The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1905-04-26

thing to have in the house, as is also

thing to have in the house. as is also
a well chosen piece of bacon.
Both of these meats are far better
pound or half pound sliced. With
chicken the process of using 10 the best
advantage will be somewhat different.
II 1t be a young, tender fowl, of good
dressing. when the bones will afterward
make delicate soup, II the fowl Isl
older and tough. of the class known
as boiling chicken, stew the better and
pie, while the inferior parts, such as
the neck, the wing tips. the back with
the heart, giZard, etc, may be put on
In cold water. simmered slowly for sew
eral hours. and SKINNED. then rice or
pearl barley added with salt. pepper.
and celery salt, and a good ncurishing
broth will result. 1t is delicious In itself
or it may furnish the foundation OF
any of the popular cream soups.
A Few General Remarks.
| The above is merely an outline of one
| of the processes connected with fur
| nishing the table for two. 1t may, how
ever, be useful in suggesting sundry'
ways to utilize other food materials. 1t
| is not true economy to purchase every
thing in large quantities. A good rule
! to follow is to lay in only such amounts
| OF certain provisions as flour, sugar,
cereals, butter, vegetables, and other
groceries as You are able to keep close
' atch over There Is 20 real gain when
| -four becomes musty and moldy, pota-
toes and fruits decay and cereals develop
| weevils. But too much cannot be said
in favor of providing seasonable yarie-
- in fare for the sake of health and
appetite. Canned fruits may be put UP
| III pints or half pints preserves in jelly
! gases; the aforesaid bone of conten-
ton, head of lettuce, nay be made 70
yield at least two salads; the inside
| firmer portion used as a plain salad, and
| the thin outer leaves mixed with apples,
nuts, and celery, etc. In the large
cities slices of fresh fish, Just enough
Tor two or three people, can be obtained
at the markets. If there be any left
| over 1t can appear as an ingredient IN
a spring salad. or simply dressed with
mild vinegar and spices it forms a rel
ishing side dish either for tea or lunch
con.
Simple buildings and egg desserts Of
various kinds are possible on a small
scale, but are commonly objected to on
| the score that they are SO much trou-
bic to make, and it is a fact that it is
Just about as easy to make a puuulng
that Will serve six or eight persons as it
Is TO halve or quarter the recipe for two
This being the case it is a sensible plan
to make fresh fruit answer for dessert
most of the time. and leave the pies the
buildings, ard ices for the days when
| YOU tApeCt ITisHUS 10 cine with you.
preserves with whipped cream makes a
practical dessert for occasional serving.
| With n slice of good cake it leaves moth
ing to be desired. Whipped cream alone
or with a simple cake is also good, IS
are the delicious and easily prepared
) | milk desserts made with junket tablets.
A small family can use these to excel
lent advantage. Even plain cottage
tcheese with sweet cream and waters.
: or the package cream cheese put
r through a ricer and served with pre-
5 serves is good.
: Sardine and Tomato Salad.
t Make mold of tomato jelly from
canned tomatoes: when 1t is cold turn
it into the salad bowl and arrange upon
, il sardines from which the oil has been
, drained, and they should also be freed
! from bones and skin. Add shredded
. lettuce, slices of lemon and radishes cut
: thin Pour over French dressing and
: garnish with hard-boiled eggs chopped
= fine. Remnants of large fresh fish ma
: also be used for this salad
/. French Baked Potatoes.
. Slice thickly some cold boiled potatoes
= that are firm. even Il little underdone
e provide half the quantity of stale bread
q cut like the potatoes and FRI them botf
! turn into Il buttered backing dish, scat
{ ter over some sugar, about a table
| spoonful to Il quart of bread and DO
! tatoes. moisten with milk, and bak,
| twenty minutes.
? Fish Fritters.
7 To one cup of cold fresh fish picked
e apart and chopped inely, add half
Y cupful each of breac crumbs anC
{ mashed potatoes. a teasI DON of minced
, parsley, busting of cayenne pepper
: salt 10 taste. and one beaten egg i
not too moist add a tablespoonful o.
: rich cream. Mix WELL shape into small
= cakes, and fry.
n Young Beet Salad.
i Cook the young beets till tender, bu
T not too soft; cool, remove the skins
e and cut into small blocks; place in th'
5 salad bowl, add a busting of white pep
I; per. and the juice of Il lemon Place
! among the beets rings cut from th'
! | whites OF hard boiled eggs, add thu
| yoIks mashed with a fork or pu
; through a ricer, and pass mayonnais
7 | with the salc1.
b Orange Custard Pie.
For a large pie make custard Of on,
a pint milk, the yolks of four eggs an;
: the whites Of two. three rounding table
j spConfuls of sugar, a pinch of salt, hal
e teaspoonful vanilla, Il quarter OF
| teaspOonful of lemon, and a few drop
n of nutmeg. Bake in one crust, slowly
d Feat the whites OF two eggs till abou
e half beaten. add tablespoonful of cream
f tartar, finish beating, add two table
: spoonfuls of powdered sugar and bea
Il again place carefully on the pie ant
Il ely lU in nrEnn