Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-10-22


cleaned up the kitchen. SO that his wife
would not worry over its looking too badly
when the new maid came.
The other man was professor in one of
the large universities who also had q large
family and delicate wife.
Full of his own work, in which he is an
enthusiast, he can in an emergency, when
cooks fiuctuate or nurses prove unkind.
prepare meal or nurse sick child as
deftly as any woman, and always with
Astounding good humor that is a tonic in it
self.
No woman cares to have a man of affairs
spend his time in the kitchen under ordi-
nary circumstances. but blessed be the man
whose strong right arm is ever ready to
lift the burden when it gets too heavy for
weaker shoulders.
Lake Placid Welsh Rarebit.-At a recent
annual convention of librarians at Lake
Placid a new rarebit made its appearance
evening when jolly company of thir-
teen Were amusing themselves in front of
the big fireplace. While the rarebit was be-
ing evolved, the men of the party looked
after the toast, using the stove poker, sharp
sticks and other lmprovised utensils. For
the thirteen. two pounds and half OF
American cheese was cut in small squares,
dozen tomatoes skinned and sliced.
The tomatoes were first put over cooking,
with tiny bit of onion juice, just enough
TO give the slightest flavor AS soon as they
were cooked the cheese was added and STIR
red until it blended perfectly with the to-
mato. Next came two tablespoonSful of but
ter and :hen six beaten eggs, with salt and
Pepper to season. AS soon as the eggs were
we'll Incorporated, the blaze was turned off
ard the rarehit served on the toast, allow
ING two slices for each person. 1t was
most delicious combination, and one that
would make Il good hearty luncheon dish at
any time.
Cleopatra Salad.-At another evening
gathering there, a Cleopatra salad was a
feature of the impromptu feast. foray on
the larder brought to light some cold cook
eU lima beans, dish of corn, few cold
boiled potatoes, some beets and cupful of
green peas. These were lightly mixed in
large bowl and then came the distinctive
touch, in sweet red peppers, that were cut
into little crimped ribbons. goody num-
Der of these were added, a French dressing
made ami poured over and then the salad
was dished on individual lettuce leaves. the
tender sweet variety, with brown edges.
1T tasted as good as it looked, and it look
co as good as it tasted" was the descrip-
ton given by one of the party.
Dutch Cheese With Pepper Grass-A new
wrinkle in Dutch cheese is to make it this
way: Let it 'lobber as quickly as possible
in warm room. To do this, pour the milk
in rather q shallow basin and let it stand
until thick. When firm, add salt and sweet
cream to season, together with minced pep
per grass, and serve in small Saucers or
cups, with spoon-
Baked Sausage-For the woman who can
get the real country sausage packed in the
little salt bags, here is a treat: Remove
the roll of sausage from it's cover and place
in small dripping pan. Dust lightly with
flour and make a wall of potato around it,
peeling the potatoes, cutting them in half
and standing the cut side against the sau
sage. Bake in a moderate oven until the
potatoes are tender and brown and the saul
sage well done. If desired, use the drppings
that come from the sausage to make
cream gravy to go with the sausage and
rr-;%Lx
where this is favorite cold weather dish
they have had sheet iron tin made of just
the right size to accommodate the sausage
and potatoes and they are served on the
TIN. Sausage cooked in this way is delicious
sliced cold and makes appetizing sand
witches.
Tomato Sauce From Catsup-Wben one
housekeeper wants tomato sauce in a hurry
and has no tomatoes fresh or canned at
hand, she simply takes a few spoonfuIs
OF catsup, reduces it with hot water thick
ems it slightly with flour and there she is
with her sauce ready in five minutes time.
Dresden Luncheons.-A pretty fancy in
luncheons comes from one of New Jerseys
fashionable towns. At delightful function
given lately everything was in Dresden COL
ors. The flowers used were the old-fash-
Toned zinnias, which have sprung into great
popularity this past summer. The china
was Dresden, while the salads, creams,
cakes and bon bons all carried out the same
scheme of coloring.
Answers to Correspondents.
Mrs George Med. = Pie Crust - In
asking how to make pie crust
fancy you wish to know how to
make nice common paste, not the puff
paste For one pie allow a heaping cup of
pastry flour Put it into bowl and add
a saltspoonful of salt and saltspoonful of
baking powder Mix well. Now add the
shortening, one-half cup to one of the
hour: Lard makes the most tender crust
c n AaI,1
the crust browns better and is of course
more wholesome. A good plan is to use
half and half. Chicken fat or good beef
drippings also make good crust. Have
the shortening, whichever it is, cold.
good plan Is to put ii on the ice a half
hour before making your pie. Have a cup
OF cold water ready before you put your
hands into the dough- and your pie plate
either of tin or granite, dredged with flour
They will not require greasing. Have
board and rolling pin clean and cold. Now,
with the tips of your fingers, begin rub
blng the shortening into the -four Do not
use the palms of your hands, as they are
much warmer than the fingers. AS soon as
the flour begins to feel like a coarse meal,
you have rubbed 1t enough. Quickness and
light touch are essentials in making deli
cate pie crust. Next pour in little water
on one side of the bowl. As it will only re-
qulre little over a quarter of a cup alto
gether it must be added little by little I'M
til you have the right consistency. 1t
wants to be mixed until you can take up
little ball of dough your knife. When
adding the water use knife, cutting it
through and through, instead of stirring 1t
with a spoon. AS soon as you get 1t in d
ball toss on to the Toured board pat 1t into
shape, divide in two pieces and lay one
piece aside for the upper crust. Roll out
the under crust. Have the rolling pin dust
ed with -four and roll lightly forward to
the left or right until you get it in the
right shape, a little larger than your tin.
II these directions are followed the crust
will mo- hap
put it: but a few strokes will suffice to
make it ready for the tin. Fold over dou-
BILE, lift and lay in the tin. Unfold and
press lightly into place around the rim.
Now fill your pie with whatever you are
going to use, then set on one side of the
board while you roll out the upper crust.
After you have rolled it out once dot with
a few bits of butter, fold again, then roll
out the same as the under crust. Wet your