The Washington times., 1905-01-30

In glancing through the many popular
magazines of the day one cannot fail to
notice that nine-tenths of the menus
and recipes given call for elaborate
preparations and processes of cookery
This is all very we'll when the house
keeper can employ several servants. one
of them a fine cook but to the house
mother who has but one maid or who
must. from preference or otherwise, do
the cooking herself, such instructions
give little or no real help Even in
homes where cost is seldom considered
it often happens that the cooking must
be simplified, so that all who are in
terested in good, but simple, cookery
the following dinner win appeal:
Cream of Celery Soup.
Boiled Leg of Mutton.
Parsley or Caper Sauce.
Baked Tomatoes. Boiled Rice.
Cold Slaw Cooked Dressing.
Snow Balls. Strawberry Sauce.
Coffee.
Prepart Stale Bread.
In planning for this dinner put aside
all stale bread Early In the day-or
the day before-cut the bread in slices,
then in small dice, spread on shallow
pans and place in a moderate oven un-
til thoroughly dried and a pale brown
all through; for a family of six there
should be at least of quart of this toast
ed bread, which is to be used in pre-
pairing the dish of baked tomatoes. An
other preliminary item is the making
of the cooked dressing. which, as II
keeps we'll when covered and kept very
cold, may be made in quantity Break
three eggs in the upper vessel of
double boiler; beat enough to mix, then
add thfee-quarters of a cupfUl of cold
water. Mix together one seant tea
spoonful of salt, one-third of tea
spoonful of white pepper, dash or
cayenne and a quarter OF a teaspoonful
of dry mustard. Blend with sufficient
cold water TO make smooth paste, add
TO the eggs and water and slowly stir
in one-half of a cupful Of mild vinegar.
either plain or tarragon. Set the vessel
in the lower boiler, over the fire, and
stir slowly, but continuously The slight
tEickering caused by the addition OF
the vinegar must pass away before It
thickenS properly, and the slower the
cooking the better the result When
as thick as a rich boiler custard strain
and put aside to chill
In Selecting the Mutton.
When selecting the mutton choose a
heavy. well-fattened leg; have the bone
cut off as close as possible Put into the
kettle as much boiling water as VIII be
needed to about submerge the meat, add
a scant teaspoonful of salt, one medium
sized carrot cut in quarters, one onion
peeled and stuck with three cloves, a
dozen peppercorns. and two tablespoon
fuIs OF barley or rice. Bring to the
boiling point and boil for FIVE minutes,
put in the meat, cover and bon rapldIy
for five rninutes-this- cooks the outside
Immediately and prevents escape of the
jufceS-then gradually draw back on the
fire until the water merely SINNERS.
Allow eighteen minutes to the pound
twenty if desired well done. Ten minutes
before dtshing dip out a pint OF the pot
liquor bri:sg. to the boiling point IN q
small saucepan, thicken with one heap
ing tablespoonful of -four blended with
cold water, and season to taste. Keep
at the simmering point until needed,
adding two tableSpOonfulS of capers or
a large tablespoonful OF finely chopped
parsley and a tablespoonful of vine
gar just as it is taken from tie fire.
The pot liquor should be put aside until
next day. when the fat may be re-
moved and the liquor converted into a
most palatable broth.
Cream of Celery Soup.
A pint of finely cut celery will be
needed for the soup. and for this the
green stalks will give as good result as
the inner bleached ones. Simmer in a
pint of water until very tender, then
press through a sieve. In the mean
time scald a pint of milk, thickening II
with two scant tablespoonfuls each OF
| butter and -four. To this smooth sauce
add the celery pCree, season to taste
and keep hot in a double boiler until
| served.
Rice is all too frequently served as g
pasty ma IS instead Of a pile of snowy
kernels. each one dry and distinct from
| It's fellow. To obtain the proper result
use a large kettle-not iron-containing
| a full gallon-more viii not hurt-oi
| water Wash the rice-a cupful and &
| half for six persons-through severa
waters and drain. To the boiling water
| IN the kettle add a heaping teaspoonfu
! of salt and the rice. cover for a, mo
ment until the violent boiling Is re-
| sumed then tilt the lid TO avoid over
fiowing) and keep at the same gallopine
boil; in this way the rice grains are
| urevenfed from sticking together. II