The Washington times., 1904-10-06

pan, set over the fire and stir vigorous
~ for a moment or two TO loosen and
incorporate the browning which has ad-
hered TO the bottom.
Dreamed Potatoes.
The smallest potatoes should be Sc
lected Tor Dreaming. In districts where
they have just been brought in from
the fields use the cuIIs-those about the
size OF "a hickory nut. Boil in their
jackets. cool ana peel For the sauce
COOK IoGelngF LQF 2 moment one table
spoonful and halL each of butter and
-four. Add slowly one cu9fuI and q
half of milk, stirring until smoothly
tlickeued Season with salt and pepper.
OF Ehe FIRE and let stand for ten min
utea. A little chopped parsley Is spriuk-
ieu over them after they are turned
into q serving dish
Chinese Pickles and Hot Slaw.
with these substantiaIs pickles or
some sharp or acid preparation win go
well Chinese or winter Tadishes are
row in market ia both the white and
black skinned varieties. For serving
they are pared and either sliced OF cut
into strips. In place Of "a cold salad
not slaw IS suggested. Take part Of "a
small. firm head OF white cabbage and
shave II as hnely as possible. Boil to-
vinegar. six cloves. a baE lear and a
dozen pepper COrus. Skim out the spices.
ana add one tablespoonful or butter.
ol-e-t=L teaspColtul OF salt, dash Of
pepper ana the cabDage-abOut three
pl4ts- cover closely and steam for
HLIeeu minutes. Ia the meantime beat
one cupLul OF milk 20 the scalGlug pOiuu.
Pour II over one beaten egg and stir
over lile Hre until IL begins 70 IhiCkeu
ta1h take or pour over the cabbage
anu t4lA lu5o q covered dish This is
az y-u Dutcn Qlsh and IS quite as good
colq as hot. II IL is desired 10 be used
colu as a salad il may be mixed with
d I'd -|HaFs
ana gaE-llshed with celery tips and
picked beets cut into dice.
Stewed Apples.
AT THIS time or the year apples ought
TO be plentiful and cheap. They are So
popular so healJhful. and can be pre-
pared IN SO many ways that a special
article viii soon be devoted 10 fhan1
When not desired OF understandable can
ned or eFaporated fruit may take their
place, and word in favor OF the latter
may not be atniss. Ia the process OF
curing much time was consumed ia
eFapui atlIs the water which they con-
taln. ~ - not 20 be expected that q
snort cooking without previous soaking
VIII restore them TO a soft iuicv con-
AtiOu q Mess they have firsI been allow
90 90 55ak ia cold water. Twentv-foIlr
I-OLts 2" zone too long TO allow for this
II eIiiiillidLy process, and when followed
~ sio@ cooking considerably below
Lne boiling point they will amply reuav
'4-s sl-sEt care given 20 them
Chocolate Cakes.
While any kind OF cake may be served
with this meal, the following small cakes
are easy 70 make keep well. and are al
ways Aked. Cream together one cIDftIl
~ butter ana TWO cupTuls Of brown
sugar. ADD oue-quarter OF a square rf
chocolate grated and melted over h0f
W-AteFt one teaspoonful Of ground CHINA
mon. Oue-QuaFter OF z teaEuo0nfl1T 800,
q cloves and mace. ana one-haTF ~ .
lF--si'OooLiIl ~ or alsplce, One-haIf of \
te-s spoonful OF salt and the beaten yrIks
oL LAfee eggs Add alternately. oue-haIf
or cupful Of milk, four cupfiIls of Eiff-
GO AolF ana the beaten whites Of me
eggs Last OF all, stir IN two teasu0on
LLts Of hdklng powder, one-quarter Of "a
te@spooniul or soda dissolved la q fes
spooAIg I Of warm water. and two cum
II--s 9L mixed sultanas and currants
Bake In muffin tins ''''- 3D.