Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-10-08

| toothsome in this country and it seems to
| combine the French and the Spanish SAVIOR
| les. 1t is not very easy nor are its receipts
| calculated to find favor with the housewife
| who believes in canned goods and ready-to-
| serve cereals. Creole cooks take infinite
pains and do nothing in haste, as these re-
ceipts, picked up in New Orleans among
old Creole families, will prove
| Okra or Gumbo Soup.-Soak one pound of
| dried okra in enough cold water to cover it
for an hour; add to this one gallon of water,
| two pounds of soup meat, or a fowl cut in
| pieces, half can of tomatoes and one pint
of white potatoes chopped fine. Season with
| salt, white pepper, a little cayenne, one
| chopped onion and a dash of celery salt
| Simmer for five hours in a porcelain-lined
| kettle, stirring often with a wooden spoon
| When the meat is tender, remove 1t and add
| in its stead half a cup of rice Never let
| the mixture become less than one gallon
| and if necessary, add gradually some boil
] ing hot water Cut the meat into small
| pieces. and a quarter of an hour before
| serving, when the rice is tender, add the
| chopped meat This makes the rich gumbo
soup SO much liked in the south.
Southern Tomato Soup.-Cook two quarts
| of tomatoes for ten minutes in three plnts
1 II.
| the soup. Press the tomatoes through
| sieve, and add one cucumber cut In small
slices, one large chopped onion, a dozen
sliced okraS, q good-SiZed marrow bone ana
! the water drained from the tomatoes. Sea-
| son with salt, pepper, cayenne bay leaves
| and q tablespoonful of butter Simmer 10r
! three hours, and at the last thicken with
| tablespoonful of flour diluted In cold water
Serve with it rice cooked dry, southern
| fashion.
| Boiled Rice-Take a cup of best Carolina
rice WASH it three times in cold water until
| the water is clear, thea throw 1t In a sauce
pan with enough hot water to cover IT, SALT
and cover it closely; let it boil hVe TO ten
minutes. When cooked, pour Oh me NE o MA
| water replace it by a quarter cupfui OF cola
water and set while to soak on the slue
| of the stove. If 1t elings to the spoon, SUI
with fork. The rice will remain dry ana
| whole.
New Orleans Oyster Soup.-Put good
| lump of butter in saucepan set on tie
| fire. adding little flour, and stir well until
| If browns but not let 1t burn Season with
| pepper cayenne and very little salt. Dram
| a quart ot oysters and add this juice with
| a pint of clear water to the Drowned outer
| and flour. Let this sauce simmer half an
| hour; then add the oysters with little
chopped parsley and small pieces of fried
| bread cut in dice or fancy shapes, or with
| small crackers.
Louisiana Fish Balls -To quart of po-
| tatoes freshly boiled add quart of boiled
| fish picked very fine, two eggs, the whites
and yolks beaten separately, lump of good
| tutter u tablespoonful of fresh cream, SAT-
| and pepper, little onion juice and finely
| chopped parsley. Beat the whole to bat
| ter, roll in balls and drop in plenty of hot
| lard like doughnuts. Stir all the time and
| remove when light brown.
Curried Chicken Creole Style.-Cut in
| square pieces the flesh of a fat chicken
| three Mounds. Law it cold water
| for five minutes, wash well, drain and put
| l. in a saucepan filled with hot water, sea-
| son with salt, pepper and grated nutmeg.
| Add bunch of sweet herbs, SIX small Whlte
| onions and cook over a moderate fire for
| forty-five minutes, skrnming Well In an
| other saucepan make brown gravy with
! -four and butter, mOsten 1t well with all the
| broth from the chicken and mix we'll to-
| gether. Take a spoonful of ready-made
| curry sauce, which you may find at any
| frst-class grocery; the yolks of four eggs
| and the juice of half a lemon; beat the
| whole together we'll and pour it into the
| sauce little at a time, stirring continually
| and not allowing it to boil. Pour the sauce
| over the chicken which remains in the pan.
| Dress Immediately hot dish and gar
| nish with rice boiled dry, Louisiana fashion.
| Banquette of Veal.-Cut some tender
| parts of veal into square pieces; fry them in
| d pan with lard or butter until they turn
| golden color; pour in enough water to cover
| them; season with salt, pepper, onion, par
| sley and bay leaves, and let the whole sim
| mer on a slow fire for two hours. Put in
! another saucepan a tablespoonful of but
| ter and two teaspoonfuls of flour; let this
| brown over the fire, stirring well, moisten
| with little meat juice or good thin broth
| and let it simmer. Then dissolve in a cup
| the yolk of an egg with little lemon Juice
| and a large spoonful Of cream Beat it to-
| gether a little and add it to the simmering
| sauce. Finally pour it over the meat which
| has been simmering in it's own juice Some
1 hTnn fr,1fE
| ded to this dish.
Stuftng for Fowls.-Take some stale
! bakers bread and any good meat left from
| the table, such as roast beef, roast mutton
| or sausages, well chopped with a few raw
oysters or cooked chestnuts. Add a boiled
sweet potato, mix thoroughly together with
| a little butter, salt, white and red pepper.
| cover with some meat juice thin broth
| and let it simmer well while. Then stuff
| your fowl with this a few hours before
| roasting.
Mutton Kidneys-Take spoonful of but
| ter and two spoonfuls of -four. Brown in a
| pan, molstening with little BROTH Then
add some chopped white onions, parsley
! bay leaf, salt and pepper; let simmer for
| half an hour with a little lemon Juice and
a small glass of Madeira wine or sherry
| Stir and throw in four fresh mutton kid
| neys cut In very thin slices. Simmer or boil
| very slowly five minutes, and serve on
| squares of buttered toast or a few pieces of
| fried bacon.
Corn Bread.-To cup of yellow Indian
meal add two tabfespeonfuls of flour one
OF powdered sugar. one egg, white and yolk
beaten separately; a teaspoonful of baking
powder and a little salt. Stir the whole
thoroughly with milk to form thick bat
ter, put i'll buttered tin or porcelain pan
and bake in brisk oven.
sweet Potatoes.--WaSh the quantity of
potatoes you wish for your family. Boil
them until they are nearly cooked, peel
them and slice them lengthwise, then fry
them In butter and sprinkle them with
brown sugar maple sugar or molasses.
Keep warm until served.
Bananas-Take a few red-skinned BAN
anas. Ihey are harder and keep their
shape better than, yellow ones Peel them
ana since them lengthwise. Sprinkle them
with little orange juice. roll them slightly
IN mne hour and fry them in fresh butter
roll III powdered sugar before serving.
A Pretty Fall Fashion.
A pretty fashion which has been started
OF late Is that of wearing cockades of col
| ored velvet or ribbon. one on the left side
OF the corsage rather high up. and the other
ci do ofctl