Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-03-07
HOUSEKEEE|P||NH ING
Easy Dishes to Make in Sim
pie Surroundings,
AND GOOD ONES, TOO
POSSIBILITIES. OF THE cHAFING-
DISH DISCUSSED.
Appetizing Hot Dainties to Help
Out the Cold Left
Over.
Written for The Evening Star.

Written for The Evening Star.
| The tremendous increase in the population
| of all large cities has brought to public at
tention the possibilities of small apart
ments, 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 II 1t Is located among chimney pots,
and quartet of bachelor maids will learn
| the true meaning of home in four-room
| suite.
J Time was when light housekeeping was
one of the trademarks of the artistic circle
and the Latin quarter in particular. Now
it is the salvation of many 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 concoc-
| tions which can be made in chatting dish
| or over one-hole gas stove. Light break
| fasts, luncheons, suppers and Sunday night
teas may be managed with these two con-
veniences 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 cold
meats, the light housekeeper should bear
| in mind that she can buy at delicatessen
| shop any amount Of cooked meat, from 8
cents worth up and it is infinitely more
appetizing when served in the form of a
| made-dish than when laid out chill and
cold on a parsley trimmed platter.
The following recipes are prepared with
view to serving not more than four
people,
Cream potato soup.-Pare and quarter
two good-sZed potatoes. Cook in cold
water, and when half done pour, off this
water and add half pint of fresh boiling
water small slice of onion, a sprig Of
celery and half bay leaf. Boil once more
thn nfofn hon
them through sieve. Bring a pint of
milk to the boiling point, thicken with halt
a tablespoonful of butter rubbed smooth in
| half tablespoonful of flour, bring to a boil
and pour over the potatoes, serving in a hot
dish with bread sticks.
Mock bisque soup-Have ready half can
of tomatoes and three cups of fresh, sweet
milk, a small tablespoonful of flour and the
same quantity of butter. Press the to-
matoes through sieve and stew gently
Heat the milk in a double boiler, setting
the tomatoes to one side, if you have only
a single-hole gas stove. When the milk is
hot, add pepper and salt and the butter
rubbed to a cream in the -four. Cook sew
eral minutes. Bring the tomatoes to a
quick boil, add half teaspoonful of baking
soda, pour into the boiled milk and serve
Immediately. This is an excellent fiIst
course for an otherwise cold luncheon.
Dreamed oysters.-Bring a pint of swee.
cream to boil with small piece of mace.
Thicker with tablespoonful of -four
smoothed in cold milk, and add salt alG
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 be
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 a wine glass
of sherry or Madeira, one tablespoonful of
butter, a pinch of cayenne and salt to
taste. Pick the lobster meat into bits that
are not too fine and drain off the juice.
Cook for five minutes with the butter salt
and pepper. Add the wine beat the yo.ks
light and stir them into the cream. Pour
this mixture over the lobster and cook in
the chatting dish or over boiling waten until
thick.
Veal bals-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, remove from the pan and
arrange neatly on a hot platter Make
rich cream gravy of milk, flour and butter
and pour over the balls, serving with pars-
ley.
A tempting breakfast dish-Melt three
ounces Of butter and a tablespoonful of
flour, simmer and add some chopped onion
and a little parsley. When Drowned, season
stock of gravy. For the stock, canned soups
such as bouillon, consomme strained JUL
ien may be used. Stir into this sauce cold
beef, minced fine. Heat gradually thicken-
ing with more flour, if necessary. When
thoroughly heated, stir In a tablespoonful
Of catsup and serve at once on hot toast.
Glace tomato salad-Dissolve one-eighth
of a box of gelatine in a little cold water.
Measure half can of toma toes or in season,
skin and stew four good sized fresh toma-
toes. Pass the tomatoes through a sieve
to remove all the seeds, season with pepper
and SALT and pour over the gelati while
very hot. Pour into fancy mold to hard
en-, and bring to the table whole, in nest
Of lettuce leaves.
Chocolate blanc mange-Dissolve one
eighth box of gelatine in cold water and stir
1t into pint of boiling milk When at the
boiling point, add two ounces of grated
chocolate and two ounces Of pulverZed
sugar Let this mixture boil until the choc-
olate is melted and a uniform color secured.
Then stir in two well-beaten eggs and strain
into mold. Serve with whipped cream.
one can of shredded pineapple Strain one
half ounce of gelatine, which has been dis
solved in cold water and add to the pine
apple. Remove from the fire, and when
it begins to chill, stir in the beaten whites
Of three eggs and one-half pint of cream.
Pour into mold and set on ice
Corn oysters.-Grate enough fresh corn
to fill nearly a pint measure. If canned
corn is used, press it through fine colan-
der or sieve. Add the yolk of an egg,
beaten light, and salt and pepper to taste.
Have ready some very hot butter and just
before frying add to the corn mixture the
beaten white of the egg, and, if the mix
ture seems dry. little sweet milk. Drop
in small spoonfuls in the hot butter and
fry golden brown. This Is an appetizing
dish for breakfast or luncheon.
Breakfast balls.-Crush three boiled po-
tatoes through a sieve. Moisten with sweet
cream, add one-quarter cup of grated or
finely minced ham, a little chopped parsley
and pepper and salt. Beat with the yolks
of two eggs: Form into small balls, fry
until light brown In color, and serve plain
or with brown gravy.
Cheese balls.-To one cup of dry grated
cheese add three drops Of Worcestershire
sauce, the whites of two eggs well beaten,
and pinch of salt. Mold into soft balls,
roll in bread crumbs, lay in a wire basket
and dip them into hot lard, and fry until
golden brown. Serve with toasted crack
ers.
Dreamed eggs au gratin.-Bou four eggs