Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-31

cost, while the fresh supply of vegetables
is cheapest. In opening q can of preserved
fruit it is always better recooked, adding
extra sugar. 1t would seem that every
one knows by this time that as soon as a
can is opened it's entire contents should be
Immediately emptied out, whether all was
TO be used at once or not. Yet many cases
of severe poisoning may be traced direct
ly 10 this cause. The average servant is
grossly ignorant, as well as careless, and
needs constant reminding that she is on no
account to set anything away in an opened
can. Never buy last years canned goods
no matter how attractiveIy the ADVERTISE
ment OF three cans for a quarter may
read. Also beware the bullying can, which
SHOWS that poisonous gases have been gen.
Grated.
A great saving in table expenses may
be effected by purchasing oranges by the
box, bananas by the bunch and potatoes
ana apples by the barrel. 1t requires how
ever, COOL dark store closet to keep such
perlshable foods. The cost of loss from de-
cay may be reduced to a minimum by two
or three families purchasing fruit in this
way and dividing it.
When one has a good store room or
cellar it will be found a distinct adyan-
tage to make the family sausage and
scrapple and corn the tongue and beef
at home. The English housewife makes
much more use of corned beef than we
do here, considering it when properly
prepared a very delectable dish to serve
cold An excellent corned beef pickle is
made as follows: Put five gallons Of
water on to boil. When it reaches thai
point add one gallon of rock salt, a
pound and a half of brown sugar and
four ounces of saltpetre Stir until dis
solved, but do not boil again. Let it
stand until morning, then strain and put
in the beef, tongue or a fresh shoulder
of ham. Turn every day. The beef should
stay in the pickle day for every pound,
and a good-sized tongue for three weeks
A teh-pound brisket of fiat ribs is consid-
cred the best joint for corning by the En-
glish. After it is boiled it is well pressed,
the bones removed, then the beef glazed
and served cold.
Until comparatively recently the tooth
some qualities of scrapple were known
only to Pennsylvanans and their fOrtu-
nate visitors. Today it is appearing as
bonnie bouche at the Waldorf and In other
first-class hostelries throughout the coun-
try. 1t is easily made at home, and keeps
well in a cool, dry cellar 1t should al
ways be made of pork. Order the head
of pig from the butcher, also the heart,
liver, kidneys and all of the lean pieces
usually thrown aside in cutting up a hog.
Cut away the jawbone and teeth, the snout
and gristly ears Wash the head and meat
thoroughly and put into big kettle, with
plenty of cold water, and bring slowly to
boil Skim carefully, season with little
salt and pepper, and cook until all the
bones in the head fall apart. Then strain
through a colander into another pot and
keep the liquor hot on the back of the
stove. Separate the bones from the meat,
mince the flesh finely and return to the
liquor. Season highly with. salt, pepper
and sage. Again place over the fire, and
when at the boiling point sift in yellow corn
meal, stirring all the time. Add meal until
the consistency of thick mush. Many per-
sons prefer part buckwheat flour and part
cornmeal, in the proportion of two parts
of cornmeal to one of buckwheat. Cook
very slowly for nearly an hour, then turn
the mixture into deep pans to cool. Set
slices, roll in meal and fry crisp brown.
Serve very hot