Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-11-26
I 1OUSE=
HOLD
llINTS

Turkey soup is one of the pleasant after
maths of Thanksgiving. To make 1t put
the framework and other bones OF the
turkey into the stock pot together with
any of the gravy left over, or fragments
OF game left from the Thanksgiving feast.
II you have bought your turkey with the
feet on and saved them, as the frugal
French housewife does, they will add
greatly to the richness of the soup They
should be thrown into hot water, allowed
to boil a moment or two, when the claws
and skin can be easily pulled off, These
feet are largely of & gelatinous nature,
and should always be used to give body
to the soup. Cover the bones with colo
water, add a sliced onion, cup OK To-
mato, half cup of well-washed ceiery
tops and salt and pepper to taste. SIM
mer gently two or three hours, until the
bones are clean Strain and remove any
fat. Then put over the fire again, and add
for every quart of liquor one cup or colo
meat, cut in tiny pieces, and half cup OF
the stuffing, or, in lieu of the stuff1nS, a
cupful of rice, boiled separately and kept
hot Simmer until the meat is tender and
serve at once. The addition of pint of
gumbo, sliced and Drowned, then cooked
until tender, makes the dish even more
delectable.
"
found in all first-class northern markets.
and the housewives of the north are
growing to esteem it quite as highly as
her sisters of the south and the West In
dies. While 1T is usually cooked with
chicken or tomato, it makes a most ex-
cellent combination with cucumbers, to-
matoes or green peppers. In the form OF
soup, vegetable or scallop, 1t is also ex-
cellent as a salad, either served alone
with French dressing or in combination
with cucumberS, tomatoes or green pep
pers. In preparing it for salad the
tender young pods are selected, put INTO
boiling, sailed water and cooked until
tender. If to be used in combination with
other things, the stem end of the pod is
cut off, and then the okra is sliced after
it is boiled; but when it is served alone
the approved way is to leave the stem on
for a handle, then dip it into the dress
ing, which is served on individual plates.
The Spanish way of cooking okra can
hardly be improved upon. quart of the
pods are washed, the ends cut off, but not
sliced, put into saucepan, with quarter
of pound of lean, raw ham, chopped hne,
and enough good stock and thick-steWed
tomato in equal quantities to cover The
contents of the pan are then left to SIM
mer gently until the okras are tender, sea-
soning highly with salt and pepper (chllls
preferred). A little onion is added, II de-
sired, or just suspicion of garlic. When
the okras are quite tender, add table
spoonful each of flour and butter, rubbed
to paste and stir until smooth and thick.
Simmer about five minutes longer, turn
into hot dish and sprinkle with minced
parsley.
Another Spanish dish timely just now
while cider Is sweet has ham for foun-
dation. To one slice of ham, about
quarter of an inch in thickness. and the
fat trimmed off, allow one sour apple, cut
in eghths, one-haf cup of sweet cider,
one tablespoonful of butter and level
tablespoonful of bread crumbs. Brown the
ham in the butter. and when side is
Drowned turn, and put in the apples, taking
care not to break them, as they are to
serve as a garnish. AS soon as the ham
Is Drowned both sides add the cider,
cover and simmer ten minutes. Take up
the ham and apple, dip a little cider over
the ham to improve its appearance, put
the bread crumbs in the remainder of the
cider, heat thoroughly and pour over the
ham This is easy to cook in the chatting
dsh and always finds favor on a cold even
ing.
Speaking of bread crumbs did you know
that fried crumbs make a most attractive
garnish when scattered over a rib roast
or fried fish? To have them as they should
be, crisp, golden brown and absolutely free
from grease the crumbs should be thor
oughly dried, then rolled and sifted through
q coarse sieve, to remove the finer ones,
that may be saved for breading or other
purposes. Melt tablespoonful of butter
in the spider or use the same amount of
olive oil, and. when smoking hot put in
tho crumbs that remain in the sieve. Stir
and shake continually over the fire, and
as soon as they color take them up.
Dried crumbs toasted golden brown in
the oven and eaten hot in milk make de-
licious and easily digested bedtime lunch
con.
Hatracks, with their suggestion Of the
"ole clio man," are no longer fashionable,
and few well-appointed houses now greet
the visitor with a display of the family
outer garments. The carved settle and
hall table suffice to accommodate the hat
and coat of the transient visitor, and the
men of the house seclude their superabun-
dance of wearing apparel in the hall
closet, which is built into the modern
house If necessary, a hanging hatrack.
Japanese, or of domestic manufacture,
may hang over the settle. A unique one
noted recently was the wheel part of an
old spinning wheel suspended by brass
chains from the wall. The wood Of the
wheel dark and rich with years, had been
polished to bring out all its luster, and the
shining brass chains and hooks placed at
regular intervals about its periphery
served to make an effective combination.
In another hall an old mahogany bureau, a
family heirloom, has been transformed