Make in Simple Sur
roundinqs.

to public attention the possibilities OF
small apartments. particularly. those
which are known as bachelor suites.
An ingenious bride can convert an
apartment consisting of two rooms and
a bath into garden of Eden, even if
1t is located among chimney pots, and
a quartet of bachelor maids will learn
the true meaning of home in a four
room suite.
Time was when light housekeeping
was one of the trademarks of the ar
tistic circle and the Latin quarter in
particular. Now it is the salvation of
many a worker in the cities and the
most dangerous rival that the boarding
house keeper has.
To meet this condition, compilers Of
cook books and heads of cooking
schools are racking their brains for
tempting connections which can be
made in a chatting dish or over a one
hole gas stove. Light breakfasts,
luncheons, suppers and Sunday night
teas, may be managed with these two
convehiences and the aid of radiator
for keeping dishes hot. Usually the
occupants of small suites take their
dinners out.
In preparing all dishes calling for
should bear in mind that she can buy
at a delicatessen shop any amount of
cooked meat. from cents worth up,
and It is infinitely more appetiZing
when served in the form of made
dish than when laid out chill and cold
on a parsleytrimmed platter.
The following recipes are prepared
with view to serving not more than
four people:
Cream Potato Soup.-Pare and quar-
ter two good sized potatoes. Cook in
cold water, and when half done pour
off this water, and add half pint Of
fresh boiling water, a small slice of
onion, sprig of celery and half bay
leaf Boil once more until the potatoes
are done, and then press them through
a sieve Bring q pint of milk to the
boiling point, thicken with half ia
blespoonful of butter rubbed smooth
in half tablespoonful of flour, bring to
n boil and pour over the potatoes, serv-
ing.i in hot dish with bread sticks.
Mock Bisque Soup-Have ready half
can of tomatoes and three cups OF fresh,
sweet milk, q small tablespoonful of
flour and the same quantity of butter,
Press the tomatoes through sieve and
stew gently. Heat the milk in
double boiler. setting the tomatoes to
one side. if you have only single-hole
gas stove. When the milk is hot, add
pepper and salt and the butter rubbed
to a cream in the flour. Cook several
minutes. Bring the tomatoes to
quick boil, add half teaspOonful of bak-
ing soda, pour into the boiled milk and
serve Immediately. This is an excellent
first course for an otherwise cold lunch
con-
Dreamed Oysters.-Bring a pint of
sweet cream to a boil with a small piece
of mace. Thicker with tablespoonful
of flour. smothed in cold milk, and add
salt and pepper to taste. Bring the
oysters to a boil in their own liquor,
skim carefully. strain off the juice and
drop the pumped oysters into the
cream sauce. They can he served plain
or on toast. and are easily made in the
chatting dish.
Lobster NeWburg.-This is made with
one small can of lobster, one pint of
sweet cream, the yolkS of three eggs,
wine glass of sherry of Madeira, one
tablespoonful of butter, pinch of cay
enne and salt to taste. Pick the lobster
meat into bits that are not too fine and
drain off the juice. Cook for five min
utes with the butter, salt and pepper.
Add the wine. beat the yolks light and
stir them into the cream. Pour this
mixture over the lobster and cook in
the chatting dish or over boiling water
until thick.
Veal Balls.-Mince fine some cold
veal, add a few bread crumbs, an egg,
and pepper and salt. Mold into balls
and fry in butter. When Drowned, re-
move from the pan and arrange neatly
on hot platter. Make n rich cream
gravy Of milk flour and butter and
pour over the balls, serving with pars-
lev.
A tempting breakfast dish.-Mclt
three ounces of butter and n table
spoonful of flour, simmer and add some
chopped onion and n little parsley.
When Drowned. season with pepper and
salt and add cup of good stock of
gravy, For the stock, canned soups
such as bouillon. consomme or strained
julien. may be used. Stir into this
sauce cold beef minced fine. Heat
gradually, thickening with more flour
if necessary. When thoroughly heated
stir in n tablespoonful of catsup and
serve at once on hot toast.
Glaze Tomato Salad.-Dissolve one
eighth Of box of gelatine in a little
cold water. Measure half can of toma-
toes or. in season. skin and stew foul
good sized fresh tomatoes. Pass the
tomatoes through a sieve to remove al
the seeds. season with pepper and salt
and pour over the gelatine while very
hot. Pour into fancy mold to harden
and bring to the table whole, in a nest
of lettuce leaves.
Chocolate Blanc Mangc.-Dissolvt
one-eighth box of gelatine in cold wate
and stir it into a pint of boiling milk
When at the boiling point. add two
ounces of grated chocolate and tive
ounces of pulverized sugar. Let thi:
mixture boil until the chocolate is melt
ed and Il uniform color secured. Thel
stir in two well-beaten eggs and strait
into a mold. Serve with whippe
cream.
Pineapple Cream.-Heat to the boil
ing point one can of shredded pine
apple. Strain one-half ounce of gela
tine. which has been dissolved in col,
water. and add to the pineapple. Re