Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-09-24


| use. A quart can of peaches or plums, put
| up at home. buying the fruit by the Iarge
| basket, need not cost more than 10 or 10
| cents at the outside Anything to compare
with 1t, even in quantity, to say nothing or
| quality, will cost at least % cents, usually
more.
Apple Jelly. which can be made from
| small and imperfect fruit, does not cost
more than 10 cents, and ordinarily less than
| that when made at home, while to get the
pure fruit jelly in any store you must pay
% cents.
Catsup made at home using pure spices
and cider vinegar, can be put up for half
or even less than store rates, and you know
what you are giving your family.
But while putting up fruit with an eye to
the future. be sure the family table Is
abundantly supplied with fresh fruits and
vegetables. each in their season. They are
never better than when fresh from trees
and vines, and If you cannot afford to both
eat them in season and put them up, take
them fresh every time.
The amount of money put on to table
is no more criterion of the food value fur
nished nor yet of it's attra ctiveness than
piling expensive clothes on the back, hit or
miss, and expecting to be well dressed.
| have known a table in a small family,
whose cuts of meat, vegetables and fruits
out of season, being lavishly provided yet
nothing ever tasted well looked appe-
tizing, and the children were not half as
we'll nourished as in another family, where
only quarter of the amount was spent.
The difference lay in the head that man
aged the house.
AT one of the most fashionable and ex-
elusive tea rooms in New York Goldfish balls
are among the specialtes most often called
Tor, the secret of their popularity being in
| the delicate and dainty way in which they
are prepared. And yet SO far as the ex-
pehse goes, any table in the land could af-
ioTd them. The balls there are made
| balls not fiat cakes then fried a golden,
| uniform brown and served with a smooth
VelVety tomato sauce.
Codflsh Balls with Tomato Sauce-Wash
| raw salt codfsh and shred in fine pieces I'M
| III you nave cup and half Pure and
| CUT In small pieces mealy potatoes until
| you nave three cups. Put the potatoes and
nsh together in stew pan, cover with boil
ing water and cook until the potatoes are
! done but no longer. lest they become soggy.
| Drain off all the water, then mash and beat
uhtll very l1ght Season with pepper. more
salt II needed, and two tablespoonful of
butter. Add one unbeaten egg and whip
again until as light as feathers" Shape
as near ball shape as possible then roll
them deity in the finest of sifted bread
crumbs, slip them into frying basket, not
more than five at time, and fry in smok-
ing hot fat for just moment. Take out
and drain on soft paper.
Tomato Sauce.-Stew half a can of toma-
toes, half a small onion sliced, three pepper
corns and bay leaf ten minutes; then rub
through strainer. Cook one tablespoonful
of butter and one heaping tablespoonful of
flour in a saucepan until bubbly, then add
the strained. tomatoes little by little. Sea-
son with salt and a busting of pepper if
necessary, and pour around the fish balls.
The entire cost of fshbails and sauce
enough for a family of four will no. exceed
p cents, probably less.
Kidney Stew.-Th,s is another Inexpensive
dish, and one that always commands a high
price in most fashionable restaurants. Soak
two nice beef kidneys in cold salt water for
an hour. Then with very sharp knife slice
in even pieces, taking care to reject all
griStle and fat. Throw as fast as cut into
cold water Wash well and put in a sauce
pan, allowing a pint of water to each kid
ney. Slice two small onions and add to the
contents of the saucepan together with two
bay leaves, two stalks of celery and two
Sprigs of parsley. Let 1t come to a boil
and skim. Then push back where the water
will simply simmer for three hours or until
the kidneys are tender. Drain and throw
away the water, which will be too strong to
use. If ready to use the kidneys pour on
just little boiling water, simmer few
moments add milk then thicken with flour
and season well with pepper, butter and
more salt, if necessary. Serve very hot
with baked potatoes.
Goulash-Goulash is famous Hungarian
DISH also inexpensive and most appet1zing.
Cut two pounds of flank steak into small
cubes and arrange on the bottom of flat
bottomed kettle. Season with salt and pep
per and cover with a layer of sliced onion,
and so on, until the dish is as full as de-
sired. Add sufficient cold water to just
show above the meat, then put the kettle
over the fire and let it come to boil. Have
IN eadineSS canned or fresh tomatoes, al
lowing pint to each quart of meat and po-
tatoes. Pour these on top of the kettle, but
dc not stir. Now push the kettle back on
the stove and simmer gently two hours or
longer If necessary to make the meat per-
fectly tender. Peel small potatoes of uni
form size. and put into the kettle, pushing
the meat to one side to make room for
them. Cook fifteen minutes longer and
serve.
Tripe a la Lyonnaise.-Italians are ex-
tremely fond of tripe and prepare 1t In
variety of appetizing ways. 1t is most di-
gestble and is usually served with Par
mesan cheese. Wash in cold water two
pounds of the honeycomb tripe and put 1T in
saucepan with two quarts of boiling salt
water. Simmer gently for ten minutes.
| drain and dry with a clean cloth. Cut in
| long, fine strips about an inch in length.
| Put in a saucepan three tablespoonfuls of
| olive oil. and when hot add two table
| spoonfuls of white onions cut in thin slices,
| and cook until a golden color. Add the
| trpe, cook slowly for fifteen minutes, sea-
| son with salt, pepper, dash of cayenne,
| tablespoonful of parsley and tablespoon
| full of tomato conserve. Serve with grated
cheese. Both the cheese and the conserve
can be purchased in any Italian store much
more reasonably than can be procured else
where. The conserve comes in little tin
cans, cents a can, and lasts Indefinitely,
since a spoonful is quite sufficient for sea-
soning.
Spaghetti with Tomato Sauce.-Buy your
spaghetti, II you can, at a first-class Ital-
ian grocery, where you can find it in per-
lection, at seven or eight cents pound
loose, or at one dollar and a half a box
that holds nearly twenty-three pounds
There are even cheaper grades, but these
are not always made in sanitary surround
ings. Plunge into boiling salted water and
cook from twenty to thirty minutes. Drain
in colander then run cold water through
II for q moment.
Tomato Sauce, New England Style.-Cook
and strain one can of toma toes its
equivalent in fresh fruit. Chop two thin
slices OF pork very fine put in frying pan
and brown In the fat; one small onion
sliced and a handful of dried mushrooms
| scalded, strained and chopped. These add
| greatly to the flavor These mushrooms,
nv the way can also be purchased of the