Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-02
HOUSE
HOLD
lINTS

fish flesh and fowl, fruit of tree and
vine, field and garden-and the housekeeper
who does not see TO 1t that her table Is
ahundantly furnished with the variety that
the season warrants. shows herself I'M
worthy her high calling. that OF loaf
giver."
Some individuals there be. endowed with
a superabundance OF mentality and affiict-
ed with ''spirituos.ty'' and the artistic tenn
permanent. at the expense OF good. sound
common sense. who argue that the per-
sonal oversight Of domestic affairs-the
preparation and service OF food-are only
for those OF coarse fiber the ignorant and
mental Not So In Murilos famous
painting The Angel Kitchen" those sweet
faced beings engaged In the hunblest OF
household tasks seem quite as much at
home and appropriately set as playing Their
harps or cleavng the air with aimless wing.
If education. according to a prominent
Chicago professor recently, has not taught
you tho proper value of money and time,
does not permit you to be high minded and
happy In the drudgeries of life, or makes
you forget that washing d shes and hoeing
corn are just as compatible with high think-
ing as playing the piano or golf, II mas lost
It's SAVIOR never had any.
The table Is not the place for simply
gorging; stocking up as perfunctorily as
railway locomotive in order to get more
motive power. 1t IS not place from whlch
to snatch morsel and off to meet the
boys" "go to the club or mothers meet
ing" II is the real center of home. the
gathering place for rest, refreshment and
social intercourse with one another as well
the stranger within our gates. and ii
pays to make 1t attractive.
Make the Table Pretty.-At no other time
of the year is 1t so easy to make the table
good to look at" If you are serving
fruit or melon. put them on your prettiest
disheS-"apples of gold in pictures of sill
ger" Many of us have the old-fashioned
aver cake baskets set away on the top
shelf, because nowadays cake is generally
served on plate with dolly. Climb up
and get 1t down. Polish il brightly and use
It every day. This morning fill 1t with
rosy-cheeked early apples polished until
they shine like satin, and seckel pears
with a few of the glossy pear leaves for
n border; tomorrow, peaches and apples
on grape leaves with a morning glory ten
drill and delicate blossom or two. saying
CHEEKY good morning." next day maple
leaves. green or golden. with the russell
of pears or purple OF grapes to please the
eye and tempt the palate.
Then your salads and cold meats. your
Omelettes and delicate broiled or baked fish,
1t is only moments work to tuck in a
sprig of parsley here and there or a branch
OF feathery carrot, but what difference
these little touches make in the attractive
ness OF dish and table,
Among timely viands whose decorative
presentation helps good digestion wait on
appetite" and health on both" are the
following:
Kentucky Chicken Pie.-For the chicken
pie select a plump young fowl. not over two
years old at the most and weighing three
and half or four pounds. Place on its
breast In enough boiling water to cover and
simmer gently until perfectly tender. Stand
over night in the water in which il was
boiled. In the morning cut in pieces and
lay aside for the PIE. Add to the stock In
which the chicken was cooked three table,
SpoOufUlS of butter rubbed smooth with a
tablespoonful of -four. season well with salt
and pepper and cook until slightly thickened
and smooth. Peel and slice three medium
sized potatoes (raw) and one onion. Line
the sizes of deep round pan with pastry,
put in a layer of potatoes. then one of
chicken. putting the hony pieces in the mid
die to hold up the crust, then a thin layer
Of the paste. Repeat this until all the
chicken is used. then pour over the hot
broth. If the chicken is very fat reduce the
quantity of butter. Now cover the top
crust, Eashed with a knife in two or three
places. with the figure of a leaf. Bake in a
very hot oven TO a golden brown. To make
the crust, Sift together a pint of -four, a
teaspoOnful of baking powder and n salt
spoonful of salt. Add cupful of lard or
butter and chop lightly into the flour, with
as little handling as possible. Add ice water,
just enough to hold the rough mass of
dough together, have the molding board
thickly busted with -four, cut off a piece of
the dough. throw -four over it without
working it at all. and roll out thin. Line
the sides of the pan. reserve the circular
top marked with fern leaves and use the
rest for the layers inside the pie.
oven BrOiled Chicken, Maryland Style
Procure young, plump brotlers, split open
down the back, wash thoroughly outside
and wipe the inside with a damp cloth
Flatten the bodies out with Cleaver sea-
son with salt and pepper, dip in beaten egg
melted butter or olive oil, then dredge thick
ly with fine sifted bread crumbs. Have the
fire very hot, though not hot enough to
SCOrCh the chicken Law thin Slipes Of
bacon or salt pork on the pan In the oven
and lay the chickens on these inside up for
ten or fifteen minutes. Then scatter small
bits OF bacon or butter over the outside and
let them roast fifteen minutes longer. Melt
Il tablespoonful of butter in a clean sauce
pan, add half tablespoonful of -four and
when melted and frothy a large cup of rich
milk Simmer a moment until thick add
two or three chopped mushrooms, If you
have them, and simmer five minutes longer.
Add half a cup of sweet cream and table
spoonful OF minced parsley and pour around
the deliCatcly Drowned chicken, that has
been kept hot on warm platter Serve
with thin slices of crisped bacon and tiny
corn oysters frltters or hominy balls
Fried Chicken, Okra and Oysters.-Singe
and cut into joints suitable for frying u
young, tender spring chicken. Season
with salt and pepper and roll In plenty of
Hour. Wash twenty-five pods of young
"kTa. cut of the stems and slice thin Put
Into skillet large tablespoonful of lard,
when hot, put In the chicken with "a quarter
pound lean ham cut into dice. and fry
brown without burning. Drain off nearly
all the fat add 10 the Okra small onion
and small pepper minced fine, and pour In
suthCleut broth or hot water to well cover.
Season with salt and pepper and simmer
gently until chicken and vegetables are
tender. More broth water can be added
u the gravy thlckeus too much I'm cooking.
Serve with fried oysters and boiled rice.
FRIED Oysters.-It is more essential that
oysters for frying shall be solid and fine
Favored than that they shall be large.
which too often Includes the habbness o.
c@s!oned by the pernicious practice OF some
oySt"rers Of pumping their oysters I'm w.
i'F Tar from pure Flatten each
oyster slightly and lay In fresh milk. whlle
the coating OF equal parts -four and i1ae
fl!ied cracker crumbs IS made ready. Drain
n, oysters one 10y one out OF the milk
dust ever so lightly with cayenne a sus-
picion. no more. then dip in the pulverZed
cracker dust and -four. Have ready a ket
tie OF fat hot enough TO brown them in a
minute. Lay the oysters in a wire basket
and immerse them for two or three min
utes In the hot fat. Drain lay for a mo-
mynt on coarse brown paper then slip on a
folded napkin and place on hot platter.
Gdruish with parsley and lemon. ana serve
with crisp celery and thin brown bread and
butter. Serve very hot.
Corn Mock Oysters or I7rittprs