Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-02
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| After the table linen is thoroughly dried
| remove 1T from the line and prepare to
! dampen 1t. A whiskbroom is excellent for
| the purpose.
Table linen in order to bring out the
bright gloss that makes 1t attractive, should
| be dampened quite considerably. Sprinkle
| the tablecloths freely, being sure that the
| selvage ends or nemstitched borders are
| thoroughly damp. Roll up tightly, patting
| the roll frequently to spread the dampness
| The napkins and doies should be ar
| ranged alternately one upon another, first a
| napkin from the line then one which has
been wrung out of warm water, then a
dry napkin and following it, another wrung
out OF warm water, and SO on. Then roll
| tightly together.
In Seeking
The cause for the proverbal crossness and
Ill health of cooks generally we may at
| tach some Of the blame to bad lighting
overheating and poor ventilation of the
kitchens in which they spend so much of
| their time The stove dealer and tinsmith
| should point out that the cooking apparatus
| should be placed where the cook will not
only have good light on the work but
| can also have the diversion of a change of
| scene and the relief afforded by a nearby
| window. Such a window can be used with
| excellent advantage for the escape of ex-
| cessive heat and for ventilation. and the
! proper location of the cooking apparatus
should be pointed out to architects build
1 ers, carpenters and owners.
| In well equipped kitchens hoods are placed
| over the range TO gather the steam and
| the odors and carry them off. Sometimes
! the regular smoke f1ue cannot he used for
| a vent fue, and a sheet iron fiue with VEN
| tilating hood will answer the purpose.
| Such equipment will exhaust the odors and
carry off the foul air and surplus heat. and
| will lead to the need of some fresh air
being introduced Into the kitchen without
! the chilling effect of opening a window in
winter.
| This should be a simple detail, readily
| supplied where there is a constant fire,
/ in cooking stove, by constructing fue
| to bring the fresh air to the stove in such
| a way that it will be heated before 1t Is
discharged into the kitchen.
Calls Head Cookery
Plain Vinaigrette.-Choose a white, fat
and well cleaned calf's head, bone It en-
tirely split IT in two and parboil. When
done SINCE and scrape ii, remove the tongue,
then lay II in cold water to steep for an
hour. Suppress the sanguneous skin found
on the brain. and soak this for an hour;
then place the brain in a saucepan with a
quart of water, salt and vinegar let boil
slowly for fifteen minutes to cook it. Cut
each half head into five pieces-namely. the
ear cut off largely from the base, the eye.
the snout and two cheek pieces. Put one
pound of chopped suet into saucepan able
to hold twelve quarts of water; add to 1t
one-fourth pound OF flour and stir together
on the fire for few minutes, then lay in
quartered carrots and onions, a bunch Of
parsley, garnished with thyme, bay leaf, a
dose of garlic and two cloves a dessert
spoon of whole pepper corns, salt and half
gill of vinegar; mix well and add five
| quarts of cold water. Set this on the fire.
stir until It boils. then put in the pieces
of head and the tongue let it cook for
two hours. and when 1t softens between
the two fingers remove the white skin COW
ering both tongue and the inside of the
snout, drain off the pieces and wipe them
dry. Dress the head simply on a dish or
folded napkin, lay the slit ears in the CEN
ter, having them turned backward, with
other pieces around; the tongue and brains
split lengthwse in two; garnish around
with branches of parsley and serve at the
same time sauce boat of vinaigrette sauce;
also a saucerful of onions and parsley both
finely chopped; whole capers and vinegar
pickles.
Vinaigrette Sauce.-Chop up finely some
chives, chervil, tarragon and parsley, put
them into a bowl with salt, pepper, lit
tie cayenne, three tablespoons of vinegar
and six of olive oil. Stir all well together
and serve.
Leftovers.-For small family serve half
of the head the first day. Use the liquor
in which the head was cooked for mock
turtle soup, and serve in it a little dice of
the face meat, or force meat balls made
of lean meat and bread crumbs moistened
with egg and highly seasoned using part
of the brain also If you like. Or. cut all
the meat of the tongue and soft cartilage
into small dice and heat in highly
soned tomato sauce. Or make a rich white
sauce, cook the diced meat in II five min
utes, and just before serving add two egg
yolks, one-half cup cream and two table
spoons of madeira.
In Making
Butter balls, cut the butter into pieces of
equal size convenient for serving. Place
them in ice water to chill When the but
ter is hard dip the paddles In hot water,
then in ice water. Hold a paddle firmly
In the left hand and for the butter balls
roll each piece with the right paddle until
round. If the butter sticks to the paddles
it should be chilled longer. The paddles
must be kept free from butter by dipping
them in hot water, then in ice water.
Another pleasing form in which to serve
butter is that of thin roll. Make butter
balls first and then fiatten each ball by a
quick. sharp stroke or two of the paddles
until it is one-eighth inch thick. Lift one
edge of the butter with the paddle and roll
1t lightly over until the edges lap.
The waitress should take particular care
of the carving knives. If they could be
kept sharp as butchers knives carving
would be simple matter. A reliable look
ing butcher once remarked that he never
II
ruined the temper of the steel. The knives
may be cleansed with soft paper and IL
properly used ii will make them perfectly
clean. Several changes of paper should
be used and especial care taken to clean
the portion of the blade near the handle |
In careless hands this method would prove
most untidy.
Carving knives should be put away so that
the edges may not touch one another. Re-
turning them to their individual cases Is |
the safest method. When the edges become
ca dull IA G a In he CT al f,
effective they should be taken to reli- |
able mechanic to be ground.
An extremely sharp knife with thin |
blade should be used for slicing cold meats |
Slice the meat across the grain as thiniy 1
as possible without being thin enough to |
break. Remove superf1uous fat and all |
gristle- Arrange the slices neatly on a |
platter and garnish with parsley. celery
tips and water crsss.