Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-26
The Enormous Waste

| - ''Hit NVhtcfHpt pl uiet
IS held by the community. 1t is flung into
garbage boxes by the rich and on 10 the
paVements by the poor. 1t has. in fact, lit
tie or no place on the tables of the well-to-
do.
Bread, made under proper conditions from
the proper elements is our best stapIe ar
ticie OF diet. By STAPLE is meant a chief
constituent of the foo6 fuel our bodies
whether young or old, must take in to sun
ply their needful growth and energy and
| hourly
Good bread contains all the food elements
| IN digestible form. There is heterogeneous
| matter, which Is considered the chief of
| mem all. and for the supply of which we
are IN the habit of looking 10 meat but
| some of which, not all we can certainly
| derive from bread. Then II would be diff
| ncuit to say how far we depend on bread
LOT our supply of phosphates. matters of no
| iittle moment especially in connection with
bone and muscle formation This SUNNY
OF phosphates Is especially important in the
case of growing children. and as the waste
Oh phosphates is continuous the supply
| must De persistent. Last, but by no means
least. we have the carbonaceous principle of
| bread 1t Is to such bodies we must look
for our physical energy. for there is evil
dence TO show that they are oxidized in the
| muscle to supply the necessary force for
the contraction of that muscle.
Not
Often to be had In store chocolate creams
Is the fiaVoring of cordials or liqueurs which
| can be added to homemade ones from a
well stocked sideboard. They make n de-
| licious combination with the chocolate and
keep the candy moist longer than any other
! filling
| Knead little piece of the fondant until
it is warm and soft. make little hollow in
the center, pouring in the cordial from the
top and kneading it over Let II get cold
and thoroughly hard before dipping
The coating will be more glossy II you
! thih the melted chocolate partly with but
ter instead of all water. It should be the
| consistency of good, thick cream, and The
| butter thinS 1t well as giving IL gloss
| Ii should be melted in pan OF water and
| Kept standing in 1t white coating the bon
| bons, keeping it at that temperature where
/ It feels warm to the touch. Use a silver
! butter pick for dipping and insert at the
| top and as you take II out twist IL so as 10
! give the little curl of chocolate over the top.
Cream
| Is whipped more successfully If the white
| of one egg is used for every pint of good
| thick cream If it IS whipped the day before
| and set aside It is finer grain and firmer
| II also keeps the froth firmer to dissolve a
| little powdered gum arabic say a teaspoon
full to pint of cream in orange flower
water.
The fiavoring and sugar should be added
after the froth has become firm. One of the
| best haYorngS Is a small glass of brandy
| or sherry, sweetened with loaf sugar that
| has been well rubbed with lemon peel Stir
| this gradually into the white of the egg
| well beaten and add to it the cream. There
| Is a patent powder that is used by bakers
| both for whipping cream and making Ice
| cream, which insures lightness.
A good substitute for cream is to boil
| down a quart of milk TO a pint and add Il
| to the whipped whites of three eggs.
When
| Bread molds or tastes must,, IN day or
| two after ii is baked, II shows that there
is something wrong with the -four There
are several kinds of molds which will give
a musty smell to the bread without decom-
| posing 1t. These are apt to be present in
| -four that has been kept in damp place
and low grade flour often contains them
| in large quantity. The baking process
| kills the organisms. but the musty flavor is
| not killed even by the heat. Also the chem
| ical character of the bread is changed to
| one which favors the growth of any bac-
| terra which may exist.
| To Mold
Ice cream In a brick a single ldded brick
| should be chosen. as the double ones come
only for the use of professional bakers. In
| selecting the mold be sure to get one to
which the cover fits rather loosely The
loose-ftting cover allows the cream 20
| squeeze out between the corner and the
! box. which seals II against entrance of ice
and salt 1t freezes hard instantly on
| touching the ice and salt.
Buttered paper Is not necessary and it also
| positively ~endangers the cream, as it pre-
vents It from freezing 10 the cover, which Is
in Itself safeguard against the ice and
salt
The cream should be taken out of the
freezer while it is still soft enough to pour
| slowly or to gently flow into the corners
and ali parts of the mold. 1t ought not to
be packed down, as this takes AWAY the
lightness which has been turned into IL by
the freezer. Hold the mold in the hand and
dip the soft cream in with a large spoon,
| filing 1t so full that when the cover is put
on Il ooZes out around the entire edge Put
sailed ice into small tub bucket lay in
the brick and fill with alternate layers of
ice, salt and other bricks If you happen TO
| have them. When the ice is just about
| melted the cream will be hard.
To take out dip the mold quickly into hot
| water. Quart molds are the best size to
| buy, as they are the most convenient TO
handle.
Sunday Dinner
Cream of potato soup.
Roast beef.
Yorkshire pudding
Sweet potato croquettes. Dreamed caulihower
Tomato jelly salad
Sailed almonds.
PTune soufie.
Coffee
Cream of Potato Soup.-Boil four or Ave
POTATOES with stalk of celery and a small
onion. Mash all together through a colan-
der. adding the water in which they were
boiled and a pint of hot milk. Serve with
a tablespoonful of whipped cream on top of
each plate.
Tomato Jelly Saad.-One-half can OF to-
matoes cooked with two cloves. one-half
bay leaf, and one-half teaspoonful each of
salt and paprca. Strain while hot over
heaping teaspoonful of graduated gelatin.
Prune Souffle.-Beat the whites of six eggs
to a stiff broth and add a third teaspoonful
of cream tartar. Beat the yolks Of three
eggs and add them 10 a pint of cooked and
sweetened prunes that have been picked up
into fine bits. Mix lightly into the beaten
whites and bake in a buttered pudding dish
set in a pan of water half hour.
Stuffed Chicken Legs.
For this dish use the legs of small
chicken CHE remainder can be used for
saute, or fricasse. for queneiles) Care
fully remove the bones. leaving small por-
ton of the drumstick in each Mix half